EFFECT OF PULSED ELECTRIC FIELD ON STRUCTURAL MODIFICATION AND PHYSICOCHEMICAL PROPERTIES OF STARCH-BASED EDIBLE FILMS

K. P. Alabi; O. O. Oyebode; A. Fadeyibi; O. I. Obajemihi; O. Olusegun

K. P. Alabi Department of Food and Agricultural Engineering, Kwara State University, Malete P.M.B. 1530, Ilorin, Kwara State, Nigeria
O. O. Oyebode Department of Food and Agricultural Engineering, Kwara State University, Malete P.M.B. 1530, Ilorin, Kwara State, Nigeria
A. Fadeyibi Department of Food and Agricultural Engineering, Kwara State University, Malete P.M.B. 1530, Ilorin, Kwara State, Nigeria
O. I. Obajemihi Department of Food Engineering, University of Ilorin, P.M.B. 1515, Ilorn, Kwara State, Nigeria
O. Olusegun Department of Science Laboratory Technology, Ladoke Akintola University of Technology, P.M.B. 4000, Ogbomoso, Oyo State, Nigeria

Keywords: Packaging material, Food safety, PEF treatment, Edible film, Microbial deactivation, physicochemical properties, Physical treatment

Abstract

Starch-based edible film is a novel packaging material that has gained much recognition and attention in the food industry. Its remarkable functional property like microbial deactivation without posing harmful effect on food materials is remarkable. The application of pulsed electric field (PEF) treatment to starch-based edible film is fundamental to ensuring physicochemical changes and structural modifications of films for the purpose of food safety and handling. However, the effectiveness of PEF is affected by process and product parameters, thus information on the effects of PEF treatment on structural modifications and physicochemical properties of starch-based edible film is useful to the food industry.
This review provided an overview of the effects of PEF treatment on structural modifications and physicochemical properties such as density, solubility, water activity (aw) and stability of starch-based edible films. The significance of starch-based edible films to the food industry with a focus on potato, cassava, yam and taro starch sources is summarized. The PEF treatment and factors related to process and product parameters affecting its performance and its effects on structural and physicochemical properties of starch-based edible films were succinctly discussed.
PEF treatment can cause microbial deactivation, influence the structural and physicochemical properties and produce edible films with much functionality. The future trends of PEF treatment on starch-based edible films should mainly focus on combining other physical treatment as an integrated way of improving the potentials of PEF towards development of a wider range of functionalized films.