Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends

By F. Debeaufort, A. Voilley, D. Luu. 2009

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Edible and Biodegradable Starch Films: A Review (2012, methodology): “Films made with agar and starch were elaborated by Wu et al. (2009b) and Phan The et al. (2009) and tested for their potential use as food packaging.”
Effect of Plasticizer Type and Concentration on Tensile, Thermal and Barrier Properties of Biodegradable Films Based on Sugar Palm (Arenga pinnata) Starch (2015, background): “Several studies have investigated the development and characterization of starch based films from corn [4,6–8], potato [9–13], cassava [14–20], banana [21], yam [22,23], pea [1], sago [24–26], rice [27–30], maize [31–34], Kudzu [35] and agar [36–39].”
Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof (2012, background): “The addition of agar into cassava starch induced an improvement in EB and TS of cassava starch-based films (Phan The et al., 2009).”
Biodegradable polymer films from seaweed polysaccharides: A review on cellulose as a reinforcement material (2017, background): “Polysaccharide is promising edible polymer as, it is cheap, readily available, biocompatible and environmentally friendly [2, 3].”
Starch-based completely biodegradable polymer materials (2009, background): “They display very low permeability to oxygen at low relative humidity [63] and are proposed for food product protection to improve quality and shelf life without impairing consumer acceptability [64].”