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International Journal of Food Properties

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Recent Advancements in Modified Starches for Food and Packaging Applications

Manuscript deadline
30 April 2024

Cover image - International Journal of Food Properties

Article collection guest advisor(s)

Dr. Sneh Punia Bangar, Clemson University, Clemson, South Carolina, United States
[email protected]

Dr. Yuthana Phimolsiripol, Chiang Mai University, Chiang Mai, Thailand
[email protected]

Dr. Paramjit S. Panesar, Sant Longowal Institute of Engineering and Technology, Sangrur, India
[email protected]

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Recent Advancements in Modified Starches for Food and Packaging Applications

Starch, a polymeric carbohydrate widely present in plant biomass, has gained popularity owing to its functional characteristics, lower cost and ability to completely decompose without any toxic byproducts. Globally, the industrial starch market is anticipated to be valued between $67.1B to $112B USD in 2024 at a compound annual growth rate (CAGR) of 5.75 to 5.90%. Corn, wheat, rice, potato, and cassava starches are the most widely used starches in the food and packaging industry. Native starch is a good texture stabilizer and regulator in food systems, but limitations such as low shear resistance, thermal resistance, thermal decomposition, and high tendency towards retrogradation limit its use in some industrial food applications.

Taking starch in packaging and paper coating applications, high moisture sensitivity and instability of native starch films limit starch-based films causing reduced yield and long process time. Enhanced packaging performances to reduce food loss, food waste, and accumulations of package waste in the environments are major interests in achieving sustainable living. Thus, modifications to eliminate their shortcomings will prove to be useful through application extension. Starch modifications by physical, chemical, enzymatic, and dual modifications are generally to broaden their usage possibilities. Physical modifications are simple and less expensive. Meanwhile, chemical modifications involve the extraction of the hydroxyl group from the starch molecule, yielding the desirable outcome for the extensive use of starch.

In the food industry, modified starches have enabled the formulation of healthier, gluten-free alternatives with improved mouthfeel and extended shelf life. In the realm of packaging, starch-based materials have gained prominence as sustainable substitutes for traditional plastics, addressing environmental concerns and fostering a more circular economy.

As the global demand for functional ingredients and eco-friendly solutions continues to rise, the recent strides in both native and modified starches hold immense promise for addressing evolving consumer preferences and industry demands. These advancements underscore the ongoing commitment to harnessing the potential of starches in ways that transcend traditional boundaries and lead to a more sustainable and technologically advanced future.

Apart from that, it is also expected for food products and packaging with novel functionalities, which increase not only the shelf life of products but also their safety and quality in bringing convenience and benefits to consumers. Thus, this Article Collection aims to receive high-quality scientific research and reviews articles dealing with starch modification, starch modification techniques, and food and packaging applications in the shelf-life extension of food products, including but not limited to the following aspects:

In particular, the topics of interest include, but are not limited to:

  • Modification of starch by physical, chemical, enzymatic, and dual/triple modification
  • methods in line with sustainable development goals
  • Utilization and functionality of modified starch in food as food additive
  • Modified starch-based sustainable packaging and paper coating
  • Shelf life and food safety analysis
  • Circular economy approach

We welcome researchers in these fields to submit relevant reviews and research papers for publication in this Article Collection. Please be aware that manuscripts based on Response Surface Methodology will not be included in this Article Collection.

Please contact Xiunan Kong at [email protected] with any queries and discount codes regarding this Article Collection.

Please be sure to select the appropriate Article Collection from the drop-down menu in the submission system.

Dr. Sneh Punia Bangar is a postdoctoral fellow in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. She has published over 150 international/national scientific papers, 55 book chapters, and 12 authored/edited books.

Dr. Yuthana Phimolsiripol is an Associate Professor at the Faculty of Agro-Industry, Chiang Mai University, and is the Director of the Food Innovation and Packaging Center (FIN). He has published more than 100 papers in an international journal listed in ISI/SCOPUS database.

Dr. Parmjit S. Panesar is currently working as a Professor & Dean (Planning & Development) at Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India, and has over 25 years of teaching & research experience. He has successfully completed 9 research projects, published over 180 international/national scientific papers, 50 book reviews in peer-reviewed journals, 50 chapters, and authored/edited 10 books. Prof. Panesar was also listed consequently three times in the most coveted list (2020, 2021, 2022) of "World Ranking of Top 2% Scientists" published by Stanford University, USA.


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All manuscripts submitted to this Article Collection will undergo desk assessment and peer-review as part of our standard editorial process. Guest Advisors for this collection will not be involved in peer-reviewing manuscripts unless they are an existing member of the Editorial Board. Please review the journal Aims and Scope and author submission instructions prior to submitting a manuscript.