Leonardo Batista

Starch-based bioplastics are renewable and biodegradable, but their wider use is constrained by moisture sorption, humidity-dependent aging, insufficient tensile performance, and weak water- and oxygen barrier stability. This review critically synthesizes the peer-reviewed literature from 2020 to 2026 on enzymatically engineered starch for film, packaging, and thermoplastic applications using an architecture–property framework that links enzyme specificity, chain-length distribution, crystallinity, processing route, and material response. Controlled α-1,4 hydrolysis mainly improves processability by lowering molecular weight, viscosity, and gelatinization resistance. However, excessive hydrolysis can increase water uptake, solubility, and loss of cohesive strength. Debranching by pullulanase or isoamylase increases amylose-like linear chains and can promote B-type crystallinity or V-type starch–lipid complexes, with reported gains in tensile strength, contact angle, and water vapor barrier when the chain lengths and recrystallization conditions are controlled. Branching enzymes and transglycosylases increase branch density or redistribute glucan chains, suppressing retrogradation and improving flexibility, water retention, and aging resistance, but often with trade-offs in strength, crystallinity, and barrier performance. Lipase- and laccase-catalyzed functionalization expands starch functionality by increasing hydrophobicity, compatibility with hydrophobic phases, antioxidant activity, and active-packaging potential. The evidence indicates that enzymatic modification should not be generalized as uniformly improving starch bioplastics; performance gains are conditional on the starch source, amylose content, enzyme dosage, reaction severity, plasticizer composition, processing method, film conditioning, and storage humidity. Industrial implementation remains limited by enzyme cost and reuse, high-solids mass transfer, reaction time, enzyme stability under heat and shear, and reproducibility across botanical sources. Overall, enzymatic molecular editing is most promising when mechanistic architecture control is coupled with standardized structure–property reporting and scalable processing, such as immobilized-enzyme reactors, high-solids systems, and reactive extrusion.

Gum arabic (GA) is a widely used natural hydrocolloid in food processing because its protein–polysaccharide architecture combines high water solubility, low bulk viscosity, and useful interfacial activity. These attributes make GA valuable as an emulsifier, encapsulating agent, and film-forming material, but native GA is constrained by source-dependent heterogeneity, limited antioxidant functionality, relatively high dosage requirements in some emulsions, and modest barrier and mechanical performance in dried matrices. This review synthesizes recent advances in chemical functionalization, enzymatic and oxidative grafting, physical fractionation and complexation, and Maillard-type bioconjugation as routes to tailor GA for food engineering applications. Emphasis is placed on process-relevant structure–property relationships, including dynamic adsorption, interfacial rheology, emulsifying and encapsulation efficiency, bulk rheology, powder glass transition and hygroscopicity, film barrier behavior, and release kinetics. Across beverage emulsions, spray-dried powders, coacervates, coatings, and delivery systems, the evidence shows that modification must be selected according to the dominant process bottleneck, such as adsorption kinetics, oxidative stability, drying behavior, or humidity-sensitive matrix mobility. This review also identifies priorities for translation, including model-ready measurements, the management of raw-material variability, scale-up-aware processing, and sustainability and regulatory practicality. Overall, modified GA emerges as a versatile platform for designing more robust, application-specific food colloids, encapsulates, and functional coatings.

The rising demand for sustainable protein is driving interest in insects as a raw material for advanced food ingredients. This review collates and critically analyses over 300 studies on the conversion of crickets, mealworms, black soldier flies, and other farmed species into powders, protein isolates, oils, and chitosan-rich fibers with targeted techno-functional roles. This survey maps how thermal pre-treatments, blanch–dry–mill routes, enzymatic hydrolysis, and isoelectric solubilization–precipitation preserve or enhance the water- and oil-holding capacity, emulsification, foaming, and gelation, while also mitigating off-flavors, allergenicity, and microbial risks. A meta-analysis shows insect flours can absorb up to 3.2 g of water g⁻¹, stabilize oil-in-water emulsions for 14 days at 4 °C, and form gels with 180 kPa strength, outperforming or matching eggs, soy, or whey in specific applications. Case studies demonstrate a successful incorporation at 5–15% into bakery, meat analogs and dairy alternatives without sensory penalties, and chitin-derived chitosan films extend the bread shelf life by three days. Comparative life-cycle data indicate 45–80% lower greenhouse gas emissions and land use than equivalent animal-derived ingredients. Collectively, the evidence positions insect-based ingredients as versatile, safe, and climate-smart tools to enhance food quality and sustainability, while outlining research gaps in allergen mitigation, consumer acceptance, and regulatory harmonization.

Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact. In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms, applications, and environmental benefits. It examines non-thermal technologies such as cold plasma, pulsed light technology, high-pressure processing (HPP), pulsed electric fields (PEFs), and ultraviolet (UV) radiation, which effectively inactivate microbes while preserving nutritional and sensory qualities. Natural preservatives, including plant extracts, microbial agents, and enzymes, are highlighted as eco-friendly alternatives to synthetic chemicals, supporting clean label initiatives. Advanced packaging solutions, such as biodegradable materials, intelligent packaging systems, and modified atmosphere packaging (MAP), are assessed for their role in reducing plastic waste, maintaining product quality, and extending shelf life. The review uses life cycle analyses to evaluate these techniques’ environmental impact, considering factors like energy consumption, greenhouse gas emissions, water use, and waste reduction. It also explores the potential of emerging technologies, such as plasma-activated water (PAW) and nanotechnology, to further enhance sustainability. By identifying research gaps and discussing industry challenges, the review calls for innovation and the broader adoption of these practices to promote food security, improve public health, and foster a more sustainable and resilient food system