Dr. Ammar Yasser Jassim, a lecturer at the University of Basra's Marine Science Center, and other international researchers published a scientific article entitled:

"Advanced Starch-Based Films for Food Packaging." Innovations in Sustainability and Functional Properties" in the international journal Food Chemistry.

in the international journal Food Chemistry. X

, published by Elsevier.

Classified as Q1 by Scopus and Clarivate, the journal has an impact factor of 8.2 and a CiteScore of 7.2.

, publishes research and studies related to food chemistry and manufacturing.

This article highlights the potential of starch-based nanomaterials and biopolymers in food packaging by focusing on overcoming obstacles such as poor mechanical strength, moisture sensitivity, and poor barrier properties. Recent studies on the use of nanomaterials, active agents, 3D printing, and reactive compression offer promising solutions for improving mechanical and multifunctional barrier properties. Starch stands out as a sustainable alternative to plastic, meeting the growing demand for environmentally friendly packaging solutions.

The article

highlights the role of edible packaging films made from starch as a sustainable alternative to traditional plastics due to their biodegradable nature, low cost, and availability. Recent innovations focus on overcoming obstacles such as poor mechanical strength, moisture sensitivity, and limited barrier properties for foodstuffs. Incorporating nanomaterials, such as cellulose nanofibers and montmorillonite, has significantly improved the films' mechanical and barrier properties. Composite films combining starch and biopolymers, such as chitosan, have also shown promise.