Potential of Jicama Starch as a Sustainable Edible Polymer Material: A Review

Abstract

ABSTRACT The development of edible polymers has been investigated and proven to be an alternative packaging offering friendlier environmental approaches compared to plastics. Starch, particularly from jicama ( Pachyrhizus erosus ), shows promise due to its structural properties, although it remains relatively under‐researched compared to other sources. This paper reviews the jicama starch as a biopolymer for edible coatings and films, highlighting its advantages and limitations in preserving food quality. Research indicates that jicama starch biopolymers can serve as effective matrices for edible coatings and films, contributing to extended shelf life by providing flexibility and good barrier properties. However, they lack antimicrobial properties and have limited moisture resistance due t