We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Development of Biodegradable Foam Trays from Brewer’s Malt Bagasse and Potato Residues from Agricultural Crops
AI summary Read the abstract
Researchers developed biodegradable foam trays by blending potato starch with brewer's malt bagasse flour as a sustainable alternative to petroleum-based plastic packaging, finding that a 90:10 ratio provided the best balance of mechanical strength and water resistance for use as single-use food trays.
In light of the environmental impact of disposable products made from petroleum-based plastics, this study focused on developing biodegradable foam trays made from a starch (PS) derived from potato waste and beer malt flour (BMBF). The objective of this study was to evaluate the effect of the concentration of BMBF on the physical and mechanical properties of potato starch-based foam trays prepared by the thermoforming process at temperatures of 150 °C (upper plate) and 145 °C (lower plate) for 5 min and 40 s. The results showed that increasing the BMBF concentration from 0 to 40% reduced the moisture content from 4.68% to 3.42%, increased the thickness from 2.63 cm to 4.77 cm, and decreased the density from 0.28 g.cm-3 to 0.15 g.cm-3. Meanwhile, the water absorption capacity increased from 38.7% to 69.7%. In terms of mechanical properties, increasing the BMBF concentration in the PS foam tray resulted in a decrease in hardness from 5.61 N to 2.87 N, a decrease in tensile strength from 2.92 MPa to 0.85 MPa, and a decrease in elongation from 1.42% to 0.59%. Meanwhile, fracturability increased from 2.04 mm to 3.68 mm. FTIR analysis revealed interactions between BMBF and PS in the composite foam tray. Thermogravimetric analysis (TGA) showed two thermal events: one between 20.96 °C and 172.89 °C, and another between 189.14 °C and 517.69 °C, with weight losses of 5.53% and 74.23%, leaving an ash residue of 20.24%. Differential calorimetry analysis (DSC) showed a glass transition at 152.88 °C and a melting at 185.94 °C, with an enthalpy of fusion of 74.11 J.g-1. Higher concentrations of BMBF (>10%) decreased the water resistance, mechanical strength, and flexibility of the PS foam trays. Therefore, a formulation of 90% PS and 10% BMBF was better for producing a foam tray with improved mechanical properties and water resistance, which could be used as a sustainable alternative to conventional single-use plastic.
More Papers Like This
Thermoplasticized Bread Waste and Poly(butylene adipate-co-terephthalate) Blends: A Sustainable Alternative to Starch in Eco-Friendly Packaging
AI summary Read the abstract
Researchers blended thermoplasticized bread waste with biodegradable PBAT polymer to create eco-friendly food packaging, demonstrating that the starch-rich byproduct of food waste can partially replace petroleum-based plastics in packaging applications.
Optimización de bandejas biodegradables con almidón de papa residual (Solanum tuberosum) y harina de residuos de maracuyá (Passiflora edulis) por termoformado
AI summary Read the abstract
Researchers optimized biodegradable food tray formulations made from residual potato starch and passion fruit residue flour using thermoforming, identifying the best ratios for mechanical performance and biodegradability. The study demonstrates a viable pathway to convert agricultural byproducts into functional, compostable packaging alternatives.
Bio-based packaging foam: The effect of drying temperature on the properties of bio-based packaging foam
AI summary Read the abstract
Scientists are developing plant-based packaging foam made from cellulose (wood pulp) as an alternative to plastic foams like Styrofoam, which shed microplastics into the environment and, eventually, our food and water. The study found that baking this foam at a moderate temperature (120-140°C) creates the best balance of durability and water resistance, making it a promising, biodegradable swap for plastic packaging. While more testing is needed before it hits store shelves, this research is a step toward packaging that won't stick around in landfills or break down into the tiny plastic particles increasingly found in human bodies.
Structure and Properties of Starch/Poly(Vinyl Alcohol) Foams
AI summary Read the abstract
This study developed biodegradable foam alternatives to expanded polystyrene using cassava and corn starch blended with up to 5% polyvinyl alcohol, finding that the PVA additive reduced water swelling by nearly 50% in cassava starch foams and that cassava-based formulations fully degraded in soil within six months.
Starch‐Based Polymer Composites for Sustainable Food Packaging: Advances in Bioplastic Development
AI summary Read the abstract
This review examined production mechanisms, structural modifications, and industrial applications of starch-based bioplastics for food packaging, discussing the role of plasticizers and physical and chemical treatments that enhance hydrophobicity, mechanical strength, and thermal stability. While starch-based bioplastics offer biodegradability and renewable origins supporting a circular economy, the review concluded that trade-offs with food production feedstocks and higher manufacturing costs compared to conventional plastics mean they are not a complete long-term solution to plastic pollution.
Research digests by email
When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.