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Development of Carrageenan and Starch‐Based Bioplastics for Packaging Applications (Shopping Bags): Mechanical Characterization, Morphology, and Biodegradation
Summary
Bioplastics were produced by combining carrageenan with corn, sago, and cassava starches, then characterized for mechanical properties, biodegradation, and water vapor transmission. Results showed starch type had minimal effect on mechanical performance, while all formulations met biodegradation standards, confirming marine seaweed and agricultural starch as viable bioplastic raw materials.
One approach to mitigating plastic pollution is the development of biodegradable plastic materials, such as bioplastics. Bioplastics are packaging materials that can be naturally degraded by microorganisms. In this study, bioplastics were produced using natural polymer compounds, specifically carrageenan and starch. The combination of starch and carrageenan was investigated to develop bioplastic packaging (shopping bags) with improved properties. This study aimed to evaluate the effect of incorporating different types of starch (corn, sago, and cassava) into carrageenan-based bioplastics on their physicochemical and mechanical characteristics. The research involved the fabrication of bioplastics using a combination of carrageenan and various starches (corn, sago, and cassava), followed by characterization, including moisture content, thickness, tensile strength, elongation at break, functional group analysis using Fourier transform infrared (FTIR) spectroscopy, and surface morphology analysis using scanning electron microscopy-energy-dispersive X-ray spectroscopy (SEM-EDS). Additionally, water vapor transmission rate (WVTR), thermogravimetric analysis (TGA), and biodegradation tests were conducted following the ASTM G21 standard. The results indicated that starch variation did not significantly affect the mechanical properties, morphology, or biodegradation characteristics of the carrageenan-starch bioplastics.