Biodegradable Starch Based Foam and its Modification Methods: A-Review

Document Type : Scientific Paper

Authors

1 M.Sc of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

2 Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

3 Undergraduate of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

Abstract

Foam packaging involves long-term storage and protection of a variety of foods against physical, chemical and biological agents. Polymer foams are safe and recommended for many applications due to their very light weight, high versatility, durability, mold resistance and good appearance. This has led to high production and consumption of these materials, and due to the non-biodegradability of these materials, they have caused a lot of environmental concerns. Therefore, significant efforts have been made to develop environmentally friendly alternatives, especially in the case of starch foams. Because starch is a cheap, available, abundant, renewable and biodegradable biopolymer. These properties make starch the most important biopolymer for the development of biodegradable films, but the starch itself is relatively weak and water-sensitive. To improve the thermal and mechanical properties, moldability, water impermeability and other properties of starch-based foams, many approaches such as chemical modification of starch, combination with various biodegradable polymers, combination with natural fibers and the addition of nano-fillers are proposed.

Keywords

References

1. Global Foam Protective Packaging Market Size by Production, Top Countries Import-Export and Consumption Forecast & Regional Analysis by 2024. 2020; Available from: https://www.marketwatch.com/press-release/global-foam-protective-packaging-market-size-by-production-top-countries-import-export-and-consumption-forecast-regional-analysis-by-2024-2020-08-24?mod=mw_quote_news.
2. Polymer Foam Market Size, Share & Trends Analysis Report By Type (Polyurethane, Polystyrene, Polyolefin, Melamine, Phenolic, PVC), By Application, By Region, And Segment Forecasts, 2020-2027. 2020; Available from: https://www.grandviewreaserch.com/industry-analysis/polymer-foam-market.
3. THE GREEN FOAM THAT COULD REVOLUTIONISE PACKAGING. Available from: http://www.foodenergy.org.uk/The_green_foam_that_could_revolutionise_packaging--post--16.html.
4. What is biofoam®?; Available from: https://www.synprodo.com/what-is-biofoam/.
5. Goudarzi, V., I. ) 2017(.“Shahabi-Ghahfarrokhi, and A. Babaei-Ghazvini, Preparation of ecofriendly UV-protective food packaging material by starch/TiO2 bio-nanocomposite: Characterization,” International journal of biological macromolecules, 95: p. 306-313.
6. Zolfi, M., et al., (2014). “Development and characterization of the kefiran-whey protein isolate-TiO2 nanocomposite films,” International journal of biological macromolecules, 65: p. 340-345.
7. Zhang, Y., C. Rempel, and D. Mclaren, (2014). “Edible coating and film materials: Carbohydrates,” in Innovations in Food Packaging. Elsevier. p. 305-323.
8. Shahabi-Ghahfarrokhi, I., et al., (2015). “Effect of γ-irradiation on the physical and mechanical properties of kefiran biopolymer film,” International journal of biological macromolecules, 74: p. 343-350.
9. Hassannia-Kolaee, M., et al., (2016). “Development of ecofriendly bionanocomposite: Whey protein isolate/pullulan films with nano-SiO2,” International journal of biological macromolecules, 86: p. 139-144.
10. Almasi, H., B. Ghanbarzadeh, and A.A. Entezami, (2010). “Physicochemical properties of starch–CMC–nanoclay biodegradable films,” International Journal of Biological Macromolecules, 46(1): p. 1-5.
11. Torres, F., et al., (2011). “Biodegradability and mechanical properties of starch films from Andean crops,” International Journal of Biological Macromolecules, 48(4): p. 603-606.
12. Ghanbarzadeh, B., H. Almasi, and S.A. Oleyaei, (2013). “A novel modified starch/carboxymethyl cellulose/montmorillonite bionanocomposite film: structural and physical properties,” International Journal of Food Engineering, 10(1): p. 121-130.
13. Mali, S., et al., (2005). “Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect,” Carbohydrate polymers, 60(3): p. 283-289.
14. Pachori, S., et al., (2019). “Synthesis Methods of Starch-Based Polymer Foams and Its Comparison With Conventional Polymer Foams for Food Packaging Applications,” in Polymers for Agri-Food Applications. Springer. p. 317-338.
15. Avella, M., et al., (2005). “Biodegradable starch/clay nanocomposite films for food packaging applications,” Food chemistry, 2005. 93(3): p. 467-474.
16. Grigore, M., (2017). “Methods of Recycling, Properties and Applications of Recycled Thermoplastic Polymers,” Recycling, 2017.
17. Nayani, M., S. Gunashekar, and N. Abu-Zahra, (2013). “Synthesis and characterization of polyurethane-nanoclay composites,” International Journal of Polymer Science, 2010.
18. Pawar, P. and A.H. (2013). “Purwar, Biodegradable polymers in food packaging,” American Journal of Engineering Research, 2(5): p. 151-164.
19. Borkotoky, S.S., T. Ghosh, and V. Katiyar, (2020). “Biodegradable Nanocomposite Foams: Processing, Structure, and Properties,” in Advances in Sustainable Polymers. Springer. p. 271-288.
20. Álvarez, K., L. Famá, and T.J. Gutiérrez, (2017). “Physicochemical, antimicrobial and mechanical properties of thermoplastic materials based on biopolymers with application in the food industry,” Advances in physicochemical properties of biopolymers: Part, 1: p. 358-400.
21. Abreu, A.S., et al., (2015). “Antimicrobial nanostructured starch based films for packaging,” Carbohydrate Polymers, 129: p. 127-134.
22. Ashjari, H.R., et al., (2018). “Starch-based polyurethane/CuO nanocomposite foam: Antibacterial effects for infection control,” International journal of biological macromolecules, 111: p. 1076-1082.
23. Pornsuksomboon, K., et al., (2016). “Properties of baked foams from citric acid modified cassava starch and native cassava starch blends,” Carbohydrate polymers, 136: p. 107-112.
24. Rhim, J.-W., H.-M. Park, and C.-S. Ha, (2013). “Bio-nanocomposites for food packaging applications,” Progress in polymer science, 38(10-11): p. 1629-1652.
25. Shahabi-Ghahfarrokhi, I., et al., (2015). “Preparation of UV-protective kefiran/nano-ZnO nanocomposites: Physical and mechanical properties,” International Journal of Biological Macromolecules, 72: p. 41-46.
26. Yu, L., K. Dean, and L. Li, (2006). “Polymer blends and composites from renewable resources,” Progress in polymer science, 31(6): p. 576-602.
27. Biji, K., et al., (2015). “Smart packaging systems for food applications: a review,” Journal of food science and technology, 52(10): p. 6125-6135.
28. Mali, S., (2018). “Biodegradable foams in the development of food packaging,” in Polymers for food applications. Springer. p. 329-345.
29. Soykeabkaew, N., C. (2015). “Thanomsilp, and O. Suwantong, A review: Starch-based composite foams,” Composites Part A: Applied Science and Manufacturing, 78: p. 246-263.
30. Glenn, G.M., et al., (2014). “Starch plastic packaging and agriculture applications,” in Starch Polymers. Elsevier. p. 421-452.
31. Teixeira, E.d.M., et al., (2014). “Starch/fiber/poly (lactic acid) foam and compressed foam composites,” RSC Advances, 2014. 4(13): p. 6616-6623.
32. Robyt, J.F., (2008). “Starch: Structure, properties, chemistry, and enzymology,” glyc, p. 1437.
33. Avérous, L. and P.J. Halley, (2009). “Biocomposites based on plasticized starch,” Biofuels, bioproducts and biorefining, 3(3): p. 329-343.
34. Jiang, H., L. Wang, and K. Zhu, (2014). “Coaxial electrospinning for encapsulation and controlled release of fragile water-soluble bioactive agents,” Journal of Controlled Release, 193: p. 296-303.
35. Schmidt, V.C.R. and J.B. Laurindo, (2010). “Characterization of foams obtained from cassava starch, cellulose fibres and dolomitic limestone by a thermopressing process,” Brazilian archives of Biology and Technology, 53(1): p. 1. 85-192.
36. Kaisangsri, N., O. Kerdchoechuen, and N. Laohakunjit, (2014). “Characterization of cassava starch based foam blended with plant proteins,” kraft fiber, and palm oil. Carbohydrate polymers, 110: p. 70-77.
37. Lagaron, J.M. and A. Lopez-Rubio, (2011). “Nanotechnology for bioplastics: opportunities, challenges and strategies,” Trends in food science & technology, 22(11): p. 611-617.
38. Sundaram, J., T.D. Durance, and R. Wang, (2008). “Porous scaffold of gelatin–starch with nanohydroxyapatite composite processed via novel microwave vacuum drying,” Acta biomaterialia, 4(4): p. 932-942.
39. Svagan, A., (2008). “Bio-inspired cellulose nanocomposites and foams based on starch matrix,” 2008, KTH.
40. Svagan, A.J., M.A.A. Samir, and L.A. Berglund, (2008). “Biomimetic foams of high mechanical performance based on nanostructured cell walls reinforced by native cellulose nanofibrils,” Advanced Materials, 20(7): p. 1263-1269.
41. Vercelheze, A.E., et al.,(2012). “Properties of baked foams based on cassava starch, sugarcane bagasse fibers and montmorillonite,” Carbohydrate Polymers, 87(2): p. 1302-1310.
42. Nasri-Nasrabadi, B., et al., (2014). “Porous starch/cellulose nanofibers composite prepared by salt leaching technique for tissue engineering,” Carbohydrate polymers, 108: p. 232-238.
43. Kaewtatip, K., V. Tanrattanakul, and W. Phetrat, (2013). “Preparation and characterization of kaolin/starch foam,” Applied clay science, 80: p. 413-416.
44. Vercelheze, A.E.S., et al., (2013). “Physical properties, photo-and bio-degradation of baked foams based on cassava starch, sugarcane bagasse fibers and montmorillonite,” Journal of Polymers and the Environment, 2013. 21(1): p. 266-274.

Files

History

  • Receive Date: 22 August 2020
  • Revise Date: 21 September 2020
  • Accept Date: 21 December 2020

Share

How to cite

Statistics