Biodegradable foam tray based on starches isolated from different Peruvian species

The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams

“…The tensile strength values of the processed trays were close to the EPS stress values (especially in bagasse fiber concentrations of 30% and 40%); however, the elongation values (strain at break, %) were almost one‐third of the value of the EPS. The values of elongation are related to the ability of the material to deform before breaking, and because large air bubbles are generated inside the biodegradable tray, these values are lower than those of the EPS (pores of smaller size and distributed more homogeneously) . These results indicate that the biomaterial can be used to transport or store light foods such as chips or grains or perhaps to transport spices or dried herbs.…”

“…The values of elongation are related to the ability of the material to deform before breaking, and because large air bubbles are generated inside the biodegradable tray, these values are lower than those of the EPS (pores of smaller size and distributed more homogeneously). 1 These results indicate that the biomaterial can be used to transport or store light foods such as chips or grains or perhaps to transport spices or dried herbs. Undoubtedly, it is a disadvantage that must be overcome in future studies, perhaps with other additives, in order to expand the field of application of sweet potato starch trays.…”

“…This tuber is mainly used as raw material to produce starch and to bake foods, snack foods, and confectionery products . Recently, the use of sweet potato starch to manufacture foam tray has been reported in literature …”

“…The high strength, low production cost, low density, and high water resistance of synthetic polymers such as expanded polystyrene (EPS) have allowed their use in the production of foam trays for food storage. 1 However, the growing use of EPS has raised environmental concerns: EPS is nonbiodegradable, and it may generate toxic decomposition products that may contaminate the food contained in the package. 2,3 To overcome this issue, new technologies like baking or extrusion have been developed to produce starch-based foams that can replace polystyrene.…”

“…10 Recently, the use of sweet potato starch to manufacture foam tray has been reported in literature. 1,11 However, starch-based foam poses some problems compared with petroleum-based packaging, like poor mechanical properties and hydrophilicity, which hinders its application. 12 Additives such as cellulose and cellulosic material 13,14 have been used as reinforcing materials to improve the mechanical properties in starch-based foams.…”