Rheological and structural characterization of cassava starches foam with low and high amylose contents

Figueiró, Camila da Silva; Trojaner, Maria Rachel; Calcagno, Carmen Iara Walter; Santana, Ruth Marlene Campomanes

doi:10.1007/s10965-021-02782-w

Cited by 4 publications

(8 citation statements)

References 17 publications

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“…In addition to a larger grain size and larger chains formed, this decreased the degree of crystallinity. [24,25,[48][49][50] Table 2 shows the proportions of polysaccharides in some starches.…”

Section: Starchmentioning

confidence: 99%

“…The heat pressing method is carried out in two stages, as it is first necessary to mix all the foam components, and this can be done in a mixer or in an extruder. [23,50,54] In the study by Kaewtatip et al, cassava starch foams and other components were produced. The starch and additives were processed in a mixer, resulting in a paste, and this paste was fed into a mold to be expanded by heat pressing.…”

Section: Manufacture Of Starch Foamsmentioning

confidence: 99%

“…Among these properties are foam density, moisture absorption, water absorption, contact angle, impact, bending, tensile strength, and morphological analysis. [9,22,[82][83][84] Some studies verify the influence of starch source type and amylose content on foam properties. In the work by Cruz-Tirado et al, different sources of starch were used in the production of trays, including cassava, oca (Oxalis tuberosa), and sweet potato.…”

Section: Characterization Of Starch Foamsmentioning

confidence: 99%

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Starch Foams and Their Additives: A Brief Review

Figueiró,

Calcagno,

Santana

2023

Starch Stärke

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Short‐life packaging has been contributing to the increased consumption of polymers. Expanded polystyrene (EPS) is a material that is widely used in disposable packaging, however, its residue occupies a large volume, is difficult to degrade, and its recycling is expensive. That's why the interest in looking for a material of natural and biodegradable origin that can be an alternative to petrochemical‐based polymers. One possibility would be starch, which is a natural and biodegradable polysaccharide and can be extracted from different sources. However, natural starch does not have good properties for commercial application, requiring chemical modifications and/or the incorporation of additives. This article carried out a compilation of current studies that work on the development of packaging, whether film or foams, based on plasticized starch (TPS), and analyzes the influence of the incorporation of additives or treatments carried out in the starch. The blowing agent decreases foam density, cell size, and increases cell density. Incorporation of glycerol in starch foams increases the gelatinization temperature, decreases viscosity and resistance to expansion. The surfactant decreases the density and moisture absorption of the foam, the nucleating agent acted by increasing the mechanical strength and density of the foam, and decreases the absorption of water.

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Section: Starchmentioning

confidence: 99%

Section: Manufacture Of Starch Foamsmentioning

confidence: 99%

Section: Characterization Of Starch Foamsmentioning

confidence: 99%

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Starch Foams and Their Additives: A Brief Review

Figueiró,

Calcagno,

Santana

2023

Starch Stärke

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“…However, EPS is nonbiodegradable and takes a long time to degrade, so it accumulates in the environment. 1,2 In 2019, the world EPS production reached 15.61 million metric tons, and its consumption tends to increase. 2,3 The U.S. Plastics Pact and U.K. Plastics have released a list of plastic packaging they consider "problematic or unnecessary", and this list includes polystyrene.…”

Section: Introductionmentioning

confidence: 99%

“…It is applied in various materials, including cups, trays, and plates, and it can be employed to protect products in delivery packages. However, EPS is non‐biodegradable and takes a long time to degrade, so it accumulates in the environment 1,2 . In 2019, the world EPS production reached 15.61 million metric tons, and its consumption tends to increase 2,3 .…”

Section: Introductionmentioning

confidence: 99%

Use of annatto dye extraction residue as additive in the cassava starch composite foam tray

Aguilar,

Tapia‐Blácido

2023

Vinyl Additive Technology

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Pigment extraction from annatto seed results in large amounts of by‐products (~97%) and residual carotenoid content. In this work, composite foam trays containing 90:10 (10AR), 80:20 (20AR), and 70:30 (30AR) cassava starch: annatto residue (AR) ratios were prepared by thermopressing. The physical–chemical properties, thermal stability, antioxidant activity, and biodegradability of the composite foam trays and cassava starch foam tray (control) were measured and compared. High AR ratio (20AR and 30AR) yielded thicker (2.1–2.3 mm), denser (0.72–0.74 g/cm3), and less porous (32.5–33%) composite foam trays than the control due to incomplete cassava starch gelatinization and the presence of fibers, lipids, and proteins in AR. Thus, the composite foam trays had lower mechanical resistance (0.4–0.8 MPa) and elongation (0.4%–0.7%) than the control (2.9 MPa and 1.5%). However, addition of high AR ratio increased the foam tray resistance to water and yielded colorful foam trays with antioxidant property as measured by DPPH• (0.11 to 0.52 μM TE/100 g) and ABTS•+ (7.86–53.77 μM TE/100 g). Increasing the AR ratio in the composite foam tray delayed the biodegradation time by 17 days as compared to the control, but all the foam trays were more biodegradable than EPS. Therefore, AR has potential use in the production of bioactive composite foam trays.

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Relationship among Extrusion Conditions, Cell Morphology, and Properties of Starch‐Based Foams—A Review

et al. 2022

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Environmental impact concern of conventional polymer foams has attracted considerable interest for the development of natural-based polymer foams.Starch is a biopolymer that is gaining acceptability due to its renewability, availability, environmental biodegradation, and low cost. Extrusion is particularly desirable to produce starch-based foams because it can produce a homogeneous mixing, high heat transfer, high pressure, reduction of the residence time, and low production costs. This review explains the transformation of starch during the foam processing and their relationship with extrusion conditions such as water content, barrel temperature, screw configuration and speed, die temperature, and die dimensions and how all these factors impact on the cell morphology, apparent density, expansion ratio, and final properties of starch-based foams. The strategies to reduce water sensitivity are described, as well as the effect of amylose content and the addition of additives to improve the starch-based foams performance as alternative for expanded polystyrene. The extrusion processing conditions can be controlled to obtain the desirable properties for specific applications such as cushioning, packaging, and loose-fill, among others. Also, a brief look at the starch-based foams trends, challenges, and perspectives are also discussed.

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Rheological and structural characterization of cassava starches foam with low and high amylose contents

Cited by 4 publications

References 17 publications

Starch Foams and Their Additives: A Brief Review

Starch Foams and Their Additives: A Brief Review

Use of annatto dye extraction residue as additive in the cassava starch composite foam tray

Relationship among Extrusion Conditions, Cell Morphology, and Properties of Starch‐Based Foams—A Review

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