Wheat Biocomposite Extraction, Structure, Properties and Characterization: A Review

Abstract

Biocomposite materials create a huge opportunity for a healthy and safe environment by replacing artificial plastic and materials with natural ingredients in a variety of applications. Furniture, construction materials, insulation, and packaging, as well as medical devices, can all benefit from biocomposite materials. Wheat is one of the world’s most widely cultivated crops. Due to its mechanical and physical properties, wheat starch, gluten, and fiber are vital in the biopolymer industry. Glycerol as a plasticizer considerably increased the elongation and water vapor permeability of wheat films. Wheat fiber developed mechanical and thermal properties as a result of various matrices; wheat gluten is water insoluble, elastic, non-toxic, and biodegradable, making it useful in biocomposite materials. This study looked at the feasibility of using wheat plant components such as wheat, gluten, and fiber in the biocomposite material industry.

Natural Fiber-Reinforced Polylactic Acid, Polylactic Acid Blends and Their Composites for Advanced Applications

“…All plant fibers are mainly made up of cellulose, which is the most basic structural component [ 37 , 38 , 39 , 40 ]. It is a kind of natural polymer.…”

Bamboo-Fiber-Reinforced Thermoset and Thermoplastic Polymer Composites: A Review of Properties, Fabrication, and Potential Applications

“…Natural fiber sources are increasingly gaining attention for use as fiber-reinforced polymer composites, such as polylactic acid [ 45 ], chitosan [ 46 ], polycaprolactone [ 47 ], and thermoplastic starch [ 48 , 49 , 50 , 51 , 52 , 53 ]. These natural fibers include leaf fibers, seeds, wood, straw, and grass.…”

Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch

“…Starch is widely utilized in many food and non-food industries, due to its low-cost, easy availability, biodegradability, and non-toxicity characteristics. Moreover, it is the main component of starchy foods, such as pasta, bread, and noodle [ 3 , 7 ]. However, native starch has some limitations that restrict its application in the food industry, such as high retrogradation tendency and poor shear and thermal stability [ 8 ].…”