Development of biodegradable starch-based foams incorporated with grape stalks for food packaging
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Biodegradable cassava starch-based foams incorporated with grape stalks were obtained by thermal expansion. The morphology (SEM), chemical structure (FTIR), crystallinity (XRD), and biodegradability of the foams were evaluated. An applicability test was performed in the storage of food. SEM images showed no residue agglomerations and cell structure generally observed in materials obtained by thermal expansion; FTIR analysis verified interactions of foam components. XRD analysis showed native cassava starch characteristic peaks and the loss of crystallinity after the expansion process, with the formation of an amorphous material. Foams were completely biodegraded after 7 weeks, demonstrating that, for the experimental conditions used, the interactions between the starch and the grape stalks did not generate recalcitrant compounds or structural alterations that would impair foam degradation. Furthermore, the foams added with grape stalks presented good properties in the applicability test, showing a promising application in the storage of foods with low moisture content.
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Foams made of starch and grape stalks completely biodegrade within seven weeks.
“Engel et al. (2019) tested the viability of using foams made of starch and grape stalks for storage of foods in a low moisture content.Foams were found to completely biodegrade within seven weeks.”
From Packaging design for the circular economy: A systematic review (2022) · cites this paper as Engel et al. (2019)
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- Authors
- Engel, J. B., Ambrosi, A., & Tessaro, I. C.
- Affiliations
- Universidade Federal do Rio Grande do Sul (BR)
- Universidade Federal de Santa Catarina (BR)
- Corresponding author
- Engel, Juliana B.
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2019-12
- Volume
- 225
- Pages
- 115234
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2969455436
- Cited by
- 169
- References
- 61
- Citations by year
- 2026: 14 · 2025: 26 · 2024: 31 · 2023: 30 · 2022: 30 · 2021: 23 · 2020: 13 · 2019: 2
- FWCI
- 4.82
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Carbohydrate Polymers (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
- Topics
- Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Physical Sciences › Materials Science › Polymers and Plastics › Polymer Foaming and Composites
- Keywords
- biodegradable foams, cassava starch, grape stalks, food packaging, thermal expansion, crystallinity loss, biodegradability, food storage, low-moisture foods, agricultural waste valorization
- MeSH terms
- Manihot, Starch, Food Packaging, Vitis, Plant Components, Aerial, Biodegradable Plastics
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