Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process
- Salgado, Pablo Rodrigo
- Schmidt, Vivian C.
- Molina Ortiz, Sara Eugenia
- Mauri, Adriana Noemi
- Laurindo, João B.
DOIAbstract
Biodegradable food packaging trays made from cassava starch, sunflower proteins and cellulose fibers were obtained by a foam baking process. The effect of varying the proportions of these three components on physico-chemical and mechanical properties of the trays was studied, as was the relationship between these properties and the trays' microstructure. All trays presented thicknesses between 1.55 and 1.76 mm, and densities between 0.46-0.59 g/cm3. The increment of fiber concentration from 10 to 20 % w/w improved the mechanical properties and slightly reduced the post-pressing moisture content, but increased the water absorption capacity of the material in at least 15 %. The addition of sunflower proteins till 20% w/w reduced significantly...
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