Hybrid Cryogels Based on Pectin and Cassava and Arrowroot Starches: Process Optimization and Physicochemical, Morphological, Rheological, and Thermal Properties

Hybrid PLA /Thermoplastic Starch Biocomposites Reinforced With Spent Coffee Grounds: Effect of Maleic Anhydride on Interfacial Compatibility, Mechanical Performance, and Biodegradability

This study developed hybrid poly(lactic acid) (PLA)/thermoplastic starch (TPS) biocomposites reinforced with spent coffee grounds (AK, 0–30 wt%) and compatibilized with maleic anhydride (MA, 5 wt%). The composites were characterized using Fourier‐transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), tensile testing, melt flow rate (MFR), water absorption, and soil‐burial biodegradability. Increasing AK content improved stiffness and biodegradation because of its lignocellulosic structure; however, excessive filler loading caused agglomeration and reduced ductility. MA enhanced interfacial compatibility, filler dispersion, stress transfer, and moisture resistance at low to moderate AK contents. The AK 10% + MA formulation showed the most balanced performance, achieving a tensile strength of 29.86 MPa, low water absorption, favorable melt flow behavior, and 28.03% weight loss after 3 months of soil burial. These results clarify the role of AK and MA in controlling the processing–structure–property–biodegradation relationship of PLA/TPS composites and support the use of spent coffee grounds as sustainable fillers for biodegradable bioplastics.

Enhancing the Mechanical and Barrier Properties of Seaweed-Cassava Starch Bioplastics with Natural Additives for Sustainable Food Packaging

The growing accumulation of petroleum-based plastic waste has intensified the search for biodegradable alternatives from renewable resources. This study investigated the effect of clove essential oil (CEO) on the mechanical and barrier properties of composite bioplastic films from semi-refined carrageenan and cassava starch (30:70) with 30% glycerol. Unlike previous studies using purified biopolymers or focusing solely on antimicrobial effects, this work uniquely evaluates CEO as a dual-function agent plasticizer and hydrophobic barrier enhancer within a low-cost carrageenan–starch matrix to identify the optimal loading for balanced packaging performance. Films were prepared by solution-casting with CEO at 0, 0.5, 1.0, 1.5, and 2.0% (w/w). Increasing CEO content decreased tensile strength (18.2 to 12.1 MPa) and Young's modulus (612 to 365 MPa), while elongation increased (22.4% to 41.6%). WVP and oxygen permeability decreased by 39% and 43%, respectively, alongside an increase in contact angle (68.4° to 89.6°), indicating enhanced hydrophobicity. FTIR confirmed physical dispersion without new covalent bonding. Films remained biodegradable, though higher CEO slowed degradation. The 1.0–1.5% CEO formulation offered the most balanced combination of flexibility, barrier performance, and degradability for sustainable food packaging.

Formulation and characterization of a corn starch-soy protein isolate coacervate for encapsulation of fennel essential oil and its application in the pre-velveting of chicken cubes.

Pre-velveting foods suffer from significant flavor loss and limited shelf life during storage, motivating a demand for multifunctional starch-based carriers. To address this, corn starch (CS)-soy protein isolate (SPI) coacervates with varying CS ratios were fabricated to encapsulate fennel essential oil (FEO), yielding a pre-velveting material with antimicrobial and flavor-enhancing properties. Results indicated that higher CS/SPI ratios (4,1 and 5,1) enhanced viscoelasticity and reduced particle size by forming a dense polysaccharide-protein network that inhibited FEO aggregation compared with the lower ratios. The resulting microcapsules (CSSP4 and CSSP5) similarly demonstrated improved DPPH radical scavenging capacity (59.49% and 56.15%, respectively) and enhanced thermal stability. SEM and XRD confirmed increased cross-linking of CS upon coacervation with SPI, which provided the basis for the improved encapsulation efficiency of FEO via the dense structure, while FTIR and molecular dynamics simulations indicated that this structure was primarily driven by hydrogen bonding and electrostatic interactions between CS and SPI, and the starch-protein interface was visualized. Electronic nose combined with GC-MS analyses identified anethole as the primary flavor compound of FEO microcapsules and showed that the stable structure delayed its release, with CSSP4 exhibiting the slowest release due to its higher density. Furthermore, among all formulations, CSSP4 showed the lowest TBARS values and pH increase, as well as the most favorable volatile profile and improved textural properties in cooked chicken cubes. This study presents a novel starch-based carrier designed to improve flavor retention and extend the shelf life of pre-velveting foods.

Production and Characterization of Polyvinyl Alcohol-Chitosan-Carrageenan Biocomposite Films Containing St. John's Wort (Hypericum perforatum) Oil

This study aims to develop chitosan/poly(vinyl alcohol)/carrageenan biocomposite films incorporating Hypericum perforatum (St. John’s wort) oil (0.1–5%, w/w) and to evaluate the influence of oil incorporation on their structural, mechanical, and dielectric properties. FTIR analysis confirmed strong hydrogen bonding among polymer components and successful oil incorporation without new chemical bond formation. SEM results indicated increased surface heterogeneity and phase separation at higher oil contents. Increasing oil concentration reduced tensile strength (47.1–29.7 MPa), Shore A hardness, density, and dielectric constant (from 4.67 to 3.96), while significantly enhancing tensile strain (30.8–65.7%), demonstrating a plasticizing effect. Overall, it demonstrated that St. John's wort oil can be used as a natural plasticizer in bio-based polymer film applications.

Fabrication and characterization of ecofriendly Taro starch bioplastic composite films reinforced with coffee husk and enset fiber for packaging applications.

This study developed bioplastic composite films (BPCFs) from Taro starch reinforced with coffee husk (CH) and Enset fiber (EF) for packaging application. BPCFs were prepared by melting starch, glycerol, and vinegar, with fiber loading ratios ranging from 0 to 10 wt.%. The physicochemical properties of BPCFs were characterized by using XRD, FTIR, SEM, TGA, and UTM techniques. The XRD analysis of Taro starch (TS) revealed A-type crystal structure with 26.68% crystallinity index. The FTIR spectra exhibited the intermolecular interaction in BPCFs occurred through various functional groups. SEM images showed a strong interfacial interaction and biocompatibility between the TS matrix and reinforcement fiber, resulting in enhanced tensile strength. The thermostability of BPCFs indicates their suitability for packaging applications. The density and thickness of BPCFs increased with an increase in fiber concentration. Conversely, the moisture content decreased with an increase in fiber content, attributed to the hydrophobic nature of the highly crystalline cellulose fiber. The BPCFs demonstrated superior strength compared to starch-based bioplastic, with a tensile strength of up to 6 wt.% (8.76 MPa) and reduced elongation. There was a maximum weight loss of 89% and 71% observed for TS-based bioplastic and its BPCFs respectively after 60 days. Biodegradability and water absorption were increased with the increase in the number of days, which shows the material's biodegradable properties.

Smart and active biocomposite films from tamarind seed starch, MCC, and trans-cinnamaldehyde for sustainable food packaging