Biodegradable foam tray from cassava starch blended with natural fiber and chitosan

This work developed biodegradable foam trays from cassava starch blended with the natural polymers of fiber and chitosan. The kraft fiber at 0, 10, 20, 30 and 40% (w/w of starch) was mixed with cassava starch solution. Chitosan solution at 0, 2, 4 and 6% (w/v) was added into starch/fiber batter with 1:1. Hot mold baking was used to develop the cassava starch-based foam by using an oven machine with controlled temperature at 250 °C for 5 min. Results showed that foam produced from cassava starch with 30% kraft fiber and 4% chitosan had properties similar to polystyrene foam. Color as L*, a* and b* value of starch foam tray was slightly increased. Density, tensile strength and elongation of the starch-based foam were 0.14 g/cm3, 944.40 kPa and 2.43%, respectively, but water absorption index (WAI) and water solubility index (WSI) were greater than the polystyrene foam.

► The strength and water resistance of starch foam trays are weak points in the foam tray due to discontinuity and lack of fibers.
► Chitosan improve strength, elongation, and water resistance properties of starch based foam blended with fiber and chitosan foam tray.
► Biodegradable foam trays prepared from raw materials of cassava starch and two types of natural polymer; fiber and chitosan could be an optional for replacement plastic or polystyrene foam.