Biodegradable trays based on cassava starch (Manihot esculenta Crantz) and orange-fleshed sweet potato (Ipomoea batatas L.) reinforced with sugarcane bagasse fiber

García-Arteaga M.; Quispe-Sanchez L.; Oblitas-Delgado R.; Chicana F.; Coronel A.; Mori-Vigo S.; Hernandez-Diaz E.; Oliva-Cruz M. · Applied Food Research (2026) · DOI: 10.1016/j.afres.2026.102551

Resumen

Combining starch sources with agro-industrial residues offers a promising alternative for developing sustainable packaging materials. Biodegradable trays were developed trays from blends of cassava ( Manihot esculenta Crantz) and orange-fleshed sweet potato ( Ipomoea batatas L.) starches, reinforced with sugarcane bagasse fiber through thermo-pressing. The effect of different starch proportions on the structural, mechanical, and functional properties of the trays was evaluated. The 50/50 cassava– orange sweet potato blend exhibited the highest hardness (51.4 ± 1.8 N) and tensile strength (15.15 ± 0.3 MPa), while the developed formulations showed low solubility (8.33%–11.24%) compared with the control trays (35.94%–67.05%). The swelling index, thickness, optical properties, and oil absorption capacity were also evaluated, highlighting the influence of matrix composition and fiber incorporation. Biodegradation tests showed rapid mass loss in soil, reaching 92.95–99.71% after 32 days, along with disintegration in saline water. Ecotoxicity assays using lettuce ( Lactuca sativa ) seeds showed 100% germination across all treatments, indicating no severe phytotoxic effects. These results highlight the potential of cassava and orange-fleshed sweet potato starch blends reinforced with sugarcane bagasse fiber for producing biodegradable trays intended for fresh-fruit packaging.

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas