Starchbased

Starchbased refers to materials and products that are derived primarily from starch, a natural polysaccharide composed of amylose and amylopectin. These materials are used in bioplastics, edible coatings, films, and various packaging and agricultural applications. The term encompasses native starch as well as modified starches used as the main polymer or as components in blends and composites.

Starch sources include crops such as corn, potato, wheat, cassava (manioc), and rice. In starchbased materials, starch may be used in its native form or chemically modified to adjust properties such as solubility, gelatinization temperature, or compatibility with other polymers. Common modifications include oxidation, etherification, and esterification, which can improve processability and performance in blends with synthetic or natural polymers.

Processing and production typically involve gelatinizing starch through heating with moisture or plasticizers, followed by plasticization and shaping via extrusion, injection molding, or film casting. Plasticizers like glycerol or water reduce intermolecular interactions, yielding a thermo-plastic starch that can be processed similarly to conventional polymers. Blending starch with other polymers (for example, PLA or polycaprolactone) or reinforcing it with fibers and nanoparticles can enhance strength, stiffness, and barrier properties.

Properties and limitations include biodegradability and often compostability under appropriate conditions, coupled with sensitivity to moisture that can cause swelling and loss of mechanical integrity. Barrier properties to water vapor and oxygen are typically inferior to those of conventional plastics, and brittleness can be an issue without additives.

Applications span packaging films and bags, disposable tableware, edible coatings for foods, and agricultural films. Ongoing research aims to improve moisture resistance, mechanical performance, and cost-competitiveness through chemical modification, blends, and reinforcement.