Abstract
In light of the environmental impact of disposable products made from petroleum-based plastics, this study focused on developing biodegradable foam trays made from a starch (PS) derived from potato waste and beer malt flour (BMBF). The objective of this study was to evaluate the effect of the concentration of BMBF on the physical and mechanical properties of potato starch-based foam trays prepared by the thermoforming process at temperatures of 150 °C (upper plate) and 145 °C (lower plate) for 5 min and 40 s. The results showed that increasing the BMBF concentration from 0 to 40% reduced the moisture content from 4.68% to 3.42%, increased the thickness from 2.63 cm to 4.77 cm, and decreased the density from 0.28 g.cm(-3) to 0.15 g.cm(-3). Meanwhile, the water absorption capacity increased from 38.7% to 69.7%. In terms of mechanical properties, increasing the BMBF concentration in the PS foam tray resulted in a decrease in hardness from 5.61 N to 2.87 N, a decrease in tensile strength from 2.92 MPa to 0.85 MPa, and a decrease in elongation from 1.42% to 0.59%. Meanwhile, fracturability increased from 2.04 mm to 3.68 mm. FTIR analysis revealed interactions between BMBF and PS in the composite foam tray. Thermogravimetric analysis (TGA) showed two thermal events: one between 20.96 °C and 172.89 °C, and another between 189.14 °C and 517.69 °C, with weight losses of 5.53% and 74.23%, leaving an ash residue of 20.24%. Differential calorimetry analysis (DSC) showed a glass transition at 152.88 °C and a melting at 185.94 °C, with an enthalpy of fusion of 74.11 J.g(-1). Higher concentrations of BMBF (>10%) decreased the water resistance, mechanical strength, and flexibility of the PS foam trays. Therefore, a formulation of 90% PS and 10% BMBF was better for producing a foam tray with improved mechanical properties and water resistance, which could be used as a sustainable alternative to conventional single-use plastic.