In Brazil, researchers at Federal University of Lavras are working on biodegradable packaging materials using starch.
Viviane Machado Azevedo and colleagues experimented with using sodium montmorillonite clay nanoparticles to strengthen blends of corn starch and whey protein and improve optical and mechanical properties.
On their own, thermoplastic starch is sensitive to moisture and whey protein has low moisture barrier properties compared to commonly used petroleum-based food packaging. Nanoparticles are low-cost and greatly improve both mechanical and barrier properties, according to the work. The work was reported in a recent issue of the Journal of Applied Polymer Science.