Characterization of a novel starch-based foam with a tunable release of oxygen

Here, we used techniques of extrusion and coating to produce starch-based foams with a combined function of buffering and controlled release of oxygen. The foams presented open-cell structures and showed a compression recovery ratio of 94%. After coating with poly(vinyl alcohol) solution, in which calcium peroxides were loaded, the developed functional foams showed a behavior of controllable oxygen release under a wet condition, as well as a high compression strength (>= 2.2 MPa). Also, these foams showed an improved moisture resistance with a reduction in maximum moisture absorption from 25 to 14%. Under a vibrated storage condition to simulate food transportation, guavas packaged with functional foams showed a reduced physical damage, and browning index from 5.00 to 2.97, owing to the foams' superior buffering ability and self-regulation of storage atmosphere. The functional packaging system of the starch-based foams developed in our work is promising for fruit and vegetable preservations.

Automated summary

In this study, starch-based foams with a combined function of buffering and controlled release of oxygen were produced using extrusion and coating techniques. The functional foams, coated with poly(vinyl alcohol) solution containing calcium peroxides, exhibited controllable oxygen release under wet conditions and had high compression strength. The foams also showed improved moisture resistance and were effective in reducing physical damage and browning in guavas during simulated food transportation. The starch-based foams have promising potential for fruit and vegetable preservations.