With malt bagasse [56]PackagingCassava starch foams added with sesame cake [57]PackagingAppl. Sci. 2021, 11,11 ofTable 1. Cont. Plant Polymer Study Type of Foam Foam Qualities Foams present dense and homogeneous external walls, with tiny, closed cell structure. The interior shows a structure with huge open cells in addition to a sandwichtype structure common of thermoplastic starch-based supplies obtained by thermal expansion Foams showed a fantastic distribution of your pineapple shell fiber throughout the polymeric matrix plus a semi-crystalline structure. They have a sandwich-type structure with dense outer skins and small cells comprising the surface on the foam and larger sized cells in the interior on the foam Foams have filler fibers well incorporated in to the starch matrix and nicely distributed, creating the material homogeneous Polymer CharacteristicsCassava starch foams added with grape stalks [58]PackagingCassava starch foams added with pineapple shell [59]PackagingCassava starch foams added with sugarcane bagasse [60] Cassava starch foams added with organically modified montmorillonite and sugarcane bagasse [61,62]PackagingPackagingFoams exhibited sandwich-type structure with denser outer skins that enclose compact cells whereas the inner structure is much less dense, with massive cells. Additionally they showed fantastic expansion SEM micrographs of foams showed that the cells formed have been open with connectivity between cells. They had a sandwich-type structure composed of two layers. The outer layers had a smaller sized cell size but a denser structure, whereas the interior had a larger cell size in addition to a extra expanded structure. NS foam showed a thinner cell wall with a broad distribution of cell sizes. CNS foam, revealed a smaller cell size and also a denser structure.Baked foams from citric acid modified cassava starch (CNS) and native cassava starch (NS) blends [63]PackagingAppl. Sci. 2021, 11,12 ofTable 1. Cont. Plant Polymer Study Type of Foam Foam Qualities Polymer Characteristics Oca starch features a phosphorus content 60 decrease than potato starch. Its amylose content is around 21 (lower than that of maize and potato starches). Amylopectin is similar to that of potato amylopectin, with some differences in the length of its internal chain and level of fingerprint B-chains. Oca starch granules had a volume moment imply size of 34.five and B-type polymorph [65]Oca StarchOca starch foams added with sugarcane bagasse (SB) and asparagus peel fiber (AP) [64]PackagingFoams with addition of fibers showed a significantly less compact structure and with distribution no homogenous of poreswhen when compared with the Tiaprofenic acid Cancer manage. The fiber distribution by means of the cellulose matrix was dissimilar for each SB and AP fiber. Trays with SB fiber had larger cells arranged inside a thinner layer than those with AP fiber. Each exhibited the standard sandwich Bryostatin 1 custom synthesis structure2.1.six. Plant Polymer-Based Egg Protein Replacers In aerated foods for instance meringues, marshmallow, bread, cakes, and souffl , foams are responsible for the proper textures as well as a particular mouthfeel as a result of the tiny air bubbles trapped in the meals technique [1]. This is a complex approach, exactly where distinct physicochemical interactions and processing circumstances play important roles to achieve the suitable foamy structure. Polymer functional properties (foaming capacity and stability, at the same time as emulsification) are crucial to attain a solid foam-like structure. That is definitely why egg proteins are essential components inside the bakery sector.
