With malt bagasse [56]PackagingCassava starch foams added with sesame cake [57]PackagingAppl. Sci. 2021, 11,11 ofTable 1. Cont. Plant Polymer Study Variety of Foam Foam Qualities Foams present dense and homogeneous external walls, with little, closed cell structure. The interior shows a structure with significant open cells and a sandwichtype structure typical of thermoplastic starch-based materials obtained by thermal expansion Foams showed a great distribution on the pineapple shell fiber all through the polymeric matrix and a semi-crystalline structure. They have a sandwich-type structure with dense outer skins and little cells comprising the surface with the foam and larger sized cells inside the interior from the foam Foams have filler fibers properly incorporated in to the starch matrix and nicely distributed, producing 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 Ceftazidime (pentahydrate) Epigenetic Reader Domain modified montmorillonite and sugarcane bagasse [61,62]PackagingPackagingFoams exhibited sandwich-type structure with denser outer skins that enclose little cells whereas the inner structure is significantly less dense, with significant cells. In addition they showed fantastic expansion SEM micrographs of foams showed that the cells formed have been open with connectivity amongst cells. They had a sandwich-type structure composed of two layers. The outer layers had a smaller cell size but a denser structure, whereas the interior had a bigger cell size along with a additional expanded structure. NS foam showed a thinner cell wall having a broad distribution of cell sizes. CNS foam, revealed a smaller sized 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 Form of Foam Foam Qualities Polymer Characteristics Oca starch includes a phosphorus content 60 lower than potato starch. Its amylose content material is around 21 (lower than that of maize and potato starches). Amylopectin is related to that of potato amylopectin, with some variations in the length of its internal chain and amount 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 much less compact structure and with distribution no homogenous of poreswhen in comparison to the handle. The fiber distribution via the cellulose matrix was dissimilar for each SB and AP fiber. Trays with SB fiber had bigger cells arranged inside a thinner layer than these with AP fiber. Each exhibited the common sandwich structure2.1.6. Plant Polymer-Based Egg Protein Replacers In aerated foods which include meringues, marshmallow, bread, cakes, and souffl , foams are accountable for the acceptable textures and a particular mouthfeel due to the tiny air bubbles trapped within the food method [1]. This can be a complicated course of action, where distinct physicochemical interactions and processing circumstances play critical roles to attain the suitable foamy structure. Polymer functional properties (foaming SS-208 Technical Information capacity and stability, too as emulsification) are important to achieve a strong foam-like structure. That is certainly why egg proteins are crucial components in the bakery industry.
