Insights into the preparation of starch-based straws - starch sources and application assessments

This study explored the effects of different starch sources on the structural properties and application performance of starch-based straws. Starch-based straws have gained attention for their biodegradability, safety, and development potential, but the influence of starch source selection on straw properties and structure has not been studied. Straws were prepared using corn, wheat, tapioca, mung bean, and rice starch through extrusion and retrogradation. Texture and morphology analysis revealed that corn starch straws showed superior initial performance. Thermogravimetric analysis indicated similar thermal stability among straws, except for slightly lower stability in mung bean starch straws. X-ray diffraction demonstrated significant differences in crystallinity among straws, despite identical formulations. Swelling and contact angle tests found that corn starch straws had the lowest hydrophilicity and swelling after 2 h soaking in room temperature water, while rice starch straws swelled 117.37 %. Further application tests showed that corn starch straws performed best in acidic and 4 °C beverages, with potential for reuse up to four times after drying and rapid biodegradation in soil. This study provides valuable guidance for selecting starch sources in starch straw production and highlights the promising potential of starch-based straws, contributing to further development in the field.