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Designing Sustainable Packaging Materials: Citric Acid-Modified TPS/PLA Blends with Enhanced Functional and
Vesna Ocelić Bulatović1, Mario Kovač2, Dajana Kučić Grgić1
1Faculty of Chemical Engineering and Technology, University of Zagreb, Trg Marka Marulića 19, 10000 Zagreb, Croatia.
Polymers
|October 16, 2025
Summary
This study explores Scala potato starch for biodegradable food packaging. Adding citric acid improved the thermoplastic starch/polylactic acid blend
Area of Science:
- Materials Science
- Polymer Science
- Sustainable Materials
Background:
- Growing demand for eco-friendly food packaging.
- Need for renewable resources in bioplastics.
- Limitations of current biodegradable packaging materials.
Purpose of the Study:
- To investigate Scala potato starch for biodegradable thermoplastic starch (TPS)/polylactic acid (PLA) blends.
- To evaluate the effect of citric acid (CA) as a compatibilizer.
- To assess the potential for sustainable food packaging.
Main Methods:
- Physicochemical and structural characterization of Scala starch.
- Compounding TPS/PLA blends with and without CA.
- Analysis using FTIR-ATR, SEM, DSC, TGA, XRD.
- Evaluation of mechanical properties, WVP, WA, and biodegradability.
Main Results:
- Citric acid enhanced phase miscibility and structural uniformity.
- Improved thermal stability, mechanical strength, and barrier properties.
- Biodegradation tests confirmed environmental compatibility.
Conclusions:
- Scala-based TPS/PLA blends, especially with CA, show promise for sustainable food packaging.
- The modified blends offer a balance of functional and biodegradative performance.
- Further optimization is recommended for commercial viability.
Keywords:
biodegradable polymer blendscitric acidpolylactic acid (PLA)potato starchsoil biodegradationsustainable food packagingthermoplastic starch (TPS)More Related Videos
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