In-depth study from gluten/PCL-based food packaging films obtained under reactive extrusion conditions using chrome octanoate as a potential food grade catalyst

Recent advances in sustainable biopolymer-based nanocomposites for smart food packaging: A review

The main goal of emerging food-packaging technologies is to address environmental issues and minimize their impact, while also guaranteeing food quality and safety for consumers. Bio-based polymers have drawn significant interest as a means to reduce the usage and environmental impact of petroleum-derived polymeric products. Therefore, this current review highlights on the biopolymer blends, various biodegradable bio-nanocomposites materials, and their synthesis and characterization techniques recently used in the smart food packaging industry. In addition, some insights on potential challenges as well as possibilities in future smart food packaging applications are thoroughly explored. Nanocomposite packaging materials derived from biopolymers have the highest potential for use in improved smart food packaging that possesses bio-functional properties. Nanomaterials are utilized for improving the thermal, mechanical, and gas barrier attributes of bio-based polymers while maintaining their biodegradable and non-toxic qualities. The packaging films that were developed exhibited enhanced barrier qualities against carbon dioxide, oxygen, and water vapour. Additionally, they demonstrated better mechanical strength, thermal stability, and antibacterial activity. More research is needed to develop and use smart food packaging materials based on bio-nanocomposites on a worldwide scale, while removing plastic packaging.

Biodegradable antimicrobial films prepared in a continuous way by melt extrusion using plant extracts as effective components

Packaging plays an important role in delaying food spoilage. However, conventional packaging films do not have antimicrobial properties. Films with antimicrobial components are receiving growing research interest. However, many of the reported studies use conventional non-degradable polymers during film preparation, posing a significant threat to the environment and sustainable development. Furthermore, conventional inorganic antibacterial agents are commonly used during film preparation, posing a risk to food safety. In this study, antibacterial compounds were extracted from diverse plants, and then biodegradable antimicrobial films were prepared in a continuous way via the melt extrusion method. Especially, films prepared using Vernicia fordii and Phyllanthus urinaria extracts showed effective antibacterial activities against common foodborne pathogens. This study is the first to prepare antibacterial films in a continuous way using natural plant extracts as the effective components, and may shed new light on future research in preparing green antibacterial films via environment-friendly approaches.

Environmental-friendly, flexible silk fibroin-based film as dual-responsive shape memory material

Bio-based shape memory materials have attracted wide attention due to their biocompatibility, degradability and safety. However, designing and manufacturing wearable bio-based shape memory films with excellent flexibility and toughness is still a challenge. In this work, silk fibroin substrate with a β-sheet structure was combined with a tri-block shape memory copolymer to prepare a transparent composited shape memory film. The silk fibroin-based film showed a dual-responsive shape memory function, which can respond to both temperature and water stimuli. This film has a sensitive water-responsive shape memory, which starts deforming after exposure to water for 3 s and fully recovers in 30 s. In addition, the composite film shows highly stretchable (>300 %) and could maintain its high tensile properties after 5 cycles of regeneration. The films also exhibited rapid degradation ability. This study provides new insights for the design of dual-responsive shape memory materials by combining biocompatible matrix and multi-block SMP to simultaneously enhance the mechanical properties, which can be used for intelligent packaging, medical supplies, soft actuators and wearable devices.

From Soy Waste to Bioplastics: Industrial Proof of Concept

The global plastic waste problem is pushing for the development of sustainable alternatives, encouraged by stringent regulations combined with increased environmental consciousness. In response, this study presents an industrial-scale proof of concept to produce self-standing, transparent, and flexible bioplastic films, offering a possible solution to plastic pollution and resource valorization. We achieve this by combining amyloid fibrils self-assembled from food waste with methylcellulose and glycerol. Specifically, soy whey and okara, two pivotal protein-rich byproducts of tofu manufacturing, emerge as sustainable and versatile precursors for amyloid fibril formation and bioplastic development. An exhaustive industrial-scale feasibility study involving the transformation of 500 L of soy whey into ∼1 km (27 kg) of bioplastic films underscores the potential of this technology. To extend the practicality of our approach, we further processed a running kilometer of film at the industrial scale into transparent windows for paper-based packaging. The mechanical properties and the water interactions of the novel film are tested and compared with those of commercially used plastic films. By pioneering the large-scale production of biodegradable bioplastics sourced from food byproducts, this work not only simultaneously addresses the dual challenges of plastic pollution and food waste but also practically demonstrates the feasibility of biopolymeric building block valorization for the development of sustainable materials in real-world scenarios.

Natural polysaccharides and proteins-based films for potential food packaging and mulch applications: A review

Conventional nondegradable packaging and mulch films, after reaching the end of their use, become a major source of waste and are primarily disposed of in landfills. Accumulation of non-degradable film residues in the soil leads to diminished soil fertility, reduced crop yield, and can potentially affect humans. Application of degradable films is still limited due to the high cost, poor mechanical, and gas barrier properties of current biobased synthetic polymers. In this respect, natural polysaccharides and proteins can offer potential solutions. Having versatile functional groups, three-dimensional network structures, biodegradability, ease of processing, and the potential for surface modifications make polysaccharides and proteins excellent candidates for quality films. Besides, their low-cost availability as industrial waste/byproducts makes them cost-effective alternatives. This review paper covers the performance properties, cost assessment, and in-depth analysis of macromolecular structures of some natural polysaccharides and proteins-based films that have great potential for packaging and mulch applications. Proper dissolution of biopolymers to improve molecular interactions and entanglement, and establishment of crosslinkages to form an ordered and cohesive polymeric structure can help to obtain films with good properties. Simple aqueous-based film formulation techniques and utilization of waste/byproducts can stimulate the adoption of affordable biobased films on a large-scale.

Effects of modified elastin-collagen matrix on the thermal and mechanical properties of Poly (lactic acid)

Poly (lactic acid) (PLA) has distinctive characteristics, including biodegradability, biocompatibility, thermal process ability, high transparency and good film-forming ability. However, PLA has some poor properties that limit its wide applicability. These properties include a low crystallization rate, poor thermal stability, and high brittleness. The main objective of this research was to investigate the effect of a modified elastin-collagen (m-ELA-COLL) matrix on the properties of PLA. The ELA-COLL matrix was extracted from broiler skin waste and modified by grafting using lactic acid monomer to facilitate compatibility with PLA. The extracted and modified ELA-COLL matrix was investigated using FTIR, and α-helix and β-sheet structures were confirmed in both cases (pre- and post-modifications). Modified elastin-collagen dispersed Poly (lactic acid) (PLA-m-ELA-COLL) blend films were prepared using the solution casting method and characterized using DSC and UTM. The effect of m-ELA-COLL as a nucleating agent resulted in the degree of crystallinity improvement of 58.8% with 10 wt% m-ELA/COLL loading, and the elongation at break was improved by 161.3% for PLA-40%-m-ELA-COLL with a tensile strength of 33.75 MPa. The results obtained revealed that the biofilms can be considered as a good candidate to be studied further in the packaging industry.

Essential characteristics improvement of metallic nanoparticles loaded carbohydrate polymeric films - A review

Petroleum-based films have contributed immensely to various environmental issues. Developing green-based films from carbohydrate polymers is crucial for addressing the harms encountered. However, some limitations exist on their property, processibility, and applicability that prohibit their processing for further developments. This review discusses the potential carbohydrate polymers and their sources, film preparation methods, such as solvent-casting, tape-casting, extrusion, and thermo-mechanical compressions for green-based films using various biological polymers with their merits and demerits. Research outcomes revealed that the essential characteristics improvement achieved by incorporating different metallic nanoparticles has significantly reformed the properties of biofilms, including crystallization, mechanical stability, thermal stability, barrier function, and antimicrobial activity. The property-enhanced bio-based films made with nanoparticles are potentially interested in replacing fossil-based films in various areas, including food-packaging applications. The review paves a new way for the commercial use of numerous carbohydrate polymers to help maintain a sustainable green environment.

Potentially Health-Promoting Spaghetti-Type Pastas Based on Doubly Modified Corn Starch: Starch Oxidation via Wet Chemistry Followed by Organocatalytic Butyrylation Using Reactive Extrusion

Extruded spaghetti-type pasta systems were obtained separately either from native or oxidized starch prepared via wet chemistry with the aim of evaluating the effect of oxidation modification of starch. In addition to this, the butyrylation reaction (butyrate (Bu) esterification-short-chain fatty acid) using native or oxidized starch was analyzed under reactive extrusion (REx) conditions with and without the addition of a green food-grade organocatalyst (l(+)-tartaric acid) with the purpose of developing potentially health-promoting spaghetti-type pasta systems in terms of increasing its resistant starch (RS) values. These would be due to obtaining organocatalytic butyrylated starch or not, or the manufacture of a doubly modified starch (oxidized-butyrylated-starch oxidation followed by organocatalytic butyrylation) or not. To this end, six pasta systems were developed and characterized by solid-state ¹³C cross-polarization magic angle spinning nuclear magnetic resonance (CP MAS NMR) spectroscopy, degree of substitution (DS), attenuated total reflectance Fourier transform infrared (ATR/FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), pancreatic digestion, free Bu content analysis and in vitro starch digestibility. The results obtained here suggest that starch oxidation hydrolytically degrades starch chains, making them more susceptible to enzymatic degradation by α-amylase. However, the oxidized starch-based pasta systems, once esterified by Bu mainly on the amylose molecules (doubly modified pasta systems) increased their RS values, and this was more pronounced with the addition of the organocatalyst (maximum RS value = ~8%). Interestingly, despite the checked chemical changes that took place on the molecular structure of starch upon butyrylation or oxidation reactions in corn starch-based spaghetti-type pasta systems, and their incidence on starch digestibility, the orthorhombic crystalline structure (A-type starch) of starch remained unchanged.

Turning Food Protein Waste into Sustainable Technologies

For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.

Wheat gluten-based coatings and films: Preparation, properties, and applications

Effective food packaging that can protect foodstuffs from physical, chemical, and biological damage and maintain freshness and quality is essential to the food industry. Wheat gluten shows promise as food packaging materials due to its edibility, biodegradability, wide availability, low cost, film-forming potential, and high resistance to oxygen. The low mechanical properties and poor water permeability of wheat gluten coatings and films limit their wide applications; however, some inferior properties can be improved through various solutions. This work presents a comprehensive review about wheat gluten-based coatings and films, including their formulation, processing methods, properties, functions, and applications. The mechanical and water resistance properties of coatings and films can be reinforced through wheat gluten modification, combinations of different processing methods, and the incorporation of reinforcing macromolecules, antioxidants, and nanofillers. Antioxidants and antimicrobial agents added to wheat gluten can inhibit microbial growth on foodstuffs, maintain food quality, and extend shelf life. Performances of wheat gluten-based coatings and films can be further improved to expand their applications in food packaging. Current research gaps are identified. Future research is needed to examine the optimal formulation and processing of wheat gluten-based coatings and films and their performance.

Active Films Based on Starch and Wheat Gluten (Triticum vulgare) for Shelf-Life Extension of Carrots

The use of biodegradable biopolymers with the incorporation of active ingredients has been considered as an alternative to extend the useful life of food. Therefore, the objective of this research was to develop active films based on starch and wheat gluten, containing cinnamon and turmeric essential oils by using the solvent casting method. Different film formulations were made from wheat starch, gluten, glycerol, and essential oils of cinnamon and turmeric. The films were characterized according to their morphology, optical, thermal, antioxidant, and barrier properties. Subsequently, the active properties on baby carrots regarding weight loss, appearance, and fungal growth were evaluated. The results indicated that the starch-based films showed a slight decrease in moisture content with the addition of essential oils (up to 13.29%), but at the same time showed a significant reduction in water solubility (up to 28.4%). Gluten-based films did not present significant differences in these parameters, although the solubility in water tended to increase (up to 13.15%) with the addition of essential oils. In general, the films presented good thermal stability and antioxidant capacity, and in the carrot coating test, a decrease in weight loss of up to 44.44% and 43.33% was observed for the coatings based on starch and gluten with the addition of turmeric essential oil, respectively. Finally, films developed with cinnamon and turmeric essential oils are potential candidates for the design of biodegradable active packaging.

Improvement of the Structure and Physicochemical Properties of Polylactic Acid Films by Addition of Glycero-(9,10-trioxolane)-Trialeate

Glycero-(9,10-trioxolane)-trioleate (ozonide of oleic acid triglyceride, OTOA) was introduced into polylactic acid (PLA) films in amounts of 5, 10, 30, 50, and 70% w/w. The morphological, mechanical, thermal, and water absorption properties of PLA films after the OTOA addition were studied. The morphological analysis of the films showed that the addition of OTOA increased the diameter of PLA spherulites and, as a consequence, increased the proportion of amorphous regions in PLA films. A study of the thermodynamic properties of PLA films by differential scanning calorimetry (DSC) demonstrated a decrease in the glass transition temperature of the films with an increase in the OTOA content. According to DSC and XRD data, the degree of crystallinity of the PLA films showed a tendency to decrease with an increase in the OTOA content in the films, which could be accounted for the plasticizing effect of OTOA. The PLA film with 10% OTOA content was characterized by good smoothness, hydrophobicity, and optimal mechanical properties. Thus, while maintaining high tensile strength of 21 MPa, PLA film with 10% OTOA showed increased elasticity with 26% relative elongation at break, as compared to the 2.7% relative elongation for pristine PLA material. In addition, DMA method showed that PLA film with 10% OTOA exhibits increased strength characteristics in the dynamic load mode. The resulting film materials based on optimized PLA/OTOA compositions could be used in various packaging and biomedical applications.

Versatile wheat gluten: functional properties and application in the food-related industry

Gluten is a key component that allows wheat flour to form a dough, and it is also a byproduct of the production of wheat starch. As a commercial product, wheat gluten is increasingly used in the food-related industry because of its versatile functional properties and wide range of sources. Wheat gluten is manufactured industrially on a large scale through the Martin process and batter process and variants thereof. Gliadin and glutenin impart cohesiveness and elasticity properties, respectively, to wheat gluten. The formation of gluten networks and polymers depends mainly on covalent bonds (disulfide bonds) and noncovalent bonds (ionic bonds, hydrogen bonds, and hydrophobic interactions). The multifunctional properties (viscoelasticity, gelation, foamability, etc.) of wheat gluten are shown by rehydration and other processing techniques. Wheat gluten has been widely used in wheat-based products, food auxiliary agents, food packaging, encapsulation and release of food functional ingredients, food adsorption and heat insulation materials, special purpose foods, and versatile applications. In the future, wheat gluten protein will be used as an important raw material to participate in the development and preparation of various food and degradable materials, and the application potential of wheat gluten in food-related industries will be massive. This review summarizes the main manufacturing processes, composition, and structure of gluten protein, and the various functional properties that support its application in the food and related industries.

Progress in the Degradability of Biodegradable Film Materials for Packaging

In today’s world, the problem of “white pollution” is becoming more and more serious, and many countries have paid special attention to this problem, and it has become one of the most important tasks to reduce polymer waste and to protect the environment. Due to the degradability, safety, economy and practicality of biodegradable packaging film materials, biodegradable packaging film materials have become a major trend in the packaging industry to replace traditional packaging film materials, provided that the packaging performance requirements are met. This paper reviews the degradation mechanisms and performance characteristics of biodegradable packaging film materials, such as photodegradation, hydrodegradation, thermo-oxidative degradation and biodegradation, focuses on the research progress of the modification of biodegradable packaging film materials, and summarizes some challenges and bottlenecks of current biodegradable packaging film materials.

High poly ε-caprolactone biodegradation activity by a new Acinetobacter seifertii isolate

Poly(ε-caprolactone; PCL) is an attractive biodegradable polymer that has been increasingly used to solve environmental problems caused by plastic wastes. In the present study, 468 bacterial isolates were recovered from soil samples and screened for PCL degradation activity. Of the isolates, 37 (7.9%) showed PCL depolymerase activity on PCL agar medium, with the highest activity being by isolate S22 which was identified using 16S rRNA and rpoB gene sequencing as Acinetobacter seifertii. Scanning electron microscopy and Fourier transform infrared spectroscopy confirmed the degradation of PCL films after treatment with A. seifertii S22. The PCL depolymerase activity of A. seifertii S22 relied on the activity of esterase which occurred at an optimum temperature of 30-40 °C. The highest PCL depolymerase activity (35.5 ± 0.7 U/mL) was achieved after culturing A. seifertii S22 for 6 h in mineral salt medium (MSM) containing 0.1% Tween 20 and 0.02% ammonium sulfate as the carbon and nitrogen sources, respectively, which was approximately 20-fold higher than for cultivation in MSM supplemented with 0.1% PCL as sole carbon source. The results suggested that A. seifertii S22 or its enzymes could be used for PCL bioplastic degradation.

A Review on Biodegradable Packaging Films from Vegetative and Food Waste

Plastics around the globe have been a matter of grave concern due to the unavoidable habits of human mankind. Taking waste statistics in India for the year 2019-20 into account, the data of 60 major cities show that the generation of plastic waste stands tall at around 26,000 tonnes/day, of which only about 60 % is recycled. A majority of the non-recycled plastic waste is petrochemical-based packaging materials that are non-biodegradable in nature. Vegetative/food waste is another global issue, evidenced by vastly populated countries such as China and India accounting for 91 and 69 tonnes of food wastage, respectively in 2019. The mitigation of plastic packaging issues has led to key scientific developments, one of which is biodegradable materials. However, there is a way that these two waste-related issues can be fronted as the analogy of "taking two shots with the same arrow". The presence of various bio-compounds such as proteins, cellulose, starch, lipids, and waxes, etc., in food and vegetative waste, creates an opportunity for the development of biodegradable packaging films. Although these flexible packaging films have limitations in terms of mechanical, permeation, and moisture absorption characteristics, they can be fine-tuned in order to convert the biobased raw material into a realizable packaging product. These strategies could work in replacing petrochemical-based non-biodegradable packaging plastics which are used in enormous quantities for various household and commercial packaging applications to combat the ever-increasing pollution in highly populated countries. This paper presents a systematic review based on modern scientific tools of the literature available with a major emphasis on the past decade and aims to serve as a standard resource for the development of biodegradable packaging films from food/vegetative waste.

Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation

Food packaging plays a fundamental role in the modern food industry as a main process to preserve the quality of food products from manufacture to consumption. New food packaging technologies are being developed that are formulated with natural compounds by substituting synthetic/chemical antimicrobial and antioxidant agents to fulfill consumers' expectations for healthy food. The strategy of incorporating natural antimicrobial compounds into food packaging structures is a recent and promising technology to reach this goal. Concepts such as "biodegradable packaging", "active packaging", and "bioactive packaging" currently guide the research and development of food packaging. However, the use of natural compounds faces some challenges, including weak stability and sensitivity to processing and storage conditions. The nano/microencapsulation of these bioactive compounds enhances their stability and controls their release. In addition, biodegradable packaging materials are gaining great attention in the face of ever-growing environmental concerns about plastic pollution. They are a sustainable, environmentally friendly, and cost-effective alternative to conventional plastic packaging materials. Ultimately, a combined formulation of nano/microencapsulated antimicrobial and antioxidant natural molecules, incorporated into a biodegradable food packaging system, offers many benefits by preventing food spoilage, extending the shelf life of food, reducing plastic and food waste, and preserving the freshness and quality of food. The main objective of this review is to illustrate the latest advances in the principal biodegradable materials used in the development of active antimicrobial and antioxidant packaging systems, as well as the most common nano/microencapsulated active natural agents incorporated into these food-packaging materials.

Polycaprolactone/polyvinyl pyrrolidone nanofibers developed by solution blow spinning for encapsulation of chlorogenic acid

Study on the application of nanofibers in food active packaging has been a research hotspot in recent years. In this work, the solution blow spinning (SBS) was applied to rapidly fabricate the polycaprolactone (PCL), polyvinyl pyrrolidone (PVP), and PCL/PVP nanofibrous films to encapsulate chlorogenic acid (CGA). All the films showed uniform and smooth nanofibers, and the FTIR and XRD proved the success of mixed spinning of PCL and PVP. With the increase of PVP content, the thermal stability of the PCL/PVP nanofibrous films improved. The PCL/PVP (4:1) film possessed better mechanical properties than PCL and PVP films because of the stronger fiber-fiber interactions. The addition of PCL endowed the hydrophobic surfaces to the PCL/PVP films, and the PCL/PVP films had better water vapor barrier ability. The PCL/PVP (4:1) film exhibited the best long-term continuous release of CGA during 72 h. The PVP nanofibrous film exhibited no inhibition against S. aureus and E. coli due to the low encapsulation efficiency, but the PCL and PCL/PVP films exhibited good antimicrobial activity. The above results suggested that the nanofibrous films developed by SBS possessed the promising prospects in food packaging.

Disposable Food Packaging and Serving Materials-Trends and Biodegradability

Food is an integral part of everyone’s life. Disposable food serving utensils and tableware are a very convenient solution, especially when the possibility of the use of traditional dishes and cutlery is limited (e.g., takeaway meals). As a result, a whole range of products is available on the market: plates, trays, spoons, forks, knives, cups, straws, and more. Both the form of the product (adapted to the distribution and sales system) as well as its ecological aspect (biodegradability and life cycle) should be of interest to producers and consumers, especially considering the clearly growing trend of “eco-awareness”. This is particularly important in the case of single-use products. The aim of the study was to present the current trends regarding disposable utensils intended for contact with food in the context of their biodegradability. This paper has summarized not only conventional polymers but also their modern alternatives gaining the attention of manufacturers and consumers of single-use products (SUPs).

Essential oils loaded-chitosan nanocapsules incorporation in biodegradable starch films: A strategy to improve fruits shelf life

Thermoplastic starch (TPS) films filled with chitosan nanocapsules (CN) containing essential oils (EO) were prepared aiming active packaging. Two different EOs were studied: Ho wood (H) and Cinnamon (C). Besides, different capsules concentrations were investigated (1, 3, and 5 wt%), and the films were evaluated by chemical structure, thermal stability, crystallinity, water vapor permeability, antimicrobial assays, and potential application for strawberry packaging. The TPS/CN-Ho wood films showed a strong interaction between chitosan-starch, mainly for 3 and 5 wt%, confirmed by XRD. The FT-Raman spectra of TPS/CN-Cinnamon film indicated that Cinnamon EO quickly migrated to starch films, probably due to the new crystal structure, named C-type, affecting the film's water permeability. The addition of 1 and 3 wt% CN loaded with Ho wood or Cinnamon EO to the films decreased the water permeability. 3 wt% CN was the optimum concentration to inhibit the Escherichia coli or Bacillus subtillis growth on the films, confirming their biological activity. The films' preservation properties were evaluated using strawberries, and films with 1 or 3 wt% loaded-CN could extend the strawberries' shelf life without fungi contamination. The developed TPS films can be used as active food packaging or other films for biomedical or pharmaceutical applications.

Reactive extrusion-processed native and phosphated starch-based food packaging films governed by the hierarchical structure

The aim of this research work was to investigate novel tools given by nanotechnology and green chemistry for improving the disadvantages typically associated to the starch-based films: water susceptibility and brittle mechanical behavior. With this in mind, four food packaging film systems were developed from corn starch or corn starch nanocrystals (SNCs), and modified by phosphating under reactive extrusion (REx) conditions using sodium tripolyphosphate (Na₅P₃O₁₀ - TPP) as a crosslinker. The structural, physicochemical, thermal, rheological and mechanical properties, as well as studies associated with the management of carbohydrate polymer-based plastic wastes (biodegradability and compostability) were carried out in this study. The hierarchical structure and the modification of the starch were dependent on the amylose content and degree of substitution (DS), which in turn depended on the hydrogen (H)-bonding interactions. In both cases, a higher molecular ordering of the starch chains in parallel was decisive to obtain the self-assembled thermoplastic starches. Beyond the valuable results obtained and scientifically analyzed, unfortunately none of the manufactured materials achieved to improve their performance compared to the control film (thermoplastic starch - TPS). It was even thought that the phosphated starch-based films could fertilize lettuce (Lactuca sativa) seedlings during their biodegradation, and this was not achieved either. This possibly due to the low content of phosphorus or its poor bioavailability.