Biodegradable baked foam made with chayotextle starch mixed with plantain flour and wood fiber

New renewable materials are needed to reduce petroleum‐based plastic packaging. The effect of plantain flour (PF) and wood fiber (WF) on the properties of starch‐based foams (SBFs) were investigated. The SBFs were characterized using physical, thermal, and mechanical methods to better understand the relationship between PF and WF concentration. Contact angle values showed that the addition of WF or PF increased the hydrophobic character of the SBFs. Also, the addition of PF increased the heat transfer resistance and density of the foams, while their solubility decreased. The values of tensile strength and Young's modulus increased with increasing concentrations of PF in the SBFs. However, the addition of PF and WF promoted a decrease on the elongation at break of the SBFs. An increase in concentration of PF also showed a decrease in water vapor permeability, and an increase in the thickness of the cell wall layer of the SBFs.