Valorization of waste-derived starch for the development of bioplastics for sustainable packaging applications

Journal article, 2026

This study explores the development of cost-effective, bioplastic packaging films by incorporating food waste-derived starch to reduce production costs while maintaining functional performance. Starch was extracted from bread waste and blended with sago starch and polyvinyl alcohol (PVA) in various ratios to evaluate the impact of low-cost, waste-derived materials on mechanical, thermal, optical, physicochemical, and barrier properties. The objective was to identify optimal formulations that balance performance and economic feasibility. FTIR and XRD analyses confirmed hydrogen bonding and amorphous structures contributing to film flexibility. Surface analysis revealed smoother morphologies in PVA blends and increased hydrophilicity in sago starch films. The bread starch–PVA blend (PB 2:2) exhibited the best mechanical properties (15.5 MPa tensile strength, 259.99% elongation), while also achieving excellent UV-blocking (0% transmittance at 294 nm) and high transparency (90%). The incorporation of sago starch increased thermal stability compared to Control and PB films, particularly in the second and third decomposition stages, while PB (2:2) films exhibited the best moisture barrier properties (WVTR 670.84 g/m2·24 h). The findings demonstrate the potential of bread waste as a viable raw material for bio-based packaging. The PB (2:2) formulation offered optimal performance and the lowest cost, supporting a sustainable strategy for replacing synthetic polymers with renewable, food-waste-derived starch.