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<p>To obtain the green waterproof takeaway food packaging material, in this study, konjac glucomannan (KGM) was used as a strong skeleton material for preparing aerogels by freeze-drying method, and KGM/starch nanoparticles (SNPs) aerogels were prepared by adding potato starch. The mechanical properties, thermal conductivity, and water wettability of KGM/SNPs aerogels with different mass fractions in polydimethylsiloxane (PDMS) were studied. The composite aerogel has a three-dimensional network structure due to chemical bonding, showing the desired hydrophobicity, stability, mechanical properties, and self-cleaning feature. The effective combination among KGM, SNPs, and PDMS was confirmed, and the starch belonged to V-type crystalline starch. The surface roughness of the whole composite can increase with increasing the KGM/SNPs aerogel content, and the enhanced surface bubble structure can improve the surface roughness and water contact angle (WCA). When the KGM/SNPs aerogel content is 10%, the average surface roughness can reach 5.51&#xa0;nm with 117.1° of WCA, showing a hydrophobicity. The whole composite shows a strong surface self-cleaning performance. The thermal conductivity of the composite can decrease with increasing the KGM/SNPs content, attributed to more complex air heat transfer pathways, the enhanced closed cell structure in aerogel, the increased specific surface area, and more complex pore structure. This study opens up a new direction for fabricating the green sustainable take-away food packaging materials with favorable mechanical properties and hydrophobicity.</p> Graphical Abstract <p></p>

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Preparation of green waterproof starch material and its application in takeaway food packaging

  • 期刊论文

  • 发表日期：

    2025年9月17日

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  • Chunchang Li,
  • Sichen Chen

摘要

To obtain the green waterproof takeaway food packaging material, in this study, konjac glucomannan (KGM) was used as a strong skeleton material for preparing aerogels by freeze-drying method, and KGM/starch nanoparticles (SNPs) aerogels were prepared by adding potato starch. The mechanical properties, thermal conductivity, and water wettability of KGM/SNPs aerogels with different mass fractions in polydimethylsiloxane (PDMS) were studied. The composite aerogel has a three-dimensional network structure due to chemical bonding, showing the desired hydrophobicity, stability, mechanical properties, and self-cleaning feature. The effective combination among KGM, SNPs, and PDMS was confirmed, and the starch belonged to V-type crystalline starch. The surface roughness of the whole composite can increase with increasing the KGM/SNPs aerogel content, and the enhanced surface bubble structure can improve the surface roughness and water contact angle (WCA). When the KGM/SNPs aerogel content is 10%, the average surface roughness can reach 5.51 nm with 117.1° of WCA, showing a hydrophobicity. The whole composite shows a strong surface self-cleaning performance. The thermal conductivity of the composite can decrease with increasing the KGM/SNPs content, attributed to more complex air heat transfer pathways, the enhanced closed cell structure in aerogel, the increased specific surface area, and more complex pore structure. This study opens up a new direction for fabricating the green sustainable take-away food packaging materials with favorable mechanical properties and hydrophobicity.

Graphical Abstract