Starch‐PHA Blend‐Based Biopolymers with Potential Food Applications

Abstract The growing population and societal consumption patterns associated with unsustainable production routes have increased pollution levels. Because of the environmental pollution caused by petroleum‐derived plastics, it has become critical to develop an alternative biopolymer‐based biodegradable plastic for long‐term sustainability. Biopolymers are eco‐friendly due to their nontoxicity, biodegradability, stability, biocompatibility, rheological, and thermal properties. However, these polymers' production methods have hindered their progress toward a bright future of sustainable production and growth. Therefore, improved formulations and tactics are needed to develop new approaches. A range of methods for application in industry can transform Polyhydroxyalkanoates (PHAs). Due to its affordability and simplicity of use, blending is regarded as one of the most successful methods. It has various uses, from absorbable sutures to biomedical implants and ecologically friendly resins, and useful applications in food packaging. Starch is a highly economical raw material and can be processed as an affordable substrate for innovative biodegradable polymers. In contrast to lowering water vapor and oxygen permeability, the addition of cross‐linking agents to starch/PHA blends increases thermal stability, elasticity, and compatibility between the starch and PHA molecules in the films. This review focuses on the synthesis, physicochemical properties, and application of PHA‐starch blends in the food industry.