Development of Cassava Starch-Based Foams Incorporating Wastes from the Production of Organic Grape Juice and Grape Seed Oil.

The generation of nonbiodegradable waste from food packaging is increasing. Due to the economic unfeasibility of waste segregation and recycling, this material ends up in landfills. To mitigate the environmental impact and explore alternative biodegradable materials, the present study seeks to develop foams based on cassava starch by incorporating agro-industrial residues from whole grape juice and organic grape seed oil for applications in food packaging.