Low-starch potato peel for the development of starch-based composites obtained by thermocompression moulding

Sustainable Food Technology 2026 Open access

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Authors: Marta Santos-Iparraguirre, Amparo Chiralt, M. Eugenia Martin-Esparza, Chelo González-Martínez
DOI: 10.1039/d5fb00886g
Cited by: 6
References: 75

Abstract

In this study, the effect of incorporating low-starch potato peel, whether thermally treated or not, into starch-based films on their functional properties was evaluated.

Fields of Study & Subjects

Nanocomposite Films for Food Packaging biodegradable polymer synthesis and properties Advanced Cellulose Research Studies

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
2
Pages
2171–2186
Publication date
1 January 2026
Language
EN