A lot longer chains, and it carries mono-phosphate ester groups [45]Foam plates prepared by baking potato starch, corn fibers, and poly(vinyl alcohol) (PVA) [48]PackagingAppl. Sci. 2021, 11,10 ofTable 1. Cont. Plant Polymer Study Type of Foam Foam Characteristics Starch foams have been incredibly amorphous. Spirulina tarch or hybrid foams showed a slightly extra crystalline structure than the pure starch foam. Therefore, hybrid foams showed extra densely packed and well-connected porous structures, and foam texture is tougher Cross-linked starch foams had extra expanded structures, and their cell walls were thinner than those of native foams. They showed regions of weak formation on the surface. The additives eliminated these zones. Addition of fiber, kaolin or beeswax enhanced the cell size within the center from the foams Foams showed a sandwich-type structure. The addition of cotton fibers, produced extra dense structures, thicker cell walls, and reduce area porosity Foams exhibited a more compact, homogeneous, and dense microstructure. The cells were of moderate size, with fibers homogeneously spread throughout the whole material. Baked foams that included proteins have been virtually devoid of inner open cells Foams showed a sandwich-type structure with dense outer skins that enclose small cells. The interior on the foams had substantial air cells with thin walls. They have a fantastic distribution of the malt bagasse all through the polymeric matrix and showed superior expansion with huge air cells Foams exhibited sandwich-type structure with denser outer skins that enclose small cells whereas inner structure is less dense with significant cells. Additionally they showed great expansion Polymer Qualities Corn starch is, in general terms, equivalent to other cereal starches, and in distinct properties has greatest similarity to its genetically closely associated cousins, sorghum plus the millets. Standard corn is composed of amylose and amylopectin. It’s normally composed of 27 amylose and 73 amylopectin [49]. On the other hand, this amylose/amylopectin ratio varies slightly with distinctive corn varieties, environmental and soil conditions. Waxy maize consists of amylopectin only, and higher amylose corn consists of amylose as higher as 70 [50] Mequinol Biological Activity Cassava starch granules are round with a granule size among five and 35 . The starch has an A-type X-ray diffraction pattern, commonly characteristic of cereals, and not the B variety found in other root and tuber starches. The C-type spectrum, intermediate in between A and B varieties, has also been reported. The nonglucosidic fraction of cassava starch is extremely low; the protein and lipid content are below 0.2 . There is as a result no formation of an amylose complex with lipids in native starch. Amylose contents of 88 have been reported, but most values lie within the selection of 168 . The starch gelatinizes at comparatively low temperatures. Initial and final gelatinization occurs at 60 C and 80 C, respectively. The swelling energy of the starch can also be quite high: 100 g of dry starch will absorb 120 g of water at one hundred C. At this temperature, over 50 from the starch is soluble [54]Corn StarchFoams made by extrusion cooking working with corn starch mixed with Spirulina [34]EdibleGlyoxal cross-linked starch-based foam with out and with corn husk fiber, kaolin, and beeswax [51,52]PackagingCotton-fiberreinforced cassava starch foams prepared by compression molding [53]Spermine NONOate Biological Activity PackagingCassava StarchCassava starch foams added with sunflower proteins and cellulose fibers [55]PackagingCassava starch foams added.