Valorization of artichoke bract flour as reinforcement in biodegradable cassava starch trays: Physicochemical, structural, and thermo-mechanical properties

This study reports the development of biodegradable foam trays based on cassava starch (CS) reinforced with artichoke bract residue flour (ABRF). Seven formulations were produced by thermocompression and evaluated in terms of physicochemical, mechanical, structural, thermal, and spectroscopic properties. The incorporation of ABRF modified the thickness and density while increasing moisture content, solubility, and water absorption, reflecting the hydrophilic nature of starch-based matrices. Mechanical properties improved at low reinforcement levels, with tensile strength reaching 3.82 MPa and elongation up to 1.90 %, suggesting favorable starch–fiber interactions. Among the formulations, T2 (5 % ABRF) exhibited the best overall balance of physical and mechanical properties. Structural analyses (X-ray diffraction, scanning electron microscopy, and Fourier transform infrared spectroscopy) revealed increased crystallinity, modifications in cellular structure, and hydrogen-bond interactions, while thermogravimetric analysis demonstrated enhanced thermal stability in reinforced trays. Overall, moderate incorporation of artichoke bract flour improved the performance of cassava starch-based materials, supporting their potential application as biodegradable alternatives for disposable trays.