During Contemporary Materials classes, we were encouraged and challenged to create new biomaterials. With a lot of study, I chose to deepen my research in flexible bioplastic.
After several experiments, I was successful in some recipes, such as:
- Agar-agar bioplastic;
- Naturally colored agar-agar bioplastic with matcha.
- Carrageenan bioplastic;
- Carrageenan bioplastic naturally colored with matcha ;
- Tapioca gum bioplastic;
- Bioplastic from tapioca gum with cinnamon;
- Bioplastic from tapioca gum with seeds;
- Naturally colored tapioca gum bioplastic with: matcha (green), beetroot (burgundy) and turmeric (yellow).
In practical tests I found that the bioplastic of tapioca gum with cinnamon, when used to package food, increases its durability. It also prevents and slows down the growth of mold on perishable foods.
