PSU Researchers Develop Cassava Starch Bioplastics and Smart Packaging
Researchers at Prince of Songkla University have developed bioplastics and smart packaging from cassava starch, creating materials that decompose naturally without microplastics. The innovations include nursery pots, food packaging, oil-resistant coatings, and color-changing biosensor strips that indicate seafood freshness in real time. The project aims to replace synthetic plastics, reduce food waste, and add value to domestic agricultural products.
Amid growing environmental awareness driving younger generations toward zero-waste concepts and daily consumption safety, solving plastic waste remains hampered by cost and practical limitations. However, the latest breakthrough from the Faculty of Science at Prince of Songkla University, led by Associate Professor Dr. Kaewta Kaewtatip and her team, demonstrates that the staple economic crop cassava can revolutionize the food chain and environment from upstream to downstream. By synthesizing it into advanced biomaterials under the concept of Cassava Starch-Based Bioplastics and Sustainable Packaging Materials.
Associate Professor Dr. Kaewta Kaewtatip stated the goal of this research: "The key challenge is not just making plastic that biodegrades in a lab, but answering real-world sustainability needs in daily life. We start by viewing agricultural waste and cassava starch, then designing bio-structures for specific purposes — from nursery pots made of natural fibers and cassava that return to soil within 28 days without leaving microplastics, to food packaging bags and foam trays from cassava starch that completely replace synthetic foam, are safe for health, and ready to support new industry growth."
The most striking advancement addresses the pain points of food freshness and safety, which are close to consumers. The research team developed a surface coating to delay fruit spoilage, paired with an oil-resistant paper coating that makes food paper boxes highly resistant to oil without relying on synthetic plastic film. At the same time, high-tech smart packaging enters the picture with biosensor strips that change color according to freshness levels and real-time decomposition of seafood like shrimp and fish, allowing consumers to instantly check fresh food quality with the naked eye.
Associate Professor Dr. Kaewta further explained the food chain connection: "When we talk about sustainability, it's not distant from people. Having a color-changing sensor strip that accurately tells whether seafood in hand is still fresh, safe, or starting to deteriorate brings science directly to reducing food waste and protecting consumer hygiene. All of this happens on a foundation of domestic natural raw materials with ever-increasing economic value."
The leap from laboratory research to practical application not only reflects Thai researchers' capability in developing materials science for sustainability but also marks an important step confirming that green technology can tangibly integrate with hygiene and quality of life for everyone.
