Can additives enhance cassava starch bioplastics for prospective dental applications? A systematic review
bioplastics, cassava, dentistry, starch
AuthorsAbstractObjectives: To identify methods reported in the literature for improving the mechanical and barrier properties of cassava starch bioplastics and to discuss their potential application in dentistry. Methods: A systematic search was conducted in five major electronic databases: PubMed, Ovid, Scopus, Web of Science and Cochrane. In vitro studies on cassava starch that compared the mechanical, physical, thermal or water barrier properties of modifications with additives or reinforcing materials to those of a control were considered. Review articles, opinion articles, letters, commentaries, and non-peer reviewed literature were excluded. Results: Out of the 884 articles identified in the search, 132 were included in the qualitative synthesis. Nanoparticles, nanofibrils, fibres, essential oils, animal products and various other substances were among the common additives. All the suggested modifications were summarized along with the corresponding observations. Conclusion: Most of the additives and reinforcers suggested in the literature improved the properties of the cassava starch bioplastic. There is a potential for further research in this area to expand the use of these bioplastics in dentistry. The need to replace conventional plastics with biodegradable alternatives extends beyond the food packing industry to other fields as well. Clinical Relevance: In the future, if the properties of cassava starch bioplastics are customized for dental use, this material has a scope to replace the acrylic used for temporary purposes. Thus, we can introduce biodegradable alternatives and encourage green dentistry.
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