Lternatives to non-biodegradable polymer foams [8,9].Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.Copyright: 2021 by the authors. Licensee MDPI, Basel, Switzerland. This short article is definitely an open access short article distributed below the terms and situations from the Inventive Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ four.0/).Appl. Sci. 2021, 11, 9605. https://doi.org/10.3390/apphttps://www.mdpi.com/journal/applsciAppl. Sci. 2021, 11,two ofIn this context of increased environmental concern, many researchers have created foams from renewable sources, including cellulosic materials, starch, proteins, and other biopolymers, for food, environmental, health-related, and other applications [5,6]. Some of these have shown fantastic short-term promise, specifically in health-related and environmental contexts, and study into this region has been generating excellent advances within the final decade. Because of the high number of them, not all the applications may be regarded as within this systematic critique, that will restrict its concentrate for the improvement of solid foams produced from plant polymers with potential or direct applications in the meals sector more than the period from 2015 to 2021. A systematic literature search was performed across the Internet of Science, Science Direct, and MDPI databases. The information is organized according to the primary sources of the Sulfinpyrazone Data Sheet foaming agents, with a unique emphasis on the foam structure roperty relationships. two. Food Market Applications Utilization of plant polymer-based strong foams in the food market may be categorized into two major areas in line with their final uses: (i) as an edible material, e.g., meals matrix, or (ii) as packaging material. Although their final state is solid, solid foams Solvent Yellow 93 custom synthesis commence as wet foams before becoming solidified. They are able to be created by diverse mechanical, physical, and chemical foaming processes [10]. Within the wet stage, they may be air-filled systems, in which foam structure stabilization is the result of molecules acting as surfactants or Pickering stabilizers. The transition from a wet to a solid state is generally achieved by either cooling, heating, or curing the wet foam [11]. The processing techniques to solidify plant polymer-based foams may incorporate baking, freeze-drying, extrusion, injection molding, or compression molding processes [12]. For packaging supplies, supercritical fluids, like carbon dioxide (CO2 ) or nitrogen (N2 ), could be applied with molding procedures, generating stable foams which are lighter and of higher dimensions than their solid counterparts [10]. Edible solid foams constitute the fundamental basis of several food merchandise, such as bread, meringue, and ice cream [13]. For a solid foam to be regarded as an edible material, the first consideration, naturally, is to be meals grade. Also, some crucial properties to be evaluated are moisture adsorption capacity, mechanical and physical properties, sensory and organoleptic properties, cell morphology, digestibility, loading capacity, and so on. The evaluation will depend on the targeted usage from the foam. A number of the properties pointed out above will probably be relevant for foams intended to serve as a structural basis for packaging materials. However, certain mechanical and physical properties is going to be of specific relevance to their suitability for this goal. Hence, these foams will have to: (i) give protection for fragile meals goods, (ii) show proper m.