Application of Shannon’s entropy-analytic hierarchy process (AHP) for the selection of the most suitable starch as matrix in green biocomposites for takeout food packaging design

Abstract

Starch is a natural polymer and eligible for short-term, single-use food packaging applications. Nevertheless, different starches have different features and properties determined by their botanical plant origins. This paper presents an approach that combines Shannon’s entropy and the Analytic Hierarchy Process method to aid the selection process of starch as matrix in green biocomposites for takeout food packaging design. The proposed selection system ranks alternative starches in terms of the key design elements, i.e. strength, barrier property, weight, and cost. Shannon’s entropy established corresponding weight values for the indicators selected. Six starches: wheat, maize, potato, cassava, sago, and rice were appraised using gathered data from the literature to determine their suitability as a more sustainable option. This study found that sago starch obtained the highest priority score of 26.8%, followed by rice starch (20.2%). Sensitivity analysis was then carried out to further verify the results; sago starch was at the top rank for five of six different scenarios tested. The results showed that sago starch is the starch that can best satisfy the design requirements. Despite the results attained, the selection framework used could be enhanced with a more comprehensive attributes assessment and extensive dataset.

Conceptual Design and Selection of Natural Fibre Reinforced Biopolymer Composite (NFBC) Takeout Food Container

“…By applying Shannon's Entropy method to obtain the weights of importance for each of the VOCE specified in HOQ, the responses collected were then analysed. In information theory, Shannon's entropy is significant, but it has now been used as a guide to a general measurement of uncertainty and determines weight values by solving mathematical models without taking into account the decision-makers' preferences [18]. Entropy is merely an objective weight determination method [52].…”

“…In addition, the increasing global understanding of the environment has integrated sustainable concepts to stimulate the exploration of new eco-friendly alternatives [16]. The works on selection process of the constituents' materials of the NFBC for the design of takeout food container in this study have been done in authors' previous published works [17,18], with the essence of concurrent engineering environment. Sago starch biopolymer matrix and sugar palm fiber as the reinforcing material have been selected in these studies.…”

An integrated multi-criteria decision-making framework for the selection of sustainable biodegradable polymer for food packaging applications

“…The reason is, each technique may result in considerable differences in material selection outcomes, making it challenging to rely on a single method (Yang et al, 2019 ). Very few studies (Salwa et al, 2019 , 2020 ; Sanyang & Sapuan, 2015 ) were conducted for consumer product applications, such as food packaging which has become an essential part in the day to day life. (Salwa et al, 2020 ) discussed the most suitable starch (among wheat, maize, potato, cassava, sago, and rice) as matrix in biocomposites for takeout food packaging design.…”

“…Very few studies (Salwa et al, 2019 , 2020 ; Sanyang & Sapuan, 2015 ) were conducted for consumer product applications, such as food packaging which has become an essential part in the day to day life. (Salwa et al, 2020 ) discussed the most suitable starch (among wheat, maize, potato, cassava, sago, and rice) as matrix in biocomposites for takeout food packaging design. It utilized hybrid entropy-AHP technique for optimal material selection with the conflicting criteria of strength, barrier property, weight, and cost.…”

“…It utilized hybrid entropy-AHP technique for optimal material selection with the conflicting criteria of strength, barrier property, weight, and cost. (Salwa et al, 2019 ) exploited the AHP technique for developing selection system for natural fiber as reinforcement in green composites for food packaging applications. The primary criteria for selection process were the strength, moisture resistance, weight, and cost.…”