Cassava bagasse as a reinforcement agent in the polymeric blend of biodegradable films

Abstract

The objective of this work was to develop biodegradable films using fibrous residue from the extraction of cassava starch and to investigate its effect as a reinforcement agent in polymeric films. Micrographs (SEM) showed that the obtained films presented smooth surfaces with no cracking. The addition of fibers affected the properties of the films significantly (p < 0.05), reducing water vapor permeability values (from 8.63 AE 0.15 × 10 −11 g.m.m −2 .s −1 .Pa −1 to 3.33 AE 0.16 × 10 −11 g.m.m −2 .s −1 .Pa −1 ) and increasing the maximum tensile strength (from 1.23 AE 0.15 MPa to 7.78 AE 0.83 MPa). These results encourage the use of cassava bagasse as a reinforcement in the production of green composites as packaging.

Gluten free edible film based on rice flour reinforced by guabiroba (Campomanesia xanthocarpa) pulp

“…The rice flour films were prepared using the casting method. [37] In order to prepare the film-forming solution, the rice flour (5%, w/w) was dissolved in distilled water, using glycerol (1.2%, w/w) as a plasticizer. The solution was kept under stirring at 75 C for 20 min on a hot plate (Fisatom, model 752A, Brazil).…”

“…The mass loss in this stage may be attributed to the evaporation of free or weakly bound water and other compounds having a low molecular weight. [9,37,60] The second transition region was observed in the temperature range between 198.77 and 230.82 C. This mass loss may be associated with the degradation of low molecular weight proteins, polysaccharide components, and glycerol. The mass loss corresponding to this phase was between 11.30% and 17.63% for RF-GP films and 14.67% for the control film.…”

Biobased composites from agro-industrial wastes and by-products

“…Besides, conventional fibers from plant leaves and stems that are cultivated for their fibers, other such as wheat husk [103], rice straw [104], sugarcane bagasse [105], malt bagasse [106], banana leaves, and peel fibers [17,77,107] are by-products of agri-food production that, among others, have been studied as biocomposite fillers [18,[108][109][110]. Furthermore, starch from roots and tubers bagasse and peel have also been reported [19,98,101,[111][112][113], as well as algae, microalgae, and their byproducts [83,[114][115][116][117].…”

Efecto de la adición de subproductos agroindustriales en las propiedades físicas de un biopolímero almidón-gelatina

“…Torres et al (2019) examinaron la morfología de un bioplástico desarrollado a base de almidón de papa y reforzado con cáscaras de castaña, y observaron una distribución homogénea del residuo agroindustrial lignocelulósico en la matriz polimérica, lo que sugería una adecuada interacción de los componentes. Una buena adherencia entre el material de refuerzo y la matriz conduce a una interfaz resistente, provocando un aumento de su rendimiento mecánico (De Carvalho et al, 2018), como permitieron comprobar los resultados del análisis de FF, donde la adición de los subproductos incrementó al doble la resistencia de las cucharas.…”

“…Por otra parte, la presencia de poros en la superficie de las cucharas se puede atribuir a la formación de agregados por efecto de la concentración de fibra en la formulación de las cucharas. Esto fue demostrado por De Carvalho et al (2018), quienes observaron que la adición de 0.5% y 1% de fibra de bagazo de yuca a un biopolímero de almidón generó una matriz continua y cohesiva, pero un aumento de la concentración de material fibroso en 1.5% redujo la homogeneidad de la superficie generando poros y grietas en Francisco Ponce et al: Efecto de la adición de subproductos agroindustriales en las / XXIII (1): 52-61 (2021) la matriz polimérica por la formación de agregados de fibra. Por lo tanto, esto sugiere que es posible modificar la cantidad de fibra adicionada a la matriz de almidón con la finalidad de mejorar la interacción entre ambos compontes y obtener cucharas más compactas.…”