Comparative Study of the Characteristics of Green and Brown Coconut Fibers for the Development of Green Composites

Lomelí-Ramírez, María Guadalupe; Anda, Raúl Rodríguez; Satyanarayana, K. G.; Muñiz, Graciela Inés Bolzón de; Iwakiri, Setsuo

doi:10.15376/biores.13.1.1637-1660

Cited by 38 publications

(19 citation statements)

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“…As can be seen, the SiO 2 shows an amorphous peak with the equivalent Bragg angle at 2θ = 20.8° similar to the other research group results . For the pure corn starch the diffraction peaks appears at 2θ values of 15.19, 17.23, and 24.04° which coincide with the other research groups who used the same type of starch and confirms the crystalline α phase for starch. When the nanoparticles were introduced into the polymer matrix (optimum nanocomposite), the intensity of these peaks has decreased.…”

Section: Resultssupporting

confidence: 88%

Fabrication and characterization of antimicrobial starch‐based nanocomposite films and modeling the process parameters via the RSM

2018

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The main aim of this study is the design and fabrication of degradable nanocomposite films composed of starch/gelatin (S/G)/SiO2 suitable for food packaging applications. Response surface methodology (RSM) was applied to design the fabrication process and to investigate the effect of S/G weight ratio and SiO2 weight percent (wt.%) on the mechanical and barrier properties of the prepared samples. The results revealed that tensile strength and modulus were increased with increasing S/G wt. ratio and introducing SiO2 into the polymer matrix, while elongation at break and water vapor permeability (VWP) decreased. The process optimization was done and various properties of the optimized films such as morphological properties, thermal properties, VWP, degradability, and antibacterial properties were investigated. It was found that the thermal stability of the optimized sample as well as its barrier property against water vapor were improved dramatically as SiO2 presented into the matrix due to proper dispersion and interaction of nanoparticles with the polymer matrix as also confirmed via scanning electron microscopy images. Furthermore, SiO2 has brought significant antibacterial properties for the S/G matrix that is a notable feature for food packaging films. Overall, the results of the current study confirm the S/G/SiO2 compounding could be proper candidate for fabrication of antibacterial degradable food packaging films. POLYM. COMPOS., 39:E584–E591, 2018. © 2018 Society of Plastics Engineers

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Section: Resultssupporting

confidence: 88%

Fabrication and characterization of antimicrobial starch‐based nanocomposite films and modeling the process parameters via the RSM

2018

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“…Biologically, the tender coconut husk is composed of three major tissues namely exocarp, mesocarp, and endocarp (Figure ). Lignin and cellulose are the major components of the tender coconut husk (Lomelí‐Ramírez, Anda, Satyanarayana, de Muniz, & Iwakiri, ), which contributes to the hardness of the exocarp and mesocarp region. In combination with the soft spongy tissue near perianth, the tender coconut possesses an exceptional internal structure.…”

Section: Resultsmentioning

confidence: 99%

“…Lomelí‐Ramírez et al () reported that the fiber of the green coconuts has lower tensile properties compared to the brown fibers. Thus, the green coconuts may require less cutting and/or punching force.…”

Section: Resultsmentioning

confidence: 99%

“…It could be due to the presence of less flexible fiber in the middle section than the fiber located at the top section. Lomelí‐Ramírez et al () observed that the fibers with a smaller diameter had higher tensile strength and young modulus compared with the larger diameter fibers. Also, the flexibility of the coconut fiber depends on the fiber diameter, crystallinity, chemical composition, degree of polymerization, and micro‐fibril angle (Khan & Alam, ).…”

Section: Resultsmentioning

confidence: 99%

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Mechanical properties of tender coconut (Cocos nuciferaL.): Implications for the design of processing machineries

Pandiselvam

Manikantan

Balasubramanian

et al. 2019

J Food Process Engineering

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The mechanical properties such as punching force, cutting force, punching energy, and cutting energy of tender coconut at its different orientations are pertinent for the design and development of efficient and ergonomic tender coconut processing machineries viz., punch and cutter, trimming machine, and snowball machine. However, the mechanical properties of tender coconut have not been investigated scientifically yet. Hence, the mechanical properties of tender coconut at six different positions were determined. Four genotypes of tender coconut were used in this study, such as Andaman Giant Tall (AGT), Chowghat Orange Dwarf (COD), Kulasekaran Green Dwarf (KGD), and Ganga Bondam Green Dwarf (GBGD). A laboratory-scale texture analyzer with a customized probe for cutting and punching was developed and used for the measurements. The highest punching and cutting force was observed at the bottom section (near fruit base) of the tender coconuts followed by the middle and top section. The maximum punching energy (2.23 J) in fruit top loading position was recorded for GBGD, whereas the minimum punching energy (0.82 J) was observed for the genotype AGT. The highest cutting energy of 11.79, 15.53, and 16.59 J recorded for AGT at flat loading position (top, middle, and bottom, respectively). Statistical analysis indicates that genotypes and loading positions of tender coconut significantly (p ≤ .01) affected the punching and cutting force. Practical applicationsThe basic information of tender coconuts including physical and mechanical properties is crucial for the design and development of tender coconut processing machinery. Earlier, we have reported the physical properties of tender coconuts necessary for the development of a trimming machine. As a follow-up, herein we present the mechanical properties of tender coconut that are essential for the design of components such as punching and cutting tool, knife settings in trimming machine and the rotor design in snowball machine. This is the first scientific report highlighting the mechanical properties of the tender coconuts.

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“…XRD analysis shows that sago frond (SF) fiber is cellulose I. It is shown from peak of 2 tetha located around 14.5 o , 16.5 o , and 22.5 o , which represent crystalline planes of 1-10, 110, and 200, respectively 53 . However, its change in cellulose type from I to II occurred after the treatment of delignification with NaOH concentrations of more than 5%.…”

Section: Hemicellulose and Lignin Contentsmentioning

confidence: 99%

Cellulose Production from Sago Frond with Alkaline Delignification and Bleaching on Various Types of Bleach Agents

Arnata¹,

Suprihatin²,

Fahma³

et al. 2019

Orient. J. Chem

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Sago frond is a lignocellulose waste that it has not been utilized optimally. The purpose of this study was to produce cellulose from sago frond with alkaline delignification and bleaching on various types of bleach agents. The study was conducted in three stages, namely a characterization of sago frond, alkaline delignification, and bleaching. Proximate analysis showed that sago fronds are potentially used as a cellulose source. The treatments of alkaline delignification and bleaching on various types of bleach agents significantly affected the characteristics of cellulose. The delignification using 10% NaOH for 2 h, after which the bleaching was carried out using the alkaline hydrogen peroxide for the same duration, thereby, producing cellulose of the highest degree of crystallinity and whiteness, while the hemicellulose and lignin contents were relatively low. Thus, sago frond has the potential to be used as a cellulose source and is widely applied.

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Comparative Study of the Characteristics of Green and Brown Coconut Fibers for the Development of Green Composites

Cited by 38 publications

References 0 publications

Fabrication and characterization of antimicrobial starch‐based nanocomposite films and modeling the process parameters via the RSM

Fabrication and characterization of antimicrobial starch‐based nanocomposite films and modeling the process parameters via the RSM

Mechanical properties of tender coconut (Cocos nuciferaL.): Implications for the design of processing machineries

Cellulose Production from Sago Frond with Alkaline Delignification and Bleaching on Various Types of Bleach Agents

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