Effect of the addition of fique bagasse microparticles in obtaining a biobased material based on cassava starch

Parra-Campos, Amanda; Serna-Cock, Liliana; Solanilla‐Duque, José Fernando

doi:10.1016/j.ijbiomac.2022.03.016

Cited by 5 publications

(4 citation statements)

References 68 publications

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“…Bergel et al 53 also observed that addition of cotton microfiber increases the density of potato starch‐based foam trays and decreases the average cell area and porosity. The authors suggested that the microfibers increase the starch paste viscosity, to result in high viscosity and low expansion, thus decreasing the porosity and increasing the density 54 …”

Section: Resultsmentioning

confidence: 99%

“…The composite foam tray 30AR had the lowest WAC after immersion in water for 240 min (343.7%) because it contained a greater amount of hydrophobic compounds and the lowest porosity (32.5%). The addition of microparticles, rice husk, kaolin, or beeswax decreases the starch‐based foam tray WAC 54,56,60 …”

Section: Resultsmentioning

confidence: 99%

“…The authors suggested that the microfibers increase the starch paste viscosity, to result in high viscosity and low expansion, thus decreasing the porosity and increasing the density. 54…”

Section: Foam Tray Thickness Density and Porositymentioning

confidence: 99%

“…The addition of microparticles, rice husk, kaolin, or beeswax decreases the starch-based foam tray WAC. 54,56,60 We measured the wettability of the foam trays by measuring the contact angle (Figure 3). AR addition decreased the hydrophilicity of the starch-based foam tray surface and increased the contact angle from 55 to 73 .…”

Section: Foam Tray Water Absorption Capacity and Wettabilitymentioning

confidence: 99%

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Use of annatto dye extraction residue as additive in the cassava starch composite foam tray

Aguilar,

Tapia‐Blácido

2023

Vinyl Additive Technology

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Pigment extraction from annatto seed results in large amounts of by‐products (~97%) and residual carotenoid content. In this work, composite foam trays containing 90:10 (10AR), 80:20 (20AR), and 70:30 (30AR) cassava starch: annatto residue (AR) ratios were prepared by thermopressing. The physical–chemical properties, thermal stability, antioxidant activity, and biodegradability of the composite foam trays and cassava starch foam tray (control) were measured and compared. High AR ratio (20AR and 30AR) yielded thicker (2.1–2.3 mm), denser (0.72–0.74 g/cm3), and less porous (32.5–33%) composite foam trays than the control due to incomplete cassava starch gelatinization and the presence of fibers, lipids, and proteins in AR. Thus, the composite foam trays had lower mechanical resistance (0.4–0.8 MPa) and elongation (0.4%–0.7%) than the control (2.9 MPa and 1.5%). However, addition of high AR ratio increased the foam tray resistance to water and yielded colorful foam trays with antioxidant property as measured by DPPH• (0.11 to 0.52 μM TE/100 g) and ABTS•+ (7.86–53.77 μM TE/100 g). Increasing the AR ratio in the composite foam tray delayed the biodegradation time by 17 days as compared to the control, but all the foam trays were more biodegradable than EPS. Therefore, AR has potential use in the production of bioactive composite foam trays.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…The authors suggested that the microfibers increase the starch paste viscosity, to result in high viscosity and low expansion, thus decreasing the porosity and increasing the density. 54…”

Section: Foam Tray Thickness Density and Porositymentioning

confidence: 99%

Section: Foam Tray Water Absorption Capacity and Wettabilitymentioning

confidence: 99%

See 2 more Smart Citations