Physical Properties, Photo- and Bio-degradation of Baked Foams Based on Cassava Starch, Sugarcane Bagasse Fibers and Montmorillonite

Vercelheze, Ana Elisa Stefani; Oliveira, André Luíz Martinez de; Rezende, Maria Inês; Müller, Carmen Maria Olivera; Yamashita, Fábio; Mali, Suzana

doi:10.1007/s10924-012-0455-0

Cited by 39 publications

(37 citation statements)

References 39 publications

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“…Kaewtatip et al also reported that addition of kaolin could improve about five times the Izod impact strength and reduced the water absorption ability of the starch foams [85]. In addition, the thermal stability of the clay filled foams was found to be enhanced as noticed by an increase in the onset degradation temperatures and a reduction in the percentage mass loss [85][86][87]. From Table 6, it can be seen that at the same content, some clay types improved the foam properties, but the others did not.…”

Section: Starch-based Nanocomposite Foamsmentioning

confidence: 94%

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A review: Starch-based composite foams

Soykeabkaew

Thanomsilp

Suwantong

2015

Composites Part A: Applied Science and Manufacturing

170

102

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Section: Starch-based Nanocomposite Foamsmentioning

confidence: 94%

“…In area of starch-based foams, there have been some recent works reported on using nanofiller or nanoreinforcement, i.e. layered silicates (clays), nanocelluloses and nanohydroxyapatite to prepare the nanocomposite foams [31,63,64,[83][84][85][86][87][88][89][90][91].…”

Section: Starch-based Nanocomposite Foamsmentioning

confidence: 99%

A review: Starch-based composite foams

Soykeabkaew

Thanomsilp

Suwantong

2015

Composites Part A: Applied Science and Manufacturing

170

102

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“…Estas características son producto de la caramelización y de la reacción de Maillard, la cual ocurre en presencia de carbohidratos y proteínas en matrices poliméricas a altas temperaturas (Salgado et al, 2008). Diversos estudios han reportado que la adición de fibra a la matriz reduce los valores de L* de biocompuestos de almidón (Famá et al, 2009;Mello y Mali, 2014;Vercelheze et al, 2013). Según el análisis estadístico las bandejas a base de almidón de arracacha-fibra de bagazo de caña de azúcar, y almidón de ocafibra de bagazo de caña de azúcar no mostraron diferencia significativa (p > 0,05) entre los diferentes porcentajes de fibra.…”

Section: Colorunclassified

Mechanical properties of trays based on starch of native plant species and fiber of agroindustrial wastes

2016

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ResumenEl objetivo de este trabajo fue evaluar el efecto de las fibras naturales obtenidas de residuos agroindustriales en la densidad, el gramaje y las propiedades mecánicas de las espumas termoprensadas elaboradas de almidón de especies nativas, como lo son el camote, la oca y la arracacha. El proceso de termoformado se llevó a cabo a una temperatura de 145 °C y una presión de 60 bar. El tiempo de horneado fue de 10-15 min dependiendo del contenido de agua en la mezcla. Las bandejas fueron caracterizadas por su densidad, gramaje, ensayo de impacto, ensayos de deflexión, colorimetría y sus valores de dureza y fracturabilidad. Las bandejas elaboradas por termopresión a base de almidón de camote-fibra de bagazo de caña de azúcar al 15%, y de almidón de arracacha-fibra peladilla de espárrago al 30% presentaron mayores valores en resistencia a la flexión frente a las elaboradas con otros tipos de almidones y fibras, incluyendo a pruebas en blanco. De manera general, la dureza de las bandejas se ve favorecida con el incremento de fibra, sin embargo, la fracturabilidad decrece o no mejora la integridad de la matriz polimérica. Los resultados mostrados en esta investigación permitirán la elaboración de bandejas biodegradables para distintas aplicaciones industriales.Palabras clave: biodegradable; espumas termoprensadas; almidón de camote, oca y arracacha; fibra de bagazo y peladilla; propiedades mecánicas. AbstractThe aim of this study was to evaluate the effect of natural fibers derived from agro-industrial waste in density, weight and mechanical properties of the termoprensadas foams made of starch native species, such as sweet potatoes, oca and arracacha. The thermoforming process was carried out at a temperature of 145 ° C and a pressure of 60 bar. The baking time was 10-15 min depending on water content in the mixture. The trays were characterized by their density, weight, impact test, deflection tests, colorimetry, hardness, and fracturability values. The trays prepared by thermopressure based on sweet potato starch-bagasse fiber from sugar cane at 15%, and arracacha starch -peladilla asparagus fiber at 30% had higher values in flexural strength versus those made with other types of starches and fibers, including blank tests. Generally, the hardness of the trays is favored with increasing fiber, however fracturability decreases or does not improve the integrity of the polymeric matrix. The results shown in this study allow the preparation of biodegradable trays for various industrial applications.

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“…Additives such as cellulose and cellulosic material have been used as reinforcing materials to improve the mechanical properties in starch‐based foams. Likewise, lignocellulosic fibers can be used to reduce water absorption capacity (WAC), improve elongation, and increase the biodegradability of the starch‐based foam composites . Some studies have been conducted using lignocellulosic fibers from malt bagasse, sugarcane bagasse (SB), eucalypt, aspen, kraft, asparagus peel (AP), among others.…”

Section: Introductionmentioning

confidence: 99%

“…SB is a by‐product of the sugar and alcohol industries, which usually ends up being burned in the fields. This fiber contains about 40% to 50% cellulose . Some researchers have used SB in different proportions to reinforce starch‐based foams .…”

Section: Introductionmentioning

confidence: 99%

The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams

et al. 2019

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The agro‐industrial wastes, sugarcane bagasse (SB) and asparagus peel (AP), were used to enhance the properties of biodegradable foam trays based on sweet potato starch‐based foam trays (starch/SB and starch/AP trays, respectively). Starch/SB and starch/AP trays containing different concentrations of SB and AP (0%‐40%, w/w) were prepared, and their microstructure and physical, thermal, and mechanical properties were characterized. The addition of fibers wastes allowed obtaining a yellowish foam tray with lower luminosity and higher porosity, mechanical resistance, deformability, and better ability to absorb water as compared with the sweet potato starch foam trays without fibers. The addition of SB yielded foam trays less porous, with lower water absorption capacity and greater tensile strength than the addition of AP. Higher concentrations of AP fibers (greater than 30%) generate more extendible foam trays. The addition of fibrous wastes improved the thermal stability of the sweet potato starch foam trays. The composite foam trays produced in this work could be used as substitutes for expanded polystyrene in dry food packaging.

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Physical Properties, Photo- and Bio-degradation of Baked Foams Based on Cassava Starch, Sugarcane Bagasse Fibers and Montmorillonite

Cited by 39 publications

References 39 publications

A review: Starch-based composite foams

A review: Starch-based composite foams

Mechanical properties of trays based on starch of native plant species and fiber of agroindustrial wastes

The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams

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