Study and characterization of composites materials based on polypropylene loaded with olive husk flour

Abstract

In Algeria, a significant quantities of olive husk are rejected to nature causing by the way major nuisances to environment, to give us a reason for which our work is focused on the valorization of this waste by its incorporation in a polypropylene matrix. The hydrophilic nature of natural fibers affects negatively its adhesion to hydrophobic polymeric matrix. To improve interfacial adhesion, two modes of chemical treatments were done using vinyltriacetoxysilane (VTAS) and maleic-anhydridepolypropylene (PPMA) compatibilisant agent. Several formulations of PP filled with 10 and 20% by mass of olive husk flour treated (OHFT) and untreated (OHFUT) were prepared. The chemical modification of olive husk flour was studied by Fourier transform infrared (FTIR) spectroscopy. The tensile properties, the water-absorption behavior, the thermal degradation properties, and crystallinity of the composites were investigated. It was found that, the incorporation of the treated and untreated OHF improves the thermal stability of the composites. However, the use of the compatibilizer agent PPMA leads to a better thermal stability compared with the treatment of the OHF by the VTAS and the OHFUT.

Exploring the potentialities of using lignocellulosic fibres derived from three food by-products as constituents of biocomposites for food packaging

“…Introducing fibres with increasing content and/or size might: -Increase viscosity due to the reinforcing effect of solid fillers in the viscoelastic matrix, up to the percolation threshold where a viscoelastic solid is reached, which cannot be extruded anymore (Cunha et al, 2014). -Decrease viscosity due to the degradation (thermal) of the matrix (Amar et al, 2010), or due to a lubricating effect of fillers (local increase of shear rate near the fibre surface) coupled to the shear thinning behaviour of the matrix.…”

“…Recently, some studies were devoted to the use of BSG Cunha et al, 2014), olive pomace fibres (Dufresne et al, 2003;Amar et al, 2010), or wheat straw fibres (Avella et al, 2000;Ahankari et al, 2011) as reinforcing agents in polymer matrices, thus opening promising outlets with added value to these food wastes. Hence, PHBV/lignocellulosic fibres food packaging materials should fulfil requirements for fresh food products, both regarding permeability needs and biodegradability.…”

Polypropylene composites based on lignocellulosic fillers: How the filler morphology affects the composite properties

“…Given the chemical composition of this residue, mainly lignin, hemicellulose and cellulose, different strategies have been developed for its exploitation, being the most common its incineration for energy generation [11]. Nonetheless, alternative uses of agricultural wastes, such as their exploitation as a sustainable reinforcement for composites, are regarded as potentially important within the field of materials technology [12][13][14][15]. In fact, polypropylene (PP) ground olive stone residue (OSF) reinforced composite are expected to show high stiffness values, due to the high hardness of the olive stones.…”

Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review

“…Besides their application as composites, fibers of olive cell wall can be extracted from olive mill by-products and used for the derivation of microcrystalline or powdered cellulose, as fat substitutes or gelling agents [366,406,[412][413][414]. Pectic material of olive pomace, which could replace fat in confectionary has been obtained by extraction with nitric acid.…”

“…Pectic material of olive pomace, which could replace fat in confectionary has been obtained by extraction with nitric acid. Afterwards, the substrate was purified with chelating agents and recovered by an alcoholic precipitation with ethanol [412,415]. The extracted olive pectin exhibited a methylation degree of 42% and comparable rheological characteristics to citrus pectin.…”