Properties of Cassava Bagasse and Polyvinyl Alcohol Biodegradable Foams

Debiagi, Flávia; Marim, Beatriz Marjorie; Mali, Suzana

doi:10.1007/s10924-014-0705-4

Cited by 21 publications

(14 citation statements)

References 37 publications

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“…B) shows a sharp peak at 23.3° and other peaks at 25.1° and 29.3° indicating a typical C‐type pattern. Similar peaks were reported for urea by Debiagi et al . The relative crystallinity of cassava film plasticizers with various plasticizer types and concentration are illustrated in Fig.…”

Section: Resultssupporting

confidence: 85%

Effect of various plasticizers and concentration on the physical, thermal, mechanical, and structural properties of cassava‐starch‐based films

et al. 2016

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The present study investigated the effects of plasticizers (fructose, urea, tri-ethylene glycol, and triethanolamine) with different concentrations on the physical, thermal, and mechanical properties of cassava-starch-based films. The film samples were prepared using casting methods. The moisture content, water solubility, and water absorption of the films increased with increasing plasticizer content. Fructose-plasticized films show excellent water resistance compared to other plasticizers. Film plasticized with 30% fructose showed the highest density (1.74 g/cm 3 ), but the lowest water content (10.96%) and water absorption (110%). Films containing fructose presented smooth surfaces without pores. The glass transition temperatures of the plasticized film also decreased with increased plasticizer content, irrespective of the plasticizer type. The relative crystallinity decreased with increasing plasticizer content. The film plasticized by 30% fructose presented higher relative crystallinity (0.31). The increase of plasticizer concentration resulted in a decrease of tensile strength, but increased elongation at break of the film samples. Film plasticized with 30% fructose showed the highest tensile strength (4.7 MPa) and tensile modulus (69 MPa). Thus, fructose was the most efficient plasticizer agent among the various plasticizers used in this study. High contents of plasticizer resulted in changes in the properties of the films. Overall, it can be concluded that the plasticizer type and concentration significantly influence the properties of cassava-starch-based film.

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Section: Resultssupporting

confidence: 85%

Effect of various plasticizers and concentration on the physical, thermal, mechanical, and structural properties of cassava‐starch‐based films

et al. 2016

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“…Unfortunately, these materials have some drawbacks, such as poor long‐term stability, poor mechanical properties, and a strong affinity for absorbing moisture . With the aim of improving the properties of starch foam, researchers have mixed it with natural fiber, chitosan, plant proteins, kraft fiber, palm oil, cassava bagasse, poly(vinyl alcohol), and clay nanocomposite . However, there are reports that mention that some of these mixes are susceptible to agglomerate and are immiscible in starch at high ratios .…”

Section: Introductionmentioning

confidence: 99%

Biodegradable baked foam made with chayotextle starch mixed with plantain flour and wood fiber

Vargas‐Torres

Palma‐Rodríguez

Berríos

et al. 2017

J of Applied Polymer Sci

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New renewable materials are needed to reduce petroleum-based plastic packaging. The effect of plantain flour (PF) and wood fiber (WF) on the properties of starch-based foams (SBFs) were investigated. The SBFs were characterized using physical, thermal, and mechanical methods to better understand the relationship between PF and WF concentration. Contact angle values showed that the addition of WF or PF increased the hydrophobic character of the SBFs. Also, the addition of PF increased the heat transfer resistance and density of the foams, while their solubility decreased. The values of tensile strength and Young's modulus increased with increasing concentrations of PF in the SBFs. However, the addition of PF and WF promoted a decrease on the elongation at break of the SBFs. An increase in concentration of PF also showed a decrease in water vapor permeability, and an increase in the thickness of the cell wall layer of the SBFs.

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“…The b * parameter of the sweet potato starch‐based foam significantly increased with the addition of SB or AP fibers—the starch/SB and the starch/AP trays were yellow (Figure ). While a * parameter slightly increased with the addition of SB fibers, being this parameter more affected by addition of AP fiber (Tukey's test, P < 0.05), probably because of the high concentration of lignin in the AP fibers . In their physicochemical analysis of lignin obtained from SB, Miléo et al found nitrogen compounds that could come from plant amino acids or urea incorporated during processing.…”

Section: Resultsmentioning

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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Properties of Cassava Bagasse and Polyvinyl Alcohol Biodegradable Foams

Cited by 21 publications

References 37 publications

Effect of various plasticizers and concentration on the physical, thermal, mechanical, and structural properties of cassava‐starch‐based films

Effect of various plasticizers and concentration on the physical, thermal, mechanical, and structural properties of cassava‐starch‐based films

Biodegradable baked foam made with chayotextle starch mixed with plantain flour and wood fiber

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

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