Physicomechanical Properties and Biodegradation Rate of Composites Made from Plantain and Chayotextle Starch/Fiber
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ORIGINAL PAPER
Physicomechanical Properties and Biodegradation Rate of Composites Made from Plantain and Chayotextle Starch/Fiber J. A. Roman‑Brito1,3 · A. L. Juárez‑López1 · J. L. Rosas‑Acevedo1 · J. de J. Berrios2 · G. Glenn2 · A. Klamczynki2 · H. M. Palma‑Rodríguez3 · A. Vargas‑Torres3
© Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Plantain and chayotextle starch were mixed with plantain and chayotextle fiber to make biodegradable materials through a baking process. Tensile strength (Ts) and Young module (Ym) in baked foam materials (BFM) improved as the concentration of fiber increased, while elongation at break (Eb) decreased. BFM made only with plantain or chayotextle starch showed poor mechanical properties. Density values increased from ~ 0.16 to ~ 0.26 g/cm3 when the concentration of fiber in the matrix of the BFM increased while solubility decreased with higher fiber content. In burial tests, biodegradation of BFM was observed over time as indicated by the loss of weight and a reduction in the transition peaks obtained in the thermogravimetric analysis. The mineralization study showed that the addition of fiber decreased the biodegradation rate of the BFM compared to samples made only of starch. Based on the results, plantain and chayotextle fiber which is a waste byproduct could be used to produce biodegradable materials for food packaging and help reducing the need for plastic materials. Keywords Plantain · Chayotextle · Baked foam · Biodegradation rate · Mechanical properties
Introduction Plastics derived from petroleum such as polystyrene are frequently used for food service items including plates, bowls, and take-out containers. Polystyrene foam is widely used for such food service items primarily due to its low cost and superior functional properties. For example, polystyrene foam has excellent moisture and oil resistance and helps maintain the temperature of both hot and cold food products due to its outstanding thermal insulative properties [1]. However, the extreme resistance of polystyrene foam to biodegradation has contributed to a very serious worldwide problem * A. Vargas‑Torres [email protected] 1
Centro de Ciencias de Desarrollo Regional de la Universidad Autónoma de Guerrero, Privada de Laurel No. 13 Col. El Roble, C.P. 39640 Acapulco, GRO, Mexico
2
USDA-ARS-Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
3
Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Av. Universidad km 1, C.P. 43600 Tulancingo de Bravo, Hidalgo, México
of environmental pollution. An ongoing international effort is being focused on developing more sustainable alternatives to polystyrene foam packaging. Renewable and biodegradable polymers from native starches and plant fibers as well as natural waxes are among the materials that have been explored as replacements for petroleum-based polymers [2–7]. Starch in particular has attracted an increasing amount of attention as a raw material
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