Natural filler-based composites are an environmentally friendly and potentially sustainable alternative to synthetic or plastic counterparts. Recycling polymers and using agro-industrial wastes are measures that help to achieve a circular economy. Thus, this work presents the development and characterization of a 3D printing filament based on recycled polypropylene and cocoa bean shells, which has not been explored yet. The obtained composites were thermally and physically characterized. In addition, the warping effect, mechanical, and morphological analyses were performed on 3D printed specimens. Thermal analysis exhibited decreased thermal stability when cacao bean shell (CBS) particles were added due to their lignocellulosic content. A reduction in both melting enthalpy and crystallinity percentage was identified. This is caused by the increase in the amorphous structures present in the hemicellulose and lignin of the CBS. Mechanical tests showed high dependence of the mechanical properties on the 3D printing raster angle. Tensile strength increased when a raster angle of 0° was used, compared to specimens printed at 90°, due to the load direction. Tensile strength and fracture strain were improved with CBS addition in specimens printed at 90°, and better bonding between adjacent layers was achieved. Electron microscope images identified particle fracture, filler-matrix debonding, and matrix breakage as the central failure mechanisms. These failure mechanisms are attributed to the poor interfacial bonding between the CBS particles and the matrix, which reduced the tensile properties of specimens printed at 0°. On the other hand, the printing process showed that cocoa bean shell particles reduced by 67% the characteristic warping effect of recycled polypropylene during 3D printing, which is advantageous for 3D printing applications of the rPP. Thereby, potential sustainable natural filler composite filaments for 3D printing applications with low density and low cost can be developed, adding value to agro-industrial and plastic wastes.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8472922 | PMC |
http://dx.doi.org/10.3390/polym13183162 | DOI Listing |
J Food Drug Anal
December 2024
Division of Research and Analysis, Taiwan Food and Drug Administration, Ministry of Health and Welfare, No.161-2, Kunyang St, Nangang District, Taipei City 11561, Taiwan, R.O.C.
Polycyclic aromatic hydrocarbons (PAHs) are primarily generated through the incomplete combustion or pyrolysis of organic materials in various industrial processes. Foods may become contaminated with environmental PAHs found in air, soil, or water, or through industrial food processing methods such as smoking, roasting, drying, and grilling. The Ministry of Health and Welfare in Taiwan has established maximum levels for benzo[a]pyrene (BaP) and indicative values for BaP as well as PAH4 (the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) in foods as operational guidelines.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Biotransformation and Organic Biocatalysis Research Group, Department of Exact Sciences, Santa Cruz State University, 45654-370 Ilhéus, Brazil. Electronic address:
This study explored the synergistic combination of silver nanoparticles (AgNPs), eucalyptus-derived nanofibrillated cellulose (NFC) and cassava starch to develop bionanocomposites with advanced properties suitable for sustainable and antifungal packaging applications. The influence of AgNPs synthesized through a green method using cocoa bean shell combined with varying concentrations of NFC were investigated. Morphological (scanning electron microscopy and atomic force microscopy), optical (L*, C*, °hue, and opacity), chemical (Fourier transform infrared spectroscopy), mechanical (puncture force, tensile strength, and Young's modulus), rheological (flow curve and frequency sweeps, strain, and stress), barrier, and hydrophilicity properties (water vapor permeability, solubility, wettability, and contact angle), as well as the antifungal effect against pathogens (Botrytis cinerea, Penicillium expansum, Colletotrichum musae, and Fusarium semitectum), were analyzed.
View Article and Find Full Text PDFFoods
November 2024
Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, Italy.
The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnological processes can be used to create new applications for these by-products.
View Article and Find Full Text PDFHeliyon
October 2024
Division of Soil and Water Management, KU Leuven, Heverlee, Belgium.
Following the implementation of food safety limits on cadmium (Cd) in cacao products, there has been a growing demand for monitoring Cd in cacao tissues and soils. Traditional methods like acid digestion followed by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are time-consuming and costly. X-ray Fluorescence is an alternative technique that offers advantages in terms of speed, cost, ease of use and less environmental impact.
View Article and Find Full Text PDFFood Res Int
November 2024
Process & Quality Cocoa Laboratory, Centro de Investigación Palmira, Corporación Colombiana de Investigación Agropecuaria (Agrosavia), Palmira, Valle del Cauca, Colombia; Cacao of Excellence Programme, Bioversity International, Italy. Electronic address:
Fine-flavored chocolates are distinguished by their complex and distinct flavor profiles, which includes notes such as floral, fruity, nutty, and spicy. This study sought to modulate the flavor development of chocolates by establishing controlled processing conditions during the transformation from seed to bean in a laboratory setting, to produce superior quality chocolates. Our experimental setup comprised two varying temperature levels (30 °C and 45 °C) and three organic acids (OAs: acetic, lactic, and citric acids) at concentrations of 1-30 g/L to adjust the pH of the transformation system.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!