Bionanocomposite Based on Cassava Waste Starch, Locust Bean Galactomannan, and Cassava Waste Cellulose Nanofibers.

Foods

Programa de Pós-Graduação em Ciência de Alimentos, Universidade Federal de Minas Gerais, Av. Antônio Carlos 6627, Belo Horizonte 31270-901, MG, Brazil.

Published: January 2024

AI Article Synopsis

  • Natural polysaccharides, sourced from cassava waste, show potential as eco-friendly alternatives to petroleum-based chemicals for creating biodegradable films.
  • The study involved creating biopolymeric films using starch, locust bean galactomannan, and cellulose nanofibers, with varying amounts of cellulose fibers, to assess their physical and mechanical properties.
  • Results indicated that while cellulose nanofibers improved vapor barrier performance and stability in different pH conditions, all produced films were fully biodegradable within five days, highlighting their potential to reduce environmental impact.

Article Abstract

Natural polysaccharides are among the renewable sources with great potential for replacing petroleum-derived chemicals as precursors to produce biodegradable films. This study aimed to prepare biopolymeric films using starch extracted from the periderm and cortex of cassava roots (waste from cassava root processing), locust bean galactomannan, and cellulose nanofibers also obtained from cassava waste. The films were prepared by casting, and their physicochemical, mechanical, and biodegradability properties were evaluated. The content of cellulose nanofibers varied from 0.5 to 2.5%. Although the addition of cellulose nanofibers did not alter the mechanical properties of the films, it significantly enhanced the vapor barrier of the films (0.055 g mm/m h kPa-2.5% nanofibers) and their respective stabilities in aqueous acidic and alkaline media. All prepared films were biodegradable, with complete degradation occurring within five days. The prepared films were deemed promising alternatives for minimizing environmental impacts caused by the disposal of petroleum-derived materials.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10814067PMC
http://dx.doi.org/10.3390/foods13020202DOI Listing

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