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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #377411
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Physicomechanical properties and biodegradation rate of composites made from plantain and chayotextle starch/fiber

Author
item ROMAN-BRITO, JOSE - Universidad Autonoma Del Estado De Hidalgo
item JUAREZ-LOPEZ, ANA - Universidad Autonoma Del Estado De Hidalgo
item ROSAS-ACEVEDO, JOSE - Universidad Autonoma Del Estado De Hidalgo
item Berrios, Jose
item Glenn, Gregory - Greg
item Klamczynski, Artur
item PALMA-RODRIGUEZ, HEIDI - Universidad Autonoma Del Estado De Hidalgo
item VARGAS-TORRES, APOLONIO - Universidad Autonoma Del Estado De Hidalgo

Submitted to: Polymers and the Environment
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/28/2020
Publication Date: 6/28/2020
Citation: Roman-Brito, J.A., Juarez-Lopez, A.L., Rosas-Acevedo, J.L., Berrios, J.D., Glenn, G.M., Klamczynski, A.P., Palma-Rodriguez, H.M., Vargas-Torres, A. 2020. Physicomechanical properties and biodegradation rate of composites made from plantain and chayotextle starch/fiber. Polymers and the Environment. 28:2710-2719. https://doi.org/10.1007/s10924-020-01805-9.
DOI: https://doi.org/10.1007/s10924-020-01805-9

Interpretive Summary: Plantain and chayotextle starch were mixed with plantain and chayotextle fiber to make biodegradable materials through a baking process. The resistance to brake and elasticity in baked foam materials (BFM) improved as the concentration of fiber increased, while elongation 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 thermo-transition peaks. 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 reduce the need for plastic materials.

Technical 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 reduce the need for plastic materials.