A group of Mexican researchers has studied the effect of the addition of mango, hibiscus and coffee in the development of bioplastics from starch.
Starch is a natural polymer that is the most widely used material in the manufacture of biodegradable plastics due to the possibilities it offers in terms of renewability, availability and low cost.
It is widely distributed in nature and is the energy reserve polysaccharide in plants. However, plastics made from starch can become unstable if exposed to moisture and low temperatures.
For this reason, it was studied how the addition of by-products such as fruit peels and bagasse affects the physical properties of a bioplastic, at the levels of color, texture, morphology, and biodegradability.
“Bioplastics of starch, gelatin and glycerol were developed and characterized in the form of spoons (for solid food) added with mango peel, roasted coffee residues and cooked hibiscus calyxes, which are rich in fibers such as cellulose, hemicellulose and lignin,” said researcher Verónica Flores Casamayor, from Cinvestav Unidad Querétaro.
The study, published in the journal Biotecnia, suggests that a resistant interface can be achieved through good adherence between the reinforcing material (by-product) and the matrix (starch with gelatin). This results in an increase in their mechanical performance.
The results published in the article indicate that the addition of natural fibers positively influences the biodegradation rate. These act as facilitating channels for microbial entry into the polymer matrix.
Source: conexion.cinvestav.mx