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Biodegradation of Yerba Mate Waste Based Fertilizer Capsules. Effect of Temperature

  • L. Llive
  • E. Bruno
  • A. D. Molina-García
  • A. Schneider-Teixeira
  • L. DeladinoEmail author
Original paper

Abstract

Yerba mate waste based urea fertilizer capsules were obtained and characterized. Yerba mate powder (YMP) content in these encapsulation systems ranged from 52 to 82% for the different formulations. The aim of the study was to evaluate the effect of yerba mate powder:calcium alginate ratio and the assay temperature on capsule degradation and urea release rate in soil. Degradation evolution was monitored by microbiological tests, environmental scanning electronic microscopy, differential scanning calorimetry and Fourier transform infrared spectrometry. Encapsulation efficiency increased with YMP content. The green fertilizing systems generated did not inhibit microorganism development in soil. Degradation was slower for capsules with higher YMP content. Capsules with high YMP content released lower amounts of urea. Both degradation and release rates increased with assay temperature. The recycling of yerba mate powder as a green composite material originated a new fertilizer system.

Keywords

Waste Yerba mate powder Urea Eco-friendly 

Notes

Acknowledgments

This work has been carried out thanks to project “PRASY 060-14” of the “Instituto Nacional de la Yerba Mate (INYM)”. The contribution of project AGL2016-77056-R (AEI/FEDER, UE) from the Spanish MINECO, is also acknowledged. L. Llive was supported by the “Instituto de Fomento al Talento Humano”, within the fellowship program funded from the Ecuador. The authors gratefully acknowledge the valuable assistance provided by R. Dominguez in the technical DSC work and G. Guerrero in atomic absorption analysis.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • L. Llive
    • 1
  • E. Bruno
    • 1
    • 2
  • A. D. Molina-García
    • 3
  • A. Schneider-Teixeira
    • 1
  • L. Deladino
    • 1
    Email author
  1. 1.Centro de Investigación y Desarrollo en Criotecnología de los Alimentos (CIDCA-CONICET)UNLPLa PlataArgentina
  2. 2.Comisión de Investigaciones Científicas de la provincia de Buenos AiresLa PlataArgentina
  3. 3.Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC)MadridSpain

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