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Properties of Cassava Bagasse and Polyvinyl Alcohol Biodegradable Foams

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Abstract

The objectives of this work were to develop biodegradable foam trays based on cassava bagasse (CB) and polyvinyl alcohol (PVA) and to study the effects of these components on the microstructure, physicochemical and mechanical properties of the trays. The trays were produced by baking mixtures of 90–100 % (w/w) of CB and 0–10 % (w/w) of PVA. All of the formulations were able to form well-shaped and homogeneous trays with a good appearance. Incorporation of PVA improved the production yield and reduced the water sorption capacity of the produced materials, mainly at low levels. Moreover, the addition of PVA resulted in an increase in stress and strain at break values. The most positive effects of PVA were obtained when this polymer was used at lower levels (2.5 and 5.0 %).

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Acknowledgments

The authors wish to thank the Laboratory of Microscopy and Microanalysis (LMEM) and the Laboratory of X-Ray Diffraction (LARX)—State University of Londrina for the analyses, and CNPq—Brazil (No. 479768-2012-9) for financial support.

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Authors and Affiliations

  1. Department of Biochemistry and Biotechnology, CCE, State University of Londrina, PO Box 10.011, Londrina, PR, 86057-970, Brazil

    Flavia Debiagi, Beatriz Marjorie Marim & Suzana Mali

Authors
  1. Flavia Debiagi
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  2. Beatriz Marjorie Marim
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  3. Suzana Mali
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Correspondence to Suzana Mali.

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Debiagi, F., Marim, B.M. & Mali, S. Properties of Cassava Bagasse and Polyvinyl Alcohol Biodegradable Foams. J Polym Environ 23, 269–276 (2015). https://doi.org/10.1007/s10924-014-0705-4

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  • DOI: https://doi.org/10.1007/s10924-014-0705-4

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