Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for Poly (Lactic Acid)

Authors

  • Lucas Rafael Carneiro da Silva
  • Tatianny Soares Alves
  • Renata Barbosa
  • Fernando Dal Pont Morisso
  • Alessandro de Oliveira Rios
  • Ruth Marlene Campomanes Santana

DOI:

https://doi.org/10.5296/jfi.v7i1.21066

Keywords:

industrial by-product, biomass, babassu mesocarp flour, PLA, composite films

Abstract

Growing environmental concern has resulted in a strong trend towards using green materials, and the efficient use of by-products reduces resource waste and environmental pollution. Using Babassu Mesocarp Flour (BMF), a by-product of the babassu oil extraction industry, as bio-reinforcement for polymers, such as Poly (Lactic Acid) (PLA), is a promising alternative. Before any attempt to develop composite films, the industrially extracted BMF was characterized to know its chemical composition, particle size distribution, specific surface area, morphology, and structure, which is the main objective of this manuscript. The elemental analysis showed that the BMF is predominantly organic and also showed contents of inorganic elements by XRF. Its particles had an average diameter of 38.82 µm and a specific surface area of 3.02 m2/g. Through microscopic techniques, mainly SEM, starch granules in different shapes and sizes were observed. XRD and FTIR showed structure and functional groups typical of starchy materials, evidencing the ecological character of BMF. Progress is necessary to achieve the continuous and comprehensive use of babassu coconut by-products, mainly BMF, allowing greater appreciation. The characteristics of BMF are of great interest in PLA-based films, as they are green materials and non-toxic to the environment.

Author Biographies

Lucas Rafael Carneiro da Silva

Postgraduate Program in Mining, Metallurgical and Materials Engineering, Laboratory of Polymeric Materials, Federal University of Rio Grande do Sul, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil

Tatianny Soares Alves

Postgraduate Program in Materials Science and Engineering, Laboratory of Polymers and Conjugated Materials, Federal University of Piauí, 64049-550, Teresina, Piauí, Brazil

Renata Barbosa

Postgraduate Program in Materials Science and Engineering, Laboratory of Polymers and Conjugated Materials, Federal University of Piauí, 64049-550, Teresina, Piauí, Brazil

Fernando Dal Pont Morisso

Postgraduate Program in Materials Technology and Industrial Processes, Laboratory of Advanced Studies in Materials, Feevale University, 93525-075, Novo Hamburgo, Rio Grande do Sul, Brazil

 

Alessandro de Oliveira Rios

Postgraduate Program in Food Science and Technology, Laboratory of Bioactive Compounds, Federal University of Rio Grande do Sul, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil

Ruth Marlene Campomanes Santana

Postgraduate Program in Mining, Metallurgical and Materials Engineering, Laboratory of Polymeric Materials, Federal University of Rio Grande do Sul, 91501-970, Porto Alegre, Rio Grande do Sul, Brazil

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Published

2024-06-19

How to Cite

Carneiro da Silva, L. R., Alves, T. S., Barbosa, R., Pont Morisso, F. D., Oliveira Rios, A. de, & Campomanes Santana, R. M. (2024). Characterization of Babassu Mesocarp Flour as Potential Bio-Reinforcement for Poly (Lactic Acid). Journal of Food Industry, 7(1), 24–53. https://doi.org/10.5296/jfi.v7i1.21066