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Use of agroindustrial residues in the production of biodegradable and bioactive foam trays


This project aims to use two agro-industrial dye extraction residues, a turmeric extraction residue and an annatto dye extraction residue, and a residue such as sugarcane bagasse ashes originating during bagasse burning in a sugarcane bagasse boiler to produce foam trays with bioactive properties. More specifically, the foam trays will be produced from turmeric residue, annatto residue, flour obtained from each of the residues, and residue/cassava starch blends with different residue/cassava starch ratios (10/90, 30/70, 50/50, 70/30, and 90/10). The sugarcane bagasse ashes will be added to the cassava starch foam trays as reinforcement material. The turmeric and annatto residues, the respective flours, and cassava starch will be characterized in terms of approximate composition, total phenolic compound content, carotenoid content, color and opacity, and antioxidant activity. The turmeric and annatto residues and flour, cassava starch, and sugarcane bagasse ashes will be subjected to X-ray diffraction analyses and will have their microstructure and thermal properties analyzed by SEM and TGA, respectively. The foam trays will be produced by thermo-pressing of a suspension containing the polymers, water, glycerol, and magnesium stearate; compression molding machine operating at 140 °C and 60 bar for 18 min will be employed. All the foam trays will be characterized with respect to their mechanical properties, density, contact angle, water vapor permeability, water absorption capacity, optical properties, phenolic compounds and carotenoids content, antioxidant activity, antimicrobial activity, and biodegration. The foam trays will also be submitted to X-ray diffraction and will have their microstructure and thermal properties analyzed by SEM and TGA plus DSC (differential scanning calorimetry), respectively. (AU)

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