Use of malt bagasse fibers in the production of biodegradable babassu mesocarp starch trays

• Grant number: 24/15018-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2024
• End date: October 31, 2025
• Field of knowledge: Engineering - Chemical Engineering - Chemical Technology
• Principal Investigator: Delia Rita Tapia Blácido
• Grantee: Thainá Moreira Cornélio
• Host Institution: Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto (FFCLRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil

Abstract

The malt bagasse is a residue of the beer industry. This residue contains compounds of industrial and nutritional interest, such as carbohydrates, proteins, and fibers. Therefore, the fibrous fraction resulting from carbohydrates and protein extraction can be used to produce composite materials. On the other hand, babassu mesocarp is another agroindustrial residue that has the potential to produce foam trays due to its high starch content. This work aims to produce biodegradable foam trays from babassu mesocarp starch added with malt bagasse fibers. Thus, the effect of adding of 0, 5, 10, 15 and 20% of malt bagasse fibers on the properties of babassu mesocarp starch foam tray produced by thermopressing at 155ºC and 80 psi will be evaluated. First, the residues will be characterized in terms of their chemical composition, particle size, and microstructure. Next, foam trays will be produced using water, glycerol, guar gum, and sodium bicarbonate as additives and different concentrations of malt bagasse fiber. The mechanical properties, thickness, density, water absorption, wettability, crystallinity, microstructure, and porosity of foam tray will be analyzed. The properties of polystyrene tray (EPS) will also be analyzed to comparison purposes. Finally, the foam tray with the most properties comparable to EPS will be chosen to analyze its bioactive properties (antioxidant and antimicrobial activity) and biodegradation.