Cassava starch films reinforced with lignocellulose nanofibers from cassava bagasse
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The Department of Food Science and Human Nutrition (FSHN) at Iowa State University is jointly administered by the Colleges of Agriculture and Life Sciences and Human Science. FSHN combines the study and practical application of food sciences and technology with human nutrition in preparation for a variety of fields including: the culinary sciences, dietetics, nutrition, food industries, and diet and exercise.
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The department was established in 1991 through the merging of the Department of Food Sciences and Technology (of the College of Agriculture), and the Department of Food and Nutrition (of the College of Family and Consumer Sciences).
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- College of Agriculture and Life Sciences (parent college)
- College of Human Sciences (parent college)
- Department of Human Nutrition (predecessor, 1990)
- Department of Food Sciences and Nutrition (predecessor, 1990)
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Abstract
Cassava bagasse, a high-fiber coproduct of cassava starch processing, was used to produce lignocellulose nanofibers (LCNF) to apply as reinforcement in cassava starch films. LCNF-reinforced cast starch films were evaluated for changes in structural, thermal and mechanical properties and compared with control films reinforced with commercial grade nanoclay (Nclay). Five different types of cassava starch cast-films were produced: no-reinforcement control, two LCNF-reinforced, and two Nclay-reinforced, each at 0.65 and 1.3% w w−1. The LCNF morphology showed the characteristic microscopic structure of lignocellulose nanofibers, with an aspect ratio > 85 and average diameter of 4.5 nm. All reinforced films were transparent and had a good distribution of the nanoparticles within. The opacity values reduced for the films with all nanoreinforcements, compared to control. The permeability to water vapor reduced with reinforcements, with lower values for the films tested with LCNF 0.65 and Nclay 1.3. Thermal stability improved with 1.3% of LCNF and both concentrations of Nclay. Tensile stress for films increased and elongation at break value decreased with both types of nanoreinforcements.
Comments
This accepted article is published as Travalini, A.P., Lamsal, B., Magalhaes, W.L.E., Demiate, I.M. Cassave starch films reinforced iwth lignocellulose nanofibers from cassava bagasse. International Journal of Biological Macromolecules. (October 15, 2019) 139; 1151-1161. Doi: 10.1016/j.ijbiomac.2019.08.115. Posted with permission.