OBTENÇÃO DE UM PLÁSTICO BIODEGRADÁVEL À BASE DE FÉCULA DE ARARUTA (Maranta arundinacea) E CASCA DE OVO

OBTENÇÃO DE UM PLÁSTICO BIODEGRADÁVEL À BASE DE FÉCULA DE ARARUTA (Maranta arundinacea) E CASCA DE OVO

The development of sustainable packaging based on biodegradable polymers has gained prominence, driving the use of renewable raw materials for the production of eco-friendly plastics. Among the promising biopolymers, starches from various botanical sources stand out due to their wide availability, l...

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Main Authors: Rosanny C. da Silva, Cleylton B. Lopes, Fred A. R. Nogueira, Leonardo V. da Silva, Alessandra F. da Silva, Amanda V. S. Oliveira, Elisangela O. da Silva, Italo G. dos S. Silva, Jose C. dos S. Silva, Julia E. de C. Silva, Julie A. dos S. Quintela, Larissy A. da S. Ribeiro, Maria C. P. D da C. Gomes, Marilian G. dos S. Bernardo, Walleska J. de A. Marques
Format: Article
Language:English
Published: Sociedade Brasileira de Química 2025-08-01
Series:Química Nova
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422025000700306&lng=pt&tlng=pt
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Summary:The development of sustainable packaging based on biodegradable polymers has gained prominence, driving the use of renewable raw materials for the production of eco-friendly plastics. Among the promising biopolymers, starches from various botanical sources stand out due to their wide availability, low cost, and environmentally favorable degradation. In this study, a biodegradable plastic was produced from arrowroot starch (Maranta arundinacea), reinforced with calcium carbonate extracted from eggshells. The samples were characterized by thermal analysis (TGA/DTG and DSC), infrared spectroscopy (FTIR), and scanning electron microscopy (SEM). Additionally, a food preservation test was conducted using a single apple sliced into three equal parts, which were subjected to the following conditions: no coating (control), coated with arrowroot film, and coated with arrowroot film containing CaCO3. The samples were stored at room temperature (~25 °C) under controlled relative humidity and were visually assessed after 24 and 48 h for browning and signs of degradation. The results indicated that the film with added CaCO3 reduced oxidation and extended the shelf life of the food. The resulting hybrid material demonstrated promising properties for use in ready-to-eat food packaging.
ISSN:1678-7064

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