[ Mise en œuvre et caractérisation mécanique de matériaux d’emballage à base de feuilles végétales: Cas des feuilles de Musa sapientum ]
Volume 32, Issue 3, April 2021, Pages 401–415
Guy Clarence Semassou1, Abdou Raïmi Olayimika Ichola Alakouko2, and Jean-louis Comlan Fannou3
1 Laboratoire d’Énergétique et de Mécanique Appliquées (LEMA), Ecole Polytechnique d'Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, Benin
2 Laboratoire d’Énergétique et de Mécanique Appliquées (LEMA), Ecole Polytechnique d'Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, Benin
3 Laboratoire d’Énergétique et de Mécanique Appliquées (LEMA), Ecole Polytechnique d'Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, Benin
Original language: French
Copyright © 2021 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The development of biodegradable food packaging is one of the environmental protection issues. The aims of this study is the development and mechanical characterisation of bio-composites that can be used as food packaging based on Musa sapientum leaves and cassava starch. The physical characterisation of the constituents showed that the water content of the starch and the leaf fibres used are 10.44 ± 0.51% and 10.88 ± 1.08% respectively. The water absorption capacity of the leaf fibres and the starch are respectively 33.33 ± 4.44% and 76.67 ± 4.44%. Particle size analysis has shown that 99.93% of the fibres used are less than 1mm in size. The material samples were made by compression moulding and are composed of 10 to 25% starch with 50% water. The Young's modulus in bending of the materials produced varies between 0.07 and 3.37 MPa and the breaking strength in bending between 5.48 and 29.29 MPa. These two parameters increase with the starch content. In tensile strength, the materials obtained are fragile and have low deformation at break varying from 0.61% to 1.53%. The tensile strength of these materials varies between 0.01 and 0.99 MPa and increases with the starch content. The best formulations would be those containing 20% starch with 50% water. The process developed could enable the development of innovative materials for biodegradable food packaging.
Author Keywords: Biodegradable packaging, Musa sapientum, Mechanical characteristics, Processing of materials, Starch, materials based on vegetal leaves.
Volume 32, Issue 3, April 2021, Pages 401–415
Guy Clarence Semassou1, Abdou Raïmi Olayimika Ichola Alakouko2, and Jean-louis Comlan Fannou3
1 Laboratoire d’Énergétique et de Mécanique Appliquées (LEMA), Ecole Polytechnique d'Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, Benin
2 Laboratoire d’Énergétique et de Mécanique Appliquées (LEMA), Ecole Polytechnique d'Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, Benin
3 Laboratoire d’Énergétique et de Mécanique Appliquées (LEMA), Ecole Polytechnique d'Abomey-Calavi, Université d’Abomey-Calavi, 01 BP 2009 Cotonou, Benin
Original language: French
Copyright © 2021 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The development of biodegradable food packaging is one of the environmental protection issues. The aims of this study is the development and mechanical characterisation of bio-composites that can be used as food packaging based on Musa sapientum leaves and cassava starch. The physical characterisation of the constituents showed that the water content of the starch and the leaf fibres used are 10.44 ± 0.51% and 10.88 ± 1.08% respectively. The water absorption capacity of the leaf fibres and the starch are respectively 33.33 ± 4.44% and 76.67 ± 4.44%. Particle size analysis has shown that 99.93% of the fibres used are less than 1mm in size. The material samples were made by compression moulding and are composed of 10 to 25% starch with 50% water. The Young's modulus in bending of the materials produced varies between 0.07 and 3.37 MPa and the breaking strength in bending between 5.48 and 29.29 MPa. These two parameters increase with the starch content. In tensile strength, the materials obtained are fragile and have low deformation at break varying from 0.61% to 1.53%. The tensile strength of these materials varies between 0.01 and 0.99 MPa and increases with the starch content. The best formulations would be those containing 20% starch with 50% water. The process developed could enable the development of innovative materials for biodegradable food packaging.
Author Keywords: Biodegradable packaging, Musa sapientum, Mechanical characteristics, Processing of materials, Starch, materials based on vegetal leaves.
Abstract: (french)
Le développement des emballages alimentaires biodégradables est l'une des thématiques de la protection de l'environnement. L’objectif de cette étude est la mise en œuvre et la caractérisation mécanique de biocomposites pouvant servir d’emballage alimentaire à base des feuilles de musa sapientum et de l’amidon de manioc. La caractérisation physique des constituants révèle que les teneurs en eau de l’amidon et des fibres de feuilles utilisées sont respectivement 10,44 ± 0,51% et 10,88 ± 1,08%. Le pouvoir d’absorption d’eau des fibres de feuilles et de l’amidon sont respectivement 33,33 ± 4,44% et 76,67 ± 4,44%. L’analyse granulométrique a montré que 99,93% des fibres utilisées ont une taille inférieure à 1mm. Les échantillons de matériaux ont été réalisés par moulage par compression et sont constitués de 10 à 25% d’amidon avec 50% d’eau. Le module de Young en flexion des matériaux produits varie entre 0,07 et 3,37 MPa et la résistance à la rupture en flexion, entre 5,48 et 29,29 MPa. Ces deux paramètres croissent avec le taux d’amidon. En traction, les matériaux obtenus sont fragiles et présentent de faible déformation à la rupture variant de 0,61% à 1,53%. La résistance à la rupture en traction de ces matériaux varie de 0,01 et 0,99 MPa et croit avec le taux d’amidon. Les meilleures formulations seraient celles comportant 20% d’amidon avec 50% d’eau. Le procédé mise au point pourrait permettre d’élaborer des matériaux innovants pour emballage alimentaire biodégradable.
Author Keywords: Emballage biodégradable, Musa sapientum, Caractéristique mécanique, mise en œuvre de matériaux, amidon, matériaux à base de feuilles.
How to Cite this Article
Guy Clarence Semassou, Abdou Raïmi Olayimika Ichola Alakouko, and Jean-louis Comlan Fannou, “Development and mechanical characterisation of packaging materials based on plant leaves: Case of Musa sapientum leaves,” International Journal of Innovation and Applied Studies, vol. 32, no. 3, pp. 401–415, April 2021.
