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Title	Revalorisation of a residue from the maize-snack industry through the development of bio-based materials. Effect of the plasticiser
ID_Doc	23361
Authors	Salas, R; Ruiz, M; Felix, M
Title	Revalorisation of a residue from the maize-snack industry through the development of bio-based materials. Effect of the plasticiser
Year	2024
Published
Abstract	The current reliance on traditional plastics necessitates exploring natural-based alternatives derived from industrial by-products and waste. This study focuses on Nejayote, a waste product from the maize-snack industry, assessing its potential as a raw material. Glycerol and water (Gly and H2O) were employed as plasticisers in injection-moulded nejayote-based bioplastics, and their evaluation through rheological, tensile, water uptake, and SEM microscopy tests. Higher H2O ratios resulted in more easily processable blends with reduced consistency (eta* decreased from (6.2 +/- 0.2)10(5) to (1.2 +/- 0.5)10(4) Pa s). However, the formulation with the highest H2O content exhibited increased consistency (eta* = (5.3 +/- 0.3)10(7) Pa s), since glycerol enhanced biopolymer chain mobility. Intermediate plasticiser combinations demonstrated a water uptake capacity of similar to 75%, making these bioplastics versatile for various applications. This research highlights the potential of utilising "Nejayote" and optimising formulation for sustainable bioplastic development.
PDF	https://doi.org/10.1016/j.jfoodeng.2024.111964

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