Utilization of tamarind kernel powder for the development of bioplastic films: production and characterization.

Preethi, R. and Amrutha, N. R. and Keshava Murthy, P. S. and Jeevan Prasad, Reddy (2024) Utilization of tamarind kernel powder for the development of bioplastic films: production and characterization. Sustainable Food Technology, 2 (6). pp. 1697-1708.

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Abstract

Global plastic production is on a rapid and alarming rise, posing a significant threat to our environment due to plastic's non-biodegradable nature. In response to this urgent issue, the present study aimed to develop eco-friendly plastic films from tamarind kernel powder (TKP) and PBAT using melt blending, followed by cast-film extrusion. Tamarind kernel powder was subjected to proximate and physico-chemical analysis. The effect of the TKP content (10, 20, and 30 wt%) and plasticizers (glycerol and polyethylene glycol) on the blending of PBAT was investigated. These bioplastic films were subjected to compatibility, mechanical, thermal, water barrier, UV-vis spectroscopy, and overall migration and biodegradation studies. From proximate analysis, the major constituent of TKP powder was found to be xyloglucan, accounting for 66.8% of the total carbohydrates. FTIR analysis showed that TKP has strong interactions with PBAT. SEM micrographs revealed that 30% of the TKP films had an increased roughness and uniform dispersion, which was found in the presence of plasticizers. UV-visible spectroscopy analysis showed that transmittance decreased with an increase in the concentration of TKP. The tensile strength of TKP inclusion films decreased with an increase in concentration, whereas their modulus enhanced, showing increased film stiffness. Overall, migration studies showed that TKP inclusion films had higher migration than neat PBAT films owing to the top hydrophilic nature of TKP powder.

Item Type:	Article
Uncontrolled Keywords:	plastic films, tamarind kernel powder
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Dec 2024 09:31
Last Modified:	02 Dec 2024 09:31
URI:	http://ir.cftri.res.in/id/eprint/18699

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