Characterization Of Bulanocomposite Breadfruit Pati/PVA Which Is Incorporated With Cellulose Nanoserates And Aloe Vera
Introduction
The development of sustainable and environmentally friendly materials has become a pressing concern in recent years, particularly in the field of food packaging. The use of traditional materials has been linked to various environmental and health issues, making it essential to explore alternative solutions. One such solution is the use of biodegradable composites, which can provide a more sustainable and eco-friendly option for packaging materials. In this study, we aim to characterize a novel biocomposite material, Bononocomposite Breadfruit Pati/PVA, which is incorporated with cellulose nanoserates and aloe vera.
Methodology
The characterization of Bononocomposite Breadfruit Pati/PVA was carried out using a combination of mechanical, physical, and biological tests. The cellulose nanoserates were isolated through acid hydrolysis using a 45% H2SO4 solution, followed by mechanical processing using a homogenizer and ultrasonicator. The resulting cellulose nanoserates had an average size of 60 Nm. The Bononocomposite was then prepared with various filler ratios and analyzed for its mechanical properties, Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), Water Vapor Transmission Rate (WVTR), Scanning Electron Microscopy (SEM), and antibacterial activity.
Mechanical Properties
The mechanical properties of Bononocomposite Breadfruit Pati/PVA were evaluated using a tensile test. The results showed that the optimal filler ratio was 10% cellulose nanoserates and 8% aloe vera, which resulted in a tensile strength of 28.89 MPa, 103.33% elongation, and a modulus of elasticity of 22.35 MPa. These results indicate that the composition provides excellent mechanical properties, making it suitable for various industrial applications.
FTIR Analysis
FTIR analysis was used to investigate the interaction between the components of Bononocomposite Breadfruit Pati/PVA. The results showed that there was no new group formation, but there was a shift in several functional groups. This indicates the interaction between the components of the composite, which is essential to improve the functional properties of the material.
WVTR Analysis
The Water Vapor Transmission Rate (WVTR) of Bononocomposite Breadfruit Pati/PVA was evaluated to assess its potential in controlling humidity. The results showed that the lowest WVTR was recorded at the same filler ratio, which is 0.008 g/hour/cm². This indicates that this Bonanocomposite has good potential in controlling humidity, which is an essential factor in food packaging.
SEM Analysis
The morphology of the surface of Bononocomposite Breadfruit Pati/PVA was analyzed using SEM. The results showed a flat and compatible structure, which adds confidence in the quality of the material produced.
Antibacterial Activity
The antibacterial activity of Bononocomposite Breadfruit Pati/PVA was evaluated against the bacterium Staphylococcus aureus (S. Aureus). The results showed a positive effect on the bacterium, making it a candidate that is suitable for use in food packaging.
Conclusion
The characterization of Bononocomposite Breadfruit Pati/PVA shows promising results and provides many benefits both in terms of mechanical and health. The use of natural ingredients such as aloe vera adds to the value of product sustainability and supports the reduction in the use of hazardous chemicals in the food packaging industry. This research opens new opportunities in the development of safer and more environmentally friendly packaging materials.
Future Directions
Future studies should focus on scaling up the production of Bononocomposite Breadfruit Pati/PVA and evaluating its performance in various food packaging applications. Additionally, the development of new biocomposite materials with improved properties should be explored.
References
- [List of references cited in the study]
Acknowledgments
The authors would like to acknowledge the support of [funding agency] and [institution] for this research project.
Appendix
- [Additional data and figures supporting the study]
By integrating cellulose and aloe vera nanoserates in breadfruit/PVA starch, the resulting Bonanocomposite not only improves mechanical properties but also provides additional benefits in terms of protection against bacteria. This research opens new opportunities in the development of safer and more environmentally friendly packaging materials. The use of natural ingredients such as aloe vera adds to the value of product sustainability and supports the reduction in the use of hazardous chemicals in the food packaging industry.
Q: What is Bononocomposite Breadfruit Pati/PVA?
A: Bononocomposite Breadfruit Pati/PVA is a novel biocomposite material that is incorporated with cellulose nanoserates and aloe vera. It is a sustainable and environmentally friendly material that can be used for food packaging.
Q: What are the benefits of using Bononocomposite Breadfruit Pati/PVA?
A: The benefits of using Bononocomposite Breadfruit Pati/PVA include its excellent mechanical properties, good potential in controlling humidity, and antibacterial activity. It is also a sustainable and environmentally friendly material that can reduce the use of hazardous chemicals in the food packaging industry.
Q: How is Bononocomposite Breadfruit Pati/PVA produced?
A: The production of Bononocomposite Breadfruit Pati/PVA involves the isolation of cellulose nanoserates through acid hydrolysis using a 45% H2SO4 solution, followed by mechanical processing using a homogenizer and ultrasonicator. The resulting cellulose nanoserates are then incorporated into breadfruit/PVA starch to form the biocomposite material.
Q: What are the mechanical properties of Bononocomposite Breadfruit Pati/PVA?
A: The mechanical properties of Bononocomposite Breadfruit Pati/PVA were evaluated using a tensile test. The results showed that the optimal filler ratio was 10% cellulose nanoserates and 8% aloe vera, which resulted in a tensile strength of 28.89 MPa, 103.33% elongation, and a modulus of elasticity of 22.35 MPa.
Q: What is the water vapor transmission rate (WVTR) of Bononocomposite Breadfruit Pati/PVA?
A: The WVTR of Bononocomposite Breadfruit Pati/PVA was evaluated to assess its potential in controlling humidity. The results showed that the lowest WVTR was recorded at the same filler ratio, which is 0.008 g/hour/cm².
Q: Does Bononocomposite Breadfruit Pati/PVA have antibacterial activity?
A: Yes, Bononocomposite Breadfruit Pati/PVA has antibacterial activity against the bacterium Staphylococcus aureus (S. Aureus). The results showed a positive effect on the bacterium, making it a candidate that is suitable for use in food packaging.
Q: Is Bononocomposite Breadfruit Pati/PVA a sustainable and environmentally friendly material?
A: Yes, Bononocomposite Breadfruit Pati/PVA is a sustainable and environmentally friendly material. The use of natural ingredients such as aloe vera adds to the value of product sustainability and supports the reduction in the use of hazardous chemicals in the food packaging industry.
Q: Can Bononocomposite Breadfruit Pati/PVA be used for food packaging?
A: Yes, Bononocomposite Breadfruit Pati/PVA can be used for food packaging. Its excellent mechanical properties, good potential in controlling humidity, and antibacterial activity make it a suitable material for food packaging applications.
Q: What are the future directions for Bononocomposite Breadfruit Pati/PVA research?
A: Future studies should focus on scaling up the production of Bononocomposite Breadfruit Pati/PVA and evaluating its performance in various food packaging applications. Additionally, the development of new biocomposite materials with improved properties should be explored.
Q: Where can I learn more about Bononocomposite Breadfruit Pati/PVA?
A: You can learn more about Bononocomposite Breadfruit Pati/PVA by visiting the website of [institution] or by contacting the authors of this study.