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Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour

Author
item ROMAN-MORENO, JOSE - Technical Institute Of Mexico
item RADILLA-SERRANO, GUADALUPE - Technical Institute Of Mexico
item FLORES-CASTRO, ALEJANDRA - Technical Institute Of Mexico
item Berrios, Jose
item Glenn, Gregory - Greg
item SALGADO-DELGADO, ARELI - Instituto Tecnológico De Zacatepec
item PALMA-RODRIGUEZ, HEIDI - Universidad Michoacana De San Nicolas De Hidalgo
item VARGAS-TORRES, APOLONIO - Universidad Michoacana De San Nicolas De Hidalgo

Submitted to: Heliyon
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/9/2020
Publication Date: 9/14/2020
Citation: Roman-Moreno, J.L., Radilla-Serrano, G.P., Flores-Castro, A., Berrios, J.D., Glenn, G.M., Klamczynski, A.P., Salgado-Delgado, A.M., Palma-Rodriguez, H.M., Vargas-Torres, A. 2020. Sugarcane fiber and plantain flour mixes made into biodegradable baked foams. Revista Mexicana de Ingenieria Quimica. 6(9). Article e04927. https://doi.org/10.1016/j.heliyon.2020.e04927.
DOI: https://doi.org/10.1016/j.heliyon.2020.e04927

Interpretive Summary: Baked foams made with plantain flour (PF) and sugarcane fiber (SF) were characterized by caloric, mechanical, physicochemical and structural techniques to assess the results induced by different sugarcane concentrations and fiber size on the structure of baked foams. The addition of SF to the baked samples increased the water impermeability properties of the foams. Thermal conductivity decreased when the concentration of SF was 10 g and 7.5 g in the baked foams. The density of the biodegradable baked foams (BBFs) decreased with decreasing concentrations of SF, observing an inverse behavior in water vapor permeability and solubility properties. The mechanical properties of the baked foams were more influenced by the concentration of SF than by the size of SF, obtained from different sieves. Observation, at high magnification, of the internal structure of the BBFs showed that the size of SF affected the size and number of the internal cells in the BBFs.

Technical Abstract: Baked foams made with plantain flour (PF) and sugarcane fiber (SF) were characterized by calorimetric, mechanical, physicochemical and structural techniques to assess the results induced by different sugarcane concentrations and fiber size on the structure of baked foams. The addition of SF to the baked samples increased their hydrophobic properties. Thermal conductivity decreased when the concentration of SF was 10 g and 7.5 g in the baked foams. The density of the biodegradable baked foams (BBFs) decreased with decreasing concentrations of SF, observing an inverse behavior in water vapor permeability and solubility properties. The mechanical properties of the baked foams were more influenced by the concentration of SF than by the size of SF, obtained from different sieves. The scanning electron microscopy cross-sectional images of the BBFs showed that the size of SF affected the size and number of the internal cells in the BBFs.