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

José L Román-Moreno; Guadalupe P Radilla-Serrano; Alejandra Flores-Castro; José De J Berrios; Gregory Glenn; Areli Salgado-Delgado; Heidi M Palma-Rodríguez; Apolonio Vargas-Torres

doi:10.1016/j.heliyon.2020.e04927

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

Heliyon. 2020 Sep 14;6(9):e04927. doi: 10.1016/j.heliyon.2020.e04927. eCollection 2020 Sep.

Authors

José L Román-Moreno¹, Guadalupe P Radilla-Serrano^{1

2}, Alejandra Flores-Castro¹, José De J Berrios³, Gregory Glenn³, Areli Salgado-Delgado⁴, Heidi M Palma-Rodríguez², Apolonio Vargas-Torres²

Affiliations

¹ Tecnológico Nacional de México/Instituto Tecnológico de Acapulco, Depto. de Ingeniería Química y Bioquímica, Av. Instituto Tecnológicos s/n, Crucero de Cayaco, C.P.39905, Acapulco Gro, Mexico.
² Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias (ICAP), Av. Universidad km 1, Rancho Universitario, C.P.43600, Tulancingo de Bravo, Hidalgo, Mexico.
³ USDA-ARS-Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA.
⁴ Tecnológico Nacional de México/ Instituto Tecnológico de Zacatepec, Calzada Tecnológico No. 27, C.P.62780, Zacatepec de Hidalgo, Morelos, Mexico.

Abstract

Baked foams made with plantain flour (PF) and sugarcane fiber (SF) were characterized by calorimetric, mechanical, physicochemical and structural techniques in order 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 (TC) 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 (WVP) 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.

Keywords: Biodegradable baked foam; Food science; Materials chemistry; Materials science; Mechanical properties; Renewable polymers; Thermal conductivity; Water vapor permeability.