The feasibility of using tamarind shell as an eco-friendly additive in natural rubber (NR) was studied. Tamarind shell powder (TSP) was prepared with different particle size ranges before being characterized by various techniques such as Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), elemental analysis, etc. The results of the FTIR and elemental analysis confirmed that TSP was mainly composed of amino acids (proteins), celluloses, and tannins. The thermal analysis revealed that TSP contained approximately 9% moisture, and its main constituents were stable up to 200 °C, which is higher than the normal processing temperature of rubber products. The addition of TSP to NR led to reductions in scorch time and cure time due to the presence of moisture and proteins. This phenomenon was more obvious with the decrease in TSP's particle size. Even though the small addition of TSP (≤10 phr) did not cause any change in hardness, it significantly impaired the mechanical properties of the rubber vulcanizates, particularly tensile strength, elongation at break, and abrasion resistance. Such deterioration depended greatly on the TSP particle size, i.e., the finest particles (S-TSP) showed the least deterioration of mechanical properties. In summary, TSP can be considered a low-cost, eco-friendly bio-additive for rubbers. Nevertheless, it must be used with great care to avoid undesirable impacts on mechanical properties.
Keywords: additives; eco-friendly; properties; rubber; tamarind shell.