Utilization of agricultural residues for sustainable development and creating products for a better future is gaining importance. Considerable efforts have been done to utilize agricultural residues to develop composites, fibres, films and other commodity products. Similarly, proteins such as wheat gluten, soy protein and casein are obtained as coproducts and considered for food and non-food applications. Fibres extracted from banana stems have been used as reinforcement and wheat gluten as matrix to develop composites. However, banana fibres and gluten are hydrophilic and composites developed do not have adequate mechanical properties. In this study, we have developed films from banana fibres and wheat gluten by solution casting and later compression molding. Further, crosslinking of fibre and gluten with citric acid was done to improve the mechanical properties and decrease water sorption of the bioproducts in comparison to glutaraldehyde (Gtld) as the crosslinker. Films developed were characterized for their water absorption, mechanical properties, effect of ratio of fibre and gluten, effect of the crosslinker type and concentration and changes in morphology. Films without any crosslinker showed maximum water absorption values up to 500% whereas crosslinking reduced water sorption drastically to about 200%. Crosslinking also led to substantial increase in strength of the films from 3.5 MPa to 13 MPa. It was found that citric acid crosslinked films had marginally higher strength compared to Gltd crosslinked films. Thermal studies confirmed that crosslinking increased resistance to thermal degradation. All the films passed the UL-94 V-1 classification requirements for flame retardancy. The films formed could be moulded into various products and used to replace the commercially available plastic based materials. Utilizing banana fibres and wheat gluten to develop bioproducts will assist towards developing a greener and better environment and also add considerable value to agricultural residues and coproducts.
Read full abstract