Biodegradable trays based on cassava starch blended with agroindustrial residues

Abstract New biodegradable trays based on cassava starch blended with sugarcane bagasse (SB), as the main component, and cornhusk (CH), malt bagasse (MB), or orange bagasse (OB) have been investigated. Gelatinized cassava starch solution was used as binder. The resulting trays displayed thickness between 3.505 ± 0.18 and 3.964 ± 0.52 mm and density between 0.199 ± 0.01 and 0.213 ± 0.02 g/cm3. All the biodegradable trays presented high water sorption capacity during storage under high or medium relative humidity. Mechanical analyses revealed that addition of different amounts of agroindustrial residues (CH, MB, or OB) to the materials affected resistance, making the biodegradable trays more rigid than EPS trays. Biodegradability tests demonstrated that all the trays fabricated from agroindustrial residues were more susceptible to degradation. Trays containing over 20% OB were completely degraded within 60 days. In conclusion, fibrous agroindustrial residues can be potentially employed to produce biodegradable trays, especially the combination of sugarcane bagasse and cornhusk.