Rheology, Hydration, and Microstructure of Portland Cement Pastes Produced with Ground Açaí Fibers

Açaí (Euterpe oleracea) is a Brazilian typical fruit that is enveloped by natural fibers. This work investigated the effect of incorporating ground açaí fibers (in natura and chemically treated with NaOH and HCl) in 5–10 wt.% replacement of Portland cement on the rheology, hydration, and microstructure of pastes. Rotational rheometry, isothermal calorimetry, X-Ray Diffraction (XRD), and Scanning Electron Microscopy (SEM) were performed to evaluate the cement pastes, in addition to SEM-EDS, FTIR, zeta potential, and XRD for fiber characterization. The results showed that the chemical treatment reduced the cellulose and lignin contents in açaí fibers while increasing its surface roughness. The addition of 5% of either fiber slightly increased the yield stress and viscosity of paste, while 10% addition drastically increased these properties, reaching yield stress and viscosity values respectively 40 and 8 times higher than those of plain paste. The incorporation of 5% in natura fibers delayed the cement hydration by about 2.5 days while 10% in natura fibers delayed it by over 160 h. The chemical treatment significantly reduced this retarding effect, leading to a 3 h delay when 5% treated fibers were incorporated. Overall, the combined NaOH/HCl treatment was effective for açaí fibers functionalization and these fibers can be used in cementitious composites.