Feasibility Study on Preparation of Fiber Sheet from Banana Stem Fiber and Bagasse Fiber Combined with Binder from Cassava Flour for Application in Forming Food Packaging
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Abstract
The aims of this research were to prepare fiber sheets with various amounts of banana stem fiber, bagasse fiber, and binder, to analyze the effect of fibers and binder on the physical properties of fiber sheets, and to cast food packaging samples from the fiber sheets. Banana stem fiber and bagasse fiber were extracted with a 5% w/w sodium hydroxide solution at 90°C for 120 min. Then, fiber sheets were formed with various amounts of fiber and binder from cassava flour. The fiber sheets were analyzed for physical appearance, chemical structure, water absorption, oil absorption, and mechanical properties. Then, food packaging samples were cast from the fiber sheets by the compression molding process. The results showed that the physical appearance of the fiber sheets depended on the type and amount of fiber and the amount of binder. The fiber sheets with binder presented a smooth surface, no fluff of fiber, but unparalleled fiber formation because the binder seized fiber into the sheets, and the color of the fiber sheet depended on type and amount of fiber. All of the fiber sheets presented very high water absorption (3.4–5.7 times) and high oil absorption (1.6–3.7 times). All of the fiber sheets could be cast into food packaging samples, but the food packaging samples are not suitable for soups and fried foods. The fiber sheet BN30BG30 was suitable for further study and developing food packaging.
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