Membranas de acetato de celulose a partir da celulose obtida do pseudocaule da bananeira incorporadas a extratos do fruto de Butia catarinensis

• Autor(a) principal: Pereira, Nathan Roberto Lohn
• Data de Publicação: 2020
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Universitário da Ânima (RUNA)
• Texto Completo: https://repositorio.animaeducacao.com.br/handle/ANIMA/15194
• topic: Resíduos lignocelulósicos; Revisão sistemática; Embalagem de alimentos; Membranas ativas

The banana is the second most consumed fruit in the world. Banana production generates a large amount of lignocellulosic residues, such as the pseudostem and banana leaves, which are mostly discarded in the plantations themselves, characterizing means of vector proliferation. It is estimated that 220 tonnes of lignocellulosic waste are generated each year per hectare planted. Thus, a study was carried out promoting the reuse of these banana residues. The study is presented in the form of three chapters / articles, the first two review works that supported the final chapter, an experimental research. The first chapter, “Potential alternatives for the reuse of banana plant lignocellulosic waste: a systematic review”, provides, through an exhaustive literature review, alternatives for the recovery of lignocellulosic waste. Among them, the synthesis of biopolymers for packaging manufacture stood out. The second chapter, “Lignocellulosic Waste from Bananiculture: A Review of Chemical Processes for Cellulose Extraction” brings, through a systematic review, acid hydrolysis, basic hydrolysis and bleaching as the main methods for extracting cellulose from lignocellulosic waste. The final chapter, “Cellulose acetate membranes from cellulose obtained from the banana pseudostem incorporated into extracts from the fruit of Butia catarinensis”, presents the characterization of cellulose acetate membranes synthesized from the cellulose extracted from the banana pseudostem and incorporated to extracts from the fruit of Butia catarinensis. The butia fruit extracts were formed by fatty acids with potential antimicrobial action and the active membranes showed thermal, mechanical and swelling properties with significant potential for use in food packaging.