@Article{jrm.2025.02025-0147,
AUTHOR = {Devita Amelia, R. A. Ilyas, Hairul Abral, Mochamad Asrofi, Muhammad Asyraf Muhammad Rizal, Mohamad Zaki Hassan, Mohamad Haafiz Mohamad Kassim, Nurul Fazita Mohammad Rawi, Nasrullah Razali, Melbi Mahardika},
TITLE = {Valorisation of Jicama (<i>Pachyrhizus erosus</i>) Bagasse into Cellulose Microfibers for the Reinforcement of Biocomposite Jicama Starch Films},
JOURNAL = {Journal of Renewable Materials},
VOLUME = {14},
YEAR = {2026},
NUMBER = {4},
PAGES = {--},
URL = {http://www.techscience.com/jrm/v14n4/67084},
ISSN = {2164-6341},
ABSTRACT = {This study characterizes biocomposites derived from jicama starch and reinforced with microfibers obtained from jicama bagasse (JB). The incorporation of jicama bagasse microfibers into the jicama matrix was systematically varied at concentrations of 1, 2, 3, 4, and 5 wt%. The starch film and biocomposite were prepared using solution casting methodologies, employing glycerol as a plasticizing agent. The biocomposites were characterized using Fourier-transform infrared spectroscopy, X-ray diffraction analysis, and scanning electron microscopy. In addition, the moisture absorption and tensile properties were evaluated. The jicama starch contained 44% w/w amylose, whereas the jicama bagasse microfiber contained 55.98% w/w cellulose. Following the incorporation of jicama bagasse microfibers at concentrations ranging from 1 to 3 wt%, the biocomposite film exhibited a statistically significant enhancement (<i>p</i> ≤ 0.05) in its tensile properties and moisture resistance. The biocomposite containing 3 wt% jicama bagasse microfiber exhibited the most favorable properties. Specifically, the tensile strength, crystallinity index, and moisture absorption (after 6 h) of this film were recorded at 9.7 MPa (an increase of 470%), 6.7% (an increase of 14.7%), and 32.6% (a decrease of 31.6%), respectively, in comparison to the pure starch film. These findings indicate that the biocomposite film has considerable potential for application in industrial food packaging.},
DOI = {10.32604/jrm.2025.02025-0147}
}