Properties of Cassava Bagasse and Polyvinyl Alcohol Biodegradable Foams

The objectives of this work were to develop biodegradable foam trays based on cassava bagasse (CB) and polyvinyl alcohol (PVA) and to study the effects of these components on the microstructure, physicochemical and mechanical properties of the trays. The trays were produced by baking mixtures of 90-100 % (w/w) of CB and 0-10 % (w/w) of PVA. All of the formulations were able to form well-shaped and homogeneous trays with a good appearance. Incorporation of PVA improved the production yield and reduced the water sorption capacity of the produced materials, mainly at low levels. Moreover, the addition of PVA resulted in an increase in stress and strain at break values. The most positive effects of PVA were obtained when this polymer was used at lower levels (2.5 and 5.0 %).