Stabilization and Valorization of Beer Bagasse to Obtain Bioplastics
Daniel Castro-Criado, Johar Amin Ahmed Abdullah, Alberto Romero, Mercedes Jiménez‐Rosado
Abstract
Beer bagasse is a residue produced in large quantities, though it is undervalued in the industry. Its high protein and polysaccharide content make it attractive for use in sectors such as the manufacture of bioplastics. However, its high water content makes it necessary to stabilize it before being considered as a raw material. The main objective of this work was to evaluate the stabilization of beer bagasse and the production of bioplastics from it. In this sense, different drying methods (freeze-drying and heat treatment at 45 and 105 °C) were studied. The bagasse was also characterized physicochemically to evaluate its potential. In addition, bagasse was used in combination with glycerol (plasticizer) to make bioplastics by injection molding, analyzing their mechanical properties, water absorption capacity and biodegradability. The results showed the great potential of bagasse, presenting a high content of proteins (18-20%) and polysaccharides (60-67%) after its stabilization, with freeze-drying being the most suitable method to avoid its denaturation. Bioplastics present appropriate properties for use in applications such as horticulture and agriculture.