Desenvolvimento de embalagem biodegradável a partir de rejeitos de cogumelo

Abstract

The growing accumulation of plastic and styrofoam packaging in the environment, aggravated by their low degradation rate, motivates the search for alternative materials of renewable origin. In this context, agro-industrial waste, such as that generated during mushroom production, has emerged as a promising raw material due to its low cost and high chitin and fiber content, which confer biodegradable properties. Therefore, this study's general objective was to develop a new formulation for the production of biodegradable packaging from mushroom waste, aiming to replace conventional packaging. In this sense, the methodology consisted of producing different formulations with varying concentrations of mushroom flour, using the thermoforming process for specimen conformation, and subjecting them to density and thickness tests. Scanning electron microscopy, water absorption capacity, and soil biodegradability tests were also carried out. The results showed that formulations F15 and F20 presented higher density and higher tensile strength compared to the others, while the increase in mushroom flour concentration resulted in higher water absorption values. Furthermore, all formulations presented biodegradable character, and it was observed that the higher the percentage of flour in the composition, the faster the degradation rate. It is concluded, therefore, that the formulations are viable for the production of a new type of packaging, as they combine mechanical resistance and biodegradability, contributing to the reduction of the environmental impact caused by plastic waste and to the use of by-products from the mushroom stem production chain.