Pineapple fruit residue-based nanofibre composites: Preparation and characterizations

Abstract

Natural fibre composites are widespread for being eco-friendly and having unique properties. This study prepared nanocomposites by water evaporation using cellulose nanofibres (CNFs) as fillers and natural rubber (NR) latex as the matrix. Here, CNFs were extracted from the “pineapple fruit residue,” a waste material in juice industries. These fibre-reinforced nanocomposites were prepared under three different weight/volume percentages (5%, 10%, and 15%) and analysed for their mechanical and thermal properties. Furthermore, the morphology and distribution of CNFs in the NR matrix were examined by scanning electron microscopy and Fourier transform-infrared (FT-IR) analysis. The study found that CNFs were randomly oriented and evenly distributed in the nanocomposite. CNFs were detected by FT-IR spectroscopy in the NR matrix, as indicated by absorption peaks at 1,033 and 1,057 cm−1. Thermogravimetric analysis reveals increased thermal stability with more CNFs. Tensile strength and elastic modulus also increase. Pineapple fruit residue-based CNFs enhance mechanical and thermal properties of NR composites and can be considered an ideal natural reinforcing material.

Keywords

• pineapple
• fibre-reinforced polymer
• natural rubber
• bio-nanocomposites