Publication: Bio-based tableware incorporating rice husk into modified epoxidized palm oil matrix
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Date
2025-09-01
Authors
Sunil, Anandrao Katkar
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Abstract
The growing demand for sustainable materials has driven research into developing
bio-based alternatives to conventional plastics, and in this context, bio-based tableware
incorporating PEG-modified and unmodified rice husk into modified epoxidized oil offers a
promising solution. The widespread use of synthetic-based tableware such as plastic plates
and bowls poses significant environmental and health challenges due to their non biodegradability and potential leaching of harmful chemicals. Addressing this issue, the
present study develops bio-based tableware as a sustainable alternative, emphasizing
improved strength and moisture resistance through interface engineering. Rice husk (RH), an
abundant agricultural by-product, was used as filler, while epoxidized palm oil (EPO) served
as the bio-based polymeric matrix. Citric acid was incorporated as a crosslinker to enhance
structural stability, and polyethylene glycol (PEG) was introduced to improve filler wetting,
dispersion, and adhesion. The tableware was fabricated using sigma mixing and hot press
molding, followed by post-drying for moisture stabilization. Comprehensive characterization
was conducted, including tensile, flexural, and impact tests to evaluate load-bearing capacity,
water absorption and dry-back analysis for wash durability, FTIR spectroscopy to confirm
hydroxyl suppression and ester/ether linkage formation, and FESEM imaging to assess
interfacial morphology. Results revealed that PEG-modified tableware exhibited superior
mechanical strength, improved stiffness, and lower reversible moisture uptake compared to
unmodified samples. FTIR confirmed effective crosslinking and bonding, while FESEM
showed a denser, less hydrophilic interphase. The best balance of mechanical and moisture