Table 1 Literature of Spirulina-based bioplastic plasticized with glycerol.
From: Techno-economic assessment of co-production of edible bioplastic and food supplements from Spirulina
Microalgae strains | Plasticizers, compatibilizers and other additives | Operating conditions | Bioplastic type and characteristics | References |
|---|---|---|---|---|
Spirulina and Chlorella with 46%-63% and 51%-58% protein content, respectively | Glycerol and polyethylene | 4:1 biomass to glycerol ratio, 65%polyethylene/35% bio-blend; Thermochemical polymerization (injection molding) | Protein bioplastics with stress resistance of 3–5.7 MPa, strain resistance of 1.4–3.4% | |
Chlorella showed more plasticity but Spirulina showed better blend performance | ||||
Arthrospira platensis | Glycerol and maleic anhydride | Amount of maleic anhydride was varied: 0% wt, 2% wt, 4% wt, and 6% wt were used; Thermochemical molding | Protein bioplastics. Maleic acid amount of 6% wt gave bioplastic tensile strength of 28.26 kgf/cm2 (2.77 MPa) and elongation of 59.17% | |
Freeze dried Arthrospira platensis as filler | Glycerol, wheat gluten, octanoic acid and 1,4-butanediol | Microalgae biomass was added in: 10, 20, and 30 parts per hundred; Mechanical mixing and hot press molding | Biomass increased the tensile modulus from 36.5 MPa to 273.1 MPa, tensile strength from 3.3 MPa to 4.9 MPa, and bioplastic surface sensitivity against water | |
A consortium of 50% Scenedesmus obliquus, 30% Desmodesmus communis, and the rest as cyanobacteria and Arthrospira platensis. Protein content of the consortium was about 48% | Glycerol | Three contents of Spirulina biomass (50, 55, 60 wt%) were used. Consortium microalgae was used at two compositional levels (50 & 68.3 wt%); Thermochemical polymerization (injection molding) | Protein bioplastics with glass transition temperature around 60 °C |
