Ultrastrong, Thermally Stable, and Food‐Safe Seaweed‐Based Structural Material for Tableware

• DOI: 10.1002/adma.202208098
• Publication Date: 2022-10-25T09:40:35Z
• Authors: De‐Han Li; Zi‐Meng Han; Qian He; Kun‐Peng Yang; Wen‐Bin Sun; Hao‐Cheng Liu; Yu‐Xiang Zhao; Zhao‐Xiang Liu; Chen‐Na‐Yan Zong; Huai‐Bin Yang; Qing‐Fang Guan; Shu‐Hong Yu
• Keywords: Thermal Stability

Widely used disposable plastic tableware is usually buried or directly discharged into the natural environment after using, which poses potential threats to and human health. To solve this problem, nondegradable needs be replaced by composed of biodegradable structural materials with both food safety excellent mechanical thermal properties. Here, a food-safe sargassum cellulose nanofiber (SCNF) extracted from common seaweed in an efficient low energy consuming way under mild reaction conditions. Then, assembling SCNF dense bulk material, strong material (SCNSM) high strength (283 MPa) stability (>160 °C) can prepared. The SCNSM also possesses good machinability, processed different shapes, e.g., knives forks. overall performance SCNSM-based better than commercial plastic, wood-based, poly(lactic acid) tableware, shows great application field.