Development and Application of Green Composites: Using Coffee Ground and Bamboo Flour

Environmental degradation and global warming are increasing as a result of the use of petroleum. Therefore, many industries are seeking more eco-friendly materials that will decrease the level of environmental contamination and economic cost. Recently, the level of coffee consumption has increased rapidly. Therefore, the amount of coffee grounds discarded is increasing. In this study, polylactic acid, coffee grounds and bamboo flour were compounded for green composites. Coffee grounds are used in the recycling of food waste. In addition, 4,4-methylene diphenyl diisocyanate (MDI) was used as a coupling agent. The mechanical strength of green composites decreased with increasing natural filler content. However, mechanical and thermal properties were increased by the addition of MDI as a coupling agent. The hydroxyl groups of natural fillers reacted with the isocyanate group of MDI, and a urethane linkage was created between the polymer and natural fillers.