Effect of Different Cellulose Fillers on the Properties of Xanthan-Based Composites for Soil Conditioning Applications

Author:

Sorze Alessandro1ORCID,Valentini Francesco1ORCID,Smolar Jasna2ORCID,Logar Janko2ORCID,Pegoretti Alessandro1ORCID,Dorigato Andrea1

Affiliation:

1. Department of Industrial Engineering, University of Trento and INSTM Research Unit, Via Sommarive 9, 38123 Trento, Italy

2. Faculty of Civil and Geodetic Engineering, University of Ljubljana, Jamova cesta 2, 1000 Ljubljana, Slovenia

Abstract

The aim of this study was to investigate the effect of different types of natural cellulose-based fillers on the properties of Xanthan gum (XG) in order to develop novel bio-based soil conditioners (SCs) that could be used in forestry and agricultural applications. Rheological measurements highlighted that SCs with cellulose fillers characterized by a high aspect ratio and low oxide ash content exhibited an average increase of 21% in yield stress compared to neat Xanthan gum. The presence of cellulose fillers in the composites resulted in a slower water release than that of neat XG, limiting the volumetric shrinkage during the drying process. Furthermore, an analysis of the water absorption and water retention capacity of soils treated with the different SCs was carried out, demonstrating that the addition of 1.8 wt.% of SC with optimized composition to the soil led to an increase in water absorption capacity from 34% up to 69%. From the soil water retention curves, it was observed that the addition of SCs significantly increased the amount of water effectively available for plants in the area between field capacity and permanent wilting point (100–1000 kPa). From practical experiments on grass growth, it was observed that these SCs improved the water regulation of the soil, thus increasing the probability of plant survival under drought conditions.

Funder

European Union’s Horizon 2020 Research and Innovation Program within the project ONEForest

Publisher

MDPI AG

Subject

General Materials Science

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