Study of the Physical and Chemical Properties of Banana Peduncle Fibers of the Cultivar “William Cavendish”: Influence of Extraction Techniques

This study deals with the physical, chemical, and thermal properties of William banana peduncle fibers in order to consider the possibility of using these new fibers in textile applications. The samples were collected in Cameroon, in the Littoral region, Njombe Penja district (agri-food industry). The fibers were extracted by three methods, including Water Retting (WR), Dew Retting (DR), and Mechanical Extraction (ME). The various resulting fibers were characterized by X-ray Diffraction (XRD), Thermogravimetric Analysis (TGA), Fourier-Transform Infrared Spectroscopy (FT-IR) and Scanning Electron Microscopy (SEM), respectively. The FTIR analysis confirmed the lignocellulosic structure of the fibers and revealed that the three extraction methods had not affected the chemical nature of the fibers. The extraction methods also had no significant impact on density and moisture content. Scanning electron microscopy showed bands of fibers bundles on all samples. Thermogravimetric analysis (TGA) showed that the fibers extracted were thermally stable at 82 °C. X-ray diffraction (XRD) analysis showed crystallinity levels ranging from 58.24% for (WR), 54.83% for (DR), and 69.53% for (ME). The results obtained on the chemical composition show that the extracted fibers consist mainly of 71.8%, 73.6%, and 74.8% cellulose for WR, DR, and ME, respectively, making them suitable for textile applications.