Effects of spices-waste filler on the physical properties of silicone-based composites

Purpose: The study aimed to examine the effect of using spices as fillers on the mechanical and physical properties of composite materials in which silicone plays the role of a filler. Design/methodology/approach: Composite materials based on silicone were obtained by gravity casting, in which spices (garlic, paprika, pepper, and turmeric) with a mass content of 2.5, 5 and 10% of the filler. The obtained materials have been subjected to tensile test, density, hardness, and abrasion resistance. Findings: The research was to answer whether adding spices can change the physicochemical properties of composite materials based on silicone and native silicone. Particular attention was paid to the properties that are important from the point of view of engineering applications: mechanical properties, tribological properties, hardness, and density. Practical implications: In the face of challenges related to the growing amount of waste from the food industry, joint materials engineering tries to answer whether this waste can be used in the production of composite materials. In several publications from recent years, it has been postulated that used food industry products can be used as fillers for composite materials, as they can, on the one hand, improve specific physicochemical properties of new materials and manage food waste. Originality/value: So far, few scientific articles discuss using food industry products as fillers in polymeric composites. Such articles usually focus on the use of natural plant or animal fibres. Adding spices from 2.5 to 10% by mass increases the abrasion resistance compared to silicone without adding filler. The most significant decrease in abrasion resistance was recorded for 2.5 GA and 2.5 TU. A decrease in abrasive wear by over 40% was noted here relative to neat silicone.