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From Waste to Value: Fruit Biofillers in Biodegradable Composite Materials
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Researchers produced compostable composite materials from peach and apple processing waste using hot compression molding, finding that higher molding pressure, temperature, and holding time improved stiffness and reduced water absorption — with apple-based composites degrading up to 90.7% in soil over 200 days, offering a plastic-free alternative for single-use foodservice applications.
This study addresses the urgent need for sustainable alternatives to single-use plastics by developing biodegradable composites from peach and apple processing waste employing hot compression molding. Utilizing a definitive screening design, the impact of the process variables, including recipe composition, grinding size, pressure, temperature, and holding time, on the physical (including water resistance) and mechanical properties of the composites was systematically evaluated. Physicochemical and thermal analyses of the dried by-products indicated that processing temperatures below 150 °C prevent the degradation of lignocellulosic constituents. The results demonstrated that increasing both the molding pressure and holding time decreased the composite thickness, while enhancing the stiffness and flexural strength, with modulus of elasticity values exceeding 1000 MPa under optimal conditions. Higher molding temperatures reduced water absorption and diffusivity, particularly in lignin-rich composites, by promoting lignin softening and particle consolidation, resulting in denser structures with limited moisture transport. Biodegradability was assessed through soil burial tests over 200 days, revealing a weight loss ranging from 54.2% to 90.7% among samples, with apple-based composites exhibiting greater degradation compared to peach-based ones. Overall, the study highlights the development of a "green composite" formulation inspired by biomimetic principles, exploiting the natural self-bonding capacity of lignocellulosic biomass, where two different-in-composition biowastes are combined to produce a plastic-free composite material with possible applications in the foodservice industry.
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From Waste to Value: Fruit Biofillers in Biodegradable Composite Materials
AI summary Read the abstract
Biodegradable composites made from peach and apple processing waste via hot-compression molding achieved modulus of elasticity values exceeding 1000 MPa and 54–91% biodegradation over 200 days in soil burial tests. This demonstrates a viable circular economy pathway for converting fruit industry byproducts into plastic-free structural materials.
An overview: exploring the potential of fruit and vegetable waste and by-products in food biodegradable packaging
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Researchers reviewed how fruit and vegetable processing waste — rich in polyphenols, vitamins, and fiber — can be transformed into biodegradable food packaging films and coatings, offering an eco-friendly alternative to conventional plastic packaging. Repurposing food waste this way could simultaneously reduce plastic pollution (including microplastics from packaging degradation) and address agricultural waste disposal challenges.
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Researchers investigated the use of organic fruit waste as a raw material for producing bioplastics, exploring a range of fruit types and processing methods to develop petroleum-free alternatives to conventional single-use plastics. The review aligns bioplastic production from agricultural residues with circular economy principles and growing demand for environmentally friendly packaging solutions.
Toward a Circular Bioeconomy: Development of Pineapple Stem Starch Composite as a Plastic-Sheet Substitute for Single-Use Applications
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This paper is not about microplastics; it develops a biodegradable composite material from pineapple stem starch as a substitute for hard-to-recycle single-use plastic items.
Exploring Agricultural and Industrial Fruit-Based Waste/By-products for Eco-friendly Multifunctional Bio-based Food Packaging and Coating Materials
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Researchers reviewed how agricultural and industrial fruit waste — including peels, seeds, and pomace — can be converted into multifunctional bio-based food packaging materials with demonstrated antimicrobial, antioxidant, and shelf-life-extending properties, while identifying scalability and regulatory alignment as key barriers to widespread adoption.
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