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Development of Biodegradable Cups from Corn and Fruit Processing Waste and Its Characterization: A Sustainable Approach
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Researchers developed biodegradable cups using byproducts from corn and fruit processing as sustainable alternatives to conventional plastic cups. The study demonstrates a practical pathway for converting agricultural waste streams into functional single-use packaging materials. This approach could reduce both plastic pollution and food industry waste simultaneously.
Single-use plastic cups and packaging materials pose severe environmental challenges due to their persistent nature and harmful impact on ecosystems and wildlife. Simultaneously, the indiscriminate disposal and burning of agricultural and food processing biomass contribute significantly to pollution. Among this biomass, waste generated from corn and fruit processing is produced in substantial quantities and is rich in natural fibres, making it a potential source for developing biodegradable products. This study focuses on the development of biodegradable cups using corn cob powder, mango peel powder, and pineapple peel powder through hot-press compression and moulding technology. The formulation was optimized using response surface methodology, with independent variables, i.e., corn cob (20–40 g), mango peel (30–50 g), and pineapple peel (20–30 g). The responses evaluated including hardness, colour (L* value), and water-holding capacity. The model was fitted using a second-order polynomial equation. Optimum results were achieved with 34 g of corn cob, 40 g of mango peel, and 26 g of pineapple peel powder, yielding a maximum hardness of 2.41 kg, an L* value of 47.03, and a water-holding capacity of 18.25 min. The optimized samples further underwent characterization of physical properties, functional groups, lattice structure, surface morphology, and biodegradability. Colour parameters were recorded as L* = 47.03 ± 0.021, a* = 10.47 ± 0.041, and b* = 24.77 ± 0.032. Textural study revealed a hardness of 2.411 ± 0.063 and a fracturability of 2.635 ± 0.033. The developed biodegradable cup had a semicrystalline nature with a crystallinity index of 44.4%. Soil burial tests confirmed that the developed cups degraded completely within 30 days. These findings highlight the potential of corn and fruit processing waste for developing eco-friendly, biodegradable cups as sustainable alternatives to single-use plastics.
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