Speaker
Description
Food waste is a serious global issue that is prompting researchers to search for alternative ways to its reduction and reutilization. Among the potential alternatives is the valorization of food processing industry by-products as sustainable packaging materials. This study addresses the use of blueberry and cabbage pomace and extract in intelligent chitosan-based biopolymer films. By utilizing the entire food waste instead of solely extracts, this study presents a novel and more sustainable approach to bio-based packaging development. The pomaces were dried at 50°C, ground, and sieved to a particle size of ≤100 µm before being hydrolyzed and incorporated into the films at concentrations of 10, 20, and 30% (w/w). The biomass was previously hydrolyzed in order to break down complex carbohydrates (like cellulose and hemicellulose) and other macromolecules into simpler components and to achieve better film-forming properties. The extract obtained from the hydrolyzed biomasses was also added in 10, 20 and 30% (w/w) which resulted in total of 13 formulations, including the control chitosan biofilm. The films were immersed in buffer solutions ranging from pH 2-8 and monitored for color change. Both types of films displayed evident color changes due to the presence of anthocyanins in the blueberry and red cabbage pomaces, attesting to the fact that they could be used as pH-sensitive indicators. These findings show the potential for the utilization of food waste in functional materials, contributing to sustainable packaging applications.
| Scientific Sections | Revalorization of bio- and industrial waste |
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