Bags used to protect and accelerate the ripening of bananas are a clear example of the environmental problem of packaging waste. Small pieces of these non-biodegradable bags are frequently disposed on the soil by accident (environmental conditions and poor handling during the harvest) and remain there for years. This work focuses on the development of protective biodegradable bags reinforced with banana fiber, obtained from waste of the banana plants, thus promoting a circular economy and a more environmentally friendly process. To achieve this, different bio-based composites were tested (processability) by compounding extrusion (biopolymer and banana fiber with different process steps) and blown film extrusion. The bags produced were tested in field and sequentially improved in three generations of biofilms. The results showed that the maximum processable fiber content was 5 wt %. Additionally, the micronizing of the compounds was crucial to simplify the blown film extrusion and improve the smoothness of the bags (scratches avoidance on the banana surface). The final bags (Mater-Bi biopolymer, 5% combed and sieved banana fiber, and 2.5 wt % TiO2 for ultraviolet light filtration), performed better than the conventional ones (faster maturing, i.e., earlier harvest, and easier handling) and fulfilled the biodegradability, composting and ecotoxicity test requirements.

The hot chili pepper industry represents one of the most important staple foods in Mexico and many Asian countries. Nowadays, large amounts of waste materials are produced from the pepper supply chain that could be used as a source to obtain nutraceuticals. Among the most common and important bioactive compounds contained in pepper residues are the capsaicinoids, which are the responsible of the pungency of the pepper. Capsaicinoids, mainly capsaicin, may ameliorate obesity, gastric disorder, diabetes, cardiovascular diseases, cancer, rhinitis, asthma, immune system diseases, and important viral diseases as the recent COVID-19. The aim of this review is to review the industrial process for the extraction of capsaicinoids ingredients from pepper residues and to examine the relation of the capsaicin and other chili pepper phytochemicals to prevent and treat chronic diseases explained through the key role of the TRPV1 receptor. The extraction and incorporation of these compounds into nutraceutical formulations depend mainly on the development of new methods to improve not only the yield of a particular compound but the validation of the bioactivity and phytochemical characterization.

No abstract

No abstract

No abstract