Orange peel waste biorefinery in multi-component cascade approach: Polyphenolic compounds and nanocellulose for food packaging

Biodegradable Food Container from Rice Straw and Sugarcane Bagasse with Orange Peel Addition

“…The addition of orange peel influences the tensile strength; the best tensile strength is obtained from adding 10% w/w orange peel, and the lowest tensile strength is obtained from adding 0% w/w orange peel. This result follows previous research that orange peel increases tensile strength because orange peel contains little lignin and cellulose content [13]. Sugarcane bagasse produces greater tensile strength because it contains more cellulose and less lignin content, so the manufacture of food containers made from rice straw and bagasse is successfully carried out because it produces a tensile strength more remarkable than the results on starch-based bio-foam.…”

“…The lowest water absorption is obtained by adding 0% w/w orange peel. This result follows previous research that orange peel acts as a filler trapped in the polymer mixture, increasing matrix interaction and weakening the attack of water molecules, thereby reducing their solubility [13]. The results show that fiber-based food containers are better than starch-based food containers, which have 55.41, 78.88, and 99.72% water absorption for the sweet potato, oca, and arracacha starch trays [3].…”

“…This study will make fiber-based food containers with the addition of orange peel. Orange peel, which is a waste in powder form, can be an alternative to orange peel essential oil to produce antimicrobial packaging that contains bioactive compounds such as anthocyanins, carotenoids, polyphenolic compounds, vitamin C, and phytates that have tremendous antioxidant capacity [13].…”

Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations

“…Furthermore, novel composite and nanocomposite materials have also been studied to enhance materials barrier properties for food packaging. A focus on more sustainable materials fully biobased and biodegradable especially aiming to use by-products and waste from the agri-food industry is extensively reported in the literature review [14,17,47,[55][56][57]59,60,62,80,81] (See Sections 3 and 5.1). For instance, Báscón-Villegas et al recently published a work on composite PLA and polybutylene adipate-co-terephthalate (PBAT) with lignocellulose nanofibers obtained from wheat straw [82].…”

“…A sustained increase in work related to innovations and innovative food packaging is observed, with an incipient but fast increase in studies on biobased, especially bioplastic food packaging, and active and intelligent packaging for food, both showing a remarkable growth in the last couple of years (Figure 1). Such tendencies evidence the work towards developing environmentally friendly and sustainable food packaging material focusing on: (i) enhancing biopolymers performance through physical, chemical, and enzymatic modification and composite formulation, (ii) developing natural-based nanocomposites for active and intelligent sustainable materials, (iii) synthesizing new biobased and biodegradable materials, (iv) scaling up bioplastic processes, (v) searching for new renewable sources, especially undervalued raw materials, and (vi) improving materials reutilization and recycling capacity [17,23,24,47,[51][52][53][54][55][56][57][58][59][60][61]. Novel packaging systems are aimed not only at ensuring food safety and traceability, but have also gained great importance for building more sustainable food chains, reducing food losses and waste, as well as the overall packaging environmental impact.…”