Thermomechanical Plasticization of Fruits and Vegetables Processing Byproducts for the Preparation of Bioplastics

Byproducts of the processing foods are usually non-edible residues that typically discarded, even though they contain large amounts natural polymers with great potential in bioplastics and biocomposites preparation. Herein, a new method production vegetable-waste-derived is developed. It consists thermomechanical different presence small water, representing an advancement state-of-the-art complete conversion fruit vegetable biomass into biocomposites. In particular, carrot pomace (CP) processed by compression molding at temperatures, pressures, times. Selected conditions also applied to other food byproducts. The morphological, mechanical, barrier, optical, antioxidant properties obtained their interaction water terms moisture content, solubility, absorption reported here. Results indicate this present similar compared prepared acid or alkaline hydrolysis literature, but still inferior currently market. Improvements materials' highlighted here as necessary next step achieving transition toward greener bioplastics.