Evaluation of Physico-Mechanical Properties on Oil Extracted Ground Coffee Waste Reinforced Polyethylene Composite

Lignocellulose based biofiller reinforced biopolymer composites from fruit peel wastes as natural pigment

In this study, the utilization of mangosteen and durian peel wastes as bio-filler and natural pigment in biopolymer of polybutyrate adipate terephthalate (PBAT) were examined. The related research work of hybridization of both mangosteen and durian peels reinforced in biopolymer as cellulose-based bio fillers and natural pigment is rarely studied. The content variation of mangosteen powder and durian powder ranged from 0 to 30 wt% with an increment of 10. The influence of mangosteen and durian powders reinforced in PBAT on color change, morphological, chemical composition, mechanical, thermal, and rheological properties were determined. Mangosteen peel and durian peel provided dark appearance for the green composites without pre-burn of these fruit peels. It can be concluded that mangosteen peel and durian peel can be used as bio pigment and natural reinforcement material in biopolymer matrix which can reduce massive waste of mangosteen and durian peel and add value to these wastes. These black biopolymer composites can be used in applications of eco-friendly food packaging and medicine zipper packaging. The overall mechanical properties, thermal stability, and dark color of mangosteen/PBAT composites were greater than those of durian/PBAT composites. However, durian/PBAT composites presented greater thermal and rheological properties than mangosteen/PBAT composites.

Synthesis of active packaging films from Lepidium sativum gum/polyvinyl alcohol composites and their application in preserving cheddar cheese

The interest in active packaging for extending food shelf life has increased lately. Moreover, the negative impact of synthetic plastic wastes on the environmental motivated the researchers to seek for bio-based alternatives. In this context, active packaging film made of a composite composed of Lepidium sativum extract (LSE), polyvinyl alcohol (PVA), and a fixed amount of hyperbranched polyamide amine (PAMAM) were prepared. The chemical, thermal, and mechanical properties of the film were investigated. Moreover, we examined the extract's constituents and antioxidant properties. Cheddar cheese samples were coated with films of different compositions. The samples coated with active packaging films showed a longer preservation time of up to 4 weeks compared to other samples, which noticeably deteriorated. The films showed potent antimicrobial activity against five food-borne bacteria: three gram-negative bacteria including Escherichia coli O157.H7, Pseudomonas aeruginosa, and Salmonella Typhimurium, and two gram-positive bacteria, Listeria monocytogenes, and Staphylococcus aureus. Applying PVA films containing LSE improved the microbiological quality and delayed the visible decay of cheddar cheese. The oxidizability of the fat extracted from different cheese samples was 0.40-0.98, confirming oxidation resistance. Finally, cheese samples coated with treated films were protected from forming trans fats compared to other samples, demonstrating the effectiveness of modified films as antioxidant, antimicrobial, and food-preserving packaging.