Converting fruit waste to 3D printed food package casings: The case of banana peel

Abstract

Resource recovery and better use of food processing wastes are topics of significant attention. Fruit wastes in particular are perishable yet contain a wealth of unrealized advantages. This study presents the 3D printability of banana peel (BP) powder with the addition of guar gum (GG). The particle characteristics of BP powder were analyzed. The microscopic morphology of the BP powder was found to be erratic and clumped. The printability of extruded material supply was optimized after the characterization of BP and BP + GG material supplies. When 6 bar pressure was used and the motor speed was 150 rpm, it was found that the BP + GG material supply could be printed utilizing a 1.2 mm nozzle diameter. Printing speed and printing rate was optimal at 500 mm/min and 0.186 ± 0.002 g/min, respectively. A nozzle height of 0.8 mm was found to be optimal for printing. Thus, non-printable BP was made printable and the concept can be applied to the development of unique and customized food packaging casings. The results of this study shed light on how various agri-food wastes can be used to create biodegradable 3D-printed structures.

Keywords

• 3D printing
• Printing parameters
• Banana peel
• Waste processing
• Agricultural waste
• Food packages