Valorization of fruits and vegetables waste byproducts for development of sustainable food packaging applications

Abstract

The increasing global awareness of environmental sustainability and the urgent need to reduce plastic waste have driven significant interest in the valorization of agricultural by-products. This study explores the potential of fruit and vegetable waste and by-products valorization using green and novel technology such as supercritical, microwave, ultrasound, high hydrostatic pressure and cold plasma technology for developing sustainable food packaging solutions. By utilizing components such as pectin from citrus peels, starch from potato skins, and fibers from banana peels, innovative biodegradable and compostable packaging materials can be produced. These materials not only reduce reliance on petroleum-based plastics but also enhance the circular economy by repurposing waste that would otherwise contribute to environmental pollution. The research highlights various processing methods, including extraction, blending with biopolymers, and composite formation, to convert by-products into films, coatings, and moulded packaging. The resulting products exhibit desirable properties such as biodegradability, flexibility, mechanical strength, and, in some cases, antimicrobial and antioxidant activities, which can extend the shelf life of food products. Moreover, nanotechnology application in fruits and vegetables-based packaging is also discussed. Despite the promising benefits, challenges such as cost, scalability, and consumer acceptance remain. Addressing these issues through continued research, supportive policies, and industry collaboration is crucial for the widespread adoption of these sustainable packaging solutions. This study underscores the potential of agricultural by-products in creating eco-friendly food packaging, contributing to waste reduction and environmental sustainability.

Keywords

• Valorization of waste
• Green extraction
• Sustainable packaging
• Nanotechnology