{"title":"Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder","authors":"Foram Sirodariya, Ajay R. Tapre, Anil S. Nandane","doi":"10.1007/s13197-024-06027-8","DOIUrl":null,"url":null,"abstract":"<div><p>A huge amount of fruits and vegetables is being produced and processed in India and therefore the waste is also generated in high quantities. These wastes are good sources of vitamins, enzymes, cellulose, and many other essential compounds. The non-utilization of these bio-wastes leads to economic loss and also environmental problems. Plastic is versatile and very convenient material to use as packaging material. Plastic is a non-biodegradable material which is not only hazardous to human health but also affecting environment. To overcome such problems, the study was conducted to utilize plant-based waste to develop biodegradable packaging containers. Among the various alternatives, plant-based waste like peels of orange along with wheat flour and tamarind seed kernel flour at varying levels were used to develop acceptable quality biodegradable packaging containers. The studies involved obtaining the optimized formulation by using Response Surface Methodology (RSM) for creating biodegradable containers with desired mechanical and chemical properties. The independent variables used were Orange Peel Powder (OPP), Wheat Flour (FL) and Tamarind Seed Powder (BA) as binding agent. The dependent variables were water activity and compression strength. The optimized formulation obtained from the RSM is 50.28% OPP, 35.71% FL, and 14.01% BA along with process parameters 131<sup>0</sup>C for 64 min. This optimized formulation produced biodegradable container with 12.63kgf compression strength and 0.21 water activity.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"292 - 299"},"PeriodicalIF":2.7010,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-024-06027-8","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
A huge amount of fruits and vegetables is being produced and processed in India and therefore the waste is also generated in high quantities. These wastes are good sources of vitamins, enzymes, cellulose, and many other essential compounds. The non-utilization of these bio-wastes leads to economic loss and also environmental problems. Plastic is versatile and very convenient material to use as packaging material. Plastic is a non-biodegradable material which is not only hazardous to human health but also affecting environment. To overcome such problems, the study was conducted to utilize plant-based waste to develop biodegradable packaging containers. Among the various alternatives, plant-based waste like peels of orange along with wheat flour and tamarind seed kernel flour at varying levels were used to develop acceptable quality biodegradable packaging containers. The studies involved obtaining the optimized formulation by using Response Surface Methodology (RSM) for creating biodegradable containers with desired mechanical and chemical properties. The independent variables used were Orange Peel Powder (OPP), Wheat Flour (FL) and Tamarind Seed Powder (BA) as binding agent. The dependent variables were water activity and compression strength. The optimized formulation obtained from the RSM is 50.28% OPP, 35.71% FL, and 14.01% BA along with process parameters 1310C for 64 min. This optimized formulation produced biodegradable container with 12.63kgf compression strength and 0.21 water activity.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.