Thermal and functional properties of a biofilms composed of fruits and vegetables waste
DOI:
https://doi.org/10.31783/elsr.2022.81175182Keywords:
biofilms, biomaterials, food packaging, FTIR, TGAAbstract
This study includes the development of biofilms from orange peel (OP), apple pomace (AP), tomato pomace (TP), and potato peel (PP). Thermogravimetric analysis (TGA), fourier transform infrared spectroscopy (FTIR), transparency, and water solubility were performed on the synthesized films. The biofilms were prepared using the casting method. The OP, AP, and TP, along with pectin and glycerol, form a flexible film at a concentration of 6%, whereas the PP forms a film at 4%. The TGA results showed that the OP film has the highest decomposition temperature, ranging from 194.5℃ to 246.92℃. The FTIR spectra of the biofilms revealed the interaction between the plasticizer and polysaccharide compounds. The pectin film (PF) had a transparency of 2.19%, while the TP film had a transparency of 7.45%, the highest among the fruit & vegetable waste (FVW) films. The lower the transparency score, the more transparent the film. The water solubility of PF film was 89%, while that of FVW-based films was lower. The usage of FVW-based biofilms and their use in food packaging would minimize plastic products, resulting in reduced pollution.
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