Development of biodegradable bioplastics from pineapple bromelain processing waste: Utilization of decanter and fiber flours
Abstract
The pineapple processing industry generates substantial quantities of by-products that are often underutilized, creating environmental and waste management challenges. Valorization of pineapple bromelain processing waste into biodegradable packaging materials offers a sustainable approach to waste utilization while reducing dependence on conventional petroleum-based plastics. Scope and approach: This study investigated the production and optimization of biodegradable bioplastics derived from pineapple bromelain processing waste using decanter flour and fiber flour as primary raw materials. Various formulations containing different proportions of decanter and fiber flours were evaluated to determine their effects on the physical, mechanical, barrier, and biodegradation properties of the resulting bioplastics. Optimization was performed to identify the formulation exhibiting the most favorable overall performance for packaging applications. Key findings and conclusions: The incorporation of fiber flour significantly influenced the characteristics of the bioplastics. Increasing the fiber flour content resulted in lower water content, elongation, swelling capacity, and water vapor transmission rate (WVTR), while density, tensile strength, and biodegradability score increased. The optimal formulation consisted of 21% fiber flour and 49% decanter flour. The resulting bioplastic exhibited a water content of 6.21%, density of 1.405 g/cm3, tensile strength of 2.065 MPa, elongation at break of 38.423%, Young's modulus of 25.912 MPa, swelling capacity of 10.196%, WVTR of 1815.48 g/m2 & sdot;24 h, and a fungal colonization score of 95.75% after 10 days, indicating a high biodegradation potential under the tested conditions. These findings demonstrate the potential of pineapple bromelain processing waste as a renewable feedstock for biodegradable packaging materials, supporting a promising approach for sustainable waste valorization and circular bioeconomy initiatives.
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BibTeX
@article{nurhadi2026development,
title = {{Development of biodegradable bioplastics from pineapple bromelain processing waste: Utilization of decanter and fiber flours}},
author = {Bambang Nurhadi and Putri Esa Lestari and In-In Hanidah and Rossy Choerun Nissa and Pramono Nugroho and Riksfardini Annisa Ermawar and Aldila Din Pangawikan and Nandi Sukri and Abderrahmane Aït-Kaddour},
journal = {Food Chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104330},
url = {https://hal.inrae.fr/hal-05795352v1},
note = {CC BY-NC-ND 4.0},
}
RIS
TY - JOUR
TI - Development of biodegradable bioplastics from pineapple bromelain processing waste: Utilization of decanter and fiber flours
AU - Bambang Nurhadi
AU - Putri Esa Lestari
AU - In-In Hanidah
AU - Rossy Choerun Nissa
AU - Pramono Nugroho
AU - Riksfardini Annisa Ermawar
AU - Aldila Din Pangawikan
AU - Nandi Sukri
AU - Abderrahmane Aït-Kaddour
PY - 2026
DA - 2026/10/12
JO - Food Chemistry: X
DO - 10.1016/j.fochx.2026.104330
UR - https://hal.inrae.fr/hal-05795352v1
AB - The pineapple processing industry generates substantial quantities of by-products that are often underutilized, creating environmental and waste management challenges. Valorization of pineapple bromelain processing waste into biodegradable packaging materials offers a sustainable approach to waste utilization while reducing dependence on conventional petroleum-based plastics. Scope and approach: This study investigated the production and optimization of biodegradable bioplastics derived from pineapple bromelain processing waste using decanter flour and fiber flour as primary raw materials. Various formulations containing different proportions of decanter and fiber flours were evaluated to determine their effects on the physical, mechanical, barrier, and biodegradation properties of the resulting bioplastics. Optimization was performed to identify the formulation exhibiting the most favorable overall performance for packaging applications. Key findings and conclusions: The incorporation of fiber flour significantly influenced the characteristics of the bioplastics. Increasing the fiber flour content resulted in lower water content, elongation, swelling capacity, and water vapor transmission rate (WVTR), while density, tensile strength, and biodegradability score increased. The optimal formulation consisted of 21% fiber flour and 49% decanter flour. The resulting bioplastic exhibited a water content of 6.21%, density of 1.405 g/cm3, tensile strength of 2.065 MPa, elongation at break of 38.423%, Young's modulus of 25.912 MPa, swelling capacity of 10.196%, WVTR of 1815.48 g/m2 & sdot;24 h, and a fungal colonization score of 95.75% after 10 days, indicating a high biodegradation potential under the tested conditions. These findings demonstrate the potential of pineapple bromelain processing waste as a renewable feedstock for biodegradable packaging materials, supporting a promising approach for sustainable waste valorization and circular bioeconomy initiatives.
SN - 2590-1575
ER -