Structure–property relationship in edible pectin–alginate/orange peel biocomposite films

Abstract

Biodegradable plastics can help tackle plastic packaging waste, which has serious consequences on the environment. However, current bio-based materials often lack strength, have poor thermal and barrier properties and are expensive. This study proposes a solution: biodegradable, edible pectin–alginate films reinforced with abundant and inexpensive orange peel powder (OPP). This study stands out for its comprehensive analysis of mechanical, thermal, barrier, morphological and biodegradable properties by adjusting the type, amount and size of OPP in the formulation. The resulting fully biodegradable films with 2% calcium chloride (CaCl2), 0.7 g/g glycerol and 30% finely ground OPP not only matched the quality of commercial packaging films in terms of mechanical properties but also exhibited promising qualities in terms of thermal, morphological and water barrier properties for packaging applications. Made from natural, edible and vegan materials, these films offer an eco-friendly alternative to non-biodegradable plastics, enhancing biocomposite properties and also providing a sustainable solution to organic waste.