ArticleFood chemistry: X2026
Development of biodegradable bioplastics from pineapple bromelain processing waste: Utilization of decanter and fiber flours.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
10 authors.
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Abstract
Background: 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/cm
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