Fruit Seeds and Peels for Sustainable Biomaterials
- 1st Edition - March 1, 2026
- Editors: Sneh Punia Bangar, Yuthana Phimolsiripol
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 8 3 2 9 - 8
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 8 3 3 0 - 4
Fruit Seeds and Peels for Sustainable Biomaterials covers how to use fruit and vegetable waste to produce bioplastics, which are environmentally friendly alternatives to conven… Read more
Fruit Seeds and Peels for Sustainable Biomaterials covers how to use fruit and vegetable waste to produce bioplastics, which are environmentally friendly alternatives to conventional petroleum-based plastics. The book offers promising opportunities to reduce the carbon footprint of the packaging industry, while promoting recyclability, sustainability, and a circular economy. The chapters encompass the different methods of waste valorization in detail and a compilation of research investigations around the globe regarding the valorization of different fruit processing waste. Industry wastes are rich sources of polysaccharides, viz., cellulose, hemicellulose, lignin, etc., which can be further treated to synthesize nanocellulose crystals or fibers using different physicochemical methods and other non-conventional methods. The book showcases how to use these products in packaging applications to give food professionals and society better green, sustainable packaging as a suitable replacement for plastic polymers. The book gives readers comprehensive insights into the potential of fruit seeds as a sustainable source of biomaterials, offering valuable scientific information on the concept of technologies and knowledge on the utilization of bio-based materials in food preservation, which will help them minimize the use of traditional non-biodegradable plastic packaging materials.
- Presents potential of fruit seeds as a sustainable source of biomaterials
- Showcases the technologies and knowledge on the utilization of bio-based materials in food preservation
- Explores how to minimize the use of traditional non-biodegradable plastic packaging materials
- Covers the development and commercialization of fruit seed-based biomaterials
- Introduces new avenues for sustainable manufacturing and packaging solutions
Students, scientists, researchers, and academics involved in food science, materials science, biomaterials engineering, and sustainable packaging
1. Fruit waste: Seeds, peels, and kernels for packaging
2. Extraction and characterization of biomaterials from fruits seeds and peels
3. Valorization of mango kernels for sustainable biomaterials
4. Upcycling of peach pits for cellulose and lignin
5. Valorization of plum seeds for packaging biomaterials
6. Date seeds for food packaging applications
7. Upcycling of jackfruit peels for food packaging applications
8. Upcycling of pomegranate peels in sustainable packaging
9. Valorization of apple pomace for food packaging
10. Valorization of grape pomace for packaging applications
11. Apricot seeds for packaging applications
12. Banana peel waste: An emerging cellulosic material for packaging applications
13. Citrus fruits peels for biodegradable packaging
14. Limitations, strategies, and opportunities of fruit waste in the packaging sector
2. Extraction and characterization of biomaterials from fruits seeds and peels
3. Valorization of mango kernels for sustainable biomaterials
4. Upcycling of peach pits for cellulose and lignin
5. Valorization of plum seeds for packaging biomaterials
6. Date seeds for food packaging applications
7. Upcycling of jackfruit peels for food packaging applications
8. Upcycling of pomegranate peels in sustainable packaging
9. Valorization of apple pomace for food packaging
10. Valorization of grape pomace for packaging applications
11. Apricot seeds for packaging applications
12. Banana peel waste: An emerging cellulosic material for packaging applications
13. Citrus fruits peels for biodegradable packaging
14. Limitations, strategies, and opportunities of fruit waste in the packaging sector
- Edition: 1
- Published: March 1, 2026
- Language: English
SB
Sneh Punia Bangar
Sneh Punia Bangar, Ph.D., is a researcher at the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. Her research interests include the extraction and functional characterization of cereal starches, modified starches, biopolymers, and coatings. From 2017 to 2020, she worked as Assistant Professor (C) in the Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa. She has also worked on coloured cereals such as black rice and successfully published her work in an international peer-reviewed journal. She has presented her research in various national and international conferences and has published more than 50 research papers/book chapters in national and international journals/books. She has published two edited and two authored books with CRC Taylor and Francis Group. She also serves as the reviewer for various international journals. To date, she has authored or co-authored more than 63 publications (published/accepted), one book series, 2 authored books, 2 edited books, one reference book, 34 book chapters, 20 conference proceedings/seminars, and 3 Guest Editor of Journals special issues.
Affiliations and expertise
Clemson University, Clemson, USAYP
Yuthana Phimolsiripol
Yuthana Phimolsiripol currently works as Associate Professor at the Faculty of Agro-Industry, Chiang Mai University and acts as Director of Food Innovation and Packaging Center (FIN). He has published research work in an international journals in the area of food science, materials, packaging for more than 130 papers. He is also Editor in several journals including Journal of Food Processing and Preservation, Quality Assurance and Safety of Crops & Foods Journal, Scientific Reports, Frontiers in Nutrition, etc.
Affiliations and expertise
Associate Professor, Faculty of Agro-Industry, Chiang Mai University, Thailand