Fruit Seeds and Peels for Sustainable Biomaterials explores innovative ways to transform fruit and vegetable waste into eco-friendly bioplastics, offering an alternative to petroleum-based plastics. This book emphasizes the importance of sustainable practices within the packaging industry, encouraging a shift toward materials that promote recyclability and support the concept of a circular economy. By detailing waste valorization methods and compiling global research, the book demonstrates how industry waste, particularly rich in polysaccharides, can be harnessed to create new packaging solutions. This approach helps reduce carbon emissions and provides a path to greener, more sustainable food packaging.
Beyond its focus on bioplastics, the book thoroughly examines physicochemical and non-conventional techniques for converting cellulose, hemicellulose, and lignin into nanocellulose crystals or fibers. It presents a wide array of scientific insights into the utilization of fruit seeds as renewable biomaterials, highlighting their application in food preservation and sustainable packaging. Readers gain a comprehensive understanding of current technologies, research advancements, and practical knowledge, empowering food professionals and society to minimize reliance on non-biodegradable plastic packaging materials and embrace bio-based alternatives for a healthier environment.
1.Fruit waste: Seeds, peels, and kernels for packaging
2.Extraction and characterization of biomaterials from fruit seeds and
peels
3.Valorization of mango wastes 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 peel waste for bio-inspired sustainable food
packaging, promisingly integrated with hydrophilic and/or hydrophobic natural
deep eutectic solvents
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.Banana peel waste: An emerging cellulosic material for packaging
applications
12.Citrus fruit peels: A sustainable bioresource for packaging
13.Durian fruit rinds for packaging application
Sneh Punia Bangar is an assistant professor in the Department of Packaging Science and Graphic Media at Rochester Institute of Technology, New York. Prior to this appointment, she worked as a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, SC, USA. Her research focuses on the design and development of sustainable biopolymer-based films, coatings, and packaging materials derived from starch, cellulose, lignin, and other natural polymers. A key aspect of her research is adding value to agricultural and food industry waste by extracting functional biopolymers with applications in food and packaging. She has authored or coauthored more than 100 research/review articles, 15 authored/edited books, 35 book chapters, and 20 conference proceedings/seminars. She is also the associate editor of the Journal of Food Measurement and Characterization (Springer), an editorial board member of the International Journal of Food Science and Technology (Wiley), academic editor of the Journal of Food Quality (Hindawi), and a section editor of Current Food Science and Technology Reports (Springer). Her significant contributions to academia and research were acknowledged with the Award of Honour” in 2019 for her outstanding achievements. She is the recipient of the GSG Outstanding Graduate Research Assistant (2022) and CAFLS Outstanding Graduate Student Research Award (2023) at Clemson University, USA. Dr. Bangar received the Professor Gurcharan Bains Award” from the Association of Food Scientists & Technologists (India) in 2023 for her incredible contribution to Food Science and Technology. In addition, she has been listed (2023 and 2024) in World Ranking of Top 2% Scientists,” published by Stanford University, USA. Dr. Bangar was awarded Clemson Universitys Distinguished Postdoctoral Fellow Award for 2024. She has an H-index of 72 with ~15000 citations, as per Google Scholar. Yuthana Phimolsiripol currently serves as an Associate Professor and Dean of the Faculty of Agro-Industry at Chiang Mai University (CMU), Thailand. He is a leading academic in food technology and product development. His research interests include cereal and starch technologies, shelflife simulation, functional foods, innovative processing methods, glycemic index, and product development. Under his leadership, FIN CMU has developed strong capacity in extraction technologies, drying systems, packaging innovations, and pilot-scale facilities. As an academic scholar, Dr. Yuthana actively contributes to the scientific community by serving as editor or editorial board member for prestigious journals such as International Journal of Food Science and Technology, Journal of Food Processing and Preservation, Scientific Reports, Frontiers in Nutrition, and Quality Assurance and Safety of Crops & Foods. He also acts as a peer reviewer for over 500 manuscripts across numerous international journals. He holds several honors and awards for research excellence, including the title of Outstanding Researcher” at his faculty in 2024, as well as recognition for contributions to innovation and science. His extensive publication record includes articles on ultrasound-assisted extraction, food bioprocessing, value-added products from agricultural by-products, and emerging food technologies. Given his strong academic credentials, leadership experience, research productivity, and technical capacity, Dr. Yuthana is exceptionally well placed to lead CMUs participation in international cooperation projects. In addition, he has been listed (2024) in the World Ranking of Top 2% Scientists,” published by Stanford University, USA. He has an H-index of 33 with ~3600 citations, as per SCOPUS.
