Valorization of Honduran agro-food waste to produce bioplastics

Abstract

The development of biodegradable plastics and eco-friendly biomaterials derived from renewable resources is crucial for reducing environmental damage. Agro-industrial waste and rejected food can be polymerized into bioplastics, offering a sustainable solution. Bioplastics find use in various industries, including for food, cosmetics, and the biomedical sector. This research investigated the fabrication and characterization of bioplastics using three types of Honduran agro-wastes: taro, yucca, and banana. The agro-wastes were stabilized and characterized (physicochemically and thermically). Taro flour presented the highest protein content (around 4.7%) and banana flour showed the highest moisture content (around 2%). Furthermore, bioplastics were produced and characterized (mechanically and functionally). Banana bioplastics had the best mechanical properties, with a Young’s modulus around 300 MPa, while taro bioplastics had the highest water-uptake capacity (200%). In general, the results showed the potential of these Honduran agro-wastes for producing bioplastics with different characteristics that could add value to these wastes, promoting the circular economy.