The issue of plastic pollution has led to the development of more sustainable packaging solutions in the food and beverage industry. Alternatives such as bio-based feedstock and mycelia mushrooms have been explored, with avocado now emerging as a potential resource.
In a recent study published in the journal Advanced Sustainable Systems, researchers investigated the use of avocado pruning residue in bio-based polyethylene composites for packaging. The fibres from avocado pruning residue were found to be effective fortifications for this plastic material.
Avocado pruning residue is readily available due to the widespread popularity of avocados globally. By utilizing these fibres in bio-based polyethylene, the study aims to reduce the amount of plastic used while enhancing its structural stability.
The researchers developed the avocado pruning residue into packaging by mixing the leaves and branches with soda to isolate the fibres. By increasing the cellulose content of the fibres, they were able to reinforce the plastic material and improve its tensile strength.
Adding maleated polyethylene (MAPE) as a fibre-polymer compatibiliser further enhanced the packaging’s tensile strength. While composites with higher fibre content showed less waterproofing, the overall performance of the packaging was promising.
Compared to other packaging solutions, avocado pruning residue offers a sustainable alternative that stems naturally from existing processes. While ingredients like hemp may offer superior strength, the cultivation of avocado pruning residue aligns with sustainability goals.
In conclusion, the study highlights the potential of avocado pruning residue for sustainable food packaging. By optimizing the use of this natural resource, the food and beverage industry can contribute to environmental conservation and meet consumer demands for eco-friendly packaging solutions.
