Work

Production of disposable biodegradable cups based on watermelon peel waste modified with zinc oxide nanoparticles and red cabbage extract

Year: 2025

Type: article

Abstract: This study investigates the preparation of disposable biodegradable cups using watermelon peel (WMP) waste, modified with zinc oxide nanoparticles (ZnO) and red cabbage extract (RCE). We analyzed the physicochemical, structural, and biodegradability properties of the resulting cups. Increasing the amounts of RCE and ZnO enhanced the thickness and solubility of the cups. The control sample exhibited higher hardness compared to the composites. Notably, the addition of ZnO reduced moisture content and swelling, while the permeability to water vapor significantly decreased in samples containing both ZnO and RCE. Scanning Electron Microscopy (SEM) revealed cracks and crevices in the composite surfaces. Fourier Transform Infrared Spectroscopy (FTIR) confirmed the chemical structure, and X-ray Diffraction (XRD) analyses indicated a semi-crystalline structure. Thermogravimetric Analysis (TGA) demonstrated improved thermal stability with the addition of nanoparticles and extracts. The cups made from pure WMP displayed substantial antioxidant properties, which were enhanced by RCE and ZnO. While biodegradability increased with ZnO concentration, it decreased with higher RCE levels. This research highlights the potential of WMP, ZnO, and RCE combinations for developing sustainable disposable cups with favorable mechanical properties for commercial applications.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.100975

Authors: Fahime Purghorbani, Sajad Pirsa, Ayoub Fathollahi Qarachoboogh

Institution: Urmia University

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

SDG: Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,050