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Elsevier

Fruit Seeds and Peels for Sustainable Biomaterials

  • 1st Edition - May 29, 2026
  • Latest edition
  • Editors: Sneh Punia Bangar, Yuthana Phimolsiripol
  • Language: English

Fruit Seeds and Peels for Sustainable Biomaterials explores the utilization of fruit and vegetable waste in the production of bioplastics as environmentally friendly altern… Read more

Description

Fruit Seeds and Peels for Sustainable Biomaterials explores the utilization of fruit and vegetable waste in the production of bioplastics as environmentally friendly alternatives to conventional petroleum-based plastics. The book presents innovative approaches to reducing the carbon footprint of the packaging industry while advancing principles of recyclability, sustainability, and the circular economy.
The chapters provide an in-depth examination of various waste valorization techniques and compile global research efforts focused on the transformation of various fruit processing by-products. These industrial wastes are rich in polysaccharides, such as cellulose, hemicellulose, and lignin, which can be further treated to synthesize nanocellulose crystals or fibers using different physicochemical and nonconventional methods.
The book highlights the application of these biomaterials in packaging, offering food professionals and other stakeholders sustainable alternatives to traditional plastic polymers. It delivers comprehensive insights into the potential of fruit seeds as a renewable source of biomaterials, and presents valuable scientific information on the technologies involved in using bio-based materials for food preservation. These insights aim to reduce the use of non-biodegradable plastic packaging materials.

Key features

  • Presents the 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

Readership

Students, scientists, researchers, and academics involved in food science, materials science, biomaterials engineering, and sustainable packaging

Table of contents

1. Fruit waste: Seeds, peels, and kernels for packaging
Milad Tavassoli

2. Extraction and characterization of biomaterials from fruit seeds and peels
Robina Rai, J.Y Yu, Jiyoung Yu

3. Valorization of mango wastes for sustainable biomaterials
Namfon Samsalee, Rungsinee Sothornvit

4. Upcycling of peach pits for cellulose and lignin
Andrea Wechsler Pizarro, Mario Núñez-Decap

5. Valorization of plum seeds for packaging biomaterials
Gurvendra Pal Singh, Krishna Aayush

6. Date seeds for food packaging applications
Suganya Jeyaprakash, RH Fitri Faradilla, Muhammad Rianse, Julia Wijaya

7. Upcycling of jackfruit peel waste for bio-inspired sustainable food packaging, promisingly integrated with hydrophilic and/or hydrophobic natural deep eutectic solvents
Laychintong Ly, Aungkana Orsuwan, Rungsinee Sothornvit

8. Upcycling of pomegranate peels in sustainable packaging
Ankit Kumar, Rekha Yadav, Pawan Kumar

9. Valorization of apple pomace for food packaging
Simmi Ranjan Kumar, Anjali Shrestha, Ava Sthapit

10. Valorization of grape pomace for packaging applications
Milad Tavassoli

11. Banana peel waste: An emerging cellulosic material for packaging applications
Sandeep Paudel, Sumi Regmi, Sharad Bhattarai, Srinivas Janaswamy

12. Citrus fruit peels: A sustainable bioresource for packaging
Olaniyi Amos Fawole, Faith Seke

13. Durian fruit rinds for packaging application
Pornchai Rachtanapun, Sarinthip Thanakkasaranee, Parichat Thipchai

Product details

  • Edition: 1
  • Latest edition
  • Published: May 29, 2026
  • Language: English

About the editors

SB

Sneh Punia Bangar

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 University’s Distinguished Postdoctoral Fellow Award for 2024. She has an H-index of 72 with ~15000 citations, as per Google Scholar.

Affiliations and expertise
Assistant Professor, Department of Packaging and Graphic Media Science, Rochester Institute of Technology, New York, United States

YP

Yuthana Phimolsiripol

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 CMU’s 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.
Affiliations and expertise
Associate Professor, Faculty of Agro-Industry, Chiang Mai University, Thailand