Abstract
This study investigated the influence of printability of banana peel (BP) and sugarcane bagasse (SCB) fractions (BP: SCB) mixed in different ratios (1:1, 1:9, 9:1) by the inclusion of guar gum (GG) for the development of customized 3D food packages. Material supply BP: SCB (in 1:1, 9:1 ratio) with added GG was found to be extrudable with the help of 1.2 mm nozzle diameter by applying 3.2 bar pressure. The speed of the motor was kept at 300 rpm to optimize the printability of extruded material. Desired extrusion for BP: SCB (1:1) and BP: SCB (9:1) with added GG was observed at 400 and 600 mm/min printing speed, respectively. Optimized printing for BP: SCB (1:1) + GG and BP: SCB (9:1) + GG was observed at nozzle height of 1.34 mm and 0.54 mm, respectively. Characterization of successfully printed samples was also performed. As a result, this research demonstrates how non-printable agricultural waste is converted into printable material that can serve as an alternative to plastic food packaging material.
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Data Availability Statement
All data generated or analyzed during this study are included in the manuscript.
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Acknowledgements
The authors acknowledge funding received from the Ministry of Food Processing Industries (Grant No. Q-11/16/2018-R&D), Govt. of India for executing this research project. The first author thanks Council of Scientific and Industrial Research (CSIR), India for the Senior Research Fellowship (SRF).
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Nida, S., Moses, J.A. & Anandharamakrishnan, C. 3D Extrusion Printability of Sugarcane Bagasse Blended with Banana Peel for Prospective Food Packaging Applications. Sugar Tech 24, 764–778 (2022). https://doi.org/10.1007/s12355-021-01095-y
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DOI: https://doi.org/10.1007/s12355-021-01095-y