This study addresses the urgent need for sustainable alternatives to single-use plastics by developing biodegradable composites from peach and apple processing waste employing hot compression molding. Utilizing a definitive screening design, the impact of the process variables, including recipe composition, grinding size, pressure, temperature, and holding time, on the physical (including water resistance) and mechanical properties of the composites was systematically evaluated. Physicochemical and thermal analyses of the dried by-products indicated that processing temperatures below 150 °C prevent the degradation of lignocellulosic constituents. The results demonstrated that increasing both the molding pressure and holding time decreased the composite thickness, while enhancing the stiffness and flexural strength, with modulus of elasticity values exceeding 1000 MPa under optimal conditions. Higher molding temperatures reduced water absorption and diffusivity, particularly in lignin-rich composites, by promoting lignin softening and particle consolidation, resulting in denser structures with limited moisture transport. Biodegradability was assessed through soil burial tests over 200 days, revealing a weight loss ranging from 54.2% to 90.7% among samples, with apple-based composites exhibiting greater degradation compared to peach-based ones. Overall, the study highlights the development of a “green composite” formulation inspired by biomimetic principles, exploiting the natural self-bonding capacity of lignocellulosic biomass, where two different-in-composition biowastes are combined to produce a plastic-free composite material with possible applications in the foodservice industry.
Kyroglou et al. (Wed,) studied this question.