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From Science and Research<br />

Give waste<br />

a chance<br />

Shrink film and packaging nets<br />

for agricultural products from<br />

vegetable waste<br />

By:<br />

Chelo Escrig Rondán<br />

Head of Extrusion Department<br />

AIMPLAS (Plastics Technology Centre)<br />

Paterna, Spain<br />

The autonomous Spanish region of Andalusia currently<br />

boasts an annual production of some 7.5 million<br />

tonnes of vegetables and 2 million tonnes of fruit,<br />

making it Spain’s most important region for the export of<br />

tomatoes, peppers, strawberries and, in particular, cucumbers.<br />

A recent study from Andalusia’s department of Agriculture,<br />

Fishing and Environment conducted by IFAPA (Institute<br />

for Research and Training in Agriculture and Fisheries)<br />

revealed that overall marketing losses of between 2-10 %<br />

occur during handling of the produce, which translates into<br />

approximately 500,000 tonnes of horticultural by-products,<br />

which often simply end up in landfill.<br />

To address this issue, the BIOVEGE project was<br />

established. Its aim was to valorize the vegetable waste<br />

generated during the handling, transport and delivery of<br />

fruit and vegetables, with as goal to develop sub-products<br />

suitable for food and packaging applications such as:<br />

• Plasticizers for modifying PLA, to enable the<br />

development of extruded shrink film and packaging nets;<br />

• Natural preservatives suitable for use in a broad range<br />

of foodstuffs;<br />

• Bioactive, hydrophilic and lipophilic ingredients that can<br />

be extracted and emulsions to incorporate these in food<br />

matrices of all types, regardless of their nature.<br />

The production of biomaterials and food ingredients from<br />

these waste products will provide them with real added<br />

value. The following diagram shows the two work lines<br />

proposed for the BIOVEGE project:<br />

vegetable<br />

waste<br />

extraction of<br />

ingredients<br />

food<br />

preservatives<br />

final use<br />

food preservatives in food models<br />

bioactive ingredients for olive oil<br />

of bioactive<br />

compounds<br />

bioactive<br />

ingredients<br />

packaging<br />

bionet<br />

hydrolization<br />

from vegetable<br />

waste fiber to<br />

obtain hydrocarbons<br />

alcohol<br />

production<br />

polymer<br />

modification<br />

reactive<br />

extrusion<br />

process<br />

Project development<br />

shrink<br />

film<br />

40 bioplastics MAGAZINE [<strong>02</strong>/17] Vol. 12

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