Use of peanut skin as a reinforcing agent for biodegradable cups based on babassu mesocarp flour

• Grant number: 25/02682-9
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2025
• End date: April 30, 2026
• Field of knowledge: Engineering - Chemical Engineering - Chemical Technology
• Principal Investigator: Delia Rita Tapia Blácido
• Grantee: José Antonio Simon
• Host Institution: Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto (FFCLRP). Universidade de São Paulo (USP). Ribeirão Preto , SP, Brazil

Abstract

Synthetic plastics such as polystyrene are used to manufacture disposable cups, but these materials are not biodegradable, as they are derived from petroleum. As a result, they accumulate in the environment, causing serious pollution problems, including contamination by microplastics, which negatively affects human and animal health. In this context, this work aims to produce ecological and sustainable cups based on agro-industrial waste, such as babassu mesocarp and peanut skin. Peanut skin is a residue from the production of foods such as paçoca, and contains compounds of interest, such as lipids, proteins, cellulose and bioactive compounds. The latter have attracted the attention of researchers for the production of active films or functional foods. However, the extraction of bioactive compounds also generates solid peanut skin residue, which needs to be used to be aligned with the principles of the circular economy. Thus, this study will evaluate the effect of adding 0, 5, 10, 15 and 20% of whole peanut skin and the residue from the extraction of bioactive compounds from peanut skin on the properties of cups made from babassu mesocarp flour, which will be produced by thermopressing at 155ºC and 80 psi. In a first step, the residues will be characterized based on their chemical composition. The cups made from babassu mesocarp flour with different concentrations of peanut residue will be characterized based on their mechanical properties, thickness, water absorption, wettability, density, porosity and thermal insulation. The cups with the best properties will be used as containers for cold and hot liquids and with different pHs.