Bioplastic Experimentation
088/26812—81
978-0882681/283
In this phase, I focused on transforming discarded fruit peels into functional bioplastics through a series of controlled material experiments. The goal was to understand how natural compounds in food waste—such as starch, pectin, cellulose, and natural oils—can be recombined to form biodegradable films with varying flexibility, texture, and durability.
088/26812—81
978-0882681/283
I began by collecting different types of fruit peels, including orange, banana, and apple, due to their rich polysaccharide and fiber content. Each type was cleaned, dried, and blended into a fine pulp. I then experimented with different ratios of water, glycerol (as a plasticizer), and heat levels, adjusting variables such as temperature, drying time, and additive concentration to observe how they influenced the material’s physical properties.
088/26812—81
978-0882681/283
Through systematic testing, I documented differences in transparency, elasticity and surface smoothness. For instance, banana peels produced a flexible but opaque film, while apple peels yielded a more brittle, translucent material. Adding small amounts of vinegar or starch improved cohesion and surface uniformity, while increasing glycerol content enhanced stretchability.
This phase not only helped me identify the most viable bioplastic formula—using mixed fruit peels and a balanced glycerol-to-water ratio—but also deepened my understanding of how food waste can be chemically and physically transformed into new sustainable materials. The outcome provided the foundation for subsequent product prototyping and machine development.