Executive Summary : | The environmental problems associated with the use of fossil-based polymers have created a need for the development of sustainable polymers with noteworthy features for diversified food applications. In this context, the proposal deals with the strategic modifications of agro-waste for the generation of biomaterials through a sustainable approach in converting waste to wealth for high-performance food applications. The project focuses on utilizing orange and cassava peel for fabricating nanocellulose, which is one of the potential nanomaterials used for tailoring the property of biopolymer. The polymeric material having the features of lightweight, easy processability, and availability, are chosen for packaging and sensor applications. However, the associated problems with petro-derived plastics are increased carbon content, waste generation, which have created a surge in the research of bioplastics as an alternative. The nanocellulosic materials for edible coating on perishable food are eatable in nature, which act as a primary packaging being in contact with the food products. The secondary packaging based on nanocellulose will be developed using hot compression to easily transfer the edible coated food to the consumer. The proposal based on nanocellulosic materials incorporated functional biocomposites will be used to develop a complete system for the improved shelf life of food products along with a sensor as a freshness indicator. Thus, the hypothesis of the work is to utilize the peel for the development of a complete system for the safe storage of food products in terms of the economic outgrowth of society. The orange peel and cassava peel are the available agro-waste in the Northeastern part of India, which will be utilized for the fabrication of nanocelluloses following pretreatment and acid hydrolysis method. The pretreatment to extract cellulose removing lignin and hemicellulose will be achieved using sodium hydroxide, sodium hypochlorite, and hydrogen peroxide. The formulation of nanocellulose will be done using sulfuric acid followed by homogenization and acid filtration. The selection of matrix materials will be done based on the required property of biocomposites for coating. The functionalization of the biocomposites will be done by hybrid formulation using inorganic materials/bioactive. Thus, the fabricated nanocelluloses along with functionalized agents will be used to develop functionalized biocomposites to develop dipped/sprayable edible coating (primary packaging) on perishable food products. Additionally, the nanocellulosic system will be used to develop hot compressed packaging items (secondary packaging) to safe keeping of coated food. The feasibility and new value-added biocomposites will be selected for hot compressed container preparation to store the food products. Further, nanocellulose combined with inorganic material/bioactive will be used to develop sensor material as a freshness detector of stored food. |