An “active” bioplastic from avocado waste
A team at the La Mayora Institute of Subtropical and Mediterranean Horticulture, linked with CSIC and the University of Malaga, has produced a study on a paper-based bioplastic derived from avocado peel and stone extracts. The work demonstrates a circular economy approach by turning food industry waste into a valuable material with improved properties, including stronger impermeability, biodegradability, and antioxidant capacity.
As explained by researchers Jose Alejandro Heredia and Susana Guzmán, the bioplastic uses waste from avocado processing. Avocados, especially the byproducts of guacamole production, provide the bioactive compounds that drive the material’s performance.
The technology centers on an active bioplastic that integrates avocado-derived bioactive compounds with cellulose. Researchers tested its suitability as a food packaging material by evaluating its bactericidal capacity for preserving perishable products, as reported by La Mayora.
The new IHSM La Mayora facility in Malaga embodies this advancement, underscoring the institution’s commitment to sustainable materials innovation.
In addition to its protective role, the bioplastic is described as part of an active packaging concept. It releases substances into the environment to extend the shelf life of canned foods, helping control microorganism growth, reduce oxidation, and minimize moisture loss during storage.
How the process works
To create the bioplastic, researchers immersed the paper in an extract derived from avocado byproducts supplied by Avomix, a Málaga-based company. After evaporation, the impregnated material was treated with microfibers that fill the pores and voids of the paper, enhancing its mechanical properties and improving its barrier performance against gases and moisture.
Thanks to the bioactive compounds found in avocado byproducts, the resulting bioplastic shows increased biodegradability and antioxidant capacity, even in marine environments.
IHSM La Mayora researchers Diego Romero, Jesus Hierrezuelo, and Montserrat Grifé conducted tests against common foodborne bacteria to confirm antimicrobial properties. The material demonstrated antimicrobial action against bacteria such as Escherichia coli and Bacillus cereus, substances commonly present in foods that can cause illness. The bioplastic acts as a protective physical barrier that can contain bacteria and help safeguard the food packed within.
These findings support the potential of avocado-waste bioplastics to contribute to safer, longer-lasting packaged foods while reducing food waste and promoting sustainability in the packaging sector.
Contact information for the environmental department has been omitted to maintain focus on the research outcomes and their implications for food safety and sustainability.