Dragon fruit, also called pitaya or pitahaya, is in the family Cactaceae. It is found in two genera: 'Selenicereus' and 'Hylocereus'. The substantial growth in demand intensifies dragon fruit processing operations, and waste materials such as peels and seeds are generated in more significant quantities. The transformation of waste materials into value-added components needs greater focus since managing food waste is an important environmental concern. Two well-known varieties of dragon fruit are pitaya (Stenocereus) and pitahaya (Hylocereus), which are different in their sour and sweet tastes. The flesh of the dragon fruit constitutes about two-thirds (~65%) of the fruit, and the peel is approximately one-third (~22%). Dragon fruit peel is believed to be rich in pectin and dietary fibre. In this regard, extracting pectin from dragon fruit peel can be an innovative technology that minimises waste disposal and adds value to the peel. Dragon fruit are currently used in several applications, such as bioplastics, natural dyes and cosmetics. Further research is recommended for diverging its development in various areas and maturing the innovation of its usage.
The potential of Hylocereus polyrhizus peel (HPP) as a new eco-friendly reinforcement for thermoplastic sago starch/agar composite (TPSS/agar) was investigated. The integration of HPP into TPSS/agar composite aimed to enhance its mechanical and thermal characteristics. The study employed Fourier transform-infrared spectroscopy (FT-IR), Scanning electron microscopy (SEM), Thermogravimetric analysis (TGA), and Differential Scanning Calorimetry (DSC), as well as mechanical, physical properties and soil burial testing to analyse the composites. The results showed a favourable miscibility between the matrix and filler, while at higher concentrations of HPP, the starch granules became more visible. The tensile and impact properties of the composites improved significantly after incorporating HPP at 20 wt%, with values of 12.73 MPa and 1.87 kJ/m2, respectively. The glass transition temperature (Tg) and initial decomposition temperature (Ton) decreased with the addition of HPP. The density of the composites reduced from 1.51 ± 0.01 to 1.26 ± 0.01 g/cm3 as the HPP amount increased. The environmental properties indicated that the composites can be composted, with weight loss accelerating from 35 to 60 % and 61 to 91 % by the addition of HPP in 2- and 4-weeks' time, respectively. The study demonstrates the potential of TPSS/agar/HPP composites as eco-friendly materials for various applications.
Thermoplastic starch is a material that has the potential to be environmentally friendly and biodegradable. However, it has certain drawbacks concerning its mechanical performance and is sensitive to the presence of moisture. The current study assessed agar-containing thermoplastic sago starch (TPSS) properties at various loadings. Variable proportions of agar (5%, 10%, and 15% wt%) were used to produce TPSS by the hot-pressing method. Then, the samples were subjected to characterisation using scanning electron microscopy (SEM), mechanical analysis, differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), Fourier transform infrared spectroscopy (FT-IR), and moisture absorption tests. The results demonstrated that adding agar to starch-based thermoplastic blends significantly improved their tensile, flexural, and impact properties. The samples' morphology showed that the fracture had become more erratic and uneven after adding agar. FT-IR revealed that intermolecular hydrogen bonds formed between TPSS and agar. Moreover, with an increase in agar content, TPSS's thermal stability was also increased. However, the moisture absorption values among the samples increased slightly as the amount of agar increased. Overall, the proposed TPSS/agar blend has the potential to be employed as biodegradable material due to its improved mechanical characteristics.