Avocado Pruning Residues for the Formulation of Bio‐Based Polyethylene/Fiber‐Based Biocomposites for Sustainable Food Packaging

The extensive use of non‐biodegradable bioplastics and fossil‐based plastics in food packaging presents a significant environmental challenge. Consequently, there has been a growing interest in exploring agricultural biomass as a potential source for formulating biocomposites for packaging due to the substantial amount of lignocellulosic residue generated. This study explores the utilization of avocado pruning residue (APR) for isolating lignocellulose fibers and their application as replacement and reinforcement material for bio‐based polyethylene (BioPE) composites. The results obtained reveal that a concentration of 9% (w/w) of maleic anhydride‐grafted‐polyethylene (MAPE) shows the most effective fiber–polymer interaction, resulting in a significant improvement of 25.47% in the mechanical properties. Biocomposites with varying fiber concentrations, ranging from 10% to 40% (w/w), are prepared and assessed for their macro‐ and micromechanical properties. The results demonstrate a substantial 49% increase in tensile strength and a remarkable 325% enhancement in Young's modulus for biocomposites containing 40% (w/w) fiber content. Furthermore, micromechanical analysis provides insights into the intrinsic strength and modulus of avocado fibers, with values of ≈437 MPa and 33 GPa, respectively. This research contributes to the development of sustainable and eco‐friendly alternatives for food packaging, reducing the reliance on fossil‐based plastics, and promoting the utilization of agricultural waste. Faced with the environmental dilemma posed by non‐biodegradable bioplastics and fossil‐based plastics in food packaging, this study unveils a groundbreaking solution. Utilizing avocado pruning residue (APR) as a source of natural fibers, the research introduces a sustainable replacement for bio‐based polyethylene (BioPE) composites. This innovative approach hints at APR's transformative potential in shaping the future of eco‐friendly food packaging.