The project developed at the Centre for Scientific Research of Spain and the University of Malaga aims to exploit the natural viscoelastic properties of tomato peel, as well as its waterproof nature and protection capacity against other liquids, as well as parasites; a discovery that could also in principle be extended to other vegetables, such as bell peppers. However, scientists have prioritised tomatoes, particularly because the industry tends to discard the peel, which is usually discarded after the tomatoes are peeled for canning.
This was explained in the newspaper La Vanguardia, of Spain, citing the work of Professor of Biochemistry Antonio Heredia and scientist José Jesús Benítez, co-authors of the research study, who had worked with various kinds of vegetables until this discovery was made and patented.
Minimal environmental impact and biodegradability
The most notable development from an environmental standpoint is the minimal impact that this use of the peel has, with the plastics produced being also biodegradable in the short term.
Through a process of in vitro depolymerisation, the original tomato polymer degrades its monomers and is polymerised again through chemical reactions to obtain a "plastic" that has the properties of the shell of vegetables, but whose size or thickness can be shaped to meet specific needs. In terms of industrial applications, trials have aimed primarily at coating aluminium cans containing beverages with imperceptible nanolayers in some cases. Currently, petroleum-derived products are used to prevent drinks from coming into contact with the aluminium. Some of these components are banned for use in products for children; a problem which could be solved with this new alternative, says La Vanguardia.
Source: La Red 21
