Potential of Date-Pits Holocellulose as a Fillers in Bioplastics and Bio-composites

Currently, date-pits are mainly considered as a waste and animal feed. The use of this accumulated by-product is a big concern to the government. Therefore, the aim of this project will be to generate an economic gain by valorization of date-pits, as being a cheap by-product, in the formulation of bioplastic films and bio-composites. The developed bioplastic from date-pits powder will be produced as a blend with other natural biopolymers to attain certain functionality (i.e. preservation, and reduce oil uptake during boiling). Low-grade Mabsili date fruit will be collected from local farmers, de-pitted and date-pits will be ground into fine powder. Different fraction size and varied compositions of date-pits (i.e. as blends with other ingredients) will be used in bioplastic film production. Quality characteristics (i.e. thermal and mechanical characteristics) of the developed bioplastic films will be assessed using, texture analyzer profile (TPA), Differential Scanning Calorimetry (DSC), Differential Thermal Mechanical Analysis (DMTA), moisture permeability and the degradation rate analysis. Through this project, research based in Sultanate of Oman will be further developed in food science and engineering by advancing capacity building in terms of advanced tools and equipment and other facilities in the area of bioplastic formulation. This will even be an asset for a longer-term research capacity building. This project will serve in training students, technicians, and research assistants in the food processing and technology, and food innovation. Scientific papers in top international journals, books, book chapters and magazine articles will be published to disseminate the proposed technology. This research group will also organize scientific as well as training workshops or conferences for local, international scientists, and professionals from food industry. Attempts will be taken to patent the know-how of the technology and the processing of the food products.