student from 01.01.2024 until now
Volgograd, Volgograd, Russian Federation
Russian Federation
employee from 01.01.2020 until now
Volgograd, Volgograd, Russian Federation
This work is dedicated to the development of a biodegradable packaging material based on potato pulp, a by-product of starch production. The aim was to create a composition that meets the requirements of the Russian State Standard GOST R 57432-2017 for physical and mechanical properties. Three formulations based on potato pulp (content ranging from 5.10% to 8.38%) were investigated, with varying amounts of gelling polymers (pectin, sodium alginate, carboxymethylcellulose), a plasticizer (glycerin), and a reinforcing additive (calcium carbonate). The film was formed by layer-by-layer application of the composition onto a metal plate, followed by drying. Tensile tests according to GOST 14236-81 were used to determine the tensile strength (Rm) and relative elongation at break (At). It was found that the introduction of calcium carbonate increased the tensile strength by 37% compared to the composition without this component, but reduced the relative elongation by 46%, increasing brittleness. The combined use of sodium alginate (2.38%) and pectin (1.25%) in the composition with calcium carbonate yielded balanced properties: Rm = 15.6 ± 0.5 MPa, At = 6.8 ± 0.7%. The strength increased by 58% relative to the composition without these additives, and the elasticity was more than 4.5 times higher than that of the composition containing only calcium carbonate. The final composition (containing, in mass%: potato pulp - 5.10; pectin - 1.25; sodium alginate - 2.38; calcium carbonate - 0.94; glycerin - 0.63; CMC - 0.41; oil emulsion - 4.61, water - 84.68) meets and exceeds the standard requirements (Rm ≥ 14.0 MPa, At ≥ 5.0%). Thus, the feasibility of using potato pulp as a filler has been experimentally confirmed, and a specific formulation has been proposed for creating a biodegradable packaging film with properties compliant with GOST R 57432-2017.
BIODEGRADABLE PACKAGING FILM, POTATO PULP, PECTIN, SODIUM ALGINATE, CALCIUM CARBONATE, PHYSICO-MECHANICAL PROPERTIES, FOOD INDUSTRY WASTE
1. L.V. Berketova, V.A. Polkovnikova, Bull. Sci. Pract., 6, 10, 234-243 (2020). DOI:https://doi.org/10.33619/2414-2948/59
2. L.V. Aleksandrova, M.V. Uspenskaya, A.L. Ishevskii, Vestn. VGUIT, 85, 2, 216–225 (2023). DOI:https://doi.org/10.20914/2310-1202-2023-2-216-225 EDN: https://elibrary.ru/PAYWOV
3. E.N. Poddenezhnyi, A.A. Boiko, A.A. Alekseenko et al., Vestn. GGTU im. P.O. Sukhogo, 2(61), 1–11 (2015).
4. Yu.D. Sidorov, I.I. Lin, Herald of Technological Univ ersity, 28, 3, 40–48 (2025). DOI:https://doi.org/10.55421/3034-4689_2025_28_3_40 EDN: https://elibrary.ru/MTYJBK
5. N.D. Lukin, V.V. Ananskikh, L.D. Shleina, A.V. Rodionova, Pishch. Prom-st', 11, 13–15 (2019). DOI:https://doi.org/10.24411/0235-2486-2019-10169 EDN: https://elibrary.ru/IUJVML
6. Ya.O. Mayorova, M.S. Voronina, Izv. DVGU. Ekon. Uprav., 4, 87–97 (2021). DOI:https://doi.org/10.24866/2311-2271/2021-4/87-97 EDN: https://elibrary.ru/DHSYZB
7. V.V. Sabantsev, Ya.V. Suchugov, K.A. Tioskin et al., In: Sb. Pishchevye innovatsii i biotekhnologii [Collection: Food Innovations and Biotechnologies], Izd-vo Kemerovskogo gos. un-ta, Kemerovo, 2024. Pp. 81–82.
8. K.G. Anikeeva, R.R. Safin, Herald of Technological University, 27, 6, 47–50 (2024). DOI:https://doi.org/10.55421/1998-7072_2024_27_6_47 EDN: https://elibrary.ru/RKDRDV
9. I.A. Gadzhibekova, In: Sb. Sovershenstvovanie tekhnologicheskikh protsessov v pishchevoi, khimicheskoi i pererabatyvayushchei promyshlennosti [Collection: Improvement of Technological Processes in the Food, Chemical and Processing Industries], OOO "Izdatel'stvo ALEF", Makhachkala, 2024. Pp. 35–40.
10. M.R. Gibadullin, N.V. Averyanova, A.I. Borisova, V.A. Petrov, Herald of Technological Univ ersity, 26, 9, 26–29 (2023). DOI:https://doi.org/10.55421/1998-7072_2023_26_9_26 EDN: https://elibrary.ru/RJGQGG
11. V.V. Litvyak, D.A. Solomin, Krakhm. Proizv., 1(7), 5–13 (2025).
12. A.I. Suvorova, I.S. Tyukova, E.I. Trufanova, Usp. Khim., 69, 5, 494–504 (2000).
13. R.E. Gol'tsman, N.I. Chilinbaeva, In: Sb. Pishchevaya industriya: innovatsionnye protsessy, produkty i tekhnologii [Collection: Food Industry: Innovative Processes, Products and Technologies], OOO "Sam Poligrafist", Moscow, 2024. Pp. 848–851.
14. Homavand A., Cree D.E., Wilson L.D., Waste, 2, 2, 169-185 (2024). DOI:https://doi.org/10.3390/waste2020010. EDN: https://elibrary.ru/QSYBJC
15. Lim C.S., Kim M.K., Kim T.Y. et al., Mater. Res. Express, 12, 5, 055301 (2025). DOI:https://doi.org/10.1088/2053-1591/adcf12. EDN: https://elibrary.ru/BQVFCN
16. V.N. Golubev, T.B. Tsyganova, Health, Food & Biotechnol., 6, 4, 57–72 (2024). DOI:https://doi.org/10.36107/hfb.2024.i4.s240.
17. A. Kannan, V. Iyer, S. Gupta, Eng. Proc., 37, Article 80 (2023). DOI:https://doi.org/10.3390/ECP2023-14668



