WASTE GRAPE POMACE FOR FOOD PACKAGING

Daniel BOMBOȘ; Gabriel VASILIEVICI; Ana Maria MANTA; Loredana Irena NEGOIȚĂ; Ioan SAROSI; Andrei MOLDOVAN; Filip MIUTA; Andra-Ioana STĂNICĂ; Stanca CUC

doi:10.24193/subbchem.2025.4.07

WASTE GRAPE POMACE FOR FOOD PACKAGING

Authors

Daniel BOMBOȘ S.C. Medacril S.R.L, 8 Carpați Street, Mediaş, Sibiu County, Romania
Gabriel VASILIEVICI National Institute for Research Development for Chemistry and Petrochemistry-ICECHIM-Bucharest, 202 Spl. Independenței, 060021 Bucharest, Romania, *gvasilievici@icechim.ro. https://orcid.org/0000-0002-0217-929X
Ana Maria MANTA Petroleum-Gas University of Ploieşti,39 București Blvd.,100680, Ploieşti, Romania https://orcid.org/0009-0001-5075-9301
Loredana Irena NEGOIȚĂ Petroleum-Gas University of Ploieşti,39 București Blvd.,100680, Ploieşti, Romania
Ioan SAROSI Department Environmental Engineering and Sustainable Development Entrepreneurship, Technical University of Cluj-Napoca, 400641 Cluj-Napoca, Romania
Andrei MOLDOVAN Department Environmental Engineering and Sustainable Development Entrepreneurship, Technical University of Cluj-Napoca, 400641 Cluj-Napoca, Romania
Filip MIUTA Institute of Chemistry “Raluca Ripan”, Babes-Bolyai University, 30 Fântanele Street, 400294 Cluj-Napoca, Romania https://orcid.org/0000-0001-6536-7696
Andra-Ioana STĂNICĂ Technological High School “Toma Socolescu”, Gheorghe Grigore Cantacuzino St., 328, 100466, Ploiești, Romania
Stanca CUC Institute of Chemistry “Raluca Ripan”, Babes-Bolyai University, 30 Fântanele Street, 400294 Cluj-Napoca, Romania https://orcid.org/0000-0002-9812-695X

DOI:

https://doi.org/10.24193/subbchem.2025.4.07

Keywords:

grape pomace, resveratrol, biopolymer, PLA composite

Abstract

The use of waste wine byproducts in packaging manufacture can offer an alternative to plastic pollution. Thus, grape pomace possesses properties that could improve the performance of plastic materials. In this work, the conditioning of grape pomace was studied for the purpose of adding PLA films. Resveratrol was extracted from grape pomace, which was then incorporated into PLA films to enhance their performance. The obtained biopolymers were characterized by determining the mechanical, thermal, and structural properties. The tensile strength of the composites has similar values for the composite with pomace and those with resveratrol, and a similar flexibility of the analyzed samples. The thermal stability of the pomace waste and the composites to which pomace and resveratrol were added was high. DSC tests of PLA-based composites revealed two endothermic peaks at temperatures above 120 °C, probably caused by the melting of amorphous structures. Surface examination indicated a relatively uniform distribution of pomace or resveratrol particles in the polymer matrix, and surface roughness parameters calculated by atomic force microscopy indicated a low to moderate level of roughness, with higher values for pomace-containing films than for resveratrol-based ones, highlighting the more hydrophilic nature of pomace-containing films compared to resveratrol-based ones.

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STUDIA UBB CHEMIA, Volume 70 (LXX), No. 4, December 2025

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Published

2025-12-16

How to Cite

BOMBOȘ, D., VASILIEVICI, G., MANTA, A. M., NEGOIȚĂ, L. I., SAROSI, I., MOLDOVAN, A., … CUC, S. (2025). WASTE GRAPE POMACE FOR FOOD PACKAGING. Studia Universitatis Babeș-Bolyai Chemia, 70(4), 107–129. https://doi.org/10.24193/subbchem.2025.4.07