Table 1.

Properties associated with the main biopolymers extracted from fruits and vegetable wastes for bioplastics production.

Biopolymer Name	Biopolymer Type	Properties	Fruits and Vegetable Wastes Used as Biopolymer Source
Cellulose	Polysaccharide	Highly structured intermolecular hydrogen bonding network; impossibility of melting or dissolution by standard processes such as thermoforming.	Banana peels, carrots waste, cauliflower waste, cocoa pod husks, orange peels, parsley steams, radicchio waste, rice hulls, spinach steams, tea leaves waste.
Starch	Polysaccharide	Strong inter- and intra-molecular hydrogen bonding; water sensitivity and poor fowability; brittleness.	Banana peels, cassava peels, potato peels.
Pectin	Polysaccharide	Gelling ability but poor tensile and barrier properties; water sensitivity.	Apple pomace, banana peels, citrus waste, orange peels
Cutin	Polyester of hydroxy fatty acids	Amorphous and flexible three-dimensional polymer; hydrophobic, low water sensitivity.	Tomato waste