TEXTILES DERIVED FROM FOOD WASTE AND PROCESSES OF MAKING THEREOF

Smart overview of the Invention

The patent application focuses on transforming food waste into biodegradable polymers, specifically poly(lactic) acid (PLA), suitable for textiles and single-use plastic alternatives. The process involves several steps: hydrolyzing food waste with enzymes, fermenting it with microbes to produce lactic acid, converting this acid into PLA, and enhancing the resulting polymer with additives. The resulting material can be extruded into fibers for textile manufacturing.

Background and Need

Traditional textiles are made from natural or man-made fibers through processes like weaving or knitting. With growing environmental concerns over plastic use, there is a demand for biodegradable materials. PLA, derived from lactic acid, offers an eco-friendly alternative to petroleum-based plastics. However, efficient production methods for apparel-grade PLA textiles are still needed. This innovation aims to fill this gap by utilizing food waste as a raw material.

Production Method

The method begins with converting food waste into lactic acid using immobilized fungal fermentation. This lactic acid is purified and polymerized into PLA. Additives are then incorporated to enhance the polymer's properties, making it suitable for textiles. The process results in a polymer with improved tensile strength, flexibility, and thermal stability compared to commercial alternatives.

Innovative Aspects

This approach uniquely uses post-industrial food waste rather than traditional food crops like corn or sugar cane. The use of fungal fermentation and specific additives results in a textile-grade PLA with superior performance characteristics. The pre-fermentation processes include grinding, sterilizing, and hydrolyzing the waste, optimizing it for fermentation.

Applications and Benefits

The development of apparel-specific PLA fabrics from food waste marks a significant advancement in sustainable textile manufacturing. It not only provides a use for surplus food waste but also contributes to reducing reliance on non-renewable resources. The biodegradable nature of the resulting products further supports environmental sustainability efforts.