Researchers develop biodegradable food packaging from pumpkin peel waste

Researchers at Kyushu University have developed a biodegradable food packaging material using discarded pumpkin peels, with early studies suggesting it could help extend the shelf life of fresh produce while making use of agricultural waste.

The research, led by Professor Fumihiko Tanaka and Associate Professor Fumina Tanaka from the university's Faculty of Agriculture, focuses on producing carbon quantum dots (CQDs) from pumpkin peel through a hydrothermal treatment process.

The CQDs were incorporated into a biodegradable film made from carboxymethyl cellulose (CMC) and gelatin, resulting in improvements to several material properties. According to the researchers, the film demonstrated increased tensile strength, reduced water vapour permeability, ultraviolet light shielding and antioxidant activity, all of which may help slow food deterioration.

Storage trials using cherry tomatoes found that the packaging reduced microbial growth while limiting moisture loss and softening during storage. The researchers reported that films containing 3% CQDs delivered the strongest preservation performance.

The study addresses two challenges facing the food supply chain: reducing food waste and finding alternatives to conventional plastic packaging. Post-harvest losses of fresh fruit and vegetables are estimated to account for between 40% and 50% of produce during storage and distribution, while agricultural by-products such as pumpkin peel are often discarded.

The researchers believe the approach could support the development of more sustainable food packaging by converting agricultural waste into higher-value materials with food preservation benefits. Further work will focus on safety assessments and manufacturing processes required for commercial application.

The findings were published in the journal Food Research International on 5 May 2026.