Bioethanol and Gel Production using Organic Fruit Waste

Abstract

Half of the waste that we produce comes from food and organic waste that could be reused. Meanwhile, the use of alcohol gel has been promoted during the pandemic. In this context, this project has been formulated to develop a homemade cleaning product, and to promote fruit recycling at home and in places where large amounts of this food type are discarded.

The hypothesis of this article is that organic fruit waste contains sugars that produce bioethanol when oxidized, and that certain fruits (apples and quinces) are a rich source of pectin, which allows the alcohol obtained to be transformed into gel.

The objective of the research was to obtain bioethanol and pectin from fruit in order to reduce organic waste from food markets and in the home, promoting maximum natural resource use by replacing the option of daily-use synthetic products.

As a result, bioethanol and pectin were obtained from the organic waste of fruits such as apples and quinces, allowing homemade alcohol gel to be produced.

In conclusion, the research hypothesis was proved correct, as bioethanol and pectin were produced from organic fruit waste via the fermentation and gelling processes.