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This research work focuses on the utilization of waste ocean plastics with waste agro-industrial pyrolyzed biomass to develop complex shaped value-added prototypes through additive manufacturing. Fused Filament Fabrication (FFF)-based three-dimensional (3D) printing of recycled HDPE/PP blends was challenging due to significant warpage-related problems during printing. Reinforcing these blend plastics with fillers played a significant role in the efficient 3D printing of complex-shaped objects. In this research, a blend of these recycled HDPE (70%) (rHDPE) and recycled PP (30%) (rPP) collected from the ocean shores was reinforced with pyrolyzed soy hulls-based biocarbon (20%) to fabricate filaments employed for developing specimens through injection molding as well as FFF-based 3D printing. The design of experiments (DOE) using Taguchi method was performed to determine the optimized 3D printing parameters to obtain the defect-free printed specimens. The results suggested that the injection-molded samples showed better mechanical properties as compared with 3D printed samples. However, an improvement (34%) in Young's modulus of the 3D printed rHDPE/rPP (70/30) blend was observed in comparison with injection-molded counterparts. The 3D printed rHDPE/rPP/20% Biocarbon composite showed an improvement of ∼11 and ∼15% in Young modulus and flex modulus, respectively as compared to rHDPE/rPP. Combining ocean plastics and agro-industrial wastes could generate value-added products that would contribute to the circular economy approach for sustainable product development for different applications such as prototyping and automotive, while helping to protect ocean marine life. Two prototypes, elliptical gears with shaft and spectacle frame, have also been developed by using sustainable recycled HDPE/PP-based composites.

The objective of this study was to determine the effects of pectin and insoluble fiber isolated from soy hulls on water-holding capacity (WHC), texture, color, and lipid oxidation of fresh and frozen/thawed beef patties. Beef patties were formulated with no dietary fiber (control), 1% soy hull pectin, insoluble fiber, or their mixture (1:1), respectively. The addition of soy hull pectin significantly decreased display weight loss and increased cook yield of both fresh and frozen/thawed beef patties. In addition, no significant difference in hardness between fresh and frozen/thawed beef patties was observed for all dietary fiber treatments. However, incorporation of insoluble soy hull fiber decreased color and lipid oxidation stabilities of both fresh and frozen/thawed beef patties. Our results indicate that the incorporation of soy hull pectin could be an effective non-meat ingredient to minimize water loss and hardness defects of frozen beef patties., (Copyright © 2016 Elsevier Ltd. All rights reserved.)