Mechanical Properties of Organic Leather Made from Tomato Residues

Omar Franco-Arias () and Paula Franco-Jiménez ()
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Omar Franco-Arias: Faculty of Engineering Sciences, Universidad Estatal De Milagro (UNEMI), Milagro 091050, Ecuador
Paula Franco-Jiménez: Faculty of Engineering Sciences, Universidad Estatal De Milagro (UNEMI), Milagro 091050, Ecuador

Sustainability, 2025, vol. 17, issue 9, 1-15

Abstract: The increasing generation of agricultural waste, such as from tomatoes ( Solanum lycopersicum ), poses a significant environmental challenge, making it relevant to investigate its valorization. This study aims to evaluate the mechanical properties of organic leather made from tomato waste under different experimental treatments. An experimental design was employed to analyze how variations in material density and processing parameters affect the mechanical properties of the leather. The results showed that treatments T4 and T5 achieved average thicknesses of 2 mm and 2.33 mm, respectively, with tensile strengths of 0.0253 N/mm 2 and 0.0267 N/mm 2 and an average elongation of 3 mm. Treatments T4 and T5 also maintained controlled humidity between 43% and 44%, ensuring the flexibility and durability necessary for practical applications. Furthermore, optimal pH conditions between 5 and 6 were maintained during manufacturing, favoring the stability of the material. In conclusion, this study validates the hypothesis that it is possible to develop functional organic leather from tomato waste, proposing a sustainable and replicable method for the materials industry. These findings open new avenues for research in the valorization of agricultural waste and its application in the production of sustainable materials.

Keywords: organic leather; tomato residues; mechanical properties; experimental design; sustainability (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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