Method for manufacturing a faux leather material from fruits, in particular bananas - material and related products

Abstract

The present invention relates to a method for manufacturing a faux leather material in sheet or slab form. According to the invention, - a puree of pulp and pericarp of at least one type of fruit containing water-insoluble fibers is produced; said puree is heated at a temperature above or equal to 70°C and below or equal to 140°C; at least one vegetable oil capable of polymerizing and optionally at least one water-soluble polysaccharide capable of forming a gel and / or an emulsifier are added, while mixing; a layer is formed with said mixture obtained, optionally on a textile sheet, and each face of said layer is dehydrated. The invention also relates to the material obtained and products containing this material.

Description

DESCRIPTION Title: Process for manufacturing a leatherette-type material from fruit, in particular bananas - material and associated products Technical field

[0001] The present invention relates to a method for manufacturing a leatherette-type material from fruit, in particular bananas and more particularly overripe bananas unsuitable for sale.

[0002] The present invention also relates to the material thus obtained and to the products containing this material. Technological background

[0003] Leather is a polluting material, particularly due to the tanning required to preserve the skin, which uses metal ions, particularly chromium ions.

[0004] Furthermore, intensive livestock farming is also a source of water pollution and generates significant quantities of greenhouse gases.

[0005] There are synthetic materials that replace leather (imitation leather). They are often derived from petrochemicals and are therefore also polluting.

[0006] More environmentally friendly alternatives to leather or synthetic materials have already been proposed.

[0007] Thus, document WO 2022 / 079284 A1 describes a process for manufacturing a leatherette based on vegetable proteins, in particular gluten and bean proteins to which vegetable tannins from cashew, grape or chestnut are added, as well as glycerol.

[0008] This process uses processed raw materials which are expensive and also have an impact on the environment due to their processing.

[0009] An aim of the present invention is to provide a method of manufacturing a material of the imitation leather type which has a limited environmental impact.

[0010] Another aim of the present invention is to propose a method which uses materials of plant origin and in particular fruits whose degree of ripeness means that they are no longer marketable.

[0011] Another object of the present invention is to provide a leatherette type material which is hydrophobic without necessarily requiring the addition of a finishing layer making it hydrophobic. Summary of the present invention

[0012] The present invention relates to a method of manufacturing a leatherette material in sheet or plate form, wherein, typically: - a puree is made from the pulp and pericarp of at least one type of fruit containing fibers that are not soluble in water; - optionally water is added to the said puree; - the said puree is heated to a temperature greater than or equal to 70°C and less than or equal to 140°C; - adding, while mixing, at least one vegetable oil capable of polymerizing and optionally at least one polysaccharide soluble in water and capable of forming a gel and / or an emulsifier; - a layer is formed with the mixture obtained, possibly on a textile sheet; and - each face of said layer is dehydrated at a temperature greater than or equal to 40°C and less than or equal to 150°C, possibly under vacuum, until a solid sheet / plate is obtained.

[0013] The temperature below 140°C helps prevent the Maillard reaction in the mixture. The minimum temperature helps destroy any microorganisms present that could harm the durability of the material.

[0014] When heating the puree, the cell walls of the fruit are broken, releasing the sugars, minerals, and pectins they contain. During heating, the same reactions take place as when cooking jam. The pectins gel the water and the soluble compounds dissolved in it; the sugars also help thicken the mixture. The polysaccharide will further gel the mixture if it does not contain enough pectin or starch. The oil, by polymerizing, will create a network of water-insoluble polymers / oligomers through the aqueous gel and the insoluble fibers trapped therein. The emulsifier, when present, allows the vegetable oil to be well dispersed in the puree or puree and water mixture and therefore promotes the homogeneity of the final material. The final result is a solid, non-porous material that resists traction and tearing due to the presence of insoluble vegetable fibers and the also insoluble polymer formed by the oil, and which forms a solid gel.

[0015] Advantageously, the additives are added when the temperature of the mash or water-mash mixture is 90°C.

[0016] The dehydration temperature affects the thickness of the final material. The more the gel is dehydrated, the thinner the material becomes (water is evaporated) and the more hydrophobic it becomes. However, beyond a certain dehydration, the material can become hygroscopic, especially when it contains excess glycerol. Dehydration completes the polymerization of the vegetable oil and must therefore be carried out with care to achieve sufficient and homogeneous polymerization of the oil in the viscous mixture, which then forms a gel, while removing water from the latter to further solidify it. The dehydration temperature can be, for example, greater than or equal to 100°C and, for example, equal to 110°C.

[0017] Preferably, the mixture is dehydrated until the thickness of the plate / sheet is at least 35%, preferably 30%, of the thickness of the initial mixture layer.

[0018] Insoluble fibers are or include lignin, cellulose, and hemicellulose fibers.

[0019] Advantageously, said mixture also contains pectins, starch, sugars, magnesium and calcium, and optionally ethanol and / or melanin.

[0020] The aforementioned ions promote the formation of inter-molecular bonds between the pectins, thus creating a network which reinforces that formed by the polymerized oil.

[0021] The fruit is not limited according to the invention. Preferably, it is a fruit unfit for consumption due to its over-ripening. The puree may thus contain ethanol and / or melanin.

[0022] Advantageously, at least one type of fruit is the dessert banana.

[0023] Tons of bananas deemed overripe are thrown away every year in Europe. The invention's process thus allows the use of fruit that is considered waste.

[0024] The textile is not limited according to the invention. It may be a knit, a woven fabric or a non-woven fabric. Advantageously, said textile sheet is chosen from cotton textiles, linen textiles, hemp textiles and linen and cotton, linen and hemp and cotton and hemp textiles. Linen or textiles containing linen are preferred because linen provides greater tear resistance to the material of the invention.

[0025] The vegetable oil capable of polymerization is not limited according to the invention. It may be an oil that polymerizes by reaction with atmospheric oxygen or an oil that polymerizes under heat. Indeed, heating can initiate the polymerization reaction, which will continue during drying, inside the material, protected from air.

[0026] The vegetable oil is not limited according to the invention. It can be chosen from linseed oil, rapeseed oil, soybean oil, olive oil, perilla oil, chia oil, tung oil, hemp oil, walnut oil and mixtures thereof.

[0027] Preferably, linseed oil is used, which is a drying oil and can be non-food grade.

[0028] Advantageously, said polysaccharide is chosen from xanthan gum, gum arabic, dextran, rhamsan, succinoglycan, guar gum, fenugreek gum, tara gum, locust bean gum, cassia gum, carrageenans, in particular iota carrageenans and mixtures thereof and / or said emulsifier is chosen from polyols, in particular mannitol, glycerol, sorbitol and mixtures thereof.

[0029] These polysaccharides allow, in the presence of water, the production of a gel. They increase the viscosity and contribute to the elasticity of the material obtained and its soft feel.

[0030] Iota carrageenans also allow the syneresis of the gel contained / constituting the material of the invention to be controlled. They allow the production of a flexible gel and prevent excessive dehydration or too rapid dehydration of the gel.

[0031] Preferably, guar gum and xanthan gum are used in combination, which exhibit synergy for gel formation when combined. In addition, xanthan gum also allows gel formation in an acidic medium;

[0032] Advantageously, the mixture also contains an emulsifier, in particular a polyol, in order to properly disperse the polymerizable vegetable oil in the water. Glycerol stabilizes the oil / water mixture and thus obtains a homogeneous polymerization of the oil. In addition, the secondary alcohol function of glycerol can be esterified by a fatty acid contained in the vegetable oil. Esters are then formed at the same time as the polymerization of the vegetable oil, which make the mixture more homogeneous, increase its viscosity and make it hydrophobic. Glycerol should not be used in excessive quantities because it is hygroscopic and therefore can harm the hydrophobicity of the material.

[0033] As a guide, the polymerizable vegetable oil is introduced in an amount such that it represents 2 to 3% by mass and preferably 2.5% by mass of the starting mixture of the process. It is preferably linseed oil.

[0034] As an indication, the glycerol is introduced in an amount such that it represents 1.0 to 2.5% by mass and preferably 1.5% by mass of the starting mixture used in the process of the invention.

[0035] As a guide, xanthan gum is introduced in a quantity such that it represents 0.25 to 1.5% by mass and preferably 0.75% by mass of the starting mixture of the process.

[0036] As a guide, guar gum is introduced in a quantity such that it represents 0.2 to 1% by mass and preferably 0.5% by mass of the starting mixture of the process.

[0037] As a guide, iota carrageenans are introduced in a quantity such that they represent from 0.1% to 0.5% by mass of the mixture, and in particular 0.15%, 0.2 or 0.3% by mass of the mixture.

[0038] It goes without saying that the compounds which are contained in the starting mixture and which do not react chemically are contained in the imitation leather of the invention in different mass proportions due to the dehydration of the starting mixture used in the process. The compounds which do not react chemically are in particular polysaccharides and polyols.

[0039] The present invention also relates to a leatherette in sheet / plate form obtainable according to the process of the invention and which comprises at least a first layer of an aqueous gel containing sugars, water-insoluble plant fibers and water-insoluble oligomers or polymers originating from the polymerization of an oil vegetable and optionally xanthan and / or galactomannan and / or an emulsifier chosen from polyols, in particular glycerol, sorbitol, mannitol and their mixtures, in particular mixtures of sorbitol and glycerol.

[0040] Water-insoluble fibers, for example, range in size from 60 pm to 10 mm, preferably from 3 mm to 7 mm.

[0041] Oligomers and / or polymers from vegetable oil form a network which gives the material both its hydrophobicity and its mechanical properties of resistance to tearing, traction and bending, in particular.

[0042] The inventive imitation leather is non-porous. The gel gives the material a leather-like appearance with a certain velvety feel and a touch similar to that of leather. The surface is soft to the touch and its appearance is matte with a deep, more or less light brown color. The surface is homogeneous without roughness or defects. The material resembles oiled leather.

[0043] The thickness of the leatherette sheet / plate is not limited according to the invention. It may, for example, be equal to or greater than 0.5mm and less than or equal to 3mm. It is preferably equal to or greater than 1.2mm and less than or equal to 2mm and in particular equal to 1.2mm, 1.23mm or 1.24mm.

[0044] The aforementioned thickness of the imitation leather of the invention is obtained with a 4mm thick layer of starting mixture. This sheet of imitation leather can be used in leather goods or for the manufacture of shoes or other.

[0045] Advantageously, the sheet or plate of imitation leather of the invention has a thickness greater than or equal to 1.0 mm and preferably equal to 1.2 mm, 1.23 mm or 1.24 mm, a contact angle greater than or equal to 90° and which has a tear strength measured according to standard ISO 3377-2 greater than or equal to 50 N / m and / or a tensile strength oR measured according to standard ISO 3376 greater than 12 MPa, in particular greater than or equal to 15 MPa, 17 MPa or 19 MPa.

[0046] The aforementioned tear strength may be less than or equal to 85N / m or 90 N / m.

[0047] The aforementioned tensile strength may be less than or equal to 23 MPa.

[0048] According to a preferred embodiment, the imitation leather of the invention is obtained from bananas; it therefore also contains calcium, phosphorus, magnesium and iron. Thus, the imitation leather of the invention may contain at least 50 mg of calcium, at least 70 mg and in particular 78 mg of phosphorus and at least 10 mg of magnesium per 100 g.

[0049] Advantageously, the imitation leather of the invention comprises a textile layer integral with said first layer and / or a finishing layer which covers said first layer.

[0050] The textile layer is preferably a linen or linen-containing fabric.

[0051] The topcoat can be a layer of vegetable oil, preferably a layer of oil that polymerizes with oxygen in the air, such as linseed oil, which makes the leatherette even more hydrophobic. It can also be a layer of wax, such as carnauba wax, jojoba wax, candelilla wax, rice wax, soybean wax, rapeseed wax, coconut wax, palm wax, sunflower wax, olive wax, jasmine wax, pine resin or any other wax or resin. This topcoat increases the hydrophobicity of the surface of the leatherette. It can also give it a shiny appearance.

[0052] The imitation leather of the invention may also contain a colorant (added at the same time as the other additives and under agitation), in particular a food coloring such as activated carbon. It may also contain quercetin which also gives it a black color.

[0053] The imitation leather of the invention can be embossed due to the presence of the gel (which can be permanently deformable) and printed.

[0054] According to a particular embodiment, the imitation leather of the invention contains from 2.89% to 4.33% by mass of polymers / oligomers originating from the polymerization of oil. It preferably contains 3.6% by mass of oligomers / polymers which preferably originate from linseed oil.

[0055] According to an embodiment which can be combined with the aforementioned embodiment, the imitation leather of the invention contains in mass percentage from 1.44% to 3.6% and preferably 2.7% by mass of polyol(s) and in particular glycerol.

[0056] According to another embodiment which can be combined with the other embodiments, the imitation leather of the invention contains a mass percentage of 0.79% to 4.33% of polysaccharide(s).

[0057] According to one variant, the imitation leather of the invention contains from 0.36% by mass to 2.17% by mass and preferably 1.08% by mass of xanthan gum.

[0058] According to another variant which can be combined with the previous one, it contains from 0.29% by mass to 1.44% by mass of guar gum and in particular 0.72% by mass of guar gum.

[0059] According to another variant which can be combined with each of the aforementioned variants, the imitation leather of the invention contains from 0.14% by mass to 0.72% by mass of carrageenans, preferably iota carrageenans. In particular, it may contain 0.2% by mass, 0.29% or 0.43% by mass of carrageenans, in particular iota carrageenans.

[0060] The present invention also relates to a product chosen from shoes, leather goods, in particular wallets, bags, office items, in particular desk pads, furniture items, in particular armchairs, sofas, wall panels, interior, seat and steering wheel coverings for motor vehicles and jewelry which comprises a portion of imitation leather according to the invention. Definitions

[0061] The term "polymerizable vegetable oil" means any unsaturated and in particular polyunsaturated fatty acid as well as any mixture containing at least one unsaturated and preferably polyunsaturated fatty acid or consisting of unsaturated and preferably polyunsaturated fatty acids. Thus, the vegetable oil may comprise linoleic acid, alpha-linolenic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosapentaenoic acid or docosahexaenoic acid or a mixture of at least two of these polyunsaturated fatty acids.

[0062] The term "gel" refers to a solid containing macromolecules and / or polymers / oligomers forming a three-dimensional network distributed in a fluid.

[0063] The term "sheet" refers to a plate that can be rolled onto itself and form a roll. Brief description of the figures

[0064] [Fig. 1] shows photographs of the imitation leather samples according to the invention. Description of examples of implementation

[0065] Method of the invention

[0066] Preparation of the mixture

[0067] Blend 2 kg of ripe bananas deemed unfit for consumption with their skins on. Optionally, add water to obtain a homogeneous mixture.

[0068] The mixture is heated to a temperature below 100°C and above 70°C for 15-25 minutes to destroy any microorganisms (bacteria and fungi, in particular) and release the contents of the cells. This produces a watery, viscous puree containing sugars (especially fructose), proteins, minerals and water-insoluble fibers, particularly from banana peels.

[0069] According to a first particular variant, the puree is allowed to cool to room temperature and possibly left to stand for 2-3 days. It is then heated to a temperature greater than or equal to 60°C and less than or equal to 90°C before adding the additives indicated in Table 1 below.

[0070] In a second variant, the puree is allowed to cool to a temperature greater than or equal to 60°C and less than or equal to 90°C and the additives are added.

[0071] In both variants, the additives are added while the mash is being mixed (mechanically stirred).

[0072] In both variants, it is possible to filter the mash before adding the additives.

[0073] The gelling agents used are xanthan gum and agar-agar.

[0074] The plasticizers used are guar gum and iota carrageenans.

[0075] The colorant used is activated charcoal powder or quercetin.

[0076] The polymerizable vegetable oil used is linseed oil

[0077] The texturizing and emulsifying agents used are glycerin and sorbitol.

[0078] The elasticity enhancing agents used are natural rubber (cis polyisoprene) and rosin gum.

[0079] The textiles used are linen fabrics and cotton fabrics.

[0080] Formatting

[0081] The mixture obtained in the above step is placed on a glass plate, covered with linen or cotton fabric. Then, two 4 mm thick glass plates are placed on either side of the fabric. A third plate is used to spread the mixture so as to make the surface homogeneous and smooth between the two glass plates placed on either side of the fabric. The purpose of using the two glass plates placed on either side of the fabric is to control the thickness of the layer of puree deposited on the fabric. A 4 mm layer of puree makes it possible to obtain a sheet that can be used for making shoes, gloves and clothing, in particular.

[0082] Drying

[0083] The layer of puree formed is placed in an oven at a temperature greater than or equal to 60°C and less than or equal to 80°C for a few hours. After this first dehydration step, the plate / sheet formed between the glass plates can be detached. The second side of this plate / sheet is then dried at a temperature less than or equal to 60°C and greater than or equal to 20°C. The plates thus obtained are then used for the mechanical characterization of the material and the measurement of the contact angle.

[0084] Characterization of banana puree

[0085] The sugar content of the banana puree was measured using a kitchen refractometer. It is the same before and after cooking, i.e. greater than or equal to 15% and less than or equal to 20% and preferably equal to 17% or 19% by mass.

[0086] Table 1 below lists some of the constituents of the ripe banana that was used in the process of the invention. For comparison, the levels of the same constituents in the unripe banana are also indicated. The percentages are percentages by mass.

[0087] [Table 1]

[0088] The pH of the mash is between 4 and 5 and in particular equal to 4.5.

[0089] Ripe banana pectins are highly degraded and their ability to form a network is questionable.

[0090] Bananas also contain melanin and ethanol due to their over-ripening. These are dessert bananas, not cooking bananas or plantains.

[0091] First method of implementation: Formulation of the different mixtures

[0092] The different mixtures prepared and used for sheet / plate formation are grouped in Table 2 below. The % are mass percentages. Water corresponds to the water added to the mash for mixing with additives and / or to facilitate homogenization and / or possible filtration.

[0093] [Table 2]

[0094] Fig. 1 shows various samples of imitation leather according to the invention. It can be seen that they have a smooth and uniform surface, slightly shiny, black in color (obtained by adding quercetin or activated carbon).

[0095] Characterization of the obtained plate / sheet materials

[0096] Hydrophobicity measurement: contact angle measurement

[0097] Measuring the contact angle with a water droplet allows us to determine the hydrophilic or hydrophobic nature of the material's surface. Depending on the value of the contact angle, the surface can be hydrophilic, partially hydrophilic, hydrophobic or superhydrophobic. - For 0°< 0 < 30°: hydrophilic surface - For 30°< 0 < 90°: partially hydrophilic surface - For 90°< 0 < 110°: hydrophobic surface - For 110< 0 <180°: superhydrophobic surface

[0098] The contact angle measurement was carried out using a contact angle goniometer model OCA 15EC connected to a computer. Using the SCA20-Software for OC A and PCA installed on the computer, a 3pl water droplet is placed on the surface of the material and after 2 seconds of waiting, a photo of the droplet is taken. The angle is measured on the left and right and then the average is calculated according to the formula 0 = (0(left)+ 0(right)) / 2. For each material, this operation is repeated 10 times and the contact angle of the material corresponds to the average of the 10 measurements.

[0099] Mechanical tests

[0100] Tensile strength

[0101] The tensile strength test was carried out according to ISO 3376 using SHIMADZU tensile testing machine. A specimen is cut with a die as specified in ISO 2419.

[0102] Using a vernier caliper, the width of each specimen and the distance between the jaws of the tensile testing machine were measured. As for the thickness of the specimens, it was measured using a Mitutoyo thickness gauge. Once the specimen is ready, it is fixed to the jaws of the tensile testing machine and stretched at a specified speed until the specimen breaks. The tensile strength value is calculated using formula (1) and the elongation at break using formula (2).

[0103] Formula 1

[0104] Formula 2

[0105] In formulas 1 and 2, F max is the maximum force recorded in newtons (N), £ is the average width of the specimen in millimeters and e is the average thickness of the specimen in millimeters. oR represents the tensile strength and is expressed in MPa or N / mm 2 (IMPa =1 N / mm 2). sR is the elongation at break in %, Lo is the initial spacing of the jaws of the tensile machine in millimeters, L is the spacing, in millimeters, of the jaws after the test piece has broken.

[0106] In total, 6 specimens are required for each material, three cut longitudinally and three transversely. The tensile strength of the material is the average tensile strength of the 6 specimens.

[0107] Tear resistance

[0108] The tearing of vegetable leatherette was investigated using a SHIMADZU tensile testing machine according to ISO 3377-2. The study consisted of cutting a rectangular specimen, pierced with a hole of specified shape, using a die conforming to the specifications of ISO 2419 and placing it on the upward-facing ends of a pair of specimen holders fixed to the jaws of the tensile testing machine.

[0109] The maximum force required to tear the specimen is recorded. The tear strength is calculated according to formula (3).

[0110] In total, 6 test pieces are required for each material, three cut longitudinally and three transversely.

[0111] Formula 3 Fd Rd = — “ (3)

[0112] Rd denotes the tear strength in N / mm; Fd denotes the maximum force required to tear the specimen in N and e denotes the thickness of the specimen in mm.

[0113] Results

[0114] Contact angle measurement

[0115] [Table 3]

[0116] From the results in Table 3, it can be seen that materials Fl 8, Fl 4 and F20 are the most hydrophobic.

[0117] Tear resistance results

[0118] [Table 4]

[0119] It is observed that the final material in the form of a plate / sheet has a lesser thickness than the formed composition layer. Nevertheless, all the sheets / plates have a thickness that can be used in the leather industry.

[0120] Fl 4, Fl 8 and F20 materials are those that best meet expectations in qualitative and quantitative terms. Indeed, they have a good feel, a good texture, good flexibility and flexion in the hand and in quantitative tests, they are all hydrophobic and have a tear resistance above that of the F9 material used as a reference. All these materials have tear resistance values ​​above the minimum values ​​required for applications in footwear, bags, gloves and clothing.

[0121] These results also show that tear resistance depends on the type of fabric on which the composition layer is deposited. Tear resistance tests on the unformulated cotton fabric and the unformulated linen fabric were carried out. The linen fabric has a tear resistance 3x higher than that of the cotton fabric.

[0122] The F9 formulation material proves satisfactory in terms of qualitative and quantitative properties. Indeed, it has a good texture, a good feel, flexibility and hand flexing which allow its use in leather goods as well as good tensile strength. It is also relatively hydrophobic.

[0123] Tensile strength tests of the F9 formulation material were carried out. They are grouped in Table 5 below. [Table 5]

[0124] It is found that the tensile strength value of the material of the F9 formulation is of the order of 13 MPa. This value is similar to that of some brands of commercial vegetable imitation leathers.

[0125] Tensile strength tests of materials F 14, 18 and F20 were carried out as indicated for material F9. The results can be seen in the following Table 6. [Table 6]

[0126] It is found that the material with the F14 formulation has the highest tensile strength. However, the F20 material also has a tensile strength that allows it to be used in all applications of imitation leather.

[0127] Second embodiment

[0128] Other formulations were tested. They are grouped in Tables 7 and 8 below. Table 8 lists the additives used in the different formulations. The same operating protocol was used except for one sample whose drying temperature is explicitly mentioned. [Table 7] [Table 8]

[0129] The colorant used is quercetin.

[0130] The same contact angle and tear resistance measurement tests were performed. The results are summarized in Tables 9 and 10 below. The same protocols were used.

[0131] Contact Tangle Measurement [Table 9]

[0132] It is observed that increasing the drying temperature makes the material more hydrophobic but that it still remains partially hydrophilic.

[0133] Measurement of tear strength and thickness [Table 10]

[0134] Again, we see that tear resistance is related to the underlay textile. It is also found that the use of sorbitol as a texturizing agent provides less tear resistance than glycerin.

[0135] Results of resistance tests of the material referenced FR

[0136] A bending test according to ISO 5402-1 standard, 1 hole direction at 30,000 bends; 2 hole direction at 200,000 bends.

[0137] The tables below summarize the results of the various tests. [Table 11] [Table 12] [Table 13] [Table 14]

Claims

CLAIMS 1. Method for manufacturing a leatherette type material in the form of a sheet or plate, characterized in that: - a puree is made from the pulp and pericarp of at least one type of fruit containing fibers that are not soluble in water; - optionally water is added to the said puree - the said puree is heated to a temperature greater than or equal to 70°C and less than or equal to 140°C; - at least one vegetable oil capable of polymerizing and optionally at least one water-soluble polysaccharide capable of forming a gel and / or an emulsifier are added while mixing; - a layer is formed with the mixture obtained, possibly on a textile sheet, and - each face of said layer is dehydrated at a temperature greater than or equal to 40°C and less than or equal to 150°C until a solid sheet / plate is obtained.

2. Method according to claim 1, characterized in that said puree further contains pectins, starch, sugars, magnesium and calcium and optionally ethanol and / or melanin.

3. Method according to claim 1 or 2, characterized in that the at least one type of fruit is dessert banana.

4. Method according to any one of claims 1 to 3, characterized in that said textile sheet is chosen from cotton textiles, linen textiles, hemp textiles, linen and cotton textiles, linen and hemp and cotton and hemp.

5. Method according to any one of the preceding claims, characterized in that said vegetable oil capable of polymerization is chosen from linseed oil, rapeseed oil, soybean oil, olive oil, perilla oil, chia oil, Chinese wood oil, hemp oil, walnut oil and mixtures thereof.

6. Method according to any one of the preceding claims, characterized in that said polysaccharide is chosen from xanthan gum, gum arabic, dextran, rhamsan, succinoglycan, guar gum, fenugreek gum, tara gum, locust bean gum, cassia gum and carrageenans in in particular iota carrageenans and mixtures thereof and / or in that said emulsifier is chosen from polyols, in particular mannitol, glycerol, sorbitol and mixtures thereof.

7. Imitation leather in the form of a sheet / plate obtainable according to the process according to any one of the preceding claims, characterized in that it comprises at least a first layer of an aqueous gel which contains sugars, water-insoluble plant fibers and water-insoluble oligomers or polymers originating from the polymerization of a vegetable oil and optionally xanthan and / or galactomannan and / or an emulsifier chosen from polyols, in particular glycerol, sorbitol, mannitol and mixtures thereof.

8. Imitation leather according to claim 7, characterized in that it has a thickness greater than or equal to 1.0 mm, preferably equal to 1.2 mm, in particular equal to 1.23 or 1.24 mm, a contact angle greater than or equal to 90° and a tear strength measured according to standard ISO 3377-2 greater than or equal to 50 N / m and / or a tensile strength oR measured according to standard ISO 3376 greater than 12 MPa, in particular greater than or equal to 15 MPa, 17 MPa or 19 MPa.

9. Imitation leather according to claim 7 or 8, characterized in that it comprises a textile layer on which said first layer is arranged and / or a finishing layer which covers the free surface of said first layer.

10. Product chosen from shoes, leather goods, in particular wallets, bags, office items, in particular desk pads, furniture items, in particular armchairs, sofas, wall panels, interior, seat and steering wheel coverings for motor vehicles and jewelry, characterized in that it comprises a portion of imitation leather according to any one of claims 7 to 9.

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