Biobased and biodegradable polymers in a circular economy context: Understanding quercetin and gallic acid impacts on PHBV thermal properties

Biodegradation behavior of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) containing phenolic compounds in seawater in laboratory testing conditions

Biodegradation in marine medium of PHBV films with or without 5 % wt. of phenolic compounds (catechin, ferulic acid, and vanillin) was assessed at laboratory scale. Respirometric analyses and film disintegration kinetics were used to monitor the process over a period of 162 days. Structural changes in the films were analyzed throughout the exposure period using FESEM, DSC, Thermogravimetric analyses, XRD, and FTIR spectra. Respirometric tests showed complete biodegradation of all materials during the exposure period (the biodegradation half-time ranged between 63 and 79 days) but at different rates, depending on the phenolic compound incorporated. Ferulic acid and vanillin accelerate the PHBV biodegradation, whereas catechin delayed the process. Disintegration kinetics confirmed these results and showed that degradation occurred from the surface to the interior of the films. This was controlled by the degradation rate of the polymer amorphous phase and the formation of a biomass coating on the film surface. This is the result of the compounds generated by polymer degradation in combination with excretions from microorganisms. This coating has the potential to affect the enzyme diffusion to the polymer substrate. Moreover, the cohesion forces of the amorphous phase (reflected in its glass transition temperature) affected its degradation rate, while the slower degrading crystalline fragments were released, thus contributing to the disintegration process on the film's surface. Ferulic acid, with its hydrolytic effect, enhanced degradation, as did vanillin for its plasticizing and weakening effect in the amorphous phase of polymer matrix. In contrast, catechin with cross-linking effect hindered the progress of the material degradation, considerably slowing down the process rate.

Active Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) Films Containing Phenolic Compounds with Different Molecular Structures

To obtain more sustainable and active food packaging materials, PHBV films containing 5% wt. of phenolic compounds with different molecular structures (ferulic acid, vanillin, and catechin) and proved antioxidant and antimicrobial properties were obtained by melt blending and compression molding. These were characterized by their structural, mechanical, barrier, and optical properties, as well as the polymer crystallization, thermal stability, and component migration in different food simulants. Phenolic compounds were homogenously integrated within the polymer matrix, affecting the film properties differently. Ferulic acid, and mainly catechin, had an anti-plasticizing effect (increasing the polymer glass transition temperature), decreasing the film extensibility and the resistance to breaking, with slight changes in the elastic modulus. In contrast, vanillin provoked a plasticizing effect, decreasing the elastic modulus without notable changes in the film extensibility while increasing the water vapor permeability. All phenolic compounds, mainly catechin, improved the oxygen barrier capacity of PHBV films and interfered with the polymer crystallization, reducing the melting point and crystallinity degree. The thermal stability of the material was little affected by the incorporation of phenols. The migration of passive components of the different PHBV films was lower than the overall migration limit in every simulant. Phenolic compounds were released to a different extent depending on their thermo-sensitivity, which affected their final content in the film, their bonding forces in the polymer matrix, and the simulant polarity. Their effective release in real foods will determine their active action for food preservation. Catechin was the best preserved, while ferulic acid was the most released.

Vegetal Polyphenol Extracts as Antioxidants for the Stabilization of PLA: Toward Fully Biobased Polymer Formulation

The use of natural antioxidants as substitutes for traditional synthetic stabilizers has been investigated for the stabilization of biobased and biodegradable polymers, with the aim of designing fully biobased plastic formulations. This study focused on the thermo- and photostabilization of poly(lactic acid) (PLA) using vegetal polyphenol extracts as biosourced antioxidants. The polyphenols were extracted by microwave-assisted extraction from the valorization of vegetal waste, and their potential as antioxidant additives was evaluated (e.g., polyphenol content, composition, and antioxidant activity). PLA was then formulated with 2 wt % of the extracts exhibiting the highest antioxidant activities: green tea residues, pomegranate peels, grape marc, bramble leaves, and yellow onion peel extracts. The efficiency of the natural additives as thermal stabilizers was evaluated and compared with a synthetic antioxidant using rheological and thermal analyses. The results demonstrated the capacity of grape marc extract and pomegranate peel extract to significantly improve PLA thermal stability during processing and thermo-oxidation. Finally, photorheology was conducted to evaluate the influence of the bioadditives on the biopolyester photodegradation. The different polyphenol extracts seemed to significantly hinder the photo-oxidation of PLA and constitute very promising natural UV stabilizers, combining UV absorbers and antioxidant functions.

Degradation of a poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) compound in different environments

Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) is a promising biodegradable bio-based material, which is designed for a vast range of applications, depending on its composite. This study aims to assess the degradability of a PHBV-based compound under different conditions. The research group followed different methodological approaches and assessed visual and mass changes, mechanical and morphological properties, spectroscopic and structural characterisation, along with thermal behaviour. The Ph-Stat (enzymatic degradation) test and total dry solids (TDS)/total volatile solids (TVS) measurements were carried out. Finally, the team experimentally evaluated the amount of methane and carbon dioxide produced, i.e., the degree of biodegradation under aerobic conditions. According to the results, different types of tests have shown differing effects of environmental conditions on material degradation. In conclusion, this paper provides a summary of the investigations regarding the degradation behaviour of the PHBV-based compound under varying environmental factors. The main strengths of the study lie in its multi-faceted approach, combining assessments of PHBV-based compound degradability under different conditions using various analytical tools, such as visual and mass changes, mechanical and morphological properties, spectroscopic and structural characterization, and thermal behavior. These methods collectively contribute to the robustness and reliability of the undertaken work.

Polyhydroxybutyrate-co-hydroxyvalerate (PHBV) with Phenolic Acids for Active Food Packaging

PHBV films incorporating 3, 6 and 9% ferulic acid (FA) or p-coumaric acid (PCA) were obtained by melt blending and compression moulding. The films' microstructures and thermal behaviours were analysed as well as their mechanical, optical and barrier properties. The overall and specific migration of the materials in different food simulants was also characterised. FA was homogeneously mixed with the polymer, whereas PCA was mainly dispersed as fine particles in the PHBV matrices due to its higher melting point. These structural features promoted differences in the physical properties of the films depending on the compound concentration. As the concentration of both compounds rose, the barrier capacity of the films to oxygen, and to a lesser extent water vapour, was enhanced. While FA promoted the extensibility of the films, 9% PCA enhanced their brittleness. Both compounds affected the crystallisation pattern of the polymer, promoting smaller crystalline formations and a slight decrease in crystallinity. Although the overall migration of every film formulation was lower than the overall migration limit (OML), the release of active compounds was dependent on the food simulant; almost total release was noted in ethanol containing simulants but was more limited in aqueous systems. Therefore, these films could be used as food contact materials, contributing to extending the food's shelf life.

Smart Packaging Based on Polylactic Acid: The Effects of Antibacterial and Antioxidant Agents from Natural Extracts on Physical-Mechanical Properties, Colony Reduction, Perishable Food Shelf Life, and Future Prospective

Changes in consumer lifestyles have raised awareness of a variety of food options and packaging technologies. Active and smart packaging is an innovative technology that serves to enhance the safety and quality of food products like fruit, vegetables, fish, and meat. Smart packaging, as a subset of this technology, entails the integration of additives into packaging materials, thereby facilitating the preservation or extension of product quality and shelf life. This technological approach stimulates a heightened demand for safer food products with a prolonged shelf life. Active packaging predominantly relies on the utilization of natural active substances. Therefore, the combination of active substances has a significant impact on the characteristics of active packaging, particularly on polymeric blends like polylactic acid (PLA) as a matrix. Therefore, this review will summarize how the addition of natural active agents influences the performance of smart packaging through systematic analysis, providing new insights into the types of active agents on physical-mechanical properties, colony reduction, and its application in foods. Through their integration, the market for active and smart packaging systems is expected to have a bright future.

Manufacture and Characterization of Recycled Polypropylene and Olive Pits Biocomposites

The present work studies the use of olive pit (OP) as a reinforcement in the manufacture of composites based on a post-consumer recycled polypropylene (rPP). In this way, it is feasible to provide added value from olive pits, a by-product resulting from the olive industry operations, while promoting the circular economy and reducing the use of fossil-based polymers. For this purpose, suitable samples were manufactured using 25 wt% and 40 wt% of OP. Additionally, the effect of incorporating additives was studied: (a) a process control additive (PA), and (b) a coupling agent of maleic anhydride grafted polypropylene (MAPP). The results showed an improvement in Young’s and flexural modulus with the OP addition. The incorporation of PA did not present any significant improvement in the properties of the materials, nevertheless it facilitated the biocomposite manufacturing process. As for the coupling agent, it significantly improved the mechanical properties, achieving the best results with the addition of the two types of additives and 40 wt% of OP. Moreover, the thermal properties were maintained, and there was an increase in crystallinity in all composites compared to rPP. According to the results of the fracture surface analysis, the coupling agent improves reinforcement-polymer matrix cohesion.