Biopolymer Blends of Poly(lactic acid) and Poly(hydroxybutyrate) and Their Functionalization with Glycerol Triacetate and Chitin Nanocrystals for Food Packaging Applications

Biocompatible green technology principles for the fabrication of food packaging material with noteworthy mechanical and antimicrobial properties A sustainable developmental goal towards the effective, safe food preservation strategy

Biocompatible, eco-friendly, highly economical packaging methods should be needed as conventional packaging is known to cause undesirable effects. As food packaging is the major determining factor of food safety, the selection or methods of packaging materials plays a pioneering role. With this scope, modern food technology seeks unique sustainable approaches for the fabrication of package materials with notable desired properties. The principles, features, and fabrication methodology of modern food packaging are briefly covered in this review. We extensively revealed improved packaging (nanocoating, nanolaminates, and nano clay), active packaging (antimicrobial, oxygen scavenging, and UV barrier packaging), and intelligent/smart packaging (O2 indicator, CO2 indicator, Time Temperature Indicator, freshness indicator, and pH indicator). In particular, we described the role of nanomaterials in the fabrication of packaging material. Methods for the evaluation of mechanical, barrier properties, and anti-microbial assays have been featured. The present studies suggest the possible utilization of materials in the fabrication of food packaging for the production, utilization, and distribution of safe foods without affecting nutritional values.

Poly(3-hydroxybutyrate) nanocomposites modified with even and odd chain length polyhydroxyalkanoates

Poly(3-hydroxybutyrate) (PHB) was blended with medium-chain-length PHAs (mcl-PHAs) for improving its flexibility while nanocellulose (NC) was added as a reinforcing agent. Even and odd-chain-length PHAs, having as main component poly(3-hydroxyoctanoate) (PHO) or poly(3-hydroxynonanoate) (PHN) were synthesized and served as PHB modifiers. The effects of PHO and PHN on the morphology, thermal, mechanical and biodegradation behaviors of PHB were different, especially in the presence of NC. The addition of mcl-PHAs decreased the storage modulus (E') of PHB blends by about 40 %. The further addition of NC mitigated this decrease bringing the E' of PHB/PHO/NC close to that of PHB and having a minor effect on the E' of PHB/PHN/NC. The biodegradability of PHB/PHN/NC was higher than that of PHB/PHO/NC, the latter's being close to that of neat PHB after soil burial for four months. The results showed a complex effect of NC, which enhanced the interaction between PHB and mcl-PHAs and decreased the size of PHO/PHN inclusions (1.9 ± 0.8/2.6 ± 0.9 μm) while increasing the accessibility of water and microorganisms during soil burial. The blown film extrusion test showed the ability of mcl-PHA and NC modified PHB to stretch forming uniform tube and supports the application of these biomaterials in the packaging sector.

Advances in chitin-based nanoparticle use in biodegradable polymers: A review

Chitin-based nanoparticles are polysaccharide materials that can be produced from a waste stream of the seafood industry: crustacean shells. These nanoparticles have received exponentially growing attention, especially in the field of medicine and agriculture owing to their renewable origin, biodegradability, facile modification, and functionality adjustment. Due to their exceptional mechanical strength and high surface area, chitin-based nanoparticles are ideal candidates for reinforcing biodegradable plastics to ultimately replace traditional plastics. This review discusses the preparation methods for chitin-based nanoparticles and their applications. Special focus is on biodegradable plastics for food packaging making use of the features that can be created by the chitin-based nanoparticles.

A review: studying the effect of graphene nanoparticles on mechanical, physical and thermal properties of polylactic acid polymer

Polylactic acid (PLA) is a linear aliphatic polyester thermoplastic made from renewable sources such as sugar beet and cornstarch. Methods of preparation of polylactic acid are biological and chemical. The advantages of polylactic acid are biocompatibility, easily processing, low energy loss, transparency, high strength, resistance to water and fat penetration and low consumption of carbon dioxide during production. However, polylactic acid has disadvantages such as hydrophobicity, fragility at room temperature, low thermal resistance, slow degradation rate, permeability to gases, lack of active groups and chemical neutrality. To overcome the limitations of PLA, such as low thermal stability and inability to absorb gases, nanoparticles such as graphene are added to improve its properties. Extensive research has been done on the introduction of graphene nanoparticles in PLA, and all of these studies have been studied. In this study, we intend to study a comprehensive study of the effect of graphene nanoparticles on the mechanical, thermal, structural and rheological properties of PLA/Gr nanocomposites and also the effect of UV rays on the mechanical properties of PLA/Gr nanocomposites.

Biocompatibility and Antimicrobial Activity of Electrospun Fibrous Materials Based on PHB and Modified with Hemin

The effect of the hemin (Hmi) on the structure and properties of nanocomposite electrospun materials based on poly-3-hydroxybutyrate (PHB) is discussed in the article. The additive significantly affected the morphology of fibers allowed to produce more elastic material and provided high antimicrobial activity. The article considers also the impact of the hemin on the biocompatibility of the nonwoven material based on PHB and the prospects for wound healing.

Improvement of Poly(lactic acid)-Poly(hydroxy butyrate) Blend Properties for Use in Food Packaging: Processing, Structure Relationships

Poly(lactic acid)-poly(hydroxybutyrate) (PLA-PHB)-based nanocomposite films were prepared with bio-based additives (CNCs and ChNCs) and oligomer lactic acid (OLA) compatibilizer using extrusion and then blown to films at pilot scale. The aim was to identify suitable material formulations and nanocomposite production processes for film production at a larger scale targeting food packaging applications. The film-blowing process for both the PLA-PHB blend and CNC-nanocomposite was unstable and led to non-homogeneous films with wrinkles and creases, while the blowing of the ChNC-nanocomposite was stable and resulted in a smooth and homogeneous film. The optical microscopy of the blown nanocomposite films indicated well-dispersed chitin nanocrystals while the cellulose crystals were agglomerated to micrometer-size particles. The addition of the ChNCs also resulted in the improved mechanical performance of the PLA-PHB blend due to well-dispersed crystals in the nanoscale as well as the interaction between biopolymers and the chitin nanocrystals. The strength increased from 27 MPa to 37 MPa compared to the PLA-PHB blend and showed almost 36 times higher elongation at break resulting in 10 times tougher material. Finally, the nanocomposite film with ChNCs showed improved oxygen barrier performance as well as faster degradation, indicating its potential exploitation for packaging applications.