Effect of morphology on the permeability, mechanical and thermal properties of polypropylene/SiO2 nanocomposites

Development and characterization of pea hull reinforced polyvinyl alcohol film for active packaging of chicken meatballs

The growing environmental concern of plastic waste and the limitations of conventional food preservation methods have underscored the urgent need for biodegradable and sustainable packaging alternatives. In this context, the present study explores the development of active packaging film made from polyvinyl alcohol (PVA) reinforced with pea hull (PH) powder. The physio-chemical properties, chemical structure, morphology, thermal behavior, bioactivity, and permeability of the developed film were comprehensively characterized using appropriate analytical techniques. Results confirmed the formation of a stable and aligned polymer matrix, achieving a 25 % reduction in oxygen permeability, a 36.95 % decrease in water vapor permeability, and a 116 % reduction in light transmittance. The film was subsequently applied to the packaging of processed chicken meatballs, successfully extending their shelf life to 15 days while maintaining acceptable quality for consumption. Overall, the findings demonstrate the potential of the PHP dispersed PVA (PHP-d-PVA) film as a sustainable and bioactive packaging material, offering substantial environmental benefits and superior food preservation performance.

Effect of nanoparticles on fibril formation and mechanical performance of olefinic block copolymer (OBC)/polypropylene (PP) microfibrillar composites

Adding nanoparticles provides an alternative strategy to tune the morphological evolution and mechanical performances of OBC/PP microfibrillar composites.