Preparation and characterization of poly(ethylene terephthalate) films coated by chitosan and vermiculite nanoclay

A Review of Nonbiodegradable and Biodegradable Composites for Food Packaging Application

The dependency on nonbiodegradable-based food packaging, increase in population growth, and persistent environmental problems are some of the driving forces in considering the development of biodegradable food packaging. This effort of green packaging has the potential to solve issues on plastic wastes through the combination of biodegradable composite-based food packaging with plant extracts, nanomaterials, or other types of polymer. Modified biodegradable materials have provided numerous alternatives for producing green packaging with mechanical strength, thermal stability, and barrier performance that are comparable to the conventional food packaging. To the best of our knowledge, the performance of nonbiodegradable and biodegradable composites as food packaging in terms of the above properties has not yet been reviewed. In this context, the capability of biodegradable polymers to substitute the nonbiodegradable polymers was emphasized to enhance the packaging biodegradation while retaining the mechanical strength, thermal stability, barrier properties, and antioxidant and antimicrobial or antibacterial activity. These are the ultimate goal in the food industry. This review will impart useful information on the properties of food packaging developed from different polymers and future outlook toward the development of green food packaging.

Lemon essential oil/vermiculite encapsulated in electrospun konjac glucomannan-grafted-poly (acrylic acid)/polyvinyl alcohol bacteriostatic pad: Sustained control release and its application in food preservation

Lemon essential oils (LEO), as natural bacteriostatic agents, show significant loss in the preparation processes of food packaging materials, therefore, an effective encapsulation of LEO is urgent for realizing the protection. In this study, LEO was absorbed by thermally stable and porous vermiculite (VML) to form LEO/VML complex, which is further coupled with konjac glucomannan-grafted-poly (acrylic acid)/polyvinyl alcohol (KGM-g-PAA/PVA) composite. KGM-g-PAA/PVA bacteriostatic water-absorbing pad was prepared via electrospinning technique, which can minimize the loss of LEO. The VML (1 g) can significantly reduce LEO loss and achieve sustained control LEO release from the pad, which follows the predominant mechanism of Fick diffusion law. The sustained control LEO release from the pad can effectively inhibit the growth of E. coli during storage, thus prolonging shelf life of chilled pork for 3 day. This study suggests that KGM-g-PAA/PVA pad may have a great potential in the field of intelligent packaging.

Nanocomposites for Food Packaging Applications: An Overview

There is a strong drive in industry for packaging solutions that contribute to sustainable development by targeting a circular economy, which pivots around the recyclability of the packaging materials. The aim is to reduce traditional plastic consumption and achieve high recycling efficiency while maintaining the desired barrier and mechanical properties. In this domain, packaging materials in the form of polymer nanocomposites (PNCs) can offer the desired functionalities and can be a potential replacement for complex multilayered polymer structures. There has been an increasing interest in nanocomposites for food packaging applications, with a five-fold rise in the number of published articles during the period 2010–2019. The barrier, mechanical, and thermal properties of the polymers can be significantly improved by incorporating low concentrations of nanofillers. Furthermore, antimicrobial and antioxidant properties can be introduced, which are very relevant for food packaging applications. In this review, we will present an overview of the nanocomposite materials for food packaging applications. We will briefly discuss different nanofillers, methods to incorporate them in the polymer matrix, and surface treatments, with a special focus on the barrier, antimicrobial, and antioxidant properties. On the practical side migration issues, consumer acceptability, recyclability, and toxicity aspects will also be discussed.

Effect of the Trifunctional Chain Extender on Intrinsic Viscosity, Crystallization Behavior, and Mechanical Properties of Poly(Ethylene Terephthalate)

In this work, poly(ethylene terephthalate) (PET) chain-extending products with different molecular weights were prepared by reactive extrusion using isocyanate trimer (C-HK) as the trifunctional chain extender. The effect of the chain extender C-HK on the intrinsic viscosity, melt flow property, crystallization behavior, crystallization morphology, and mechanical property of PET was investigated. The results showed that when the content of the chain extender was increased from 0.6 to 1.4 wt%, the viscosity average molecular weight of PET was effectively increased from 2.36 × 10⁴ to 5.46 × 10⁴ g·mol^-1. After the chain extending, the crystallinity and the time of semicrystallization of PET were significantly decreased. After the isothermal crystallization at 220 °C for 5 min, the spherulites formed by pure PET became larger. With the increase in molecular weight of PET after chain extension, its spherulite size was significantly decreased without changing the crystalline structure. The chain-extended PET also exhibited more excellent bending-resistant and impact-resistant properties. While the tensile strength of PET after chain extension was slightly decreased, the bending strength was increased by a maximum value of 56.8%, and the impact strength was increased by a maximum value of five times.