Effects of talc, kaolin and calcium carbonate as fillers in biopolymer packaging materials

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Karoliina Helanto ◽  
Riku Talja ◽  
Orlando J. Rojas
Keyword(s):  
Elastic Modulus ◽  
Calcium Carbonate ◽  
Food Packaging ◽  
Cost Effective ◽  
Barrier Properties ◽  
Filler Loading ◽  
Packaging Materials ◽  
Oxygen Barrier ◽  
Polymer Filler ◽  
Inorganic Fillers

Abstract We compared the performance of bio-based and biodegradable polymers for packaging applications. Cost-effective inorganic fillers (talc, kaolin and calcium carbonate) were first melt-compounded with polylactic acid (PLA), poly(butylene adipate-co-terephthalate) (PBAT) and poly(hydroxy butyrate-co-valerate) (PHBV). Following this, injection- and compression-molded specimens were produced to test the effect of filler loading (0–30 wt%) in relation to the morphological, thermal, mechanical and barrier properties of the composites. All the fillers were homogeneously dispersed in the polymer matrices and suitable polymer–filler adhesion was observed for talc and kaolin. The elastic modulus increased at the expense of a reduced tensile and elongation. The most significant improvements in water vapor and oxygen barrier properties were achieved with talc in PLA, PBAT and PHBV films. Overall, the results point to the promise of the introduced compositions for food packaging materials.

Thermal and Oxygen Barrier Properties of Chitosan Bionanocomposites by Reinforcement of Calcium Carbonate Nanopowder

2014 ◽  
Vol 30 (8) ◽  
pp. 791-795 ◽  
Author(s):  
Sarat K. Swain ◽  
Satyabrata Dash ◽  
Sudhir K. Kisku ◽  
Rajesh K. Singh
Keyword(s):  
Calcium Carbonate ◽  
Barrier Properties ◽  
Oxygen Barrier

Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging Applications

2003 ◽  
Vol 68 (6) ◽  
pp. 2017-2021 ◽  
Author(s):  
M.A. Del Nobile ◽  
G.G. Buonocore ◽  
E. La Notte ◽  
L. Nicolais
Keyword(s):  
Food Packaging ◽  
Barrier Properties ◽  
Oxygen Barrier

scholarly journals Properties of Whey-Protein-Coated Films and Laminates as Novel Recyclable Food Packaging Materials with Excellent Barrier Properties

2012 ◽  
Vol 2012 ◽  
pp. 1-7 ◽  
Author(s):  
Markus Schmid ◽  
Kerstin Dallmann ◽  
Elodie Bugnicourt ◽  
Dario Cordoni ◽  
Florian Wild ◽  
...  
Keyword(s):  
Whey Protein ◽  
Barrier Layer ◽  
Food Packaging ◽  
Mechanical Load ◽  
Barrier Properties ◽  
Packaging Materials ◽  
Renewable Materials ◽  
Multilayer Material ◽  
Ethylene Vinyl Alcohol ◽  
Barrier Materials

In case of food packaging applications, high oxygen and water vapour barriers are the prerequisite conditions for preserving the quality of the products throughout their whole lifecycle. Currently available polymers and/or biopolymer films are mostly used in combination with barrier materials derived from oil based plastics or aluminium to enhance their low barrier properties. In order to replace these non-renewable materials, current research efforts are focused on the development of sustainable coatings, while maintaining the functional properties of the resulting packaging materials. This article provides an introduction to food packaging requirements, highlights prior art on the use of whey-based coatings for their barriers properties, and describes the key properties of an innovative packaging multilayer material that includes a whey-based layer. The developed whey protein formulations had excellent barrier properties almost comparable to the ethylene vinyl alcohol copolymers (EVOH) barrier layer conventionally used in food packaging composites, with an oxygen barrier (OTR) of <2 [cm³(STP)/(m²d bar)] when normalized to a thickness of 100 μm. Further requirements of the barrier layer are good adhesion to the substrate and sufficient flexibility to withstand mechanical load while preventing delamination and/or brittle fracture. Whey-protein-based coatings have successfully met these functional and mechanical requirements.

scholarly journals Increased Performance of Thermoplastic Packaging Materials by Using a Mild Oxidizing Biobased Additive

2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
Ferdinand Männle ◽  
Jens Kjær Jørgensen ◽  
Bjørn Steinar Tanem
Keyword(s):  
Molecular Weight ◽  
Cost Efficiency ◽  
Barrier Properties ◽  
Degradation Process ◽  
Accelerated Weathering ◽  
Packaging Materials ◽  
Oxygen Barrier ◽  
Gas Barrier ◽  
Barrier Layer Thickness ◽  
Oxygen Transmission

Green additives such as prodegradants based on natural fatty acids and iron can improve the environmental profile of thermoplastic packaging materials. We present two studies in which this is demonstrated. In the first study, the addition of a green prodegradant to a 5-layer gas barrier laminate during processing provided a laminate with significantly reduced oxygen transmission due to the resulting oxygen-consuming degradation process. The result shows that material reduction and cost efficiency of packaging laminates can be combined, since 5-layer laminates with reduced oxygen barrier layer thickness and retained gas barrier properties are feasible. The products are interesting from an ecological and economic aspect. In the second study, the addition of a green prodegradant to several qualities of polypropylene that are used in packaging applications leads to materials that are readily degraded in accelerated weathering. The molecular weight of the modified polypropylenes after 830 hours of accelerated weathering is reduced from typically 80.000 g/mole to 1.500–2.500 g/mole. At such molecular weight levels, digestion by microorganisms is feasible. The mild prodegradant used in the study does not lead to degradation during processing. Thermoplastics containing such additives are therefore fully recyclable provided that they have not been exposed to a long period of weathering.

Materials for food packaging applications based on bio-based polymer nanocomposites

2015 ◽  
Vol 30 (2) ◽  
pp. 143-173 ◽  
Author(s):  
Seyed Ahmad Attaran ◽  
Azman Hassan ◽  
Mat Uzir Wahit
Keyword(s):  
Polymer Nanocomposites ◽  
Food Packaging ◽  
Layered Silicate ◽  
Barrier Properties ◽  
Packaging Materials ◽  
Natural Polymer ◽  
Plastic Packaging ◽  
Aspect Ratios ◽  
Nanoparticle Surface ◽  
Silicate Nanocomposites

Concerns about environmental waste problems caused by non-biodegradable petrochemical-based plastic packaging materials as well as consumer demand for high-quality food products have led to increased interest in the development of biodegradable packaging materials using annually renewable natural biopolymers. Inherent shortcomings of natural polymer-based packaging materials such as low mechanical properties and low barrier properties can be recovered by applying nanocomposite technology. Polymer nanocomposites, especially natural biopolymer-layered silicate nanocomposites, exhibit markedly improved packaging properties due to large nanoparticle surface area and their significant aspect ratios. Additionally, natural biopolymer is susceptible to microorganisms, resulting in good biodegradability, which is one of the most promising aspects of its incorporation in packaging materials and industries. The present review article explains the various categories of nanoclay and bio-based polymer-based composites with particular regard to their application as packaging materials. It also gives an overview of the most recent advances and emerging new aspects of nanotechnology for development of composites for environmentally compatible food packaging materials.

Advances in Using Nanotechnology Structuring Approaches for Improving Food Packaging

2020 ◽  
Vol 11 (1) ◽  
pp. 339-364 ◽  
Author(s):  
Lei Mei ◽  
Qin Wang
Keyword(s):  
Food Systems ◽  
Food Packaging ◽  
Food Product ◽  
Barrier Properties ◽  
Cellular Level ◽  
Packaging Materials ◽  
Potential Toxicity ◽  
Migration Activity ◽  
Novel Food ◽  
Food Packaging Materials

Recent advances in food packaging materials largely rely on nanotechnology structuring. Owing to several unique properties of nanostructures that are lacking in their bulk forms, the incorporation of nanostructures into packaging materials has greatly improved the performance and enriched the functionalities of these materials. This review focuses on the functions and applications of widely studied nanostructures for developing novel food packaging materials. Nanostructures that offer antimicrobial activity, enhance mechanical and barrier properties, and monitor food product freshness are discussed and compared. Furthermore, the safety and potential toxicity of nanostructures in food products are evaluated by summarizing the migration activity of nanostructures to different food systems and discussing the metabolism of nanostructures at the cellular level and in animal models.

scholarly journals Fabrication and evaluation of melamine-formaldehyde resin crosslinked PVA composite coating membranes with enhanced oxygen barrier properties for food packaging

RSC Advances ◽  
2021 ◽  
Vol 11 (24) ◽  
pp. 14295-14305
Author(s):  
Qingmei Zhu ◽  
Xianghui Wang ◽  
Xiuqiong Chen ◽  
Changjiang Yu ◽  
Qi Yin ◽  
...  
Keyword(s):  
Composite Coating ◽  
Food Packaging ◽  
Barrier Properties ◽  
Formaldehyde Resin ◽  
Chemical Crosslinking ◽  
Oxygen Barrier ◽  
Melamine Formaldehyde ◽  
Melamine Formaldehyde Resin

Since PVA membrane is limited use for food packaging applications in moist conditions, PVA/MF composite coating membranes with various contents of MF were fabricated by a chemical crosslinking method to reduce the sensitivity of PVA to moisture.

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