Improved mechanical, thermal, and barrier properties of halloysite nanotubes and nanocellulose incorporated PVA-PEO films: For food packaging applications

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Packaging and Shelf Life Pub Date : 2024-10-30 DOI:10.1016/j.fpsl.2024.101373

Jija Thomas , P. Selvin Thomas , Ranimol Stephen

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Abstract

This work presents a novel polyvinyl alcohol (PVA)-polyethylene oxide (PEO) nanocomposite with halloysite nanotube (HNT)-nanocellulose (NC) hybrid filler to tailor the mechanical, thermal, and barrier properties. PVA-PEO/ HNT-NC nanocomposites are characterized using various analytical techniques such as FTIR, XRD, TGA, DSC, and SEM. The study evaluated the impact of hybrid filler on water vapor transmission rate (WVTR), moisture retention capacity (MRC), peroxide value (POV), and mechanical properties. The simultaneous application of 3 wt% HNT and 5 wt% NC resulted in a 20 % increase in tensile strength and approximately two-fold increase in Young's modulus, with a maximum degradation temperature increase of 22° C and 16° C in the second and third stages, respectively. Compared to the pure blend, the nanocomposite exhibited a 67 % (26.7 ± 0.6 mEq/kg) improvement in oxygen barrier performance, while maintaining a low WVTR and good MRC, demonstrating their suitability for packaging applications.

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哈洛来石纳米管和纳米纤维素结合 PVA-PEO 薄膜的机械、热和阻隔性能得到改善：食品包装应用

本研究提出了一种新型聚乙烯醇（PVA）-聚环氧乙烷（PEO）纳米复合材料，其中含有霍洛石纳米管（HNT）-纳米纤维素（NC）混合填料，可定制其机械、热和阻隔性能。研究采用傅立叶变换红外光谱、XRD、TGA、DSC 和 SEM 等多种分析技术对 PVA-PEO/ HNT-NC 纳米复合材料进行了表征。研究评估了混合填料对水蒸气透过率（WVTR）、保湿能力（MRC）、过氧化值（POV）和机械性能的影响。同时应用 3 wt% HNT 和 5 wt% NC 使拉伸强度提高了 20%，杨氏模量提高了约 2 倍，第二和第三阶段的最大降解温度分别提高了 22°C 和 16°C。与纯混合物相比，纳米复合材料的氧气阻隔性能提高了 67%(26.7 ± 0.6 mEq/kg)，同时保持了较低的 WVTR 和良好的 MRC，这表明它们适合包装应用。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.