Effect of the inclusion complex formation method on the functional properties of poly (butylene adipate co-terephthalate) active films

Abstract

The food waste and single-use packaging problems require efforts to develop active, sustainable packaging to extend the shelf life of perishable products. Therefore, the β-Cyclodextrin-Clove essential oil inclusion complexes (IC) obtained by ultrasound (IC-U) and kneading (IC-K) methods were incorporated into a PBAT matrix. The effect of the IC on the structural, functional, and biodegradability features of the PBAT matrix was assessed. The results show that the IC exhibited high thermal stability and adequate dispersion in the PBAT matrix during the extrusion process. The PBAT-IC films, as prototypes of packaging bags, improved the shelf life of perishable foods (blueberries), reducing their weight loss by 20 % and 8 % after 28 days at room and refrigerated temperatures, preserving the diameter of the blueberries and inhibiting fungal growth, corroborating an improvement in functional properties. Moreover, IC-U and IC-K incorporation did not affect Young's modulus (85 N/mm²), tensile strength (19 N/mm²), elongation at break (553 %), and disintegration degree (90 %) of the films, making them alternative food preservation packaging for the food industry.