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Development of extrusion blown films of poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) blends for flexible packaging

Article dans une revue avec comité de lecture
Author
ccLE DELLIOU, Benjamin
577435 Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement [INRAE]
578074 Paris-Saclay Food and Bioproduct Engineering [SayFood]
ccVITRAC, Olivier
577435 Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement [INRAE]
578074 Paris-Saclay Food and Bioproduct Engineering [SayFood]
BENIHYA, Anir
577435 Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement [INRAE]
578074 Paris-Saclay Food and Bioproduct Engineering [SayFood]
GUINAULT, Alain
86289 Laboratoire Procédés et Ingénierie en Mécanique et Matériaux [PIMM]
ccDOMENEK, Sandra
577435 Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement [INRAE]
578074 Paris-Saclay Food and Bioproduct Engineering [SayFood]

URI
http://hdl.handle.net/10985/25862
DOI
10.1002/app.55240
Date
2024-01
Journal
Journal of Applied Polymer Science

Abstract

AbstractPoly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) (PHBV) is a biodegradable polymer with significant potential for use in food packaging. However, its limited melt strength poses a challenge when employing film‐blowing techniques to produce flexible packaging. To overcome this obstacle, we developed blends consisting of 70 wt% PHBV and 30 wt% poly(butylene‐co‐succinate‐co‐adipate) (PBSA). Organic peroxides such as dicumyl peroxide and 2,5‐dimethyl‐2,5‐di‐(tert‐butylperoxy)hexane, were utilized as reactive compatibilizers to enhance the interfacial adhesion between the polymers. Additionally, acetyl tributyl citrate (ATBC) was employed as a plasticizer to improve processability and ductility. The inclusion of organic peroxides resulted in the formation of long‐branched structures, as confirmed by the van‐Gurp‐Palmen plot. The melt flow index decreased from 30 to 9.8 g/10 min without ATBC and 15.5 g/10 min with ATBC. Successful production of blown PHBV/PBSA films was achieved on a pilot scale (bubble height 180 cm). These films exhibited heat‐sealing capability and increased impact strength (7.7 kJ/m2). Moreover, the films maintained a maximum elongation at break of 4% during a 3‐month storage experiment with frozen food. Food safety was assessed through overall migration experiments, and the non‐plasticized films received approval. In conclusion, the compatibilized PHBV/PBSA blends demonstrate great potential as materials for manufacturing film‐blown flexible packaging.

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