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Low density polyethylene (LDPE) is widely used for food packaging especially for the agro-food products. Ethylene vinyl acetate (EVA) was blended with LDPE to reduce the volatization of essential oils. Essential oils (EOs) including clove leaf oil (CL), sweet basil oil (SB), and cinnamon bark oil (CB) were incorporated in blended films to conduct the study of antimicrobial activity. SEM and DSC were used to study the effect of EVA contents on blend films. The immiscible phase was found throughout the film of these blended polymers. The significance of EOs types and concentrations was implemented in order that residual concentration, antimicrobial activity, and time induced behavior on food packaging could be studied. Among three EOs, CB showed the most efficiency in term of antimicrobial activity regardless of its relatively lower retention. Ability of microorganism growth inhibition could be explained by the lipophilicity of the constituents of EOs. Additionally, using the modified films as for food packaging could be rationally appropriated. The sliced tomatoes packed in the films incorporated with any kind of EOs would be able to noticeably withstand the microorganisms' growth. Therefore, the modified films with EOs have undoubtedly better future as packaging use for food and agricultural products.

This research is to study the effect of two different flame retardants i.e., bisphenol-A bis (diphenyl phosphate) (BDP) and 9, 10-Dihydro-9-oxa-10-phosphaphenanthrene-10-oxide (DOPO) on the flammability and mechanical properties of the composites of modified natural pineapple leaf fiber (PALF) reinforced acrylonitrile butadiene styrene (ABS). A 10% by weight of such PALF was compounded with ABS using diisononyl phthalate 1% w/w as plasticizer at the different flame retardant concentration (10 and 20 wt%) in a co-rotating twin screw extruder. An injection molding machine was used to prepare the specimens. The effects of flame-retardants showed that the PALF/ABS composite containg DOPO showed superior performance in terms of flammabitily. Higher content of flame retardants led to increase LOI value. Moreover, the composites added DOPO produce enhanced mechanical properties such as youngs modulus and tensile strength.

No abstract

The composite materials of biodegradable polymer, poly(lactic acid) (PLA) and fatty acid modified eggshell 15 phr were prepared using a twin screw extruder. Eggshell was modified with different types of fatty acids i.e. propionic acid and oleic acid. Samples were shaped by an injection molding machine to prepare the specimens for mechanical testing. A scanning electron microscope was used to characterize the fracture surface of the composites to ascertain their morphological properties. A universal testing machine and an impact tester were used to investigate the mechanical properties. From the investigation, it was found that the dispersion of eggshell modified with fatty acid in PLA matrix is more uniform than unmodified eggshell. Young’s modulus and tensile strength of the composites between PLA and eggshell modified with propionic acid are higher than neat PLA and PLA/eggshell modified with oleic acid. On the other hands, the relative amount of elongation at break and impact strength of PLA/eggshell modified with propionic acid composite are lower than the composites of PLA and eggshell modified with oleic acid.