Mechanical and physical properties of polyethylene/sour cherry shell powder bio‐composite as potential food packaging

Abstract

Eco‐friendly composite materials have received more attention in recent years, and research has shown that biostructures have great potential as a solution to meet the needs of sustainability in product design and potential food packaging. In this study, the mechanical, thermal, morphological, water absorption properties and water vapor permeability of bio‐composites based on polyethylene and sour cherry shell powder (SCS) (0% –7.5%) have been investigated. It was observed that 2.5% of sour cherry shell increased elastic modulus and tensile strength and improved mechanical properties. Composites without adding sour cherry shell show 1.28% water absorption. Decreased water absorption was observed for treated composites containing 2.5% of sour cherry shell, and its amount was 1.26%. The presence of sour cherry shell increased the bio‐composite resistance to moisture absorption, but the addition had little effect on the thermal process properties of polyethylene. Vapor permeability in sour cherry shell / polyethylene bio‐composites, which was a significant difference between samples with sour cherry shells (2.5%–7.5%) and samples without sour cherry shells. Results indicated that polyethylene/sour cherry shell composites could be used to replace polyethylene in application such as stretch film, shrink film, and bags of fruit.

Effects of Nanomaterial Reinforced Fibrous Casing of Sugarcane Bagasse on the Adsorption of Polycyclic Aromatic Hydrocarbons in Smoked Sausages

“…The water vapor transmission rate (WVTR) was determined using the method described by Farhadi and Javanmard. 28 The measurement was conducted according to the cups method and applying the standard of the ASTM E96-95. The films were tested on cups containing 12 mL of distilled water at a media with constant temperature (23 °C) and humidity conditions (50%).…”

“…The water vapor transmission rate (WVTR) was determined using the method described by Farhadi and Javanmard . The measurement was conducted according to the cups method and applying the standard of the ASTM E96-95.…”

Optimization of biodegradable paper cup packaging coated with whey protein isolate and rice bran wax as potential popcorn package

“…Water vapor transmission rate (WVTR) was measured by Farhadi and Javanmard ( 2021 )’s method. In summary, the film was tested on a cup containing 12 ml of distilled water.…”

“…Exterior surfaces of cups coated were examined with a scanning electron microscope (Seron Technology Model, AIS2100). The surface of the samples was coated with gold to prevent electric charge during the test and analyzed at 20 kV (Farhadi & Javanmard, 2021 ).…”

Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction

“…The moisture content and water solubility, on the other hand, increased with an increase in DSWE from 5 to 25 wt.%. PE/sour cherry shell powder biocomposite was investigated as a potential food packaging by Farhadi and Javanmard [ 80 ]. The addition of 2.5% sour cherry shell increased the elastic modulus, tensile strength, and mechanical properties of the composite.…”