Poly(3‐hydroxybutyrate‐<i>co</i>‐3‐hydroxyvalerate) films for food packaging: Physical–chemical and structural stability under food contact conditions

Chea, V.; Angellier‐Coussy, Hélène; Peyron, Stéphane; Kemmer, Diana; Gontard, Nathalie

doi:10.1002/app.41850

Cited by 38 publications

(22 citation statements)

References 24 publications

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“…These results reflect the plasticizing effect on the film that could be due to the sorption and diffusion of the solvent within the bionanocomposite structure. Such phenomenon was observed for the bioplastic film based on poly(3-hydroxybutyrate- co-3-hydroxyvalerate) (Chea, Angellier-Coussy, Peyron, Kemmer, & Gontard, 2016).…”

Section: Kinetic Releasementioning

confidence: 53%

Halloysite nanotubes loaded with peppermint essential oil as filler for functional biopolymer film

Biddeci

Cavallaro

Blasi

et al. 2016

Carbohydrate Polymers

206

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Section: Kinetic Releasementioning

confidence: 53%

Halloysite nanotubes loaded with peppermint essential oil as filler for functional biopolymer film

Biddeci

Cavallaro

Blasi

et al. 2016

Carbohydrate Polymers

206

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“…Substances arising from physical–chemical material degradation as well as breakdown products and/or intentionally added additives could migrate during the contact of the materials with the food. A work has been recently published to highlight the relationships between the structural and physical–chemical stability and the inertness of PHBV films with respect to the targeted food packaging application . It was concluded that the functional properties of PHBV films (mechanical properties and water vapor permeability) were very stable after contact at 40°C during 10 days with all food simulating liquids tested (water, acetic acid 3% (w/v), ethanol 20% (v/v)m and iso‐octane), except with ethanol 95% (v/v), which was also identified as the worst case in terms of overall migration.…”

Section: Understanding and Controlling Mass Transfer Properties Of Bimentioning

confidence: 98%

Vegetal fiber‐based biocomposites: Which stakes for food packaging applications?

Berthet

Angellier‐Coussy

Guillard

et al. 2015

J of Applied Polymer Sci

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On the use of tris(nonylphenyl) phosphite as a chain extender in melt-blended poly(hydroxybutyrate-co-hydroxyvalerate)/ clay nanocomposites: Morphology, thermal stability, and mechanical properties J. González-Ausejo, E. Sánchez-Safont, J. Gámez-Pérez and L. Cabedo, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Characterization of polyhydroxyalkanoate blends incorporating unpurified biosustainably produced poly(3-hydroxybutyrate-co-3-hydroxyvalerate) A. Martínez-Abad, L. Cabedo, C. S. S. Oliveira, L. Hilliou, M. Reis and J. M. Lagarón, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Modification of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) properties by reactive blending with a monoterpene derivative L. Pilon and C. Kelly, J. Appl. Polym. Sci. 2015, DOI: 10.1002 Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging: Physical-chemical ABSTRACT: Considering the needs of designing suitable food packaging that is able to decrease food losses while reducing the overall environmental impact of the food/packaging system, full biocomposites, i.e., both biodegradable and bio-sourced, are becoming serious candidates for food packaging applications. This article aims at reviewing the knowledge about the functional properties of vegetal fibers-based biocomposites, by considering the specific stakes relative to the food packaging application, i.e., the targeted functional properties, including mechanical properties and mass transfer properties (especially the permeability toward O 2 , CO 2 , and water vapor), the processability of materials using conventional equipments, the economical competitiveness, and the food safety. The first part summarizes the main characteristics of the constituents, i.e., matrices and fillers, and the processing routes to prepare biocomposites. In the second part, the ways to better understand and control the mass transfer properties in biocomposites will be deciphered by reminding the role of mass transfers in the food/packaging system and by focusing on how mass transfer properties are impacted by the material structure and mechanical properties. Food safety aspects will also be considered, by highlighting the possible undesirable migration from biocomposites toward food. This review will conclude on the main bottlenecks that should be resolved in order to make the use of biocomposites more viable for food packaging applications.

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“…In the framework of the European program EcoBioCap (http://www.ecobiocap.eu), a huge effort was put on the development and characterization of biocomposites made of poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) and ligno‐cellulosic fiber for food packaging applications. Several papers of our group focusing on mechanical properties and aging in real conditions of use, have highlighted the role of water transfer within the material, which would be determinant for its stability. Therefore, the present study aims at deciphering water vapor transfer mechanisms in these biocomposites (PHBV/wheat straw fibers).…”

Section: Introductionmentioning

confidence: 99%

Water vapor sorption and diffusion in wheat straw particles and their impact on the mass transfer properties of biocomposites

Wolf

Guillard

Angellier‐Coussy

et al. 2016

J of Applied Polymer Sci

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This work intends to decipher the role of hydrophilic fillers, wheat straw fibers (WSF), on the water vapor transfer properties (sorption and diffusion) of biocomposites based on poly(3-hydroxybutyrate-co-3-hydroxyvalerate), (PHBV) as matrix. Transfer in biocomposites, measured using dynamical vapor sorption measurement, is correlated to the transfer properties of each individual constituent and to the specific structural arrangements induced by the presence of particles inside the matrix. Increasing amounts of WSF particles in the PHBV matrix lead to an increase of the water vapor sorption (WVS) of the resulting composites. This is attributed to the high sorption of hydrophilic WSF as compared to that of the neat PHBV matrix. Water vapor diffusion in composites (around 0.13 × 10−11 m2 s−1 at 20°C whatever the filler content) is always lower than in the neat matrix (0.26 × 10−11 m2 s−1) although wheat straw displays high diffusivity values (1.84 × 10−11 m2 s−1). Such unexpected behavior is related to (1) changes of structure and properties of the WSF particle once embedded in the PHBV matrix, (2) changes in the polymer matrix structure and properties in contact with fibers, and also (3) to the representativeness of the filler diffusivity, which is difficult to appraise

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Poly(3‐hydroxybutyrate‐co‐3‐hydroxyvalerate) films for food packaging: Physical–chemical and structural stability under food contact conditions

Cited by 38 publications

References 24 publications

Halloysite nanotubes loaded with peppermint essential oil as filler for functional biopolymer film

Halloysite nanotubes loaded with peppermint essential oil as filler for functional biopolymer film

Vegetal fiber‐based biocomposites: Which stakes for food packaging applications?

Water vapor sorption and diffusion in wheat straw particles and their impact on the mass transfer properties of biocomposites

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