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

Abstract

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.

Dry fractionation of olive pomace as a sustainable process to produce fillers for biocomposites

“…However, the main problem of natural fiber/polymer composites is the incompatibility between the hydrophilic nature of vegetal fibers that contrasts with the hydrophobic nature of most thermoplastic matrices, leading to poor Van der Waals interactions. According to Berthet et al [40], the lignocellulosic biomass displays various physical and chemical structures, leading to a wide range of possible interactions with the polymer matrix. Considering a given filler with a given morphology and surface topography, the strength ofinteractions between the filler and the polymer, which can will be further called ''affinity", mainly depends on the surface energy of the constituents since the interaction mechanisms of polymer with fillers is an adsorption process [19].…”

“…Considering a given filler with a given morphology and surface topography, the strength ofinteractions between the filler and the polymer, which can will be further called ''affinity", mainly depends on the surface energy of the constituents since the interaction mechanisms of polymer with fillers is an adsorption process [19]. Surface free energy is increasingly often used as a measure of adhesive properties [40]. This is why the estimation of the solid surface free energy of the constituents from contact angle measurements can be useful to predict a work of adhesion and thus tailor new polymer-based composites [42].…”

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

“…Vegetal fibers are attractive for their high strength, low density, wide availability throughout the world, low environmental and economic cost, and non‐food origins. The incorporation of cheap fillers such as wheat straw fibers (WSF) in PHBV has already been considered to overcome the drawback of the cost of PHBV. A potentially undesirable effect of introducing naturally hydrophilic vegetal fibers in a hydrophobic polymer matrix is the higher water sensibility of the resulting composites.…”

“…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).…”

Shelf life prediction of oxygen‐sensitive products: The influence of moisture on prediction accuracy for freeze‐dried coffee

“…There are currently several branches of research within the packaging field which explore possible pathways to improve environmental performance. The evaluation of biodegradable materials, the development of nonfossil‐based materials, and the barrier performance improvements are all examples of such topics . However, the potential impact of any innovations to improve environmental performance can be reduced or even negated when products are overpacked.…”