Biopolymer blend composite films based on polyvinyl alcohol/ chitosan/ grape seed extract via green approach for flexible optoelectronic devices

Ramesan, MT; Labeeba Abdulla, AC; Kalladi, Ayisha Jemshiya; Sunojkumar, P.

doi:10.1177/08927057241238986

Cited by 3 publications

(1 citation statement)

References 43 publications

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“…Another study explored a polymer blend comprising poly(vinyl alcohol) (PVA), chitosan, and grape seeds extract. This investigation highlighted the promising potential of the composite as a green alternative for use in flexible electronic, electrochemical, and energy storage devices, thanks to the exceptional mechanical, thermal, and electrical properties it demonstrated [18]. PBAT and PBS are two biopolymers widely used in the literature as matrices for different bio-fillers, thanks to their excellent and wide processability, including injection molding, extrusion, and blow molding.…”

Section: Introductionmentioning

confidence: 89%

Valorization of Winery By-Products as Bio-Fillers for Biopolymer-Based Composites

Biagi,

Giubilini,

Veronesi

et al. 2024

Polymers

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Grape seeds (GS), wine lees (WL), and grape pomace (GP) are common winery by-products, used as bio-fillers in this research with two distinct biopolymer matrices—poly(butylene adipate-co-terephthalate) (PBAT) and polybutylene succinate (PBS)—to create fully bio-based composite materials. Each composite included at least 30 v% bio-filler, with a sample reaching 40 v%, as we sought to determine a composition that could be economically and environmentally effective as a substitute for a pure biopolymer matrix. The compounding process employed a twin-screw extruder followed by an injection molding procedure to fabricate the specimens. An acetylation treatment assessed the specimen’s efficacy in enhancing matrix–bio-filler affinity, particularly for WL and GS. The fabricated bio-composites underwent an accurate characterization, revealing no alteration in thermal properties after compounding with bio-fillers. Moreover, hygroscopic measurements indicated increased water-affinity in bio-composites compared to neat biopolymer, most significantly with GP, which exhibited a 7-fold increase. Both tensile and dynamic mechanical tests demonstrated that bio-fillers not only preserved, but significantly enhanced, the stiffness of the neat biopolymer across all samples. In this regard, the most promising results were achieved with the PBAT and acetylated GS sample, showing a 162% relative increase in Young’s modulus, and the PBS and WL sample, which exhibited the highest absolute values of Young’s modulus and storage modulus, even at high temperatures. These findings underscore the scientific importance of exploring the interaction between bio-fillers derived from winery by-products and three different biopolymer matrices, showcasing their potential for sustainable material development, and advancing polymer science and bio-sourced material processing. From a practical standpoint, the study highlighted the tangible benefits of using by-product bio-fillers, including cost savings, waste reduction, and environmental advantages, thus paving the way for greener and more economically viable material production practices.

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Section: Introductionmentioning

confidence: 89%

Valorization of Winery By-Products as Bio-Fillers for Biopolymer-Based Composites

Biagi,

Giubilini,

Veronesi

et al. 2024

Polymers

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Relationship between surfactant content and the properties of microfibrillated cellulose/high density polyethylene composites

Yang,

Wang,

Long

et al. 2024

Polymer Composites

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Microfibrillated cellulose (MFC) was uniformly dispersed in high‐density polyethylene (HDPE) using a large amount of surfactant, and composites were prepared after removing the surfactant at different contents. The structural, morphological, thermal, and tensile properties of these composites were systematically investigated. The results demonstrated an asymptotic relationship between the amount of surfactant removed and the number of removal cycles. A negative linear correlation was observed between the surfactant content and the tensile strength, tensile modulus, and storage modulus at −20 °C of the composites, while a positive linear correlation was found with the loss modulus at −20 °C. Excessive surfactant adversely affected the dispersion of MFC, as well as the mechanical properties and thermal stability of the composites. However, when the surfactant content was below 2.8%, its impact on the composite properties was minimal, and the tensile strength, modulus, and thermal stability of the composites were significantly improved compared to neat HDPE. These findings indicate that surfactant pretreatment is an effective strategy for dispersing MFC in non‐polar polymers, and controlling the surfactant content in the final product can effectively tailor the properties of the resulting composites.Highlights Confirms the relationship between surfactant content and MFC/HDPE composite properties. Surfactant content showed an asymptotic relationship with removal cycles. Surfactant content and mechanical properties exhibited a negative linear correlation. Surfactant content and thermal stability exhibited a negative relationship. Surfactant content had minor impact when below 2.8%.

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Investigation of lemon peel extract as a natural additive in polyvinyl alcohol/chitosan blend for advanced bioactive food packaging

Fakraoui,

Atanase,

Salhi

et al. 2024

Journal of Polymer Science

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Lemon peel (LP) was integrated into polyvinyl alcohol/chitosan (PVA/CS) to produce innovative active food packaging films via solvent‐casting method. PVA/CS/LP biocomposites were prepared with varying LP contents (1%, 3%, and 5% by weight) to investigate their impact on morphological, thermal, structural, biodegradability, solubility, mechanical, and bioactivity properties of the PVA/CS blend. Scanning electron microscope analysis revealed a uniform dispersion of LP within the matrix. Attenuated total reflectance ‐ fourier transform Infrared spectroscopy (ATR‐FTIR) study confirmed interaction between lemon peel and the matrix. The incorporation of LP enhanced thermal stability and enzymatic activity of PVA/CS films while reducing their UV–vis light transparency. Additionally, the biodegradability of the biocomposites increased, reaching 74% after 30 days of soil burial. Moisture content, water solubility, and swelling decreased with LP content, favoring food preservation. It can be asserted from the tensile test that blending PVA with CS enhances the Young's modulus by 17%. The incorporation of LP into the PVA/CS blend further enhanced the Young's modulus and tensile strength to 1322 and 193 MPa, respectively, attributed to the strong hydrogen bonding between the PVA/CS matrix and LP. Moreover, PVA/CS/LP biocomposites effectively reduced weight loss in cherry tomatoes and inhibited microbial growth, suggesting their potential as eco‐friendly bioactive packaging materials for food preservation.

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Biopolymer blend composite films based on polyvinyl alcohol/ chitosan/ grape seed extract via green approach for flexible optoelectronic devices

Cited by 3 publications

References 43 publications

Valorization of Winery By-Products as Bio-Fillers for Biopolymer-Based Composites

Valorization of Winery By-Products as Bio-Fillers for Biopolymer-Based Composites

Relationship between surfactant content and the properties of microfibrillated cellulose/high density polyethylene composites

Investigation of lemon peel extract as a natural additive in polyvinyl alcohol/chitosan blend for advanced bioactive food packaging

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