Multifunctional PLA–PHB/cellulose nanocrystal films: Processing, structural and thermal properties

Arrieta, Marina P.; Fortunati, Elena; Dominici, Franco; Rayón, E.; López, Juan; Kenny, J. M.

doi:10.1016/j.carbpol.2014.02.044

Cited by 264 publications

(193 citation statements)

References 31 publications

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“…The DSC thermograms for the PLA/PHBV blend display a slight shift to lower T g values with respect to neat PLA and a similar multi-step melting with the first and second peaks (T m1 and T m2 ) due to the PLA and the third one (T m3 ) corresponding to the PHBV around 170°C. This suggests no complete miscibility between the two polymers [43]. The double melting peak in the range of 147-156°C can be attributed to the formation of different crystal structures for the PLA [16,44].…”

Section: Films Characterization 331 Thermal Analysismentioning

confidence: 94%

Combined compatibilization and plasticization effect of low molecular weight poly(lactic acid) in poly(lactic acid)/poly(3-hydroxybutyrate-co-3-hydroxyvalerate) blends

Amor¹,

Okhay²,

Guinault³

et al. 2018

Express Polym. Lett.

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Abstract. Improving overall properties of poly(lactic acid) (PLA) by blending it with another biobased polymer has been a strong field of research over the last years. In this study we demonstrate the synergetic effect of a small amount (between 0.1 and 1 wt%) of oligomer-like PLA (oLA) on the thermal, mechanical and gas barrier properties of the widely studied PLA-poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) blends (90-10 wt%). Films of PLA/PHBV/oLA blends were prepared via single-screw extrusion. oLA being miscible with both PLA and PHBV, its compatibilizing effect was demonstrated by a decrease of the interfacial tension, a slight shift in the T g s of both polymers, and an increase in the elongation at break. It was also showed that oLA had a plasticizing effect on the PHBV dispersed phase, increasing its crystallinity rate. This resulted in a decrease in the permeability of the films while improving Young's modulus.

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Section: Films Characterization 331 Thermal Analysismentioning

confidence: 94%

Combined compatibilization and plasticization effect of low molecular weight poly(lactic acid) in poly(lactic acid)/poly(3-hydroxybutyrate-co-3-hydroxyvalerate) blends

Amor¹,

Okhay²,

Guinault³

et al. 2018

Express Polym. Lett.

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“…Unfortunately, this toughness improvement was achieved at the expense of the tensile resistance which decreases by 25% [6]. Arrieta et al [7] reported a significant improvement of the unnotched Izod impact strength of PLA when blended with 50 wt% of a bio-based PA610 and 2 phr epoxy resin as reactive compatibilizer. While neat PLA shows a brittle behavior, unnotched impact strength of the compatibilized blend achieves no break level.…”

Section: Introductionmentioning

confidence: 99%

Toughening of poly(lactic acid) without sacrificing stiffness and strength by melt-blending with polyamide 11 and selective localization of halloysite nanotubes

Rashmi¹,

Prashantha²,

Lacrampe³

et al. 2015

Express Polym. Lett.

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Abstract. This paper aims at improving the mechanical behavior of biobased brittle amorphous polylactide (PLA) by extrusion melt-blending with biobased semi-crystalline polyamide 11 (PA11) and addition of halloysite nanotubes (HNT). The morphological analysis of the PLA/PA11/HNT blends shows a strong interface between the two polymeric phases due to hydrogen bonding, and the migration of HNTs towards PA11 phase inducing their selective localization in one of the polymeric phases of the blend. A 'salami-like' structure is formed revealing a HNTs-rich tubular-like (fibrillar) PA11 phase. Moreover, HNTs localized in the dispersed phase act as nucleating agents for PA11. Compared to neat PLA, this leads to a remarkable improvement in tensile and impact properties (elongation at break is multiplied by a factor 43, impact strength by 2, whereas tensile strength and stiffness are almost unchanged). The toughening mechanism is discussed based on the combined effect of resistance to crack propagation and nanotubes load bearing capacity due to the existence of the fibrillar structure. Thus, blending brittle PLA with PA11 and HNT nanotubes results in tailor-made PLA-based compounds with enhanced ductility without sacrificing stiffness and strength.

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“…Para essa incorporação, é necessário o uso de surfactantes aos nanocristais de forma a aumentar a adesão interfacial. O resultado da incorporação deste nanocomposto está relacionado a uma maior interação entre PLA e PHB, além de melhorias na estabilidade térmica, demonstrando boa aplicabilidade na indústria de embalagens para alimentos [17] .…”

Section: Nanopartículas De Celuloseunclassified

Aplicação de nanotecnologia em embalagens de alimentos

et al. 2015

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AesumoA nanotecnologia tem grande potencial de aplicação na indústria de alimentos. No desenvolvimento de embalagens, pode proporcionar diferentes alternativas, tais como o desenvolvimento de nanopartículas, nanodispersões, nanolaminados, e nanotubos, que, associados aos polímeros, podem fornecer diversas funções. Por exemplo, pela incorporação de nanopartículas com propriedades antimicrobianas; nanosensores capazes de detectar produtos químicos, agentes patogênicos e toxinas em alimentos; nanopartículas bioativas capazes de manter os compostos em condições ideais, até a sua migração para o produto alimentício e nanocompósitos, que melhorem as propriedades de flexibilidade, barreira a gases e umidade e quanto à absorção de irradiação UV dos materiais aos quais são incorporados, assim como a estabilidade frente à temperatura. Este artigo relata algumas aplicações da nanotecnologia em embalagens de alimentos, bem como questões sobre toxicidade e regulamentação relacionadas à possibilidade de migração das nanopartículas para os alimentos; razão pela qual o setor alimentício tem sido cauteloso com a utilização desses materiais. Palavras-chave: toxicidade, regulamentação, nanopartículas, embalagem ativa, embalagem inteligente. AbstractNanotechnology has great application potential in the food industry. In packaging development, it can provide several alternatives, such as the formation of nanoparticles, nanodispersions, nanolayered and nanotubes, which, associated with polymers, can provide multiple functions. For example, by embedding nanoparticles with antimicrobial properties; nanosensors capable of detecting chemicals products, pathogens and toxins in food; bioactive nanoparticles capable of maintaining compounds at optimal conditions until its migration to the food product and nanocomposites, which improve the properties of flexibility, gas and humidity barrier and UV irradiation absorption of the materials to which are incorporated, as well as stability against temperature. This article reports some applications of nanotechnology in food packaging, as well as questions regarding toxicity and regulations related to the migration of nanoparticles to the food products; reason why the food industry has been cautious with the utilization of these materials.Keywords: toxicity, regulation, nanoparticles, active packaging, intelligent packaging. IntroduçãoAtualmente, grande parte das embalagens utilizadas no setor alimentício é de plástico, produzidas com base em polímeros oriundos do petróleo. Em geral, na comparação com outros materiais como papel, madeira, metais, vidros e cerâmicas, as embalagens plásticas destacam-se pelas vantagens que apresentam quanto às características físico-mecânicas como peso, flexibilidade, resistência mecânica, bem como outras características físico-químicas e biológicas, vinculada à qualidade, saúde e segurança, algumas das quais serão abordadas mais adiante. Em conjunto, essas características além de proporcionarem vantagens significativas no processamento de embalagens e adição de valo...

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Multifunctional PLA–PHB/cellulose nanocrystal films: Processing, structural and thermal properties

Cited by 264 publications

References 31 publications

Combined compatibilization and plasticization effect of low molecular weight poly(lactic acid) in poly(lactic acid)/poly(3-hydroxybutyrate-co-3-hydroxyvalerate) blends

Combined compatibilization and plasticization effect of low molecular weight poly(lactic acid) in poly(lactic acid)/poly(3-hydroxybutyrate-co-3-hydroxyvalerate) blends

Toughening of poly(lactic acid) without sacrificing stiffness and strength by melt-blending with polyamide 11 and selective localization of halloysite nanotubes

Aplicação de nanotecnologia em embalagens de alimentos

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