Quantifying compositional and physical properties of antimicrobial polyethylene food packaging films using natural and sustainable fillers and additives

Document Type : Original research

Authors

1 Marmara University, Department of Chemistry, 34722, Istanbul, Türkiye

2 Istanbul University-Cerrahpasa, Faculty of Engineering, Department of Chemical Engineering, 34320, Avcılar, Istanbul, Türkiye

3 Zonguldak Bulent Ecevit University, Department of Food Processing, 67900 Zonguldak, Türkiye

Abstract

 In this study, LDPE compounds were prepared using different types of solid and liquid natural additives by melt compounding method. Spent coffee ground (SCG) and organoclay (OCL) powders were used as bio-based and mineral-based solid additives, respectively. Carvacrol and Liquidambar orientalis (LO) oil were used as functional liquid additives. Morphological, thermal, mechanical, viscoelastic, and antimicrobial properties of samples were characterized with various analytical methods and the effects of solid and liquid additive combinations on the physical properties of film samples were quantified. It was observed that the SCG and LO oil made the film color darker but s till transparent. Contact angle measurements indicated that the liquid additives increased the hydrophilicity of LDPE films. Based on the thermal and physical tests, it was found that the solid additives acted as reinforcing agents in LDPE matrix but liquid additives significantly modified the physical properties of LDPE composite films such as increasing the elongation and recovery rates and decreasing the creep strength as well as the improving the antimicrobial properties. The analysis of antimicrobial properties of samples using gram-positive and gram-negative bacteria exhibited that the carvacrol and LO oil significantly inhibited the bacterial growth. This study showed that transparent and antimicrobial flexible packaging films with thermal and mechanical durability could be prepared using sustainable, natural, and waste materials.

Graphical Abstract

Quantifying compositional and physical properties of antimicrobial polyethylene food packaging films using natural and sustainable fillers and additives

Highlights

  • Antimicrobial LDPE films were prepared with melt processing methods.
  • Solid and liquid additive combinations were introduced into LDPE matrix.
  • Liquidambar orientalis oil was used for the first time in LDPE formulation as a natural, sustainable, and functional additive.
  • Solid additives acted as reinforcing agents in LDPE matrix
  • Liquid additives increased the elongation and recovery rates and decreased the creep strength of LDPE films.

Keywords

References

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History

  • Receive Date: 21 October 2024
  • Revise Date: 01 December 2024
  • Accept Date: 04 December 2024
  • First Publish Date: 07 December 2024

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