Study of physical and mechanical properties of PE/CNC nanocomposite for food packaging applications

Polyethylene (PE) nanocomposites containing cellulose nanocrystal (CNC) were prepared via melt blending in a twin screw extruder. The evaluation of PE/CNC nanocomposites was studied for food packaging applications. The nanocomposites were investigated by thermal and mechanical analyses. Addition of CNC particle while having no effect on melting and crystallization temperature had intensive effect on the degree of crystallinity of the PE. It is shown that due to the weak interfacial bonding between CNC and PE matrix, a decrease in yield stress and modulus of elasticity was observed for PE/CNC nanocomposites. According to the X-ray diffraction analyses, incorporation of the CNC into PE matrix induced a preferred crystalline orientation for PE crystallite. In contradiction to other researches, existence of CNC particle in PE matrix increases the gas permeability of the nanocomposite films which can be employed for selective permeability concepts for shelf-life extension of the foods and fresh produces.

Automated summary

PE nanocomposites containing cellulose nanocrystal (CNC) were prepared via melt blending in a twin screw extruder. The evaluation of PE/CNC nanocomposites was studied for food packaging applications. The nanocomposites were investigated by thermal and mechanical analyses. Addition of CNC particle while having no effect on melting and crystallization temperature had intensive effect on the degree of crystallinity of the PE. It is shown that due to the weak interfacial bonding between CNC and PE matrix, a decrease in yield stress and modulus of elasticity was observed for PE/CNC nanocomposites. According to the X-ray diffraction analyses, incorporation of the CNC into PE matrix induced a preferred crystalline orientation for PE crystallite. In contradiction to other researches, existence of CNC particle in PE matrix increases the gas permeability of the nanocomposite films which can be employed for selective permeability concepts for shelf-life extension of the foods and fresh produces.