Biopolymer Blends of Poly(lactic acid) and Poly(hydroxybutyrate) and Their Functionalization with Glycerol Triacetate and Chitin Nanocrystals for Food Packaging Applications

Polylactic acid (PLA) is a biopolymer that has potential for use in food packaging applications; however, its low crystallinity and poor gas barrier properties limit its use. This study aimed to increase the understanding of the structure property relation of biopolymer blends and their nanocomposites. The crystallinity of the final materials and their effect on barrier properties was studied. Two strategies were performed: first, different concentrations of poly(hydroxybutyrate) (PHB; 10, 25, and 50 wt %) were compounded with PLA to facilitate the PHB spherulite development, and then, for further increase of the overall crystallinity, glycerol triacetate (GTA) functionalized chitin nano crystals (ChNCs) were added. The PLA:PHB blend with 25 wt % PHB showed the formation of many very small PHB spherulites with the highest PHB crystallinity among the examined compositions and was selected as the matrix for the ChNC nanocomposites. Then, ChNCs with different concentrations (0.5, 1, and 2 wt %) were added to the 75:25 PLA:PHB blend using the liquid-assisted extrusion process in the presence of GTA. The addition of the ChNCs resulted in an improvement in the crystallization rate and degree of PHB crystallinity as well as mechanical properties. The nanocomposite with the highest crystallinity resulted in greatly decreased oxygen (O) and carbon dioxide (CO2) permeability and increased the overall mechanical properties compared to the blend with GTA. This study shows that the addition ChNCs in PLA:PHB can be a possible way to reach suitable gas barrier properties for food packaging films.

Automated summary

This study investigates the enhancement of crystallinity and gas barrier properties of polylactic acid (PLA) by adding poly(hydroxybutyrate) (PHB) and glycerol triacetate (GTA) functionalized chitin nano crystals (ChNCs). The results show that the addition of ChNCs improves the crystallinity and mechanical properties of PHB, as well as significantly reduces the permeability of oxygen and carbon dioxide. This study demonstrates that adding ChNCs can achieve suitable gas barrier properties for food packaging films.