Sustainable food packaging: Valorising wheat straw fibres for tuning PHBV-based composites properties

The present work aims at investigating the impact of wheat straw fibres (WSF) size, morphology and content on the process-ability and functional properties (mechanical properties and water vapour permeability) of PHBV-based composites. For that purpose, three types of fibres obtained by successive g...

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Veröffentlicht in:	Composites. Part A, Applied science and manufacturing Jg. 72; S. 139 - 147
Hauptverfasser:	Berthet, M.-A., Angellier-Coussy, H., Chea, V., Guillard, V., Gastaldi, E., Gontard, N.
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Elsevier Ltd 01.05.2015 Elsevier
Schlagworte:	A. Natural fibre composites A. Polymer-matrix composites (PMCs) B. Mechanical properties composite materials E. Extrusion Fibers Fibres Food engineering Food packaging food-packaging materials functional properties Heterogeneity Life Sciences modulus of elasticity permeability polymers Straw tensile strength Tuning Vapour water vapor Wheat wheat straw A. Polymer-matrix composites (PMCs) E. Extrusion B. Mechanical properties A. Natural fibre composites Poly(3-hydroxybutyrate-co-3-hydroxyvalerate Mechanical properties Extrusion PHBV Natural fibre composites Polymer-matrix composites (PMCs)
ISSN:	1359-835X, 1878-5840
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Abstract	The present work aims at investigating the impact of wheat straw fibres (WSF) size, morphology and content on the process-ability and functional properties (mechanical properties and water vapour permeability) of PHBV-based composites. For that purpose, three types of fibres obtained by successive grindings (from the micrometric up to the millimetric scale) were used. It was shown that the highest possible filler level was all the more high when decreasing fibre size (over 50wt% in the case of micrometric fibres), due to reduced film heterogeneity and improved fibre wetting by the polymer. As regards functional properties, increasing fibre size and/or content led to a significant degradation of ultimate tensile properties, while Young’s modulus was not significantly affected. At the same time, water vapour transmission rate was significantly increased from 11 up to 110gm−2day−1, which could extend the applicability of PHBV/WSF composites as food packaging materials to respiring fresh products.
AbstractList	The present work aims at investigating the impact of wheat straw fibres (WSF) size, morphology and content on the process-ability and functional properties (mechanical properties and water vapour permeability) of PHBV-based composites. For that purpose, three types of fibres obtained by successive grindings (from the micrometric up to the millimetric scale) were used. It was shown that the highest possible filler level was all the more high when decreasing fibre size (over 50wt% in the case of micrometric fibres), due to reduced film heterogeneity and improved fibre wetting by the polymer. As regards functional properties, increasing fibre size and/or content led to a significant degradation of ultimate tensile properties, while Young's modulus was not significantly affected. At the same time, water vapour transmission rate was significantly increased from 11 up to 110gm-2 day-1, which could extend the applicability of PHBV/WSF composites as food packaging materials to respiring fresh products. The present work aims at investigating the impact of wheat straw fibres (WSF) size, morphology and content on the process-ability and functional properties (mechanical properties and water vapour permeability) of PHBV-based composites. For that purpose, three types of fibres obtained by successive grindings (from the micrometric up to the millimetric scale) were used. It was shown that the highest possible filler level was all the more high when decreasing fibre size (over 50wt% in the case of micrometric fibres), due to reduced film heterogeneity and improved fibre wetting by the polymer. As regards functional properties, increasing fibre size and/or content led to a significant degradation of ultimate tensile properties, while Young’s modulus was not significantly affected. At the same time, water vapour transmission rate was significantly increased from 11 up to 110gm⁻²day⁻¹, which could extend the applicability of PHBV/WSF composites as food packaging materials to respiring fresh products. The present work aims at investigating the impact of wheat straw fibres (WSF) size, morphology and content on the process-ability and functional properties (mechanical properties and water vapour permeability) of PHBV-based composites. For that purpose, three types of fibres obtained by successive grindings (from the micrometric up to the millimetric scale) were used. It was shown that the highest possible filler level was all the more high when decreasing fibre size (over 50 wt% in the case of micrometric fibres), due to reduced film heterogeneity and improved fibre wetting by the polymer. As regards functional properties, increasing fibre size and/or content led to a significant degradation of ultimate tensile properties, while Young’s modulus was not significantly affected. At the same time, water vapour transmission rate was significantly increased from 11 up to 110 g m−2 day−1, which could extend the applicability of PHBV/WSF composites as food packaging materials to respiring fresh products. The present work aims at investigating the impact of wheat straw fibres (WSF) size, morphology and content on the process-ability and functional properties (mechanical properties and water vapour permeability) of PHBV-based composites. For that purpose, three types of fibres obtained by successive grindings (from the micrometric up to the millimetric scale) were used. It was shown that the highest possible filler level was all the more high when decreasing fibre size (over 50wt% in the case of micrometric fibres), due to reduced film heterogeneity and improved fibre wetting by the polymer. As regards functional properties, increasing fibre size and/or content led to a significant degradation of ultimate tensile properties, while Young’s modulus was not significantly affected. At the same time, water vapour transmission rate was significantly increased from 11 up to 110gm−2day−1, which could extend the applicability of PHBV/WSF composites as food packaging materials to respiring fresh products.
Author	Angellier-Coussy, H. Gastaldi, E. Berthet, M.-A. Gontard, N. Chea, V. Guillard, V.
Author_xml	– sequence: 1 givenname: M.-A. surname: Berthet fullname: Berthet, M.-A. – sequence: 2 givenname: H. surname: Angellier-Coussy fullname: Angellier-Coussy, H. email: helene.coussy@univ-montp2.fr – sequence: 3 givenname: V. surname: Chea fullname: Chea, V. – sequence: 4 givenname: V. surname: Guillard fullname: Guillard, V. – sequence: 5 givenname: E. surname: Gastaldi fullname: Gastaldi, E. – sequence: 6 givenname: N. surname: Gontard fullname: Gontard, N.
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Keywords	A. Polymer-matrix composites (PMCs) E. Extrusion B. Mechanical properties A. Natural fibre composites Poly(3-hydroxybutyrate-co-3-hydroxyvalerate Mechanical properties Extrusion PHBV Natural fibre composites Polymer-matrix composites (PMCs)
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Snippet	The present work aims at investigating the impact of wheat straw fibres (WSF) size, morphology and content on the process-ability and functional properties...
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SubjectTerms	A. Natural fibre composites A. Polymer-matrix composites (PMCs) B. Mechanical properties composite materials E. Extrusion Fibers Fibres Food engineering Food packaging food-packaging materials functional properties Heterogeneity Life Sciences modulus of elasticity permeability polymers Straw tensile strength Tuning Vapour water vapor Wheat wheat straw
Title	Sustainable food packaging: Valorising wheat straw fibres for tuning PHBV-based composites properties
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