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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Beschreibung
Zusammenfassung: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.
Bibliographie:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:1359-835X
1878-5840
DOI:10.1016/j.compositesa.2015.02.006