Antioxidant Bilayers Based on PHBV and Plasticized Electrospun PLA-PHB Fibers Encapsulating Catechin

Area of Science:

• Materials Science
• Polymer Chemistry
• Food Packaging Technology

Background:

• Growing demand for sustainable and active food packaging solutions.
• Need for biodegradable materials with enhanced functional properties.
• Limitations of conventional packaging in preserving food quality and extending shelf-life.

Purpose of the Study:

• To develop novel bio-based and biodegradable bilayer packaging systems with antioxidant properties.
• To create an active inner layer using poly(lactic acid) (PLA) and poly(3-hydroxybutyrate) (PHB) blends for antioxidant delivery.
• To incorporate catechin as a natural antioxidant into the active layer for active food packaging applications.

Main Methods:

• Fabrication of a bilayer system with a poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) outer layer and an electrospun PLA/PHB blend inner layer.
• Optimization of the inner layer by adding oligomeric lactic acid as a plasticizer and blending PLA with PHB to enhance fiber quality.
• Loading the active layer with catechin (1 wt% and 3 wt%) and evaluating its release and antioxidant effectiveness in a fatty food simulant.
• Assessing the biodegradability of the bilayer films under compost conditions.

Main Results:

• Successful development of bilayer systems with distinct outer and active inner layers.
• Electrospun fibers exhibited reduced defects and improved processability due to PHB addition and plasticization.
• Effective release of catechin from the active layer into a fatty food simulant.
• Demonstrated antioxidant effectiveness of the released catechin, confirming its functional performance.
• Bilayer films showed complete disintegration within approximately three months under compost conditions.

Conclusions:

• The developed bilayer systems are bio-based, biodegradable, and possess antioxidant properties suitable for active food packaging.
• The system demonstrates effective catechin release and antioxidant activity, offering a sustainable alternative for fatty food preservation.
• The materials show promise for eco-friendly active packaging, contributing to reduced food waste and environmental impact.