Active Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) Films Containing Phenolic Compounds with Different...

Area of Science:

• Materials Science
• Polymer Science
• Food Science

Background:

• Developing sustainable and active food packaging is crucial for reducing waste and extending shelf life.
• Polyhydroxyalkanoate (PHBV) is a biodegradable polymer with potential for packaging applications.
• Incorporating natural compounds with antioxidant and antimicrobial properties can enhance PHBV film functionality.

Purpose of the Study:

• To create sustainable and active food packaging materials using PHBV films.
• To investigate the effects of incorporating phenolic compounds (ferulic acid, vanillin, catechin) on PHBV film properties.
• To evaluate the antioxidant, antimicrobial, and migration characteristics of the developed films.

Main Methods:

• Melt blending and compression molding were used to produce PHBV films with 5% wt. phenolic compounds.
• Characterization included structural, mechanical, barrier, optical, crystallization, and thermal stability analyses.
• Component migration was assessed using various food simulants.

Main Results:

• Phenolic compounds were homogenously integrated, altering film properties differently.
• Catechin and ferulic acid exhibited anti-plasticizing effects, reducing extensibility and breaking resistance.
• Vanillin showed a plasticizing effect, decreasing elastic modulus and increasing water vapor permeability.
• All phenols improved oxygen barrier capacity and interfered with PHBV crystallization.
• Migration levels were below the overall migration limit, with varying release rates for phenolic compounds.

Conclusions:

• PHBV films with phenolic compounds offer potential for sustainable and active food packaging.
• Catechin demonstrated the best preservation within the matrix, while ferulic acid showed the highest release.
• The effective release of phenolic compounds in real food systems is key to their active preservation function.