Enhancing cellulose acetate film with green plasticizers for improved performance, biodegradability, and migration study into a food simulant

Abstract

Cellulose acetate (CA) is a synthetic compound obtained by acetylation of cellulose. It is widely used for various applications, including food packaging films. However, CA is very rigid due to the β-d-glycose ring in its main chain, and the presence of many hydrogen bonds between the hydroxyl groups, which limits the extent of its application. Therefore, plasticizers are generally used to provide flexibility particularly when used for packaging. The migration of plasticizers from packaging materials to packaged food can pose a risk to human health, particularly when the plasticizers present some levels of toxicity. The objective of this research is to compare the effect of widely used plasticizers glycerol, tris (2-ethylhexyl) phosphate (TEHP) and rosemary essential oil on the properties of cellulose acetate films for food packaging. Cellulose acetate films were prepared via solvent casting method followed by plasticizing. The films prepared were characterized using infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA), X-Ray diffraction analysis (XRD) and others analysis. The results show that rosemary essential oil has the lowest migration rate to food simulants. Rosemary can play dual roles, a plasticizer by improving mechanical properties and an active agent (antioxidant, antimicrobial, and UV protector, and promotor of biodegradability). The results show the potential of rosemary essential oil as an additive for application in food packaging.