Green synthesis of carbon nanoparticle-reinforced nanocomposites with gallic acid as a crosslinking agent on poly(butylene adipate-co-terephthalate): Preparation, characterization, and performances

Abstract

In this work, we performed green processing of Couroupita guianensis carbon nanoparticle (CNPs). The plants of Couroupita guianensis have been carbonized at successive temperatures at 700 °C for 2 h. Solution casting methods was performed for the fabrication of poly(butylene adipate-co-terephthalate) (PBAT) nanocomposites via addition of 0.5, 1.0, 3.0, and 5.0 wt% of CNPs to PBAT and gallic acid (GA) in a 70/30 (w/w) ratio, GA acting as a crosslinking agent. The PBAT-GA/CNPs nanocomposites have been studied with FTIR, XRD, SEM, TGA, and DSC. Barrier (O2 and H2O), and mechanical (tensile strength and elongation) tests were investigated and compared. The mechanical properties of the PBAT nanocomposites were enhanced due to the CNPs and GA addition. The nanocomposites with 3.0 wt% CNP added had a tensile strength that was greater than pure PBAT (PBAT-GA filled to 3.0 wt% at 24.19 MPa vs. PBAT filled to 11.22 MPa), which had the least tensile strength. The smallest, WVTR and OTR values have been observed in the PBAT nanocomposites with 5.0 wt% CNPs filler added. The 5.0 wt% CNPs added film exhibited the greatest barrier property. Increased antimicrobial activity has been shown by the PBAT-GA/CNPs nanocomposites against the microorganisms that are pathogenic to foods (S. aureus and E. coli). In addition, according to the results on food quality test, PBAT nanocomposites were used to exceed the performance of commercial polyethylene (PE) film in increasing the shelf-life of edible grapes from 1 to 15 days. The results of the study suggested that PBAT loaded nanocomposites with GA and CNPs could be good choices for uses in food packaging.