High barrier green food packaging materials from composites hybridization

Abstract

This research was done to study the effects of chemical modification on the mechanical, thermal and hydrophobic properties of treated Sansevieria trifasciata fibre (STF) in hybridized polymer composites. Processing of the composites was done by using an internal mixer machine. The processing parameters used were 135°C for temperature and a mixing rotor speed of 55 rpm for 15 mins. Filler loading was varied from 10% to 40% of STF and the fibre size used was 125 µm. The composite blends obtained then were pressed with a hot press machine to get samples for testing. Samples were evaluated via tensile tests, water absorption tests, water contact angle tests, antioxidant activity and scanning electron microscopy (SEM). Results showed that chemical modification by using silane-coupling agent has improved tensile strength, strain values and decreased water absorption of the treated composites. Antioxidant activity in treated fibre was also higher than untreated fibre, due to the removal of the impurities during the treatment. SEM micrographs have proven that the treated fibre has produced a rougher surface for more inter-facial interactions between fibre and matrix. Treated composites have given higher contact angle values compared to untreated composites and polymer matrix, contributed by the increment of the hydrophobic surface of the materials. From the results obtained, the treated composites have the potentials to be applied as packaging films to prolong the shelf life of food products due to their high barrier properties to water and moisture, even higher than typical packaging plastic (i.e HDPE). Materials obtained are also suitable for natural antioxidant packaging film and biodegradable packaging applications.