Aluminate-activated nano-SiO2 for enhancing water vapor barrier properties in polymers films: A safe and effective strategy

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-10-30 DOI:10.1016/j.fpsl.2024.101377

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Abstract

In this work, a series of nanocomposite films composed of polylactic acid (PLA), poly (butylene adipate-co-terephthalate) (PBAT), polybutylene succinate (PBS), nano-SiO₂ activated by aluminate for different times were developed to enhance water vapor barrier properties. The physiochemical and thermal properties of the films were characterized. In addition, total and aluminum migration from the films was monitored, and non-targeted screening was performed to evaluate the potential safety of the composite films. Fourier Transform infrared spectroscopy analysis indicated that the nano-SiO₂ was successfully activated by aluminate. Differential scanning calorimetry analysis indicated that incorporation of the activated nano-SiO₂ slightly reduced the glass transition temperature (from 54 to 51 °C) and increased the crystallinity degree (from 6.9 % to 11.1 %) of PLA. Incorporation of 0.4 % nanofillers was found to give the highest crystallinity. Thermogravimetric analysis showed that the thermal stability of the PLA/PBAT/PBS films did not change significantly after adding the activated-nano-SiO₂. However, the incorporation of these nanofillers did increase the interfacial roughness and crystallinity degree of the films, thereby reducing the water vapor permeability by around 30 %. Erucamide was detected in the composite films after exposure to food simulants, however, the films containing the nanofillers still met European Union safety standards. In summary, the nanofiller-loaded polymer films developed in this study were shown to be safe and have high water barrier properties, which means they may be suitable for application in the food, cosmetic, personal care, pharmaceutical, and agrochemical industries.

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铝酸盐活化纳米二氧化硅用于增强聚合物薄膜的水蒸气阻隔性能：安全有效的策略

本研究开发了一系列由聚乳酸（PLA）、聚己二酸丁二醇酯（PBAT）、聚丁二酸丁二醇酯（PBS）和经铝酸盐活化不同时间的纳米二氧化硅组成的纳米复合薄膜，以增强水蒸气阻隔性能。对薄膜的理化和热性能进行了表征。此外，还监测了薄膜的总迁移量和铝迁移量，并进行了非目标筛选，以评估复合薄膜的潜在安全性。傅立叶变换红外光谱分析表明，纳米二氧化硅成功地被铝酸盐活化。差示扫描量热分析表明，加入活化的纳米二氧化硅后，聚乳酸的玻璃化转变温度略有降低（从 54°C 降至 51°C），结晶度有所提高（从 6.9% 升至 11.1%）。加入 0.4 % 的纳米填料可获得最高的结晶度。热重分析表明，加入活化纳米二氧化硅后，聚乳酸/PBAT/PBS 薄膜的热稳定性没有显著变化。不过，这些纳米填料的加入确实增加了薄膜的界面粗糙度和结晶度，从而降低了约 30% 的水蒸气渗透率。暴露于食品模拟物后，在复合薄膜中检测到了芥子酰胺，但含有纳米填料的薄膜仍然符合欧盟安全标准。总之，本研究开发的负载纳米填料的聚合物薄膜不仅安全，而且具有很高的阻水性能，这意味着它们可能适合应用于食品、化妆品、个人护理、制药和农用化学品行业。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.