Miguel García-Carrillo, Aimee Alejandra Hernández-López, Adriana Berenice Espinoza-Martínez
{"title":"基于人工神经网络和遗传算法的蒙脱土、高岭土纳米管和坡高岭土增强PLA和PBAT薄膜力学性能、透气性和雾霾性能建模与优化","authors":"Miguel García-Carrillo, Aimee Alejandra Hernández-López, Adriana Berenice Espinoza-Martínez","doi":"10.1016/j.fpsl.2025.101533","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigates the prediction and optimization of mechanical, barrier, and optical properties of biodegradable food packaging films by integrating artificial neural networks (ANN), multi-objective genetic algorithms (MOGA) and multicriteria decision making approaches. Poly (butylene adipate-co-terephthalate) (PBAT) and polylactic acid (PLA) polymers were reinforced with varying concentrations of montmorillonite (MMT), halloysite nanotubes (HNTs) and palygorskite to assess their effects on tensile strength, water vapor permeability, and haze, respectively representing mechanical, barrier and optical performance. MMT and HNTs were the most effective nanoclays in enhancing the mechanical, barrier, and optical properties of the films. The addition of HNTs decreased the water vapor permeability of PBAT by 43 % and increased its tensile strength up to 38.5 MPa at optimal concentrations. Similarly, incorporating MMT into PLA improved its water vapor barrier by 29 %. Experimental data were used to develop ANN models with strong predictive capabilities, achieving correlation factors exceeding 0.97. MOGA was then employed to generate a Pareto optimal solution front, illustrating the trade-offs between maximizing tensile strength and minimizing permeability and haze. The technique of order of preference by similarity to ideal solution (TOPSIS) method was applied to refine the selection of the optimal film. The analysis revealed that incorporating MMT into PLA at a concentration of 1.7 vol% optimally enhanced the film´s overall mechanical, barrier, and optical properties. This study highlights the potential of combining ANN and MOGA for optimizing biodegradable packaging films with balanced mechanical, optical and barrier properties.</div></div>","PeriodicalId":12377,"journal":{"name":"Food Packaging and Shelf Life","volume":"49 ","pages":"Article 101533"},"PeriodicalIF":10.6000,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Modeling and optimization of mechanical, water vapor permeability and haze properties of PLA and PBAT films reinforced with montmorillonite, halloysite nanotubes and palygorskite using artificial neural networks and genetic algorithms\",\"authors\":\"Miguel García-Carrillo, Aimee Alejandra Hernández-López, Adriana Berenice Espinoza-Martínez\",\"doi\":\"10.1016/j.fpsl.2025.101533\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study investigates the prediction and optimization of mechanical, barrier, and optical properties of biodegradable food packaging films by integrating artificial neural networks (ANN), multi-objective genetic algorithms (MOGA) and multicriteria decision making approaches. Poly (butylene adipate-co-terephthalate) (PBAT) and polylactic acid (PLA) polymers were reinforced with varying concentrations of montmorillonite (MMT), halloysite nanotubes (HNTs) and palygorskite to assess their effects on tensile strength, water vapor permeability, and haze, respectively representing mechanical, barrier and optical performance. MMT and HNTs were the most effective nanoclays in enhancing the mechanical, barrier, and optical properties of the films. The addition of HNTs decreased the water vapor permeability of PBAT by 43 % and increased its tensile strength up to 38.5 MPa at optimal concentrations. Similarly, incorporating MMT into PLA improved its water vapor barrier by 29 %. Experimental data were used to develop ANN models with strong predictive capabilities, achieving correlation factors exceeding 0.97. MOGA was then employed to generate a Pareto optimal solution front, illustrating the trade-offs between maximizing tensile strength and minimizing permeability and haze. The technique of order of preference by similarity to ideal solution (TOPSIS) method was applied to refine the selection of the optimal film. The analysis revealed that incorporating MMT into PLA at a concentration of 1.7 vol% optimally enhanced the film´s overall mechanical, barrier, and optical properties. This study highlights the potential of combining ANN and MOGA for optimizing biodegradable packaging films with balanced mechanical, optical and barrier properties.</div></div>\",\"PeriodicalId\":12377,\"journal\":{\"name\":\"Food Packaging and Shelf Life\",\"volume\":\"49 \",\"pages\":\"Article 101533\"},\"PeriodicalIF\":10.6000,\"publicationDate\":\"2025-05-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Packaging and Shelf Life\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2214289425001036\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Packaging and Shelf Life","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214289425001036","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Modeling and optimization of mechanical, water vapor permeability and haze properties of PLA and PBAT films reinforced with montmorillonite, halloysite nanotubes and palygorskite using artificial neural networks and genetic algorithms
This study investigates the prediction and optimization of mechanical, barrier, and optical properties of biodegradable food packaging films by integrating artificial neural networks (ANN), multi-objective genetic algorithms (MOGA) and multicriteria decision making approaches. Poly (butylene adipate-co-terephthalate) (PBAT) and polylactic acid (PLA) polymers were reinforced with varying concentrations of montmorillonite (MMT), halloysite nanotubes (HNTs) and palygorskite to assess their effects on tensile strength, water vapor permeability, and haze, respectively representing mechanical, barrier and optical performance. MMT and HNTs were the most effective nanoclays in enhancing the mechanical, barrier, and optical properties of the films. The addition of HNTs decreased the water vapor permeability of PBAT by 43 % and increased its tensile strength up to 38.5 MPa at optimal concentrations. Similarly, incorporating MMT into PLA improved its water vapor barrier by 29 %. Experimental data were used to develop ANN models with strong predictive capabilities, achieving correlation factors exceeding 0.97. MOGA was then employed to generate a Pareto optimal solution front, illustrating the trade-offs between maximizing tensile strength and minimizing permeability and haze. The technique of order of preference by similarity to ideal solution (TOPSIS) method was applied to refine the selection of the optimal film. The analysis revealed that incorporating MMT into PLA at a concentration of 1.7 vol% optimally enhanced the film´s overall mechanical, barrier, and optical properties. This study highlights the potential of combining ANN and MOGA for optimizing biodegradable packaging films with balanced mechanical, optical and barrier properties.
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.