Biocomposites of different lignocellulosic wastes for sustainable food packaging applications. Sánchez-Safont, E. L., Aldureid, A., Lagarón, J. M., Gámez-Pérez, J., & Cabedo, L. Composites Part B: Engineering, 145:215–225, July, 2018. ![Biocomposites of different lignocellulosic wastes for sustainable food packaging applications [link]](https://bibbase.org/img/filetypes/link.svg "link")
Paper doi abstract bibtex The suitability of three local lignocellulosic wastes i.e. almond shell (AS), rice husk (RH) and seagrass (SG) as fillers in PHB/Fiber composites applications has been studied. PHB/Fiber composites with 10 phr and 20 phr fiber content were prepared by melt blending. The influence of the fiber type (size, morphology and origin) and content on the morphological, mechanical and thermal properties of the as obtained composites has been assessed. To evaluate the potential use in food packaging applications, the barrier performance to water, thermoforming ability and disintegration in controlled composting conditions of the composites were also studied. All the fibers have demonstrated to be apt for their use as fillers in PHB/Fiber composites, showing a reinforcing effect without affecting the crystallinity and the disintegration rate of PHB. The thermal stability and the water barrier performance of the composites were reduced by the presence of the fibers. Nevertheless, the addition of AS resulted in the best balance of properties, in terms of permeability and mechanical properties, finding an enhancement of the thermoforming ability of PHB when 10 phr of AS was added.
@article{sanchez-safont_biocomposites_2018,
title = {Biocomposites of different lignocellulosic wastes for sustainable food packaging applications},
volume = {145},
issn = {1359-8368},
url = {http://www.sciencedirect.com/science/article/pii/S1359836818300738},
doi = {10.1016/j.compositesb.2018.03.037},
abstract = {The suitability of three local lignocellulosic wastes i.e. almond shell (AS), rice husk (RH) and seagrass (SG) as fillers in PHB/Fiber composites applications has been studied. PHB/Fiber composites with 10 phr and 20 phr fiber content were prepared by melt blending. The influence of the fiber type (size, morphology and origin) and content on the morphological, mechanical and thermal properties of the as obtained composites has been assessed. To evaluate the potential use in food packaging applications, the barrier performance to water, thermoforming ability and disintegration in controlled composting conditions of the composites were also studied. All the fibers have demonstrated to be apt for their use as fillers in PHB/Fiber composites, showing a reinforcing effect without affecting the crystallinity and the disintegration rate of PHB. The thermal stability and the water barrier performance of the composites were reduced by the presence of the fibers. Nevertheless, the addition of AS resulted in the best balance of properties, in terms of permeability and mechanical properties, finding an enhancement of the thermoforming ability of PHB when 10 phr of AS was added.},
urldate = {2018-04-04},
journal = {Composites Part B: Engineering},
author = {Sánchez-Safont, Estefanía Lidón and Aldureid, Abdulaziz and Lagarón, José María and Gámez-Pérez, José and Cabedo, Luis},
month = jul,
year = {2018},
pages = {215--225}
}
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The influence of the fiber type (size, morphology and origin) and content on the morphological, mechanical and thermal properties of the as obtained composites has been assessed. To evaluate the potential use in food packaging applications, the barrier performance to water, thermoforming ability and disintegration in controlled composting conditions of the composites were also studied. All the fibers have demonstrated to be apt for their use as fillers in PHB/Fiber composites, showing a reinforcing effect without affecting the crystallinity and the disintegration rate of PHB. The thermal stability and the water barrier performance of the composites were reduced by the presence of the fibers. 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