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<p>In this study, PLA/PHBV-based blend films were fabricated via twin-screw extrusion followed by hot pressing by incorporating different amounts of EVOH (3, 5, 10, 15, and 20&#xa0;wt%) into a 70PLA/30PHBV matrix for sustainable food packaging applications. The films were comprehensively characterized in terms of morphological, structural, mechanical, thermal, water vapor transmission rate&#xa0;(WVTR), and wettability properties. SEM analyses revealed that low levels of EVOH (3–10&#xa0;wt%) resulted in a homogeneous morphology, whereas higher contents (≥ 15&#xa0;wt%) led to phase separation. Mechanical results showed that the tensile stress at max load of pure PLA (19.56&#xa0;MPa) decreased to 12.15&#xa0;MPa in PLA/PHBV blends but increased to 11.85&#xa0;MPa with 10&#xa0;wt% EVOH, compared to 9.76&#xa0;MPa for pure PHBV, while higher EVOH contents (15–20&#xa0;wt%) reduced tensile stress at max load to 11.16 and 9.84&#xa0;MPa, respectively. Thermal analysis indicated that PLA degraded at ~ 298&#xa0;°C with a <i>T</i><sub>max</sub> of ~ 348&#xa0;°C, while PHBV degraded earlier (~ 263&#xa0;°C). EVOH incorporation introduced a third degradation stage at 440–452&#xa0;°C, improving high-temperature stability. The WVTR of the PLA/PHBV film was 84&#xa0;g/m<sup>2</sup>·day and increased to 165&#xa0;g/m<sup>2</sup>·day at 10 wt% EVOH under 100% RH conditions, which can be attributed to the hydrophilic nature and moisture sensitivity of EVOH, combined with its improved dispersion within the matrix at this composition. Contact angle measurements showed values around 80°–90°, with increasing EVOH content (&gt; 10&#xa0;wt%) reducing hydrophobicity and enhancing surface wettability. After 10&#xa0;days of storage, the film containing 10&#xa0;wt% EVOH better preserved the color and texture of tomato and apple compared to pure PLA/PHBV and 5&#xa0;wt% EVOH films. Overall, the results indicate that the performance of PLA/PHBV/EVOH films is governed by a trade-off between interfacial compatibility, phase morphology, and environmental humidity. Although improvements in some individual properties are limited, the incorporation of 10&#xa0;wt% EVOH provided the most balanced overall performance among the investigated compositions, despite the increased WVTR under high-humidity conditions, making these films promising candidates for sustainable food packaging applications.</p> Graphical Abstract <p></p>

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Next-generation sustainable food packaging: Development of functional PLA/PHBV/EVOH blend films

  • 期刊论文

  • 发表日期：

    2026年7月28日

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  • Esra Altindag,
  • Gulsen Kurt Demir,
  • Sema Samatya Yılmaz,
  • Ayse Aytac

摘要

In this study, PLA/PHBV-based blend films were fabricated via twin-screw extrusion followed by hot pressing by incorporating different amounts of EVOH (3, 5, 10, 15, and 20 wt%) into a 70PLA/30PHBV matrix for sustainable food packaging applications. The films were comprehensively characterized in terms of morphological, structural, mechanical, thermal, water vapor transmission rate (WVTR), and wettability properties. SEM analyses revealed that low levels of EVOH (3–10 wt%) resulted in a homogeneous morphology, whereas higher contents (≥ 15 wt%) led to phase separation. Mechanical results showed that the tensile stress at max load of pure PLA (19.56 MPa) decreased to 12.15 MPa in PLA/PHBV blends but increased to 11.85 MPa with 10 wt% EVOH, compared to 9.76 MPa for pure PHBV, while higher EVOH contents (15–20 wt%) reduced tensile stress at max load to 11.16 and 9.84 MPa, respectively. Thermal analysis indicated that PLA degraded at ~ 298 °C with a Tmax of ~ 348 °C, while PHBV degraded earlier (~ 263 °C). EVOH incorporation introduced a third degradation stage at 440–452 °C, improving high-temperature stability. The WVTR of the PLA/PHBV film was 84 g/m2·day and increased to 165 g/m2·day at 10 wt% EVOH under 100% RH conditions, which can be attributed to the hydrophilic nature and moisture sensitivity of EVOH, combined with its improved dispersion within the matrix at this composition. Contact angle measurements showed values around 80°–90°, with increasing EVOH content (> 10 wt%) reducing hydrophobicity and enhancing surface wettability. After 10 days of storage, the film containing 10 wt% EVOH better preserved the color and texture of tomato and apple compared to pure PLA/PHBV and 5 wt% EVOH films. Overall, the results indicate that the performance of PLA/PHBV/EVOH films is governed by a trade-off between interfacial compatibility, phase morphology, and environmental humidity. Although improvements in some individual properties are limited, the incorporation of 10 wt% EVOH provided the most balanced overall performance among the investigated compositions, despite the increased WVTR under high-humidity conditions, making these films promising candidates for sustainable food packaging applications.

Graphical Abstract