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<p>Combining eggshell powders with polyvinyl alcohol (PVA) matrix offers a promising approach for developing biodegradable and sustainable composite films for food packaging applications. This is because eggshell powder (ESP) is a natural waste rich in calcium carbonate and bioactive compounds that act as effective filler thereby improving the mechanical strength, barrier properties, and thermal stability. Therefore, in this study, films were prepared by the addition of numerous concentrations of ESP into PVA by the blade coating technique. This was followed by the determination of numerous properties, including mechanical, barrier, thermal, and optical properties. The XRD analysis confirms the crystallinity of PVA/ESP films and the presence of calcite, at about 29.4°. Morphological assessment was made by using SEM/AFM analysis, which exhibited the homogeneity at 2–6 wt% of ESP, while agglomeration is observed beyond that loading. Comparably higher thermal stability was observed at 295&#xa0;°C between 4 and 6 wt% (of ESP) composite films in comparison to pure PVA (i.e., 270&#xa0;°C). In addition, a reasonably acceptable tensile strength of 60&#xa0;MPa was observed at the same concentration. While optical transparency of &gt; 80% at 550&#xa0;nm and UV shielding with 20% transmittance at 280&#xa0;nm was observed. Moreover, oxygen transmission rate (OTR) down to 0.8 cm<sup>2</sup>/m.day.atm was also recorded, thereby maintaining the normalized OTR during bending cycles to be constant even at a radius of 2&#xa0;cm. In particular, at 6 wt% Composite films showed the optimum properties. Real-time tests of packaged biscuits in ESP-PVA composite films lost only 5% of their hardness beyond 7 days (in ambient conditions) which is similar to loss of biscuit’s hardness when packaged in commercial LDPE, whereas the biscuit packaged in commercial paper lost more than 30% of the initial hardness. Thus, all these properties make PVA-ESP composite films suitable for food packaging applications.</p>

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Biodegradable composite films with enhanced properties for sustainable food packaging

  • 期刊论文

  • 发表日期：

    2026年7月20日

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  • Iftikhar Ahmed Channa,
  • Jaweria Ashfaq,
  • Mubashir Hassan,
  • Talal Saeed,
  • Darain Ahmed,
  • Muhammad Ali Shar,
  • Syed Irfan,
  • Sarmad Feroze,
  • Abdulaziz Alhazaa,
  • Ali Dad Chandio

摘要

Combining eggshell powders with polyvinyl alcohol (PVA) matrix offers a promising approach for developing biodegradable and sustainable composite films for food packaging applications. This is because eggshell powder (ESP) is a natural waste rich in calcium carbonate and bioactive compounds that act as effective filler thereby improving the mechanical strength, barrier properties, and thermal stability. Therefore, in this study, films were prepared by the addition of numerous concentrations of ESP into PVA by the blade coating technique. This was followed by the determination of numerous properties, including mechanical, barrier, thermal, and optical properties. The XRD analysis confirms the crystallinity of PVA/ESP films and the presence of calcite, at about 29.4°. Morphological assessment was made by using SEM/AFM analysis, which exhibited the homogeneity at 2–6 wt% of ESP, while agglomeration is observed beyond that loading. Comparably higher thermal stability was observed at 295 °C between 4 and 6 wt% (of ESP) composite films in comparison to pure PVA (i.e., 270 °C). In addition, a reasonably acceptable tensile strength of 60 MPa was observed at the same concentration. While optical transparency of > 80% at 550 nm and UV shielding with 20% transmittance at 280 nm was observed. Moreover, oxygen transmission rate (OTR) down to 0.8 cm2/m.day.atm was also recorded, thereby maintaining the normalized OTR during bending cycles to be constant even at a radius of 2 cm. In particular, at 6 wt% Composite films showed the optimum properties. Real-time tests of packaged biscuits in ESP-PVA composite films lost only 5% of their hardness beyond 7 days (in ambient conditions) which is similar to loss of biscuit’s hardness when packaged in commercial LDPE, whereas the biscuit packaged in commercial paper lost more than 30% of the initial hardness. Thus, all these properties make PVA-ESP composite films suitable for food packaging applications.