Polyhydroxybutyrate (PHB) is a natural polyester of microbial origin and is an excellent substitute for petroleum-based food packaging materials. However, moderate mechanical, thermal and barrier properties limit utilization of PHB for commercial food packaging applications. In order to overcome these drawbacks, the present study evaluated the solution casting method for the preparation of PHB nanocomposite by incorporating various concentration (0-1.3 wt%) of graphene nanoplatelets (Gr-NPs). The prepared nanocomposites were tested for their morphology, mechanical, thermal, barrier, cytotoxicity and biodegradable properties. A Gr-NPs concentration of 0.7 wt% was found to be optimum without any agglomeration. In comparison with pristine PHB, the PHB/Gr-NPs nanocomposite showed a higher melting point (by 10 °C), thermal stability (by 10 °C), tensile strength (by 2 times) along with 3 and 2 times reduction in oxygen and water vapour permeability, respectively. The penetration of UV and visible light was greatly reduced with the addition of Gr-NPs. Furthermore, cytotoxic effect of the prepared nanocomposite was found to be statistically insignificant in comparison with the pristine PHB. A four-fold increase in the shelf life was demonstrated by a simulation study conducted using moisture and oxygen-sensitive food items (potato chips and milk product).
Keywords: Biopolymer; Food packaging; Graphene nanoplatelets; Nanocomposite; Polyhydroxybutyrate.
Copyright © 2020 Elsevier B.V. All rights reserved.