Characterization of Synthetic Polymer Coated with Biopolymer Layer with Natural Orange Peel Extract Aimed for Food Packaging

• Published in: Polymers Vol. 15; no. 11; p. 2569
• Main Authors: Gabrić, Domagoj, Kurek, Mia, Ščetar, Mario, Brnčić, Mladen, Galić, Kata
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 02.06.2023; MDPI
• Subjects: Acetic acid; Antiinfectives and antibacterials; Antimicrobial agents; Aqueous solutions; Banded structure; Biopolymers; Carbon dioxide; Chitosan; chitosan biolayer; Color; E coli; Essences and essential oils; Essential oils; Ethanol; Food packaging; Food products; gas and water vapor barrier; Gases; Homogenization; Identification and classification; Light transmission; Mechanical properties; Migration; Oils & fats; Optical properties; Orange; orange peel essential oil; overall migration; Polyethylene terephthalate; Polymer coatings; Polymers; Polypropylene; Recycling; Scientific imaging; Spectral bands; Temperature; Water vapor; Croatia; France; United States > US; Germany; orange peel essential oil; overall migration; chitosan biolayer; gas and water vapor barrier
• ISSN: 2073-4360; 2073-4360
• DOI: 10.3390/polym15112569

This research was aimed to make biolayer coatings enriched with orange peel essential oil (OPEO) on synthetic laminate, oriented poly(ethylene-terephthalate)/polypropylene (PET-O/PP). Coating materials were taken from biobased and renewable waste sources, and the developed formulation was targeted for food packaging. The developed materials were characterized for their barrier (O , CO , and water vapour), optical (colour, opacity), surface (inventory of peaks by FTIR), and antimicrobial activity. Furthermore, the overall migration from a base layer (PET-O/PP) in an acetic acid (3% HAc) and ethanol aqueous solution (20% EtOH) were measured. The antimicrobial activity of chitosan (Chi)-coated films was assessed against . Permeation of the uncoated samples (base layer, PET-O/PP) increased with the temperature increase (from 20 °C to 40 °C and 60 °C). Films with Chi-coatings were a better barrier to gases than the control (PET-O/PP) measured at 20 °C. The addition of 1% ( / ) OPEO to the Chi-coating layer showed a permeance decrease of 67% for CO and 48% for O . The overall migrations from PET-O/PP in 3% HAc and 20% EtOH were 1.8 and 2.3 mg/dm , respectively. Analysis of spectral bands did not indicate any surface structural changes after exposure to food simulants. Water vapour transmission rate values were increased for Chi-coated samples compared to the control. The total colour difference showed a slight colour change for all coated samples (ΔE > 2). No significant changes in light transmission at 600 nm for samples containing 1% and 2% OLEO were observed. The addition of 4% ( / ) OPEO was not enough to obtain a bacteriostatic effect, so future research is needed.