Properties of lactic acid based polymers and their correlation with composition

Poly(lactic acid)-Mass production, processing, industrial applications, and end of life.

https://cyberleninka.org/article/n/457561.pdf

Compatibilization in bio-based and biodegradable polymer blends

Plastic packaging for food and non-food applications is non-biodegradable, and also uses up valuable and scarce non-renewable resources like petroleum. With the current focus on exploring alternatives to petroleum and emphasis on reduced environmental impact, research is increasingly being directed at development of biodegradable food packaging from biopolymer-based materials. The proposed paper will present a review of recent developments in biopolymer-based food packaging materials including natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blends, and nanocomposites based on natural and synthetic biopolymers. The paper will discuss the various techniques that have been used for developing cost-effective biodegradable packaging materials with optimum mechanical strength and oxygen and moisture barrier properties. This is a timely review as there has been a recent renewed interest in research studies, both in the industry and academia, towards development of a new generation of biopolymer-based food packaging materials with possible applications in other areas.

Recent Advances in Biopolymers and Biopolymer-Based Nanocomposites for Food Packaging Materials

Poly(3-hydroxy)butyrate (PHB) and poly(3-hydroxybutyrate-hydroxyvalerate) (PHBV) copolymers are microbial polyesters presenting the advantages of biodegradability and biocompatibility over other thermoplastics with useful mechanical properties. However, their costs and performances must be adjusted by blending with suitable polymers. In this article the miscibility, morphology, mechanical behaviour and other prominent characteristics of a representative number of blends and composites of PHB and PHBV are summarized. In particular, blends with a few polyethers, polyesters, polyvinylacrylates and polysaccharides are illustrated. Furthermore, a brief paragraph deals with PHB/vegetal fiber composites. A wide range of properties emerges by blending with polymers having very different molecular structures and characteristics, such as crystallinity, glass transition and melting temperatures. The microstructure of the blends, resulting from thermodynamic and kinetic factors, is regarded as an important factor in controlling the mechanical and the biodegradation behaviours. Moreover, some considerations upon the nature of the “driving force” of the miscibility have been made in order to explain miscibility behaviour differences.

Jin San Yoon

Papers

Miscibility of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) and poly(vinyl chloride) blends

Blending of poly(L-lactic acid) with poly(cis-1,4-isoprene)

Miscibility of poly-d(−)(3-hydroxybutyrate) in poly(ethylene oxide) and poly(methyl methacrylate)

Mechanical properties of biodegradable blends of poly(L-lactic acid) and starch

Isothermal foam growth in polymer matrices