As an alternate to non-sustainable plastic packaging, polymer blends were engineered using regenerated cellulose and a hydroxypropyl functionalized starch derivative. Initially, films were cast out of solution to determine optimum blend composition, and then components were reactively extruded to incorporate additives and form thin films. The extruded films were modified with essential oils and other natural phytochemicals to impart water resistance, allow vapor permeability, and prevent or retard contamination by foodborne pathogens. Some additives also provided additional flavor and aroma benefits to the packaged food products. Mechanical properties were found to be similar to non-renewable plastic packaging such as polyethylene.

Active packaging using regenerated cellulose and hydroxypropyl amylopectin for fresh food products

254th National Meeting (2017)

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