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Journal of Nanoscience, NanoEngineering & Applications Original Research

Study of the Properties and Destructibility of the Native and Cross-Linked Potato Starch-Filled Polymer Composites for Food Packaging Applications

  1. Haydar U. Zaman Department of Physics, National University of Bangladesh and Institute of Radiation and Polymer Technology, Bangladesh Atomic Energy Commission, Savar

Abstract

Plastic is a vital component of modern life, commonly used in daily food packaging for its convenience and durability. Plastic marketing bags are manufactured from low-density polythene (LDPE) which causes ecological inconvenience as most of the plastic components are stored in waste and underground conditions for an elongated time. Plastic is a synthetic or semi-synthetic material that does not decompose naturally, and its primary drawback is its environmental impact, prompting ongoing efforts to accelerate its biodegradation. A material that must be eroded, developed for any cause, such as Pseudomonas aeruginosa, as well as being buried in the ground, is interesting enough to be revealed. In this study, potato starch (PS) was blended with LDPE by using melt compound technique, Destructibility followed by injection molding for PS/LDPE composite formation. The influence of PS concentration and starch cross-linker sodium tripolyphosphate with the additive of composite properties was examined. Mechanical assessment outcomes exhibit that with increasing PS content there is an increase in loss of tensile strength and elongation at break of untreated and treated composites. Exposure to PS/LDPE composites in P. aeruginosa as well as soil environments was implemented to analyze the biodegradability of the composite. P. aeruginosa and the soil environment have lost weight and lost tensile properties due to increased PS and exposure periods, respectively. Modified PS composites also show less corrosion than unmodified PS/LDPE composites.

Keywords

References (36)

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