Preparation of acylated microcrystalline cellulose using olive oil and its reinforcing effect on poly(lactic acid) films for packaging application
A novel poly(lactic acid) (PLA) based composite, reinforced by microcrystalline cellulose (MCC) was prepared. MCC was modified by esterification reaction using olive oil for improving the compatibility with PLA matrix. The acylated microcrystalline cellulose (AMCC) exhibited reduced polarity in comparison to unmodified MCC. AMCC/ PLA composite films were prepared using solvent casting technique. The effects of the MCC surface modification on morphological, mechanical, physical, thermal, biodegradability and barrier properties of the PLA based MCC composites were studied. FTIR analysis confirmed acylation reaction of MCC. Scanning electron microscopy analysis exhibited a uniform distribution of AMCC in PLA matrix. Barrier properties of AMCC based composites were improved as compared to MCC based composites. The tensile strength and tensile modulus of composite films (at 2 wt.% AMCC) were improved about 13% and 35% as much as those of the pure PLA films, respectively. These biodegradable composite films can be a sustainable utilization of olive oil and microcrystalline cellulose in the food packaging application.
KeywordsBioresource Microcrystalline cellulose Olive oil Surface acylation Ultraviolet protection Biodegradability
One of the authors Vikrant G. Gorade is indebted to World Bank-funded TEQIP-II - CoE in Process Intensification, for the scholarship support during the Ph.D. course. The authors would like to thank the DST-FIST for providing testing facilities.
The manuscript was written through contributions of all authors. All authors have given approval to the final version of the manuscript. ‡Vikrant G. Gorade contributed equally to this work.
Compliance with ethical standards
Conflict of interest
The authors declare no competing financial interest.
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