Synthesis and Characterization of Biocomposite Food Packaging Composite Film Using Waste Orange Peel Bio-Plasticizer and PLA(Poly Lactic Acid) /PCL (Polycaprolactone) Blend

This research aims to synthesis and characterization of biocomposite films for food packaging application using orange peel essential oil (OEO) as green plasticizer and PCL (Polycaprolactone), is biodegradable polyester and PLA (Poly Lactic Acid) is a renewable plastic made from food starches was blends as matrix. The bio-based composite films were prepared using polylacticacid, polycaprolactone and orange peel essential oil via a simple solvent casting technique. The PLA is initially blended with chloroform to make films as non-biocompatible sample preparation protocol at lab scale level and to obtain optimum blends. Once the optimum blends ratios obtained the biocompatible solvents could be used for large scale production with safe food packing concerns. The PLA/PCL formulations of varying compositions were further mixed with 5, 10, and 15% weight of orange peel oil, at mixing ratios of 90/10, 85/10, 80/10, and 75/10 respectively. A variety of characterisation approaches, including film colour, opacity, surface hydrophobicity, mechanical behaviour and anti-microbial activity were performed on all PLA/PCL blended films. Results revealed that the film's opacity and hydrophobicity values gradually increased upon addition of orange peel oil. Similarly, the mechanical properties demonstrated an increased elongation at break for 15wt. % addition of orange peel oil into PLA/PCL blends. Moreover, the wettability and flexibility of the developed bio-based films were found to have improved by the use of orange peel oil in the PLA/PCL matrix. Apparently, the orange peel oil incorporated bio-based PLA/PCL blended films exhibited excellent antibacterial behaviour against S. aureus and E. coli microorganisms. The exploratory findings demonstrate that the polylacticacid, polycaprolactone and orange peel essential oil blended films could be recommended for usage in food packaging applications requiring high flexibility, thermal stability, barrier resistance, low water absorption and repellent to microbial attack. [GRAPHICS] .