Influence of Plasticizers and Natural Active Agents on the Physical and Functional Properties of Biodegradable PHBV-based Blends for Food Packaging Applications

Abstract

In this work, biodegradable PHBV-based films were developed for food packaging applications. PHBV was blended with PLA and PCL, while PEG and epoxidized soybean oil (ESO) were used as plasticizers to improve film flexibility and processability. Active films containing thymol and Artemisia herba-alba extract were also prepared. The films were characterized using FTIR, AFM, DSC, TGA, XRD, contact angle, and microhardness analyses. The results showed improved compatibility, flexibility, thermal stability, and surface properties depending on the blend composition. Among the developed formulations, 10%Pcl and 10%Peg, 5%Peg films exhibited the highest flexibility, indicating their potential as promising materials for biodegradable food packaging applications