Mechanical and physical properties of polyethylene/sour cherry shell powder bio-composite as potential food packaging

Abstract

Eco-friendly composite materials have received more attention in recent years, and research has shown that biostructures have great potential as a solution to meet the needs of sustainability in product design and potential food packaging. In this study, the mechanical, thermal, morphological, water absorption properties and water vapor permeability of bio-composites based on polyethylene and sour cherry shell powder (SCS) (0% –7.5%) have been investigated. It was observed that 2.5% of sour cherry shell increased elastic modulus and tensile strength and improved mechanical properties. Composites without adding sour cherry shell show 1.28% water absorption. Decreased water absorption was observed for treated composites containing 2.5% of sour cherry shell, and its amount was 1.26%. The presence of sour cherry shell increased the bio-composite resistance to moisture absorption, but the addition had little effect on the thermal process properties of polyethylene. Vapor permeability in sour cherry shell / polyethylene bio-composites, which was a significant difference between samples with sour cherry shells (2.5%–7.5%) and samples without sour cherry shells. Results indicated that polyethylene/sour cherry shell composites could be used to replace polyethylene in application such as stretch film, shrink film, and bags of fruit.