A group of researchers developed a new method of synthesis of the so-called “spice” which improves mechanical performance bioplastics with a minimum amount of tartaric acid (TA) and citric acid (CA) obtained from biomass.
Bad biodegradable plastics and bio-based are carbon neutral and do not create microplastics that can enter food systems.
The cooking-inspired method transforms a bioplastics weak to strong by “seasoning” with a minimal dose of sustainable additive, CA or TA, which pinches the ends of the chain at the molecular level in the amorphous region.
Scientists claim that the method is economical and feasible because it maintains the original processes. Furthermore, it facilitates and resolves the trade-off between mechanical strength, service life and biodegradation rate bioplastics.
He “spice” developed raises the properties of PBS, one of the most disappointing biodegradable and biorenewable polymers, to a new level.
By adopting their new approach, the scientists hope to transform traditional PBS into biodegradable plastic that goes beyond current limitations and transcends the boundaries of non-degradable products. Such as active packaging of food and fishing nets, while strategically minimizing changes in existing production facilities and processes.
A new “seasoning” method takes the properties of PBS, one of the most “disappointing” biodegradable and biorenewable polymers, “to a new level,” researchers say.
Similar to cooking, the scientists carefully selected TA and CA, derived from grapes and lemons, as base spices biomass which act as biologically derived cross-linking agents.
According to the researchers, adding these monomers in very small amounts was found to maintain most of the benefits of PBS without sacrificing its biodegradability or environmental friendliness.
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Marketing of biodegradable plastics
Recently, plastics are made from natural ingredients. Consequently, small categories of these plastics can be degraded naturally or degraded by the action of microorganisms in a similar way to food waste.
Food has a shelf life, and commercially available biodegradable plastics do lifetime which is related to its time-dependent mechanical resistance. Therefore, the commercialization of biodegradable polymers requires guaranteed efficiency and guaranteed lifetime.
In addition, researchers warn that both food and plastic seem to be ending up on the plate these days.
Constant problems associated with non-degradable plastics they have existed for 65 years without any change in the process, resulting in the global accumulation of billions of metric tons of this plastic.
Therefore, the need to adapt biodegradation technology, especially for short-lived plastic products contaminated with organic waste, to reduce accumulation is stronger than ever.
Finally, research attempts to solve the pollution problem through recognizable inventions, such as poly(lactic acid) (PLA), poly(butylene adipate-co-terephthalate) (PBAT) and PBS. However, most biodegradable plastics do not meet shelf life requirements.
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