Abstract
In this work, melt blending and co-extrusion techniques have been investigated as functionalization strategies to realize bilayer biodegradable films suitable for food packaging applications, combining enhanced barrier performance, good heat sealability and ductility. The ductile, heat sealable inner layer was realized by mixing Ecovio, a commercial blend based on polylactide (PLA) and polybutylene adipate terephthalate (PBAT) with an amorphous PLA grade; the outer barrier layer, on its side, was realized by blending poly(hydroxybutyrate) (PHB) with a semicrystalline PLA grade. Three different structures were realized changing the relative thicknesses of the two layers, and were characterized for their surface wettability, O2 barrier, heat-sealability and tensile properties. The results highlighted the impact of the bilayer films layout on the functional performance, and pointed out the attractiveness of the developed structures for food packaging applications where barrier to oxygen is critical to reduce oxidative processes.
