Development of paddy straw based bio-composite packaging material for fresh produce

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dc.contributor.advisorPreetinder Kaur
dc.contributor.authorPotdar, Pratik Pandit
dc.date.accessioned2023-12-29T16:22:22Z
dc.date.available2023-12-29T16:22:22Z
dc.date.issued2023
dc.description.abstractThe present study was undertaken to explore the possibility of developing bio-composite rigid packaging using agricultural residues as an alternative to plastic packaging present being used for fresh produce packaging. Traditional non-biodegradable packaging materials like PET, LDPE, and PP had raised environmental concerns, prompting exploration into biodegradable polymers sourced from agricultural waste. To improve the biodegradability and suitability for fresh produce packaging, paddy straw, an abundant agricultural residue was opted and its characteristics were improved through alkaline pulping before incorporation in the biopolymer matrix. The process parameters for alkaline treatment i.e. alkali concentration, temperature, and time were optimized using Response Surface Methodology (RSM) through the assessment of response parameters like pulp yield, pH, ash content, lignin content, tensile strength, and browning index. Bio-composite materials using paddy straw powder (PSP) and various matrix materials i.e. PVA, PLA, and PBAT were fabricated using casting and moulding techniques. The developed bio-composite materials were analyzed for various physical, morphological, mechanical, thermal and degradation properties. Storage stability of PSP-based bio-composite rigid packages was compared with commercially used PVC and EVOH packages by conducting trials for packaging and storage of white button mushrooms. The alkaline treatment of paddy straw under optimized parameters i.e. 14% alkali concentration at a temperature of 53°C for 240 minutes enhanced the removal of lignin and hemicellulose, accompanied by structural modifications to cellulose, thereby improving the surface characteristics, making paddy straw suitable for integration into bio-polymer matrices. A PSP concentration of 30% was found suitable for fabrication of bio-composites with all three matrices based upon the evaluated characteristics. White button mushroom packaged in PSP-PVA, PSP-PLA and PSP-PBAT packages exhibited better quality for 6, 8, 8 days as compared to 4 and 6 days in PVC and EVOH packages, respectively. However, PSP-PVA packages displayed higher moisture absorption and loss of structure with regards to PSP-PLA and PSP-PBAT packages during storage. In conclusion, PSP-PBAT and PSP-PLA rigid bio-composite packages may provide a suitable alternative to PVC/EVOH packages for packaging of fresh produce like white button mushroom.
dc.identifier.citationPotdar, Pratik Pandit (2023). Development of paddy straw based bio-composite packaging material for fresh produce (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810205062
dc.keywordsBio-composite
dc.keywordsPSP
dc.keywordsPVA
dc.keywordsPLA
dc.keywordsPBAT
dc.keywordsWhite button mushroom
dc.keywordsRigid packaging
dc.language.isoEnglish
dc.pages110
dc.publisherPunjab Agricultural University
dc.research.problemDevelopment of paddy straw based bio-composite packaging material for fresh produce
dc.subProcessing and Food Engineering
dc.themeDevelopment of paddy straw based bio-composite packaging material for fresh produce
dc.these.typePh.D
dc.titleDevelopment of paddy straw based bio-composite packaging material for fresh produce
dc.typeThesis
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