Investigation of physico-mechanical, thermal, morphological, and antibacterial effects of bio-based epoxidized soybean oil plasticizer on PLA-ZnO nanocomposites as flexible food packaging: Effect of bio-based epoxidized soybean oil plasticizer on PLA-ZnO nanocomposites

Polylactic acid (PLA) has attracted considerable attention because of its excellent properties compared to petroleum-based materials. However, improving its toughness, crystallization, and functionalities is challenging. Using a laboratory internal batch mixer, we produced unique blended nanocomposites comprising polylactic acid (PLA) as the host matrix, epoxidized soybean oil (ESO) as the plasticizer, and zinc oxide nanoparticles (ZnO NPs) as the reinforcements. The SEM-EDS test showed that neat PLA had a smooth surface, but the PLA-ZnO nanocomposite had rough micrographs and a uniform dispersion state of the nanoparticles. It was also found that adding ESO to the blend nanocomposites created a matrix droplet structure, and the size of the oil domains decreased as the ZnO content increased. All results derived from FTIR, XRD, and DSC tests were consistent with the morphological features in which ZnO NPs acted as the blend's compatibilizer and heterogeneous nucleating agent. Our team observed that adding ESO decreased the PLA-ZnO nanocomposites’ glass transition temperature (Tg) by an average of 2 °C and increased the crystallization rate. It was also confirmed that the presence of ESO improved the flexibility and reduced the strength of the PLA. The tensile strength was further enhanced by incorporating ZnO into the blend. Adding 5 wt% of ZnO NPs increased the tensile strength of the PLA containing 10 wt% ESO by approximately 3.5 MPa. Furthermore, the tensile modulus was predicted using theoretical models; for example, the Paul model fitted with experimental findings. The addition of ESO increased the overall surface free energy of the nanocomposites. On the other hand, increasing ZnO content resulted in high contact angles and antibacterial properties of the blended nanocomposites. The favorable characteristics of the resulting films emphasized the potential use of these nanocomposite films as a promising choice for food packaging materials.