Abstract:
The purpose of this study is to investigate at how film compositions affect the
production of fresh produce films for humidity control in crispers with increased
temperature sensitivity for gas permeability. Shape-memory polyurethane (SMPU)
formulations were created utilizing poly(ethylene glycol) (PEG), 1,6-hexamethylene
diisocyanate, 1,4-butanediol, and castor oil (CO), and then cast into films on polyester
cloth. The study focused on determining the thermal, shape-memory, and water vapor
permeability of the synthesized coatings. The prepared SMPU films containing 40/60
CO/PEG, exhibited -outstanding shape-memory capabilities. These films had a shape
recovery ratio greater than 96% which can contribute to play a significant role in the
preservation of fresh produce in crisper up to 10 days. Moreover, the SMPU film with
40/60 CO/PEG demonstrated greater water vapor permeability, with cabbage leaves
losing less than 6% of their water content. This new film formulation has great promise
for the development of smart packaging solutions since it provides thermally responsive
gas permeability which can help to preserve fresh foods longer. The findings pave the
way for the development of packaging materials that can respond to changing
conditions in the environment, providing the most effective preservation of food that is
perishable.
