Shape Memory Polyurethane Coating on the Polyester cloth for humidity control in crisper: Synthesis and Characterization

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.