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The impact of the mulberry (Morus nigra L.) leaf extract on the physicochemical properties of poly(vinyl alcohol) blend films

IOP conference series. Materials Science and Engineering, 2021-10, Vol.1195 (1), p.12016 [Peer Reviewed Journal]

Published under licence by IOP Publishing Ltd ;2021. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1757-8981 ;EISSN: 1757-899X ;DOI: 10.1088/1757-899X/1195/1/012016

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  • Title:
    The impact of the mulberry (Morus nigra L.) leaf extract on the physicochemical properties of poly(vinyl alcohol) blend films
  • Author: Rafflisman, N S ; Mah, S K ; Lee, S Y ; Yee, K S P ; Chowdhury, S
  • Subjects: Additives ; Diamonds ; Food ; Glycerol ; Glycerols ; Leaves ; Mechanical properties ; Morphology ; Pigments ; Polyvinyl alcohol
  • Is Part Of: IOP conference series. Materials Science and Engineering, 2021-10, Vol.1195 (1), p.12016
  • Description: Abstract In this work, mulberry ( Morus nigra L.) leaf extract was added in poly(vinyl alcohol) (PVA)-based films and its impact on the film’s properties was evaluated. In addition, HCl and glycerol were studied for their use as additives to prepare PVA-based films. The results showed that HCl and glycerol have minimal impacts on the films’ appearance, while mulberry leaf extract imparted green colour to the films produced, mainly due to the presence of green pigments. Moreover, the results suggested that a significant interaction has occurred between the polymer matrix and leaf extract, contributing to a more compact and uniform film morphology. The tensile strengths of the films increased from 21.38 to 28.28 MPa after the addition of mulberry leaf extract. Additionally, the films were tested for their application as food wrapping films. Overall, the results showed that PVA-based films incorporated with mulberry leaf extract have higher capability to preserve the freshness of food when compared to commercial cling wraps from brands such as Diamond and Glad. Appropriate proportions of additives (mulberry leaf extract, HCl and glycerol) used in the formulation of P-GH-M20 films showed improvement in its mechanical properties and food preservation capability.
  • Publisher: Bristol: IOP Publishing
  • Language: English
  • Identifier: ISSN: 1757-8981
    EISSN: 1757-899X
    DOI: 10.1088/1757-899X/1195/1/012016
  • Source: Open Access: IOP Publishing Free Content
    AUTh Library subscriptions: ProQuest Central
    IOPscience (Open Access)
    GFMER Free Medical Journals
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