Tough aliphatic-aromatic copolyester and chicken egg white flexible biopolymer blend with bacteriostatic effects

Extruded 70/30 poly (butylene adipate-co-terephthalate) (PBAT)/polylactic acid (PLA) blends incorporated with 0.5, 1.0, 1.5 and 2 wt.% of egg white [albumen (ABM)] were investigated to determine the effect of ABM on the microstructure and antimicrobial properties of PBAT/PLA blend. Microstructural analysis revealed immiscibility in the two polymers, due to the presence of distinct melting points, heterogeneous phase and vibrational frequencies unique to each polymer. Thermal and tensile testing also suggests that the inclusion of ABM tailored the blend and significantly improved its thermal stability and flexibility, since 0.5 and 1.0% (wt./wt.) ABM led to 490 and 432% improvement in elongation, respectively. Furthermore, the ternary blend films in contact with Salmonella enteritidis (S. enteritidis) showed significant inhibition to growth for 24 h, but some bacterial cells grew when the film were removed. This study demonstrates the fabrication of ABM tuned potential biopolymer packaging flexible blend with bacteriostatic properties.