Enhanced heat sealability and barrier performance of guar gum/polyvinyl alcohol based on biocomposite film reinforced with micro-fibrillated cellulose for packaging application

Heat-sealing properties are vital for biopolymer-based food packaging, ensuring effective seals, preserving freshness, preventing contamination, and enhancing durability. This study examines the impact of incorporating micro-fibrillated cellulose (MFC) into guar gum and polyvinyl alcohol (PVA) composites for heat-sealable packaging. Significant improvements in tensile strength, water vapor barrier properties, and heat-sealing capacity were observed compared to control films. The thickness of the film varies between 0.080 and 0.148 mm, the brightness ranges from 87.85 to 89.72, and the total color value ranges from 4.90 to 26.38. The mechanical strength of the GG/PVA/MFC0.1 and GG/PVA/MFC1.0% film is superior (7.80-9.00 MPa and elongation up to 90-98%) than the GG/PVA together without MFC. The heat-sealing strength of the developed film was superior for GG/PVA/MFC0.1 and GG/PVA/MFC1.0% as the tensile strength reached up to 60.13% improvement from GG/PVA composite. GG/PVA/MFC1.0% moisture vapor transmission rate significantly decreased to 2.09 +/- 0.32 mg cm-2 day-1 from 2.55 +/- 0.15 mg cm-2 day-1 of GG/PVA. The oxygen transmission rate was vividly reduced from 0.098 cm3/m2 day for neat guar gum film to 0.026 cm3/m2 day for micro-fibrillated cellulose-incorporated composite. Incorporating biobased materials in this study would meet the demand for sustainable packaging, serving as a viable alternative to conventional plastics and enhancing environmental sustainability.