Key points are not available for this paper at this time.
Abstract Food packaging film is being developed using biodegradable polymers to prolong the shelf life of foods and address the environmental damage caused by non‐biodegradable plastics. Poly(vinyl alcohol) (PVA) is a biodegradable polymer with outstanding characteristics and can be easily shaped into a film. However, PVA‐based film still faces several obstacles that seriously restrict its practical application in the food packaging industry, particularly its low thermal stability limits the film process method. The growing preference demand for PVA‐based films with enhanced thermal stability in food packaging can be attributed to their advantageous characteristics, including commendable temperature resistance, safety, versatile processing capabilities, and prolonged shelf life. It is critical to comprehend the difficulties with PVA thermal degradation behavior and mechanism, and how to address this problem. In this review, we provide strategies for improving the thermal stability of PVA film including modification with environmentally friendly polymers, nanoparticles, and crosslinking agents. Also, the current challenges, and the potential for future advancements in the thermal stability of PVA and its composites are proposed. The new insight into the relationship between PVA based film processing and thermal properties of materials are expected to provide a valuable guide for developing PVA films with high thermal stability.
Suleiman et al. (Thu,) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: