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This study showed that a polylactide (PLA)-based composite filled with nanostructured hydroxyapatite (HAp) and a natural extract from the rhizome of Curcuma longa L. could provide an alternative to commonly used fossil-based plasticsfor food packaging. The incorporation of HAp into the PLA matrix had a positive effect on improving selected properties of the composites; the beneficial effect could be enhanced by introducing a green modifier in the form of an extract. Prior to the fabrication of the composite, the filler was characterized in terms of morphology and composition, and the composite was then fully characterized by scanning electron microscopy (SEM), atomic force microscopy (AFM), Raman and Fourier transform infrared spectroscopy (FT-IR), and the mechanical, thermal, thermomechanical, and optical properties were investigated. The proposed material exhibits antioxidant properties against DPPH radicals and antibacterial performance against Escherichia coli (E. coli). The results showed that the nanocomposite has the highest antioxidant and antibacterial properties for 10 wt% HAp with an average diameter of rod-shaped structures below 100 nm. In addition, the introduction of turmeric extract had a positive effect on the tensile strength of the nanocomposites containing 1 and 5% HAp. As the resulting material adsorbs light in a specific wavelength range, it can be used in the medical sector, food-packaging, or coatings. [ABSTRACT FROM AUTHOR]

The paper presents the characteristics of unplasticized PVC composites modified with biofiller obtained from the waste eggshells of hen eggs. The composites obtained by extrusion contained from 10 phr to 40 phr of biofiller. The filler was characterized using the SEM, TG, and sieve analysis methods. The influence of the filler on the processing properties was determined using plastographometric and MFR tests. Fundamental analysis of mechanical properties was also performed, i.e., Charpy impact strength and determination of tensile properties. The mechanical properties were supported with dynamical mechanical thermal analysis, time of thermal stability, and thermogravimetric analysis. Structure analysis was also performed using SEM and X-ray microcomputed tomography (micro-CT). The processing properties of the tested composites do not give grounds for disqualifying such material from traditional processing PVC mixtures. Notably, the biofiller significantly improves thermal stability. Ground eggshells (ES) work as scavengers for the Cl radicals released in the first stage, which delays the PVC chain's decay. Additionally, a significant increase in the value of the modulus of elasticity and softening point (VST) of the composites concerning PVC was found. Ground hen eggshells can be used as an effective filler for PVC composites. [ABSTRACT FROM AUTHOR]