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Linear low‐density polyethylene (PE) containing an inclusion complex composed of β‐cyclodextrin and d‐limonene (CD‐lim) is proposed as an innovative food wrapping material with antimicrobial features. PE/CD‐lim composites are prepared by conventional, high‐volume processing, and the optical and mechanical properties of the developed formulations appear suitable for their use as food packaging materials. Compared to plain PE, the PE/CD‐lim films have improved haze and UV–vis outcomes, but also decreased gloss values. Addition of CD‐lim slightly increases water uptake, up to levels suitable for the foreseen application. It also allows to improve performance of PE as food packaging material, since the PE/CD‐lim composites provide barrier to ultraviolet light, an added value for packaging of fatty acids‐containing food items, whose shelf life is often limited by oxidation caused by UV light. Most importantly, PE/CD‐lim composites exhibit significant antimicrobial properties against a wide range of microorganisms, including fungi and bacteria. Hence, PE films containing CD‐lim display suitable properties to play a role as active food packaging films. Highlights: Development of polyethylene‐based composites containing a natural fillerComposite films with enhanced antimicrobial and antifungal efficiencyImproved transparency to visible light and barrier to UV of the composites [ABSTRACT FROM AUTHOR]

Composites made of linear low-density polyethylene (LLDPE) and β-cyclodextrin/d-limonene inclusion complex (CD-lim) were prepared by melt extrusion to develop a novel food packaging material. Scanning electron microscopy evidenced a fairly good dispersion of the filler within the polymeric matrix. Infrared spectroscopy coupled with thermogravimetric analysis confirmed the presence of CD-lim in the composites, proving that the applied technology of including the essential oil within β-CD cages allows for preventing a sizable loss of d-limonene despite a high temperature and shear applied upon extrusion processing. Moreover, the influence of the filler on the thermal properties of PE was assessed. It was found that the cyclodextrin-based inclusion complex significantly fastens the crystallization path of the polyethylene matrix with an improved crystallization rate of the PE/CD-lim composites compared to the neat polymer. [ABSTRACT FROM AUTHOR]

Composites made of poly(l‐lactic acid) (PLLA) and β‐cyclodextrin/D‐limonene inclusion complex (CD‐Lim) are prepared to develop novel food packaging material with antibacterial properties. The composites are formulated with bio‐based materials that are also biodegradable. The addition of CD‐Lim to PLLA results in enhanced permeability and water uptake. Optical properties of PLLA/CD‐Lim composites also significantly vary compared to plain PLLA, with partial loss of transparency and gloss, but sizably increased barrier to UV light, which imparts protection from oxidation to lipid‐containing food. The mechanical properties of the composite films are also affected by composition. Most notably, PLLA films containing CD‐Lim display significant antibacterial and antifungal properties, proving their potential as active food packaging films. [ABSTRACT FROM AUTHOR]