Physical crosslinking of pea protein-based bioplastics: Effect of heat and UV treatments

Climate change and the enhancement of ecology have generated need to create packaging that is biodegradable and, at same time, allows food be preserved efficiently in order avoid accumulation plastic minimize waste. In this sense, protein-based bioplastics are a promising alternative, but due their limited properties they additional crosslinking compete with conventional plastics. Among them, physical special interest industry, as it does not generate toxicity problems. way, overall objective work was develop pea by injection moulding, using two different methods: heat treatment (50ºC-24 h, 120 ºC-4 h ºC-24 h) ultraviolet (UV) (50, 500 mJ/cm 2 ). Thus, were compared based on mechanical, functional antimicrobial properties. The relevance study improvement certain aspects mechanical addition an extra stage fabrication process. fact, UV improves activity bioplastics, which gives significant plastics sector. • Pea protein obtained via moulding. Bioplastics’ enhanced methods. Heat improved bioplastics’ lowered water uptake. radiation deformability