ArticleBiodegradation2025
Biodegradable polymer films incorporating phycocyanin and polyhydroxybutyrate: advancing sustainable packaging technologies.
Article in Biodegradation, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
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Authors and funding
2 authors.
Funding
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Abstract
The biocompatibility and degradability of poly hydroxybutyrate (PHB) make it an important material for food packaging. Poly hydroxybutyrate (PHB) is less flexible than typical polymers and more brittle due to its strong crystalline structure and low melting temperature. Furthermore, while poly hydroxybutyrate (PHB) does not have antibiotic capabilities, the inclusion of additional materials such as phycocyanin can boost its antibiotic and antifungal effects. This research focuses on increasing the yield of phycocyanin from the microalgae Spirulina and selecting an optimal green extraction method, and on the other hand, on the synthesis of biodegradable polymers derived from poly hydroxybutyrate in combination with phycocyanin for food packaging applications. This study shows that higher wavelengths of light, an optimal temperature of about 33 degrees Celsius, pH adjustments using changing the composition of the culture medium by increasing metal compounds and using non-invasive, green and inexpensive extraction methods significantly increase biomass production and phycocyanin yield, which in previous research only one to two of the above parameters were considered for protein extraction, which this study has addressed more comprehensively. Also, the synthesis of biodegradable polymers with special properties for packaging applications, including green polymer poly hydroxybutyrate, phycocyanin and beeswax, which has not been done in previous research on modifying the properties of poly hydroxybutyrate using these two research materials, so that with 60% phycocyanin in combination with poly hydroxybutyrate, they show promising properties for food packaging applications. By examining the physical and chemical properties, thermal strength and degradability of the polymer compared to pure poly hydroxybutyrate, it shows further improvement in addition to antibiotic and antifungal properties.
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Registered trials
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