Mechanical and physical properties of polyethylene/sour cherry shell powder bio‐composite as potential food packaging

Eco‐friendly composite materials have received more attention in recent years, and research has shown that biostructures have great potential as a solution to meet the needs of sustainability in product design and potential food packaging. In this study, the mechanical, thermal, morphological, water absorption properties and water vapor permeability of bio‐composites based on polyethylene and sour cherry shell powder (SCS) (0% –7.5%) have been investigated. It was observed that 2.5% of sour cherry shell increased elastic modulus and tensile strength and improved mechanical properties. Composites without adding sour cherry shell show 1.28% water absorption. Decreased water absorption was observed for treated composites containing 2.5% of sour cherry shell, and its amount was 1.26%. The presence of sour cherry shell increased the bio‐composite resistance to moisture absorption, but the addition had little effect on the thermal process properties of polyethylene. Vapor permeability in sour cherry shell / polyethylene bio‐composites, which was a significant difference between samples with sour cherry shells (2.5%–7.5%) and samples without sour cherry shells. Results indicated that polyethylene/sour cherry shell composites could be used to replace polyethylene in application such as stretch film, shrink film, and bags of fruit.