In this study, the morphology, rheological behavior, thermal behavior, and mechanical properties of a polyamide 6 (PA6) and olefin block copolymer (OBC) blend compatibilized with maleic anhydride-grafted polyethylene-octene copolymer (POE-g-MAH) were investigated. The morphological observations showed that the addition of POE-g-MAH enhanced the OBC particle dispersion in the PA6 matrix, suggesting a better interfacial compatibility between the pure PA6 and OBC. The results of the Fourier transform infrared (FTIR) spectroscopy analysis and the Molau test confirmed the compatibilization reactions between POE-g-MAH and PA6. The rheological test revealed that the melt viscosity, storage modulus (G’), and loss modulus (G”) of the compatibilized PA6/OBC blends at low frequency were increased with the increasing POE-g-MAH content. The thermal analysis indicated that the addition of OBC had little effect on the crystallization behavior of PA6, while the incorporation of POE-g-MAH at high content (7 wt%) in the PA6/OBC blend restricted the crystallization of PA6. In addition, the compatibilized blends exhibited a significant enhancement in impact strength compared to the uncompatibilized PA6/OBC blend, in which the highest value of impact strength obtained at a POE-g-MAH content of 7 wt% was about 194% higher than that of pure PA6 under our experimental conditions.

The packaging problem with petroleum-based synthetic polymers prompts the development of edible packaging films. The high value-added reuse of navel orange peel pomace, which is rich in bioactive compounds, merited more considerations. Herein, nanocellulose (ONCC) and soluble dietary fiber (OSDF) from navel orange peel pomace are firstly used to prepare dietary fiber-based edible packaging films using a simple physical blend method, and the impact of ONCC on the film’s properties is analyzed. Adopting three methods in a step-by-step approach to find the best formula for edible packaging films. The results show that dietary-fiber-based edible packaging films with 4 wt.% ONCC form a network structure, and their crystallinity, maximum pyrolysis temperature, and melting temperature are improved. What’s more, dietary-fiber-based edible packaging films have a wide range of potential uses in edible packaging.

A new bio-based polyamide 56/512 (PA56/512) has been synthesized with a higher bio-based composition compared to industrialized bio-based PA56, which is considered a lower carbon emission bio-based nylon. In this paper, the one-step approach of copolymerizing PA56 units with PA512 units using melt polymerization has been investigated. The structure of the copolymer PA56/512 was characterized using Fourier-transform infrared spectroscopy (FTIR) and Proton nuclear magnetic resonance (¹H NMR). Other measurement methods, including relative viscosity tests, amine end group measurement, thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC), were used to analyze the physical and thermal properties of the PA56/512. Furthermore, the non-isothermal crystallization behaviors of PA56/512 have been investigated with the analytical model of Mo’s method and the Kissinger method. The melting point of copolymer PA56/512 exhibited a eutectic point at 60 mol% of 512 corresponding to the typical isodimorphism behavior, and the crystallization ability of PA56/512 also displayed a similar tendency.