Sustainable Microwave-Assisted Extraction of Hemp Seed Oil as Functional Additive into Polybutylene Succinate (PBS) Films for Food Packaging

In this study, microwave-assisted extraction (MAE) was performed to recover antioxidant hemp seed oil (HSO) with the purpose of developing polybutylene succinate (PBS)/HSO-based films for active packaging to improve food shelf-life. It was found that MAE achieved comparable yields, structural characteristics, and antioxidant activity to Soxhlet extraction, but in significantly less time (2.5 min vs. 6 h). PBS-based films with 0.5 and 1 wt% HSO were prepared by compression molding. Morphological investigation of the PBS-HSO films highlighted uniform oil droplet dispersion and good compatibility. HSO reduced PBS crystallinity but did not affect the α-form of PBS. Thermal analysis showed reductions in Tm and Tc, whereas Tg remained unchanged at −17 °C. PBS containing 1 wt% HSO exhibited a 42% decrease in Young’s modulus, 47% reduction in elongation at break, and 47% decrease in tensile strength due to the plasticizing effect of the oil and, which reduced the intermolecular forces and facilitated polymer chain disentanglement, in agreement with the FTIR analysis, which showed a distinct broadening of the carbonyl stretching region associated with the amorphous phase (1720–1730 cm−1) in the PBS-HSO films compared to neat PBS. Migration tests showed that the films are unsuitable for fatty foods but safe for aqueous, acidic, and alcoholic foods.