The interface area of the face sheet and core of the sandwich composite is seen as a weakness due to its low de-bonding toughness. To overcome this concern, it is critical to develop a suitable modification strategy to enhance the de-bonding toughness of the face sheet/core interface. In the present study, the corrugated core reinforced sandwich composite was prepared through co-curing and secondary bonding approaches. The MWCNTs reinforced adhesive was induced in the face sheet/core interface in different weight concentrations. The MWCNT-reinforced adhesive was prepared using the sonication technique, and its dispersion was examined using atomic force microscopy (AFM). The three-point bending test revealed that sandwich composite prepared using the co-cure method has higher flexural strength than secondary bonded samples due to better bonding face sheet and corrugated core. Compared with MWCNT-free corrugated core reinforced co-cured sandwich composites (CCSC), the flexural strength of 1 wt.% MWWCNT-induced sandwich composite was increased by 101.28%. The microstructural study showed that secondary bonded samples had extensive fibre breakage at the face plate due to early de-bonding of the face sheet and corrugated core. Furthermore, the free vibrational analysis was performed to evaluate the natural frequency and damping values of the corrugated core reinforced sandwich composite. The modal test results indicated that inducing 1wt.% MWCNTs in the face sheet/core interface had enhanced the natural frequencies of co-cured sandwich composites. The present study provides a suitable method to address the weaker de-bonding toughness concerns of face sheet/core interface region of sandwich structures.

The development of food packaging materials with mechanical and antimicrobial properties is still a major challenge. N, P-doped carbons (NPCs) were synthesized. Poly(butylene adipate-co-terephthalate) (PBAT), which has an adverse effect on the environment and affects petroleum resources, has been commonly used for applications as food packaging. The development of PBAT composites reinforced with NPCs and studies on their structure and antimicrobial properties are presented in this study. The composite materials in the PBAT/NPCs were processed by solution casting. The plasticizing properties of NPCs enhanced the mechanical strength of composites produced of PBAT and NPCs. The thermal properties of PBAT composites were enhanced with addition of NPCs, according to thermogravimetric analysis (TGA). After reinforcement, PBAT/NPCs composites became more hydrophobic, according to contact angle measurements. In studies against S. aureus and E. coli food-borne pathogenic bacteria, the obtained composites show noticeably improved antimicrobial activity. The composite materials, according to the results of PBAT and NPCs may be a good choice for packing for food that prevents microorganisms.