Novel Biobased Polylactic Acid/Poly(pentamethylene 2,5-furanoate) Blends for Sustainable Food Packaging

2021 ◽  
Author(s):  
Daniele Rigotti ◽  
Michelina Soccio ◽  
Andrea Dorigato ◽  
Massimo Gazzano ◽  
Valentina Siracusa ◽  
...  
Keyword(s):  
Polylactic Acid ◽  
Food Packaging ◽  
Sustainable Food

Cutin‐Inspired Polymers and Plant Cuticle‐like Composites as Sustainable Food Packaging Materials

2021 ◽  
pp. 161-198
Author(s):  
Susana Guzmán‐Puyol ◽  
Antonio Heredia ◽  
José A. Heredia‐Guerrero ◽  
José J. Benítez
Keyword(s):  
Food Packaging ◽  
Plant Cuticle ◽  
Packaging Materials ◽  
Sustainable Food ◽  
Food Packaging Materials

Modification of Polylactic Acid/ Halloysite Bionanocomposites Using Electron Beam Radiation: Physical, Barrier and Thermal Properties

2020 ◽  
Vol 1002 ◽  
pp. 57-65
Author(s):  
Abdulkader M. Alakrach ◽  
Nik Noriman Zulkepli ◽  
Awad A. Al-Rashdi ◽  
Sam Sung Ting ◽  
Rosniza Hamzah ◽  
...  
Keyword(s):  
Electron Beam ◽  
Polylactic Acid ◽  
Food Packaging ◽  
Electron Beam Irradiation ◽  
Casting Process ◽  
Barrier Properties ◽  
Beam Irradiation ◽  
Beam Radiation ◽  
Electron Beam Processing ◽  
The Impact

This study aimed to develop novel Polylactic acid/ Halloysite (PLA/ HNTs) films which showed better properties when they were used for food packaging. They also displayed better mechanical, barrier, morphological and structural properties when the researchers analysed the impact of the electron beam irradiation on the nanomaterials. They prepared PLA-based nanocomposites containing 5 % w/w of HNTs using the solution casting process. These nanocomposites were further exposed to different ebeam doses (i.e., 0, 20, 40 and 60 kGy). The researchers assessed the effect of the electron beam irradiation on the various properties of the PLA. All the composites showed a homogenous dispersion and distribution of the HNTs in this PLA matrix. Results indicated that the nanocomposites showed better barrier properties in comparison to the neat PLA. Furthermore, the ebeam irradiation could increase the glass-transition temperature and lead to the development of more crosslinks, which increased the degradation temperature and hydrophilicity of the nanocomposites. In this study, the researchers showed that the PLA/HNTs films were effective materials that could be used for the electron beam processing of the pre-packed foods. The best effect was noted for the 20 kGy dosage which was used in the study.

scholarly journals Development of Polylactic Acid Films with Selenium Microparticles and Its Application for Food Packaging

Coatings ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 280
Author(s):  
Rui Lu ◽  
Dur E. Sameen ◽  
Wen Qin ◽  
Dingtao Wu ◽  
Jianwu Dai ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antibacterial Activity ◽  
Polylactic Acid ◽  
Composite Membrane ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Water Vapor Permeability ◽  
Vapor Permeability ◽  
Swelling Capacity ◽  
Natural Element

Selenium is a natural element which exists in the human body and plays an important role in metabolism. Along with this, selenium also possesses antibacterial and antioxidant properties. Using selenium microparticles (SeMPs) in food packaging films is exceptional. In this experiment, a solution casting method was used to make film. For this purpose, we used polylactic acid (PLA) as a substrate for the formation of a film membrane while SeMPs were added with certain ratios to attain antibacterial and antioxidant properties. The effects of SeMPs on the PLA film and the value of SeMPs in food packaging film production were investigated. The effects of the SeMPs contents on the features of the film, such as its mechanical property, solubility, swelling capacity, water vapor permeability, antioxidant activity, and the antibacterial activity of the composite membrane against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) strains, were studied. The results manifest that the PLA/SeMPs films showed higher water resistance, UV resistance, antioxidant activity, and antibacterial activity than pure PLA film. When the concentration of SeMPs was 1.5 wt%, the composite membrane showed the best comprehensive performance. Although the tensile strength and elongation at break of the membrane were slightly reduced by the addition of SeMPs, the results show that PLA/SeMPs films are still suitable for food packaging and would be a very promising material for food packaging.

Cold plasma and carnauba wax as strategies to produce improved bi-layer films for sustainable food packaging

2020 ◽  
Vol 108 ◽  
pp. 106087 ◽  
Author(s):  
Viviane Patrícia Romani ◽  
Bradley Olsen ◽  
Magno Pinto Collares ◽  
Juan Rodrigo Meireles Oliveira ◽  
Carlos Prentice ◽  
...  
Keyword(s):  
Cold Plasma ◽  
Food Packaging ◽  
Sustainable Food ◽  
Carnauba Wax

Antimicrobial Activity of Allyl Isothiocyanate Used To Coat Biodegradable Composite Films as Affected by Storage and Handling Conditions†

2012 ◽  
Vol 75 (12) ◽  
pp. 2234-2237 ◽  
Author(s):  
WEILI LI ◽  
LINSHU LIU ◽  
TONY Z. JIN
Keyword(s):  
Antimicrobial Activity ◽  
Polylactic Acid ◽  
Food Packaging ◽  
Storage Time ◽  
Storage Temperature ◽  
Composite Films ◽  
Antimicrobial Properties ◽  
Allyl Isothiocyanate ◽  
Microbial Reduction ◽  
Biodegradable Composite

We evaluated the effects of storage and handling conditions on the antimicrobial activity of biodegradable composite films (polylactic acid and sugar beet pulp) coated with allyl isothiocyanate (AIT). Polylactic acid and chitosan were incorporated with AIT and used to coat one side of the film. The films were subjected to different storage conditions (storage time, storage temperature, and packed or unpacked) and handling conditions (washing, abrasion, and air blowing), and the antimicrobial activity of the films against Salmonella Stanley in tryptic soy broth was determined. The films (8.16 μl of AIT per cm2 of surface area) significantly (P < 0.05) inhibited the growth of Salmonella during 24 h of incubation at 22°C, while the populations of Salmonella in controls increased from ca. 4 to over 8 log CFU/ml, indicating a minimum inactivation of 4 log CFU/ml on films in comparison to the growth on controls. Statistical analyses indicated that storage time, storage temperature, and surface abrasion affected the antimicrobial activity of the films significantly (P < 0.05). However, the differences in microbial reduction between those conditions were less than 0.5 log cycle. The results suggest that the films' antimicrobial properties are stable under practical storage and handling conditions and that these antimicrobial films have potential applications in food packaging.

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