scholarly journals Antimicrobial Packaging Materials from Poly(Lactic Acid) Incorporated with Pectin-Nisaplin® Microparticles

2009 ◽  
Vol 3 (3) ◽  
pp. 221-230
Author(s):  
LinShu Liu ◽  
◽  
Tony Jin ◽  
Victoria Finkenstadt ◽  
Cheng-Kung Liu ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Biological Activity ◽  
Lactic Acid ◽  
Microbial Growth ◽  
Microscopic Analysis ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
Detailed Mechanism ◽  
Atomic Force ◽  
Thin Membranes

The thermostability of nisin and Nisaplin® was investigated in the presence and absence of pectin. By mixing with pectin, both nisin and Nisaplin® were able to inhibit microbial growth, even after heating to 433 K. In contrast, without pectin, the nisin was totally inactivated after heat treatment. Nisin and pectin in solution were complexed, as shown by atomic force microscopic analysis. Probably, the complex formation between the polysaccharide and the polypeptide improves the nisin thermostability; however, a detailed mechanism remains to be resolved. Thin membranes were prepared by co-extrusion of poly(lactic acid) and microparticles of pectin-Nisaplin®. Despite the high extrusion temperatures, the presence of pectin protected the biological activity of nisin and the resultant membranes were antimicrobial and could be used as an inner layer of multi-layer packaging materials for active packaging.

Gas sorption in poly(lactic acid) and packaging materials

2004 ◽  
Vol 222-223 ◽  
pp. 317-324 ◽  
Author(s):  
N.S. Oliveira ◽  
J. Oliveira ◽  
T. Gomes ◽  
A. Ferreira ◽  
J. Dorgan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
Gas Sorption

The Influence of Poly(Lactic Acid) Addition to Thermal Properties of the Blended Polypropylene for Food Packaging Materials

2017 ◽  
Vol 19 (1) ◽  
pp. 36-41
Author(s):  
Achmad Hanafi Setiawan ◽  
Sanjaya Sanjaya ◽  
Fauzan Aulia
Keyword(s):  
Lactic Acid ◽  
Thermal Properties ◽  
Food Packaging ◽  
Synthetic Polymers ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
Complete Replacement ◽  
Food Packaging Materials ◽  
Immiscible Blend ◽  
Negative Impacts

The commonly used food packaging materials are made from synthetic polymers derived from petroleum. However, the use of synthetic polymers has negative impacts on the environment, because it is difficult to degrade naturally either by the biotic or abiotic process. Although their complete replacement with eco-friendly packaging films is just impossible to achieve economically, at least for a specific application like food packaging the use of bioplastics should be the future. One of the alternatives is to blend synthetic polymer for instance polypropylene (PP) with a natural polymer like poly-lactic acid (PLA). Because their mixture is an immiscible blend because they have highly different polarity, it is necessary to add a compatibilizer such as polypropylene-grafted maleic anhydride (PP-g-MAH) in order to increase the properties of its blend miscibility. The objective of this research was to study the influence of PLA addition to the thermal properties of their blend product with PP. The combinations of PP with PLA in the ratios of (80:20); (90:10); (95:5) were prepared and then characterized for their thermal property behaviour by means of TG and DSC. The results showed that increasing the amount of PLA will decrease their enthalpy significantly

scholarly journals A High Resolution Atomic Force Microscopy Study of Poly(lactic acid-co-ethylene glycol)

2000 ◽  
Vol 32 (5) ◽  
pp. 444-446
Author(s):  
Simon L Mcgurk ◽  
Giles H W Sanders ◽  
Martyn C Davies ◽  
Stanley S Davis ◽  
Lisbeth Illum ◽  
...  
Keyword(s):  
Atomic Force Microscopy ◽  
Lactic Acid ◽  
High Resolution ◽  
Ethylene Glycol ◽  
Microscopy Study ◽  
Poly Lactic Acid ◽  
Atomic Force Microscopy Study ◽  
Force Microscopy ◽  
Atomic Force

scholarly journals Impregnation of Poly(lactic acid) on Biologically Pulped Pineapple Leaf Fiber for Packaging Materials

BioResources ◽  
2015 ◽  
Vol 10 (3) ◽  
Author(s):  
Saiful Izwan Abd Razak ◽  
Noor Fadzliana Ahmad Sharif ◽  
Nadirul Hasraf Mat Nayan ◽  
Ida Idayu Muhamad ◽  
Mohd Yazid Yahya
Keyword(s):  
Lactic Acid ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
Pineapple Leaf Fiber ◽  
Leaf Fiber

Preparation, characterization and properties of poly(lactic acid)/poly(1,4-butylene adipate) blends for biodegradable packaging materials

2017 ◽  
Vol 25 (5) ◽  
pp. 439-445 ◽  
Author(s):  
Zhimeng Liu ◽  
Yuan Lei ◽  
Zeyu Hu ◽  
Weibo Kong ◽  
Changlin Zhou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
Biodegradable Packaging

scholarly journals Heat Treatment Effects on the Mechanical Properties and Morphologies of Poly (Lactic Acid)/Poly (Butylene Adipate-co-terephthalate) Blends

2013 ◽  
Vol 2013 ◽  
pp. 1-11 ◽  
Author(s):  
Hsien-Tang Chiu ◽  
Szu-Yuan Huang ◽  
Yan-Fu Chen ◽  
Ming-Tai Kuo ◽  
Tzong-Yiing Chiang ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Impact Strength ◽  
Sem Analysis ◽  
Poly Lactic Acid ◽  
Scanning Calorimetry ◽  
Two Phase ◽  
Degree Of Crystallization ◽  
High Degree ◽  
Lower Tensile Strength

In this study the relationships between mechanicals properties and morphology of the poly (lactic acid) (PLA)/poly (butylene adipate-co-terephthalate) (PBAT) blends with or without heat treatment were investigated. The differential scanning calorimetry (DSC) analysis showed that blends have a two-phase structure indicating that they are immiscible. On the other hand, the PLA/PBAT (30/70) blend achieved the best tensile and impact strength because of its sea-island morphology, except for high PBAT content. The PLA/PBAT (70/30) and PLA/PBAT (50/50) blends showed irregular and directive-layer morphologies, in scanning electron microscopy (SEM) analysis, producing a break cross-section with various fiber shapes. Both blends showed lower tensile strength and impact strength than the PLA/PBAT (30/70). After heat treatment, the PLA/PBAT blends showed high modulus of tensile and HDT because of a high degree of crystallization. The high degree of crystallization in the blends, which originated in the heat treatment, reduced their impact strength and elongation. However, the effect of high degree of crystallization on the PLA/PBAT (30/70) blend was small because of its sea-island morphology.

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