The Performance Changes and Migration Behavior of PLA/Nano-TiO2 Composite Film by High-Pressure Treatment in Ethanol Solution

To study the relationship between performance changes and nanoparticles migration of the composite film at different migration stages, the poly (lactic acid) (PLA)/nano-TiO2 composite film treated by high pressure was immersed in 50% (v/v) ethanol solution for 45 days at 40 °C, and the film characteristics and migration behavior were analyzed. The results showed that the migration of the composite film with the highest loading of nano-TiO2 (20 wt. %) in alcoholic food simulated solution was far less than 10 mg/kg during the 45-day migration process. Although with the increase of migration time, the micro-morphology of composite film became rougher, the crystallinity decreased and the gas permeability increased, but the internal crystal structure of the composite film remained basically unchanged. The PLA/nano-TiO2 composite films treated by high pressure treatment were relatively stable, and had good performance and migration behavior in alcoholic food simulated solution, the nanocomposite film after high pressure treatment could be used to reduce nano-TiO2 particle migration and subsequently reduce human exposure as the packaging film for the packaging of alcoholic food, which provide a theoretical basis for the applications of high pressure treatment of PLA/nano-TiO2 composite films in food packaging material and broaden its application prospects.

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Effect of High Pressure Treatment on Poly(lactic acid)/Nano–TiO2 Composite Films

Molecules ◽

10.3390/molecules23102621 ◽

2018 ◽

Vol 23 (10) ◽

pp. 2621 ◽

Cited By ~ 3

Author(s):

Hai Chi ◽

Wenhui Li ◽

Chunli Fan ◽

Cheng Zhang ◽

Lin Li ◽

...

Keyword(s):

Mechanical Properties ◽

High Pressure ◽

Lactic Acid ◽

Composite Film ◽

Composite Films ◽

Barrier Properties ◽

Poly Lactic Acid ◽

Pressure Treatment ◽

Nano Tio2 ◽

High Pressure Treatment

The microstructure, thermal properties, mechanical properties and oxygen and water vapor barrier properties of a poly(lactic acid) (PLA)/nano-TiO2 composite film before and after high pressure treatment were studied. Structural analysis showed that the functional group structure of the high pressure treated composite film did not change. It was found that the high pressure treatment did not form new chemical bonds between the nanoparticles and the PLA. The micro-section of the composite film after high pressure treatment became very rough, and the structure was depressed. Through the analysis of thermal and mechanical properties, high pressure treatment can not only increase the strength and stiffness of the composite film, but also increase the crystallinity of the composite film. Through the analysis of barrier properties, it is found that the barrier properties of composite films after high pressure treatment were been improved by the applied high pressure treatment.

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High Pressure Treatment for Improving Water Vapour Barrier Properties of Poly(lactic acid)/Ag Nanocomposite Films

Polymers ◽

10.3390/polym10091011 ◽

2018 ◽

Vol 10 (9) ◽

pp. 1011 ◽

Cited By ~ 6

Author(s):

Hai Chi ◽

Jing Xue ◽

Cheng Zhang ◽

Haiyan Chen ◽

Lin Li ◽

...

Keyword(s):

High Pressure ◽

Water Vapour ◽

Barrier Properties ◽

Nanocomposite Films ◽

Poly Lactic Acid ◽

Pressure Treatment ◽

Thermal And Mechanical Properties ◽

High Pressure Treatment ◽

Film Forming ◽

Water Vapour Barrier

Effects of high pressure treatment (0, 200 and 400 MPa) on water vapour barrier, microstructure, thermal, and mechanical properties of poly (lactic acid) (PLA)/Ag nanocomposite films were investigated. The migration behavior of nano-Ag from the nanocomposite films in the presence of 50% (v/v) ethanol as a food simulant was also studied. The water vapour barrier properties increased as pressure was applied to film-forming solutions. High pressure treatment enhanced the mutual effect between PLA and nanoparticles, leading to a more compact network structure in PLA/Ag nanocomposite films. Furthermore, PLA/Ag nanocomposite films treated by high pressure were significantly affected by microstructure, thermal, and mechanical properties when, compared with untreated samples. High pressure treatment at 200 to 400 MPa significantly (p < 0.05) reduced the migration of nano-Ag from the films. Overall, high pressure treatment on film-forming solutions showed potential in improving the functional properties of nanocomposite films, especially in relation to water vapour barrier properties.

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Effect of high pressure treatment on properties of acid coagulated milk gel during manufacturing ofchhana– an Indian soft cottage cheese

Food Manufacturing Efficiency ◽

10.1616/1750-2683.0041 ◽

2009 ◽

Vol 2 (3) ◽

pp. 21-30

Author(s):

Jatindra K. Sahu

Keyword(s):

High Pressure ◽

Cottage Cheese ◽

Pressure Treatment ◽

High Pressure Treatment

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Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey

Sciences des Aliments ◽

10.3166/sda.22.601-615 ◽

2002 ◽

Vol 22 (5) ◽

pp. 601-615 ◽

Cited By ~ 5

Author(s):

Souhail Besbes ◽

Christophe Blecker ◽

Hamadi Attia ◽

Carine Massaux ◽

Claude Deroanne

Keyword(s):

Heat Treatment ◽

High Pressure ◽

Pressure Treatment ◽

High Pressure Treatment ◽

Sweet Whey

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Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

Open Life Sciences ◽

10.1515/biol-2021-0010 ◽

2021 ◽

Vol 16 (1) ◽

pp. 92-101

Author(s):

Guanghui Xia ◽

Xinhua Li ◽

Zhen Zhang ◽

Yuhang Jiang

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Food Processing ◽

Yeast Fermentation ◽

Pressure Treatment ◽

Processing Methods ◽

High Pressure Treatment ◽

Effect Of Food ◽

The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

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