Blown film of PLA for packaging with green tea and fish industrial residues: An insight on their properties

Rodrigues, Pedro V.; Cunha, Ana B.; Andrade, Mariana A.; Vilarinho, Fernanda; Machado, Ana Vera; Castro, M. Cidália R.

doi:10.1016/j.fpsl.2024.101283

Cited by 6 publications

(5 citation statements)

References 45 publications

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“…Moisture uptake of the film samples (20 mm × 20 mm) was investigated by placing the film sample in a desiccator with 90 ± 5% relative humidity maintained with a saturated sodium chloride solution at 25 • C. At time intervals (1,3,6,12,24, and 48 h), the weight of film samples was determined. Prior to testing, the film samples were dried in a vacuum oven at room temperature for 48 h before weighing.…”

Section: Opacity (Mmmentioning

confidence: 99%

“…Furthermore, biodegradable bio-based plastics, also known as biodegradable bioplastics, have received a lot of attention for use as food packaging because of their environmentally friendly properties such as biocompatibility, renewability, and sustainability, etc. [ 1 , 2 , 3 ]. Among biodegradable bioplastics, poly(L-lactic acid) or poly(L-lactide) (PLLA) synthesized from bio-derived L-lactic acid is the one that has received the most attention.…”

Section: Introductionmentioning

confidence: 99%

“…Among biodegradable bioplastics, poly(L-lactic acid) or poly(L-lactide) (PLLA) synthesized from bio-derived L-lactic acid is the one that has received the most attention. The reason for this is that PLLA has good thermal processability [ 3 , 4 , 5 ], good mechanical properties [ 6 ], and market availability [ 7 ]. Therefore, PLLA demonstrates acceptable qualities for food packaging that involves food contact.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…For food packaging, maintaining the freshness and quality of the food during transportation and storage is important, and will extend the shelf life of food and also reduce food waste [ 3 , 8 , 9 ]. Thus, antimicrobial packaging was developed in order to extend the shelf life storage of food and reduce food waste [ 1 , 3 ]. PLLA-based materials with antimicrobial ability for use in food packaging applications have been prepared by incorporating various antimicrobial agents [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

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Preparation of Poly(L-lactide)-b-poly(ethylene glycol)-b-poly(L-lactide)/Zinc Oxide Nanocomposite Bioplastics for Potential Use as Flexible and Antibacterial Food Packaging

Srisuwan,

Srihanam,

Rattanasuk

et al. 2024

Polymers

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High-molecular-weight poly(L-lactide)-b-poly(ethylene glycol)-b-poly(L-lactide) (PLLA-PEG-PLLA) is a flexible and biodegradable bioplastic that has promising potential in flexible food packaging but it has no antibacterial ability. Thus, in this work, the effect of zinc oxide nanoparticles (nano-ZnOs) which have antimicrobial activity on various properties of PLLA-PEG-PLLA was determined. The addition of nano-ZnOs enhanced the crystallization, tensile, UV-barrier, and antibacterial properties of PLLA-PEG-PLLA. However, the crystallization and tensile properties of nanocomposite films decreased again as the nano-ZnO increased beyond 2 wt%. The nano-ZnO was well distributed in the PLLA-PEG-PLLA matrix when the nano-ZnO content did not exceed 2 wt% and exhibited some nano-ZnO agglomerates when the nano-ZnO content was higher than 2 wt%. The thermal stability and moisture uptake of the PLLA-PEG-PLLA matrix decreased and the film’s opacity increased as the nano-ZnO content increased. The PLLA-PEG-PLLA/ZnO nanocomposite films showed good antibacterial activity against bacteria such as Escherichia coli and Staphylococcus aureus. It can be concluded that nano-ZnOs can be used as a multi-functional filler of the flexible PLLA-PEG-PLLA. As a result, the addition of nano-ZnOs as a nucleating, reinforcing, UV-screening, and antibacterial agent in the flexible PLLA-PEG-PLLA matrix may provide protection for both the food and the packaging during transportation and storage.

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Section: Opacity (Mmmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Preparation of Poly(L-lactide)-b-poly(ethylene glycol)-b-poly(L-lactide)/Zinc Oxide Nanocomposite Bioplastics for Potential Use as Flexible and Antibacterial Food Packaging

Srisuwan,

Srihanam,

Rattanasuk

et al. 2024

Polymers

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Development and characterization of PLA food packaging composite

Moldovan,

Sarosi,

Cuc

et al. 2024

J Therm Anal Calorim

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This study focuses on the development of bioactive packaging materials by incorporating grape pomace and copper particles into polylactic acid (PLA) composites. The goal is to increase the shelf life of packaged foods while benefiting the health of consumers through the use of these active materials. 6 recipes of composite materials based on polylactic acid and Proviplast 2624 plasticizer were obtained. The additives added were: grape pomace, added at 0.5%, 1% and 1.5%, and copper particles, formed using PEG 600 + CuSO₄, added at 2%, 5% and 8%. Material characterization techniques: FTIR Spectroscopy, used to study the chemical structure. Differential scanning calorimetry (DSC): examined thermal transitions such as glass transition and melting temperatures. Thermogravimetric analysis (TGA) and differential thermogravimetry (DTG): evaluated thermal stability and degradation temperatures. Scanning electron microscopy (SEM) and atomic force microscopy (AFM): analyzed the surface morphology and structure. Mechanical tests: evaluated tensile strength, elongation at break and flexibility.Thermal property analyzes revealed that the additives acted as plasticizers, reducing the intermolecular forces between PLA chains, which decreased the glass transition temperature (Tg), cold crystallization temperature (Tcc) and melting temperature (Tm). The addition of grape pomace and copper particles decreased the degradation temperature of PLA composites, indicating a slight reduction in thermal stability. The transformation temperatures changed and the nature of the thermal transitions (exothermic or endothermic) varied with additive concentrations. Mechanical properties indicated a reduction in tensile strength with increasing additive concentration. Elongation at break and longitudinal modulus of elasticity increased significantly, especially with grape pomace, improving the flexibility of PLA. These changes indicate that the material can absorb more energy before breaking, making it more ductile and more suitable for flexible packaging applications. Increased flexibility and improved thermal resistance ensure that these materials can withstand the demands of packaging, handling and shipping. The combination of improved flexibility, thermal resistance and moderate tensile strength makes these PLA-based composites incorporated with grape pomace or copper particles, enhance the aspect of sustainability by recycling agricultural waste, making the material both ecological and functional, making it a viable option for active food packaging.

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Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band saw machine

Lima,

Grisi,

Florentino

et al. 2024

Food Chemistry

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Blown film of PLA for packaging with green tea and fish industrial residues: An insight on their properties

Cited by 6 publications

References 45 publications

Preparation of Poly(L-lactide)-b-poly(ethylene glycol)-b-poly(L-lactide)/Zinc Oxide Nanocomposite Bioplastics for Potential Use as Flexible and Antibacterial Food Packaging

Preparation of Poly(L-lactide)-b-poly(ethylene glycol)-b-poly(L-lactide)/Zinc Oxide Nanocomposite Bioplastics for Potential Use as Flexible and Antibacterial Food Packaging

Development and characterization of PLA food packaging composite

Preparation and characterization of sustainable active packaging based on myofibrillar proteins and protein hydrolysates from the cutting by-product of Scomberomorus brasiliensis filleting on the band saw machine

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