Investigation of the thermoformability of various <scp>D</scp>‐Lactide content poly(lactic acid) films by ball burst test

Pölöskei, Kornél; Csézi, Gergely; Hajba, Sándor; Tábi, Tamás

doi:10.1002/pen.25378

Cited by 23 publications

(18 citation statements)

References 42 publications

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“…The enthalpy heat of fusion (ΔH f ) is defined as the theoretical melting enthalpy of an ideally 100% crystalline PLA at 93 J/g. [11,22] The weight fraction (X PLA ) of the different compositions of PLA in each sample and the enthalpy values used for calculations were normalized to the actual PLA content in each sample.…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

The lanolin‐based oil plasticized polylactide: Thermal and chemical characteristics

Okpuwhara

Oboirien

Sadiku

2022

Polymer Engineering & Sci

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Bio‐based plasticizers are a significant replacement for petrochemical‐based plasticizers because they are from renewable resources. The plasticizing effect of lanolin‐based oil at a different concentration and as an additive on polylactide's thermal and chemical stability (PLA) was investigated. The thermal stability was assessed using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The plasticized PLA samples were also analyzed with a dynamic mechanical analyzer (DMA), X‐ray powder diffraction (powder XRD), and infrared (IR) spectroscopy. The plasticizer modified the thermal stability of the PLA polymer by increasing the cold crystallization temperature (Tcc), as shown by DSC. At the same time, the DMA data indicated a reduction in the dynamic storage modulus and glass transition temperature (Tg) with increased amounts of plasticizer content. The powder X‐ray diffraction patterns showed that the PLA has no polymorphic crystalline transition with the oil plasticizer. The analysis from the results shows the oil additive's potential as a bio‐based plasticizer for PLA However, further performance improvements are required for large‐scale production. From the results obtained, there are enhancements in the thermal and physical properties of the modified PLA, and it is suitable for composite production.

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Section: Differential Scanning Calorimetrymentioning

confidence: 99%

The lanolin‐based oil plasticized polylactide: Thermal and chemical characteristics

Okpuwhara

Oboirien

Sadiku

2022

Polymer Engineering & Sci

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“…Packaging materials based on PLA are therefore considered safe materials, both in terms of food contact, as well as for the environment [105]. However, despite being an efficient packaging material, there are certain drawbacks related to moisture, CO 2 , and oxygen barrier properties; therefore, acidic food packages are still under reconsideration [106].…”

Section: Chemically Synthesized Polymers From Bio-based Monomersmentioning

confidence: 99%

Green Coating Polymers in Meat Preservation

Gagaoua

Bhattacharya²,

Lamri

et al. 2021

Coatings

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Edible coatings, including green polymers are used frequently in the food industry to improve and preserve the quality of foods. Green polymers are defined as biodegradable polymers from biomass resources or synthetic routes and microbial origin that are formed by mono- or multilayer structures. They are used to improve the technological properties without compromising the food quality, even with the purpose of inhibiting lipid oxidation or reducing metmyoglobin formation in fresh meat, thereby contributing to the final sensory attributes of the food and meat products. Green polymers can also serve as nutrient-delivery carriers in meat and meat products. This review focuses on various types of bio-based biodegradable polymers and their preparation techniques and applications in meat preservation as a part of active and smart packaging. It also outlines the impact of biodegradable polymer films or coatings reinforced with fillers, either natural or synthesized, via the green route in enhancing the physicochemical, mechanical, antimicrobial, and antioxidant properties for extending shelf-life. The interaction of the package with meat contact surfaces and the advanced polymer composite sensors for meat toxicity detection are further considered and discussed. In addition, this review addresses the research gaps and challenges of the current packaging systems, including coatings where green polymers are used. Coatings from renewable resources are seen as an emerging technology that is worthy of further investigation toward sustainable packaging of food and meat products.

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“…The vertical axis of the diagram must be transformed from ascent to surface elongation to determine the parameters of the model. The elongation of the film surface ε, was defined (6) as the quotient of the initial area of the film A m (4) and the surface area of the sphere with a diameter corresponding to the given ascent: A h (5).…”

Section: Resultsmentioning

confidence: 99%

“…In the 21 st century, the tremendous increase in transport of goods has brought with it the explosive development of the packaging industry, which in turn has led to the prominence of thermoforming technologies [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

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Development of Pneumatic Deformability Test of Polylactic Acid Films

Gere

Pölöskei

2021

Acta Materialia Transylvanica

Self Cite

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The aim of the present study is to develop a test method suitable for modelling thermoforming processes and which provides an index that accurately characterises the thermoformability of a film or sheet at a given temperature and pressure. For this purpose, the elevated temperature pneumatic deformability test was considered to be the most suitable. During the test, the film is blown until it tears, which takes only a few seconds. We recorded blowing during the test, and used the images to determine the ascent (k) of the specimens and approach the estimated surface of the deformed specimens with a sphere.

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Investigation of the thermoformability of various D‐Lactide content poly(lactic acid) films by ball burst test

Cited by 23 publications

References 42 publications

The lanolin‐based oil plasticized polylactide: Thermal and chemical characteristics

The lanolin‐based oil plasticized polylactide: Thermal and chemical characteristics

Green Coating Polymers in Meat Preservation

Development of Pneumatic Deformability Test of Polylactic Acid Films

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