Poly(lactic acid)/poly(butylene-succinate-co-adipate) (PLA/PBSA) blend films containing thymol as alternative to synthetic preservatives for active packaging of bread

Suwanamornlert, Panitee; Kerddonfag, Noppadon; Sane, Amporn; Chinsirikul, Wannee; Zhou, Weibiao; Chonhenchob, Vanee

doi:10.1016/j.fpsl.2020.100515

Cited by 96 publications

(41 citation statements)

References 44 publications

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“…Addition of thymol to PLA/PBSA films was also shown to be a successful strategy to develop active packaging film for bakery products [ 177 ]. Thymol (2-isopropyl-5-methylphenol), is the main monoterpene phenol found in oregano and thyme essential oils [ 178 ], with strong antifungal activity against a wide range of microorganisms [ 179 ].…”

Section: Applications Of Pla/pbsa and Pla/pbat Blends And Nanocompositesmentioning

confidence: 99%

Binary Green Blends of Poly(lactic acid) with Poly(butylene adipate-co-butylene terephthalate) and Poly(butylene succinate-co-butylene adipate) and Their Nanocomposites

et al. 2021

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Poly(lactic acid) (PLA) is the most widely produced biobased, biodegradable and biocompatible polyester. Despite many of its properties are similar to those of common petroleum-based polymers, some drawbacks limit its utilization, especially high brittleness and low toughness. To overcome these problems and improve the ductility and the impact resistance, PLA is often blended with other biobased and biodegradable polymers. For this purpose, poly(butylene adipate-co-butylene terephthalate) (PBAT) and poly(butylene succinate-co-butylene adipate) (PBSA) are very advantageous copolymers, because their toughness and elongation at break are complementary to those of PLA. Similar to PLA, both these copolymers are biodegradable and can be produced from annual renewable resources. This literature review aims to collect results on the mechanical, thermal and morphological properties of PLA/PBAT and PLA/PBSA blends, as binary blends with and without addition of coupling agents. The effect of different compatibilizers on the PLA/PBAT and PLA/PBSA blends properties is here elucidated, to highlight how the PLA toughness and ductility can be improved and tuned by using appropriate additives. In addition, the incorporation of solid nanoparticles to the PLA/PBAT and PLA/PBSA blends is discussed in detail, to demonstrate how the nanofillers can act as morphology stabilizers, and so improve the properties of these PLA-based formulations, especially mechanical performance, thermal stability and gas/vapor barrier properties. Key points about the biodegradation of the blends and the nanocomposites are presented, together with current applications of these novel green materials.

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Section: Applications Of Pla/pbsa and Pla/pbat Blends And Nanocompositesmentioning

confidence: 99%

Binary Green Blends of Poly(lactic acid) with Poly(butylene adipate-co-butylene terephthalate) and Poly(butylene succinate-co-butylene adipate) and Their Nanocomposites

et al. 2021

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“…Regarding food applications of extrusion processing, bread packaged into PLA/poly(butylene-succinate-co-adipate) (PBSA) containing 3 and 6 wt% of thymol prepared using blow film extrusion technique showed the delay of visible growth of yeast and mold by 7 and 9 days, respectively, as compared to 6 days in the control film, which was attributed to the release of thymol in the package headspace [ 76 ]. The antifungal compounds thymol and R-(−)-carvone were incorporated into poly(lactic acid) (PLA)-based polymer at 10, 15, and 20% by weight by extrusion processing [ 77 ].…”

Section: Incorporation Strategies Of Volatile Compounds Into Food mentioning

confidence: 99%

New Trends in the Use of Volatile Compounds in Food Packaging

Sanahuja

Valdés

2021

Polymers

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In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.

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“…Bio-based plastics/polymers, recurrently expressed in literature as bioplastics or biopolymers, have recently been appointed as the logical candidates to replace conventional plastics due to their renewability, high abundance, accessibility, low cost, reduced toxicity, and biodegradable character [ 1 ]. The biopolymers normally used are polysaccharides (e.g., chitosan or pectin), lipids (e.g., natural waxes), proteins (e.g., whey protein), polyesters produced by microorganisms (e.g., polyhydroxybutyrate), synthesized from monomers (e.g., polylactic acid) or composites [ 4 , 5 , 6 , 7 , 8 , 9 ]. Chitin, a molecule derivative from glucose, is the second most plentiful natural polysaccharide found on our planet after cellulose and is mainly located in marine arthropods (i.e., more specifically in the exoskeleton of crustaceans) and in many other invertebrates, such as the cell walls of some fungi and algae.…”

Section: Introductionmentioning

confidence: 99%

Understanding the Barrier and Mechanical Behavior of Different Nanofillers in Chitosan Films for Food Packaging

et al. 2021

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The continuous petroleum-based plastics manufacturing generates disposal issues, spreading the problem of plastic pollution and its rise in the environment. Recently, innovative techniques and scientific research promoted biopolymers as the primary alternative for traditional plastics, raising and expanding global bioplastic production. Due to its unmatched biological and functional attributes, chitosan (Ch) has been substantially explored and employed as a biopolymeric matrix. Nevertheless, the hydrophilicity and the weak mechanical properties associated with this biopolymer represent a significant intrinsic restriction to its implementation into some commercial applications, namely, in food packaging industries. Distinct methodologies have been utilized to upgrade the mechanical and barrier properties of Ch, such as using organic or inorganic nanofillers, crosslinkers, or blends with other polymers. This review intends to analyze the most recent works that combine the action of different nanoparticle types with Ch films to reinforce their mechanical and barrier properties.

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Poly(lactic acid)/poly(butylene-succinate-co-adipate) (PLA/PBSA) blend films containing thymol as alternative to synthetic preservatives for active packaging of bread

Cited by 96 publications

References 44 publications

Binary Green Blends of Poly(lactic acid) with Poly(butylene adipate-co-butylene terephthalate) and Poly(butylene succinate-co-butylene adipate) and Their Nanocomposites

Binary Green Blends of Poly(lactic acid) with Poly(butylene adipate-co-butylene terephthalate) and Poly(butylene succinate-co-butylene adipate) and Their Nanocomposites

New Trends in the Use of Volatile Compounds in Food Packaging

Understanding the Barrier and Mechanical Behavior of Different Nanofillers in Chitosan Films for Food Packaging

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