Development of high barrier poly(l-actic acid)/chitosan/graphene oxide flexible films for meat packaging by layer-by-layer

Abstract

An new high-barrier packaging films for meat preservation were obtained by depositing graphene oxide (GO) layer-by-layer (LbL) on poly(l-lactic acid)(PLLA)-poly (butylene itaconate) (PBI) copolymers (PLBI) with chitosan (CS) as bonding layer in this study. The 1H NMR results revealed that PLBI copolymer was successful synthesized. The introduction of PBI reduced the Tg and crystallization capacity of PLLA film, which made the copolymer films exhibit extremely high flexibility (up to 186.1% elongation at break). The film also exhibited high hydrophilicity, which was favorable for the effective attachment of CS. With CS as an intermediate layer, the FTIR and SEM results showed that the GO was evenly distributed onto the PLBI film surface due to the electrostatic interaction. The oxygen, water vapor and UV light barrier properties of PLBI/CS/(GO-CS)x films were improved and increased with the GO-CS layers. The PLBI/CS/(GO-CS)10 films, with extremely low oxygen permeability coefficients about 0.4 × 10−8 cm3 m/m2·h·Pa, delayed the increase in weight loss, hardness, pH, TVB-N, TBARS, and total viable counts of chilled meat during storage. It also decreased the discoloration, and loss of springness and cohesiveness of chilled meat caused by long-term refrigeration. The LbL films even showed better freshness-keeping effect than commercial PA/PE films due to its superior barrier and certain antibacterial properties, suggesting great potential application in fresh meat preservation.