Performance of Poly(lactic acid) Surface Modified Films for Food Packaging Application.

Valentina Siracusa,Marco Dalla Rosa,Alexey L Iordanskii

doi:10.3390/ma10080850

Valentina Siracusa, Marco Dalla Rosa + Show 1 more

Open Access

https://doi.org/10.3390/ma10080850

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Journal: Materials	Publication Date: Jul 25, 2017
Citations: 16	License type: CC BY 4.0

Affiliation: University of Catania, University of Bologna

Abstract

Five Poly(lactic acid) (PLA) film samples were analyzed to study the gas barrier behavior, thermal stability and mechanical performance for food packaging application. O2, CO2, N2, N2O, and C2H4 pure gases; Air; and Modified Atmosphere (MA, 79% N2O/21% O2) were used to analyze the influence of the chemical structure, storage temperature and crystalline phase on the gas barrier behavior. The kinetic of the permeation process was investigated at different temperatures, ranging from 5 °C to 40 °C. Annealing thermal treatment on the samples led to the crystalline percentage, influencing especially the gas solubility process. Thermal properties such as Tg and χc, and mechanical properties such as tensile strength and modulus were remarkably improved with surface PLA modification. A more pronounced reinforcing effect was noted in the case of metallization, as well as improved gas barrier performance. Tensile testing and tensile cycling tests confirmed the rigidity of the films, with about a 20% loss of elasticity after 25 cycles loading.

Highlights

The high-technology treatments such as low-storage temperature and ModifiedAtmosphere Packaging (MAP) are commercially used to reduce the food respiration rate, delaying senescence, and, increasing in the packaged food shelf-life [1,2] The main objective of this technology applied to the food preservation is the reduction of respiratory activity, delay in softening and ripening, reducing incidence of various psychological disorders and pathogenic infestations
Permeability of polymers to an organic compound or water is presented using the Gas Transmission Rate (GTR), which is in common use as well just reported in literature [12,21,22]
The subsequent advancement in innovative membrane packaging will be devoted to nanobiocomposites with “smart”, stimuli-responsive characteristics and controlled perm-selectivity

Summary

Introduction

Atmosphere Packaging (MAP) are commercially used to reduce the food respiration rate, delaying senescence, and, increasing in the packaged food shelf-life [1,2] The main objective of this technology applied to the food preservation is the reduction of respiratory activity, delay in softening and ripening, reducing incidence of various psychological disorders and pathogenic infestations. Two processes are responsible for achieving this positive result: the respiration rate control of the food product and the gas transfer through the packaging material. Both phenomena are related to each other and depend on many factors, such as packaging structure, barrier thickness, gas pressure, and temperature. When selecting an appropriate packaging material, among different characteristics (material flexibility, machinability, clarity, durability, resistance to chemical and thermal degradation, etc.), the gas barrier feature is one of the most important for food application

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