Abstract
The aim of this work was to obtain and characterize polylactide films (PLA) with the addition of poly(ethylene glycol) (PEG) as a plasticizer and chloroformic olive leaf extract (OLE). The composition of OLE was characterized by LC-MS/MS techniques. The films with the potential for using in the food packaging industry were prepared using a solvent evaporation method. The total content of the phenolic compounds and DPPH radical scavenging assay of all the obtained materials have been tested. Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (FTIR-ATR) allows for determining the molecular structure, while Scanning Electron Microscopy (SEM) indicated differences in the films’ surface morphology. Among other crucial properties, mechanical properties, thickness, degree of crystallinity, water vapor permeation rate (WVPR), and color change have also been evaluated. The results showed that OLE contains numerous active substances, including phenolic compounds, and PLA/PEG/OLE films are characterized by improved antioxidant properties. The OLE addition into PLA/PEG increases the material crystallinity, while the WVPR values remain almost unaffected. From these studies, significant insight was gained into the possibility of the application of chloroform as a solvent for both olive leaf extraction and for the preparation of OLE, PLA, and PEG-containing film-forming solutions. Finally, evaporation of the solvent from OLE can be omitted.
Highlights
The world is flooded with packaging that is not environmentally friendly.in the process of producing packaging, especially packaging intended for food, more attention is being paid to packaging based on biodegradable polymers
The objective of our study was to develop polylactide films (PLA)-based films with an addition of poly(ethylene glycol) (PEG) as a plasticizer and olive leaf extract obtained in chloroform
RSA than the non-modified polylactide film. These results prove that the obtained films with the addition of olive leaf extract exhibit improved antioxidant properties
Summary
In the process of producing packaging, especially packaging intended for food, more attention is being paid to packaging based on biodegradable polymers Such materials include polylactide, which is decomposed in the presence of microorganisms or water, and at the same time, remains stable during exploitation. Lipid oxidation leads to a shortening of the shelf life of food due to the highly undesirable, unfavorable changes in taste and/or odor, and to the deterioration in texture and nutritional quality [5]. For this reason, certain natural substances with antioxidative properties are incorporated into the package matrix
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