Plasticization of poly(lactide) by sorption of volatile organic compounds at low concentration

Sorption Properties of PET Copolyesters and New Approach for Foaming with Filament Extrusion Additive Manufacturing

The mass transfer process of binary esters of acetic acid in polyethylene terephthalate (PET), polyethylene terephthalate with a high degree of glycol modification (PETG), and glycol-modified polycyclohexanedimethylene terephthalate (PCTG) was studied. It was found that the desorption rate of the complex ether at the equilibrium point is significantly lower than the sorption rate. The difference between these rates depends on the type of polyester and temperature and allows the accumulation of ester in the volume of the polyester. For example, the stable content of acetic ester in PETG at 20 °C is 5 wt.%. The remaining ester, which has the properties of a physical blowing agent, was used in the filament extrusion additive manufacturing (AM) process. By varying the technological parameters of the AM process, foams of PETG with densities ranging from 150 to 1000 g/cm³ were produced. Unlike conventional polyester foams, the resulting foams are not brittle.

Preparation, Characterization and Evaluation of Antibacterial Properties of Polylactide-Polyethylene Glycol-Chitosan Active Composite Films

Chitin is a natural biopolymer obtained from the exoskeleton of crustaceans. Chitosan is a derivative of chitin, which has antimicrobial properties and potential applications in several industries. Moreover, the composites of chitosan with other biodegradable polymers, such as polylactide (PLA) as packaging film, have shown promising results. In this study, chitosan was obtained and characterized from shrimp shells. Then, polylactide-chitosan composite films were prepared by a solvent casting technique using various amounts of chitosan (0.5–2% w/w) and polyethylene glycol as plasticizer (10% w/w). Thermal, mechanical properties, Fourier-transform infrared, scanning electron microscopy, as well as antibacterial properties of composite films were determined. It was found that adding chitosan (CH) into PLA films has a significant effect on tensile strength and no effect on thermal properties. The results showed a reduction on average of 1 log of colony-forming units against Staphylococcus aureus, while there is no antibacterial effect against Salmonella typhimurium. The study proved the antibacterial effect of CH in films of PLA against Gram-positive bacteria and appropriate mechanical properties. These films could be used for the development of biodegradable/eco-friendly food packaging prototypes, as a potential solution to replace conventional non-degradable packaging materials.

Advances in research and development of bioplastic for food packaging

BACKGROUND

The article reviews the recent developments in bioplastic food packaging. Several bioplastic materials (polylactide, polyhydroxyalkanoates, and starch) have been successfully converted into food packaging using conventional plastic conversion technologies including extrusion, injection molding, and compression molding. Recently, bioplastic packaging has been developed into active packaging which can either control the release of active ingredients or scavenge undesirable substances. This review emphasizes the advances in bioplastic packaging with regard to active packaging applications and applications requiring gas and water barrier.

RESULTS

The review shows that antioxidant and antimicrobial functions are major developments for the control-release application in bioplastic packaging. Factors affecting the release of active ingredients have been reviewed. The sorption of low molecular weight substances such as humidity, aromas, and gases, also affects the properties of packaging materials. Some patents are available for oxygen-scavenging bioplastic packaging. Moreover, improved high-barrier packaging technologies (modified polymer, coating, and lamination) have been developed to increase the shelf-life of food products.

CONCLUSION

The finding shows that the development of bioplastic into food packaging included control-release (desorption), scavenging (absorption) and permeation technologies. © 2018 Society of Chemical Industry.

Preliminary quantification of the permeability, solubility and diffusion coefficients of major aroma compounds present in herbs through various plastic packaging materials

BACKGROUND

Aroma permeation through packaging material is an important factor when designing a package for food products. The masses of aroma compounds permeating through films over time were measured at 25 °C using a quasi-isostatic system. A model was proposed for estimating the permeability coefficients (P) of key aroma compounds present in fresh herbs (i.e. eucalyptol, estragole, linalool and citral) through major plastic films used by the food industry [i.e. low-density polyethylene (LDPE), polypropylene (PP), nylon (Nylon), polyethylene terephthalate (PET), metalised-polyethylene terephthalate (MPET) and poly(lactic acid) (PLA)]. Solubility coefficients (S) were estimated from the amount of aroma compound sorbed in the films. Diffusion coefficients (D) were estimated following from the relation P = D*S.

RESULTS

P and D for all four aroma compounds were highest in LDPE, except for eucalyptol, which P was slightly higher in PLA. The solubility coefficients and contact angles were highest in PLA suggesting the highest affinity of PLA to these aroma compounds. The theoretical solubility parameters were correlated with the solubility coefficients for estragole and citral, but not for eucalyptol and linalool.

CONCLUSION

The preliminary P, D and S of eucalyptol, estragole, linalool and citral through LDPE, PP, Nylon, PET, MPET and PLA can be useful in selecting the proper packaging material for preserving these specific aroma compounds in food products and can potentially be used for estimating the shelf life of food products based on aroma loss. © 2017 Society of Chemical Industry.

Designed cellulose nanocrystal surface properties for improving barrier properties in polylactide nanocomposites

Nanocomposites are an opportunity to increase the performance of polymer membranes by fine-tuning their morphology. In particular, the understanding of the contribution of the polymer matrix/nanofiller interface to the overall transport properties is key to design membranes with tailored selective and adsorptive properties. In that aim, cellulose nanocrystals (CNC)/polylactide (PLA) nanocomposites were fabricated with chemically designed interfaces, which were ensuring the compatibility between the constituents and impacting the mass transport mechanism. A detailed analysis of the mass transport behaviour of different permeants in CNC/PLA nanocomposites was carried out as a function of their chemical affinity to grafted CNC surfaces. Penetrants (O₂ and cyclohexane), which were found to slightly interact with the constituents of the nanocomposites, provided information on the small tortuosity effect of CNC on diffusive mass transport. The mass transport of water (highly interacting with CNC) and anisole (interacting only with designed CNC surfaces) exhibited non-Fickian, Case II behaviour. The water vapour caused significant swelling of the CNC, which created a preferential pathway for mass transport. CNC surface grafting could attenuate this phenomenon and decrease the water transport rate. Anisole, an aromatic organic vapour, became reversibly trapped at the specifically designed CNC/PLA interface, but without any swelling or creation of an accelerated pathway. This caused the decrease of the overall mass transport rate. The latter finding could open a way to the creation of materials with specifically designed barrier properties by designing nanocomposites interfaces with specific interactions towards permeants.

On the Use of PLA-PHB Blends for Sustainable Food Packaging Applications

Poly(lactic acid) (PLA) is the most used biopolymer for food packaging applications. Several strategies have been made to improve PLA properties for extending its applications in the packaging field. Melt blending approaches are gaining considerable interest since they are easy, cost-effective and readily available processing technologies at the industrial level. With a similar melting temperature and high crystallinity, poly(hydroxybutyrate) (PHB) represents a good candidate to blend with PLA. The ability of PHB to act as a nucleating agent for PLA improves its mechanical resistance and barrier performance. With the dual objective to improve PLAPHB processing performance and to obtain stretchable materials, plasticizers are frequently added. Current trends to enhance PLA-PHB miscibility are focused on the development of composite and nanocomposites. PLA-PHB blends are also interesting for the controlled release of active compounds in the development of active packaging systems. This review explains the most relevant processing aspects of PLA-PHB based blends such as the influence of polymers molecular weight, the PLA-PHB composition as well as the thermal stability. It also summarizes the recent developments in PLA-PHB formulations with an emphasis on their performance with interest in the sustainable food packaging field. PLA-PHB blends shows highly promising perspectives for the replacement of traditional petrochemical based polymers currently used for food packaging.