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Han Lyn F, Ismail-Fitry MR, Noranizan MA, Tan TB, Nur Hanani ZA. Recent advances in extruded polylactic acid-based composites for food packaging: A review. Int J Biol Macromol 2024; 266:131340. [PMID: 38574927 DOI: 10.1016/j.ijbiomac.2024.131340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 03/25/2024] [Accepted: 04/01/2024] [Indexed: 04/06/2024]
Abstract
This review article provides a comprehensive overview of recent progress in polylactic acid (PLA) extrusion, emphasizing its applications in food packaging. PLA has witnessed a significant rise in demand, particularly within the food packaging sector. A notable increase in research publications has been observed in recent years, exploring the extrusion of PLA and PLA-based composite films. In comparison to conventional techniques such as solvent casting, extrusion offers advantages in scalability and environmental sustainability, especially for industrial-scale production. The benefits of this method include faster drying times, enhanced flexibility, consistent film thickness, and less structural defects. Extensive research has focused on the effect of various PLA blends on film properties, including flexibility, elongation, and barrier properties against water vapour and gases. Furthermore, the incorporation of compounds such as antioxidants, antimicrobials, and natural pigments has enabled the development of active and intelligent PLA-based packaging. This article summarizes the types of additives employed to enhance the physicochemical properties of extruded PLA and film performance. Additionally, this article explores the diverse applications of extruded PLA in active and intelligent packaging for various food products.
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Affiliation(s)
- F Han Lyn
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - M R Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - M A Noranizan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Tai Boon Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia
| | - Z A Nur Hanani
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia.
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Liu Z, Zhang M, Hao Y, Hu W, Zhu W, Wang H, Li L. Application of surface-modified functional packaging in food storage: A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13343. [PMID: 38629458 DOI: 10.1111/1541-4337.13343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2023] [Revised: 03/13/2024] [Accepted: 03/24/2024] [Indexed: 04/19/2024]
Abstract
Innovations in food packaging systems could meet the evolving needs of the market; emerging concepts of non-migrating technologies reduce the negative migration of preservatives from packaging materials, extend shelf life, and improve food quality and safety. Non-migratory packaging activates the surface of inert materials through pretreatment to generate different active groups. The preservative is covalently grafted with the resin of the pretreated packaging substrate through the graft polymerization of the monomer and the coupling reaction of the polymer chain. The covalent link not only provides the required surface properties of the material for a long time but also retains the inherent properties of the polymer. This technique is applied to the processing for durable, stable, and easily controllable packaging widely. This article reviews the principles of various techniques for packaging materials, surface graft modification, and performance characterization of materials after grafting modification. Potential applications in the food industry and future research trends are also discussed.
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Affiliation(s)
- Zhuolin Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Mengmeng Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Yi Hao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Wenqing Hu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Weizhong Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - He Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
| | - Li Li
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-Processing Technology, Shanghai, China
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Guo S, Zhou Z, Yu S, Chen Z, Xiang H, Zhu M. The synergistic effect of heterogeneous nucleation and stress-induced crystallization on supramolecular structure and performances of poly(lactic acid) melt-spun fibers. Int J Biol Macromol 2023; 226:1579-1587. [PMID: 36503823 DOI: 10.1016/j.ijbiomac.2022.11.270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 11/24/2022] [Accepted: 11/25/2022] [Indexed: 11/29/2022]
Abstract
As a kind of bio-based polymer, poly (lactic acid) has potential application in fibers fields. Due to the weak nucleation ability, PLA crystallizes slowly and forms large spherulites during the forming process, which deteriorates the properties of PLA fibers. In this work, melt-spun method is employed for the fabrication of PLA/T composite fibers using succinate diphenyl dihydrazide (TMC-306) as the nucleating agent, and then the hot-drawing and heat setting is performed to the as-spun fibers. Compared with pure PLA fibers, PLA/T fibers show faster crystallization rate and improved performance due to the synergistic effect of heterogeneous nucleation and stress-induced crystallization. The characterization of non-isothermal crystallization behavior indicates that the peak crystallization temperature as well as crystallinity of PLA composites is increased to 121.5 °C and 36.78 % respectively by blending 0.3 wt% TMC-306. Meanwhile, the obtained PLA/0.3T composite fibers are highly crystallized and oriented at hot-drawing ratio of 2.4 folds and heat setting temperature of 100 °C, and the conformational stability is noticeably enhanced. Further, the tensile strength and storage modulus of PLA/0.3T composite fiber are 3.46 cN/dtex and 46,953 MPa respectively, which are increased by 42 % and 41 % compared with neat PLA fibers.
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Affiliation(s)
- Sheng Guo
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China
| | - Zhe Zhou
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China.
| | - Senlong Yu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China
| | - Zhongbi Chen
- Anhui BBCA Biofiber Co., Ltd, Bengbu, Anhui 233000, China
| | - Hengxue Xiang
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China
| | - Meifang Zhu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, Shanghai 201620, China
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Recent advances on reactive Extrusion of Poly(lactic acid). Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Poly(Lactic Acid)-Based Graft Copolymers: Syntheses Strategies and Improvement of Properties for Biomedical and Environmentally Friendly Applications: A Review. Molecules 2022; 27:molecules27134135. [PMID: 35807380 PMCID: PMC9268542 DOI: 10.3390/molecules27134135] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 06/23/2022] [Accepted: 06/23/2022] [Indexed: 11/16/2022] Open
Abstract
As a potential replacement for petroleum-based plastics, biodegradable bio-based polymers such as poly(lactic acid) (PLA) have received much attention in recent years. PLA is a biodegradable polymer with major applications in packaging and medicine. Unfortunately, PLA is less flexible and has less impact resistance than petroleum-based plastics. To improve the mechanical properties of PLA, PLA-based blends are very often used, but the outcome does not meet expectations because of the non-compatibility of the polymer blends. From a chemical point of view, the use of graft copolymers as a compatibilizer with a PLA backbone bearing side chains is an interesting option for improving the compatibility of these blends, which remains challenging. This review article reports on the various graft copolymers based on a PLA backbone and their syntheses following two chemical strategies: the synthesis and polymerization of modified lactide or direct chemical post-polymerization modification of PLA. The main applications of these PLA graft copolymers in the environmental and biomedical fields are presented.
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Redfearn HN, Goddard JM. Antioxidant and dissociation behavior of polypropylene‐
graft
‐maleic anhydride. J Appl Polym Sci 2022. [DOI: 10.1002/app.52764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Julie M. Goddard
- Department of Food Science Cornell University Ithaca New York USA
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Kay IP, Herskovitz JE, Goddard JM. Interfacial behavior of a polylactic acid active packaging film dictates its performance in complex food matrices. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100832] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kuai L, Liu F, Chiou BS, Avena-Bustillos RJ, McHugh TH, Zhong F. Controlled release of antioxidants from active food packaging: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106992] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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9
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Herskovitz JE, Goddard JM. Antioxidant functionalization of biomaterials via reactive extrusion. J Appl Polym Sci 2021. [DOI: 10.1002/app.50591] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Julie M. Goddard
- Department of Food Science Cornell University Ithaca New York USA
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