scholarly journals Studies on electrospun poly (lactic acid) fibers and low density poly (ethylene) / thermoplastic starch blends as food packaging materials

2018 ◽  
Author(s):  
◽  
Lakshmi Natarajan
Keyword(s):  
Lactic Acid ◽  
Food Packaging ◽  
Thermoplastic Starch ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
Low Density ◽  
Food Packaging Materials ◽  
Starch Blends ◽  
Poly Ethylene

Poly(Ethylene Glycol) as a Compatibilizer for Poly(Lactic Acid)/Thermoplastic Starch Blends

2012 ◽  
Vol 21 (1) ◽  
pp. 151-159 ◽  
Author(s):  
Márcia Maria Favaro Ferrarezi ◽  
Márcia de Oliveira Taipina ◽  
Laura Caetano Escobar da Silva ◽  
Maria do Carmo Gonçalves
Keyword(s):  
Lactic Acid ◽  
Ethylene Glycol ◽  
Thermoplastic Starch ◽  
Poly Lactic Acid ◽  
Poly Ethylene Glycol ◽  
Starch Blends ◽  
Poly Ethylene

The Influence of Poly(Lactic Acid) Addition to Thermal Properties of the Blended Polypropylene for Food Packaging Materials

2017 ◽  
Vol 19 (1) ◽  
pp. 36-41
Author(s):  
Achmad Hanafi Setiawan ◽  
Sanjaya Sanjaya ◽  
Fauzan Aulia
Keyword(s):  
Lactic Acid ◽  
Thermal Properties ◽  
Food Packaging ◽  
Synthetic Polymers ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
Complete Replacement ◽  
Food Packaging Materials ◽  
Immiscible Blend ◽  
Negative Impacts

The commonly used food packaging materials are made from synthetic polymers derived from petroleum. However, the use of synthetic polymers has negative impacts on the environment, because it is difficult to degrade naturally either by the biotic or abiotic process. Although their complete replacement with eco-friendly packaging films is just impossible to achieve economically, at least for a specific application like food packaging the use of bioplastics should be the future. One of the alternatives is to blend synthetic polymer for instance polypropylene (PP) with a natural polymer like poly-lactic acid (PLA). Because their mixture is an immiscible blend because they have highly different polarity, it is necessary to add a compatibilizer such as polypropylene-grafted maleic anhydride (PP-g-MAH) in order to increase the properties of its blend miscibility. The objective of this research was to study the influence of PLA addition to the thermal properties of their blend product with PP. The combinations of PP with PLA in the ratios of (80:20); (90:10); (95:5) were prepared and then characterized for their thermal property behaviour by means of TG and DSC. The results showed that increasing the amount of PLA will decrease their enthalpy significantly

scholarly journals A Review of the Applications and Biodegradation of Polyhy-droxyalkanoates and Poly(lactic acid) and Its Composites

Polymers ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 1544
Author(s):  
Jet Yin Boey ◽  
Lydia Mohamad ◽  
Yong Sen Khok ◽  
Guan Seng Tay ◽  
Siti Baidurah
Keyword(s):  
Food Packaging ◽  
Synthesis Process ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
The Past ◽  
Food Packaging Materials ◽  
Potential Alternative ◽  
Negative Impacts ◽  
Available Information ◽  
Potential Food

Overconsumption of plastic goods and improper handling of petroleum-derived plastic waste have brought a plethora of negative impacts to the environment, ecosystem and human health due to its recalcitrance to degradation. These drawbacks become the main driving force behind finding biopolymers with the degradable properties. With the advancement in biopolymer research, polyhydroxyalkanoate (PHA) and poly(lacyic acid) (PLA) and its composites have been alluded to as a potential alternative to replace the petrochemical counterpart. This review highlights the current synthesis process and application of PHAs and PLA and its composites for food packaging materials and coatings. These biopolymers can be further ameliorated to enhance their applicability and are discussed by including the current commercially available packaging products. Factors influencing biodegradation are outlined in the latter part of this review. The main aim of this review article is to organize the scattered available information on various aspects of PHAs and PLA, and its composites for packaging application purposes. It is evident from a literature survey of about 140 recently published papers from the past 15 years that PLA and PHA show excellent physical properties as potential food packaging materials.

Synthesis of thermally protective PET–PEG multiblock copolymers as food packaging materials

2021 ◽  
pp. 096739112110456
Author(s):  
Tuğba Güngör Ertuğral ◽  
Cemil Alkan
Keyword(s):  
Ethylene Glycol ◽  
Phase Change ◽  
Food Packaging ◽  
Phase Change Materials ◽  
Thermal Protection ◽  
Packaging Materials ◽  
Multiblock Copolymers ◽  
Food Packaging Materials ◽  
Poly Ethylene

One of the storage conditions affecting quality of food stuffs due to short shelf life is temperature. Thermal insulation can be achieved by adding phase change materials (PCMs) to packaging materials. PCMs store and release latent heat of phase change during melting and crystallization operations, respectively. Thus, they can provide thermal protection for packaged foods. The aim of this study is to prepare new food packaging materials poly (ethylene terephthalate)–poly (ethylene glycol) (PET–PEG) multiblock copolymers as solid–solid phase change materials (SSPCM) as potential food packaging materials with thermal energy storage (TES) property. Polyesterification was carried out with PEG at different average molecular weights (1000, 4000 and 10,000 g/mol), ethylene glycol (EG) and terephthaloyl chloride (TPC). Synthesized PET–PEG multiblock copolymers were characterized using Fourier transform infrared (FT-IR) spectroscopy and differential scanning calorimetry (DSC) methods. The crystal structures of PET–PEG multiblock copolymers were characterized by polarized optical microscopy (POM) and their surface properties were determined by performing contact angle tests. TES capacity of the PET–PEG multiblock copolymers was found in range of 26.1–150.5 J/g. Consequently, this study demonstrates the potential of PET–PEG multiblock copolymers suitable for effective thermal preservation in packaging material applications to maintain the quality of packaged food stuffs.

Preparation of modified starch-grafted poly(lactic acid) and a study on compatibilizing efficacy of the copolymers in poly(lactic acid)/thermoplastic starch blends

2012 ◽  
Vol 126 (S1) ◽  
pp. E389-E396 ◽  
Author(s):  
J. Wootthikanokkhan ◽  
P. Kasemwananimit ◽  
N. Sombatsompop ◽  
A. Kositchaiyong ◽  
S. Isarankura na Ayutthaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Thermoplastic Starch ◽  
Poly Lactic Acid ◽  
Modified Starch ◽  
Starch Blends

Advances in bio-nanocomposite materials for food packaging: a review

2017 ◽  
Vol 47 (4) ◽  
pp. 591-606 ◽  
Author(s):  
Nitin Kumar ◽  
Preetinder Kaur ◽  
Surekha Bhatia
Keyword(s):  
Food Packaging ◽  
Scientific Information ◽  
Petroleum Products ◽  
Poly Lactic Acid ◽  
Packaging Materials ◽  
Content Type ◽  
New Era ◽  
Food Packaging Materials ◽  
Active Food Packaging ◽  
Recent Developments

Purpose The purpose of this paper is to acquaint the readers with recent developments in biopolymer-based food packaging materials like natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blending and nanocomposites grounded on natural and synthetic biopolymers. This paper is an attempt to draw the readers towards the advantages and attributes of new era polymers to diminish the usage of traditional non-biodegradable polymers. Design/methodology/approach Plastic packaging for food and associated applications is non-biodegradable and uses up valuable and treasured non-renewable petroleum products. With the current focus on researching alternatives to petroleum, research is progressively being channelized towards the development of biodegradable food packaging, thereby reducing adverse impact on the environment. Findings Natural biopolymer-based nanocomposite packaging materials seem to have a scintillating future for a broad range of applications in the food industry, including advanced active food packaging with biofunctional attributes. The present review summarizes the scientific information of various packaging materials along with their attributes, applications and the methods for production. Originality/value This is an apropos review as there has been a recent renewed concern in research studies, both in the industry and academe, for development of new generation biopolymer-based food packaging materials, with possible applications in many areas.

Effect of blending conditions on mechanical, thermal, and rheological properties of plasticized poly(lactic acid)/maleated thermoplastic starch blends

2011 ◽  
Vol 124 (2) ◽  
pp. 1012-1019 ◽  
Author(s):  
J. Wootthikanokkhan ◽  
N. Wongta ◽  
N. Sombatsompop ◽  
A. Kositchaiyong ◽  
J. Wong-On ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Rheological Properties ◽  
Thermoplastic Starch ◽  
Poly Lactic Acid ◽  
Starch Blends

Antimicrobial Food Packaging Materials from Poly(ethylene-co-methacrylic acid)

LWT ◽  
1999 ◽  
Vol 32 (4) ◽  
pp. 191-195 ◽  
Author(s):  
Yih-Ming Weng ◽  
Min-Jane Chen ◽  
Wenlung Chen
Keyword(s):  
Methacrylic Acid ◽  
Food Packaging ◽  
Packaging Materials ◽  
Food Packaging Materials ◽  
Poly Ethylene
Sign in / Sign up

Export Citation Format

Share Document