Soy protein – Poly (lactic acid) bilayer films as biodegradable material for active food packaging
By Agustín González, C. Igarzabal. 2013
283 citations recorded by the source corpus.
Abstract The preparation and characterization of biodegradable bilayer films from isolated soy protein (SPI) and poly (lactic acid) (PLA) were carried out in this work. The films showed high transparency and strong adhesion between layers without adding an extra component, or without chemically modifying the film surfaces. The application of the PLA layer largely increased the mechanical properties of the films with respect to those of pure SPI films. Furthermore, the hydrophobic characteristics of the PLA layer improved film performance under conditions in which water was involved, markedly decreasing the amount of total soluble matter, the swelling index and the water vapor permeability. The biodegradation under soil burial conditions was evaluated measuring weight loss as a function of time, showing a two-step degradation and a faster degradation rate for the protein component compared to those of PLA layer. The films prepared were evaluated as active packaging by incorporation of an antifungal and an antibacterial agent (natamycin and thymol, respectively) to the SPI layer, showing a marked growth inhibition of mold, yeast and two strains of bacteria by in-vitro microbiological assays.
Subfields: Biomaterials, Pollution
View Paper: https://www.semanticscholar.org/paper/5b9be22480fc694e7ab0fd8befd0dc5192f52c20
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Citations in the corpus
- Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review (2017, background): “Biodegarable food packaging films are among the most promising contributions to solving this problem.((97,98)) However, edible films obtained from natural polymer sources could not provide sufficient mechanical and elastic strength in food packaging practices.”
- Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging (2019, background): “of protein were found in the protein-PLA interface, resulting in a decrease of water vapor permeability in the protein film, while the material became less elongated and more rigid [53, 89, 94].”