Combined Effect of Poly(hydroxybutyrate) and Plasticizers on Polylactic acid Properties for Film Intended for Food Packaging

By M. Arrieta, M. Samper, Juan Carlos Cortés López, A. Jiménez. Journal of Polymers and the Environment, 2014

206 citations recorded by the source corpus.

Poly(lactic acid) PLA, and poly(hydroxybutyrate) PHB, blends were processed as films and characterized for their use in food packaging. PLA was blended with PHB to enhance the crystallinity. Therefore, PHB addition strongly increased oxygen barrier while decreased the wettability. Two different environmentally-friendly plasticizers, poly(ethylene glycol) (PEG) and acetyl(tributyl citrate) (ATBC), were added to these blends to increase their processing performance, while improving their ductile properties. ATBC showed higher plasticizer efficiency than PEG directly related to the similarity solubility parameters between ATBC and both biopolymers. Moreover, ATBC was more efficiently retained to the polymer matrix during processing than PEG. PLA–PHB–ATBC blends were homogeneous and transparent blends that showed promising performance for the preparation of films by a ready industrial process technology for food packaging applications, showing slightly amber color, improved elongation at break, enhanced oxygen barrier and decreased wettability.

Subfields: Biomaterials, Pollution, Process Chemistry and Technology

View Paper: https://www.semanticscholar.org/paper/69acc58c1bb84cc878bd7d3d8e4dc7fa9376fdc1

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In Biomaterials

  1. J. Kenny
  2. E. Fortunati
  3. N. Burgos
  4. F. Dominici
  5. A. Jiménez
  6. Francesca De Luzi

In Pollution

  1. A. Jiménez
  2. E. Fortunati
  3. J. Kenny

In Process Chemistry and Technology

  1. N. Burgos
  2. J. Kenny
  3. A. Jiménez

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