A New Approach in PLS/TPS Compatibilization Using Garlic Oil: Effect on Morphological and Antioxidant Properties

被引:0
作者
Castro, Maria Cidalia R. [1 ]
Rodrigues, Pedro Veiga [1 ]
Cruz, Vasco [1 ]
Machado, Ana Vera [1 ]
机构
[1] Univ Minho, Inst Polymers & Composites IPC, Dept Polymer Engn, P-4804533 Guimaraes, Portugal
关键词
biodegradable polymers; compatibilization; garlic oil; antioxidant; food packaging; THERMOPLASTIC STARCH; GLYCIDYL METHACRYLATE; THERMAL-PROPERTIES; GMA;
D O I
10.3390/antiox13121589
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
The packaging industry has made efforts to reduce food waste and improve the resilience of food systems worldwide. Active food packaging, which incorporates active agents, represents a dynamic area where industry and academia have developed new strategies to produce innovative and sustainable packaging solutions that are more compatible with conventional options. Due to health and environmental concerns, industries have sought alternatives to petroleum-based materials and have found biopolymers to be a viable option because of their biodegradable and safe nature. The combination of PLA/TPS has emerged as an effective system for packaging film; however, they are thermodynamically immiscible. This work highlights the development of a starch-based compatibilizer to connect the PLA and TPS phases by functionalizing maize starch with glycidyl methacrylate, glycerol, or garlic oil. Garlic oil was chosen for its plasticizing ability and antioxidant properties. The films produced exhibited excellent compatibility, with enhanced interfacial adhesion between PLA and TPS components. The introduction of compatibilizers also increased the systems' crystallinity and improved their mechanical properties. The wettability of the films significantly increased with higher garlic oil content, along with enhanced antioxidant properties. These advancements will enable the production of a compatible PLA/TPS system with improved properties for application in the packaging industry.
引用
收藏
页数:16
相关论文
共 44 条
  • [1] Food Waste Index Report, (2024)
  • [2] Atta O.M., Manan S., Shahzad A., Ul-Islam M., Ullah M.W., Yang G., Biobased materials for active food packaging: A review, Food Hydrocoll, 125, (2021)
  • [3] Azevedo A.G., Barros C., Miranda S., Machado A.V., Castro O., Silva B., Saraiva M., Silva A.S., Pastrana L., Carneiro O.S., Et al., Active Flexible Films for Food Packaging: A Review, Polymers, 14, (2022)
  • [4] Awulachew M., A Review of Food Packaging Materials and Active Packaging System, Int. J. Health Policy Plan, 1, pp. 28-35, (2022)
  • [5] Khaneghah A.M., Hashemi S.M.B., Limbo S., Antimicrobial agents and packaging systems in antimicrobial active food packaging: An overview of approaches and interactions, Food Bioprod. Process, 111, pp. 1-19, (2018)
  • [6] Deshmukh R.K., Gaikwad K.K., Natural antimicrobial and antioxidant compounds for active food packaging applications, Biomass—Convers. Biorefinery, 14, pp. 4419-4440, (2024)
  • [7] Sanches-Silva A., Costa D., Albuquerque T.G., Buonocore G.G., Ramos F., Castilho M.C., Machado A.V., Costa H.S., Trends in the use of natural antioxidants in active food packaging: A review, Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess, 31, pp. 374-395, (2014)
  • [8] Chang B.P., Trinh B.M., Tadele D.T., Bandara N., Mekonnen T.H., Natural Antioxidant and Antimicrobial Agents and Processing Technologies for the Design of Active Food Packaging Polymers, Polym. Rev, 63, pp. 961-1013, (2023)
  • [9] Verma D.T., Aggarwal A., Dey P., Chauhan A., Rashid S., Chen K.-T., Sharma R., Medicinal and therapeutic properties of garlic, garlic essential oil, and garlic-based snack food: An updated review, Front. Nutr, 10, (2023)
  • [10] Tavares L., Santos L., Norena C.P.Z., Bioactive compounds of garlic: A comprehensive review of encapsulation technologies, characterization of the encapsulated garlic compounds and their industrial applicability, Trends Food Sci. Technol, 114, pp. 232-244, (2021)