Preparation and characterization of polylactic acid/fenugreek essential oil/ curcumin composite films for food packaging applications

被引：78

作者：

Subbuvel, Mohan ^{[1
]}

Kavan, Panneerselvem ^{[1
]}

机构：

[1] Natl Inst Technol Tiruchirappalli, Dept Prod Engn, Tiruchirappalli 620015, Tamil Nadu, India

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2022年 / 194卷

关键词：

PLA; Curcumin; Fenugreek essential oil; Antioxidant; Antibacterial; Food packaging; WATER-VAPOR BARRIER; POLY LACTIC-ACID; NANOPARTICLES; ANTIOXIDANT; RELEASE;

D O I：

10.1016/j.ijbiomac.2021.11.090

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：

Curcumin and Fenugreek essential oil (FEO) were blended into the PLA matrix by solution casting technique to improve the functional properties of the composite film. Both fillers (curcumin and FEO) were properly combined and uniformly distributed in the polymer matrix to create a PLA-compatible composite evidenced by Scanning electron microscope (SEM) and Fourier Transform Infrared (FT-IR) results. The addition of FEO and curcumin to the composite film improved UV-blocking, surface color, tensile strength, flexibility, thickness, and Water contact angle (WCA). However, the inclusion of curcumin and FEO slightly diminish the Water vapor permeability (WVP) while maintaining its thermal stability. The PLA-based composite film exhibited good antibacterial and anti-oxidant properties. In addition, a food quality test was performed on strawberry, and the results were compared to the commercial (polyethylene) film.

引用

页码：470 / 483

页数：14

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