Soft and hard sections from cellulose-reinforced poly(lactic acid)-based food packaging films: A critical review

被引：92

作者：

Khosravi, Azadeh ^{[1
]}

Fereidoon, Abdolhossein ^{[1
]}

Khorasani, Mohammad Mehdi ^{[2
]}

Naderi, Ghasem ^{[3
]}

Ganjali, Mohammad Reza ^{[4
,5
]}

Zarrintaj, Payam ^{[6
]}

Saeb, Mohammad Reza ^{[7
]}

Gutierrez, Tomy J. ^{[8
,9
]}

机构：

[1] Semnan Univ, Dept Mech Engn, Semnan, Iran

[2] Natl Petrochem Co NPC, Petrochem Res & Technol Co NPC Rt, POB 14358-84711, Tehran, Iran

[3] Iran Polymer & Petrochem Inst, Dept Polymer Proc, POB 14965-115, Tehran, Iran

[4] Univ Tehran, Ctr Excellence Electrochem, Fac Chem, Tehran, Iran

[5] Univ Tehran Med Sci, Biosensor Res Ctr, Endocrinol & Metab Mol Cellular Sci Inst, Tehran, Iran

[6] Urmia Univ, Fac Engn, Polymer Engn Dept, Orumiyeh, Iran

[7] Inst Color Sci & Technol, Dept Resin & Addit, POB 16765-654, Tehran, Iran

[8] Univ Nacl Mar del Plata UNMdP, Grp Mat Compuestos Termoplast CoMP, Inst Invest Ciencia & Tecnol Mat INTEMA, Fac Ingn, Colon 10850,B7608FLC, Mar Del Plata, Buenos Aires, Argentina

[9] Consejo Nacl Invest Cient & Tecn, Colon 10850,B7608FLC, Mar Del Plata, Buenos Aires, Argentina

来源：

FOOD PACKAGING AND SHELF LIFE | 2020年 / 23卷

关键词：

Biobased polymers; Carbohydrate polymers; Hydric polymers; Immiscible polymers; Natural fillers; Polymer blends; MECHANICAL-PROPERTIES; PLA NANOCOMPOSITES; POSIDONIA-OCEANICA; POLYLACTIC ACID; IN-VITRO; NANOCRYSTALS; DEGRADATION; BIONANOCOMPOSITE; ANTIBACTERIAL; COMPOSITES;

D O I：

10.1016/j.fpsl.2019.100429

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The cellulose-reinforced poly(lactic acid) (PLA)-based films have been of great interest for use as food packaging material. However, the semicrystalline behavior of both biobased hydric polymers has not been taken into account in many investigations studying the mechanical, thermal, antimicrobial and barrier properties, as well as the biodegradability and compostability in these composite materials. A critical analysis of the existing literature in this field, highlighting mainly the studies made during the last five years in terms of crystalline and amorphous regions, 'soft' and 'hard' sections, as well as the blend of these immiscible polymers is shown in this review. The perspectives of future work that should be done to solve the many existing concerns have also been suggested in this review. We can indicate from the papers analyzed that the new trends in the development of these materials as food packaging will be focused on shape memory, pH-sensitive and active films to maintain the food shelf-life, and achieve non-adulteration of them, as well as having food packaging materials more convenient for today's society.

引用

页数：17

共 89 条

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