| Literature DB >> 28624079 |
J R Rocca-Smith1, N Chau2, D Champion2, C-H Brachais3, E Marcuzzo4, A Sensidoni4, F Piasente5, T Karbowiak2, F Debeaufort6.
Abstract
Various types of food are now commercialized in packaging materials based on poly(lactic acid) (PLA) due to its eco-friendly nature. However, one of the main limitations related to PLA is its reactivity with water. For food applications, it is of critical importance to better understand the hydrolysis of PLA driven by water molecules either in liquid or in vapour state. This work focuses on the modifications of PLA induced by water when simulating contact with semi-dry foods (aw≈0.5), high moisture foods (aw≈1) and liquid foods (aw≈1). This study undoubtedly shows that both the chemical potential of water and its physical state influence the hydrolytic degradation of PLA films. From a practical point of view, PLA packaging is very well suited for semi-dry foods, but is highly sensitive to high moisture and liquid foods.Entities:
Keywords: Food packaging; Hydrolysis; Molecular weight distribution; PLA; Storage test; Thermal properties; Water
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Year: 2017 PMID： 28624079 DOI： 10.1016/j.foodchem.2017.02.113
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514