Literature DB >> 34920054

Preparation, characterization and application of poly(lactic acid)/corn starch/eucalyptus leaf essential oil microencapsulated active bilayer degradable film.

Menglin Chen1, Xiaoran Yan1, Meng Cheng1, Peixin Zhao1, Yirong Wang1, Rongfei Zhang1, Xiangyou Wang1, Juan Wang2, Mengmeng Chen1.   

Abstract

This study aimed to develop a composite bilayer film based on corn starch (CS)/polylactic acid (PLA). The film had a hydrophobic outer layer and an absorbent inner layer. A natural bioactive substance was incorporated into the inner layer, namely, eucalyptus essential oil microcapsules (EOM). This allowed most of the bioactive substance to be released inside the storage environment. The effects of different amounts of EOM on the physical, mechanical, antioxidant, and antimicrobial properties of the films were investigated. Based on the results of scanning electron microscopy (SEM), the addition of 10-15 mL/100 mL of EOM could be uniformly distributed in the film. The addition of less than 15 mL/100 mL of EOM to the film improved its tensile strength, barrier properties, and elongation at break. The addition of too much EOM led to cracks in the film. The addition of EOM also greatly improved the antioxidant and antibacterial properties of the bilayer film. The best performance was obtained when the added amount was 15 mL/100 mL. Films with the best overall properties were used for preserving Agaricus bisporus. In preservation experiments, this film inhibited the respiration rate of A. bisporus, slowed down the consumption of organic matter, and maintained its moisture content. Compared with other cling films, the shelf life of A. bisporus was greatly extended.
Copyright © 2021 Elsevier B.V. All rights reserved.

Entities:  

Keywords:  Active bilayer films; Corn starch; Microencapsulation; Polylactic acid; Preservation

Mesh:

Substances:

Year:  2021        PMID: 34920054     DOI: 10.1016/j.ijbiomac.2021.12.023

Source DB:  PubMed          Journal:  Int J Biol Macromol        ISSN: 0141-8130            Impact factor:   6.953


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Journal:  Foods       Date:  2022-08-02
  3 in total

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