The effect of polylactic acid-based blend films modified with various biodegradable polymers on the preservation of strawberries

IF 8.5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2024-07-30 DOI:10.1016/j.fpsl.2024.101333

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引用次数: 0

Abstract

Polylactic acid (PLA) has garnered much attention in the field of fruit and vegetable packaging. Despite its poor flexibility and water resistance, PLA film faces challenges in being used for strawberry storage and freshness preservation due to its inability to maintain flavor quality. In this study, a series of PLA-based modified films was produced by melt blending and extrusion cast processing with PLA as the main component, along with flexible biodegradable polyesters or polycarbonate as the secondary component. First, five different biodegradable polymers were used to investigate the effect of the flexibility and barrier properties of different dispersed phases on the morphology, mechanical properties, and water vapor barrier of PLA-based blend films. Next, the impact on the freshness of strawberries was assessed through examination of fruit color and weight, as well as the levels of O₂ and CO₂ in the packaging bags. The results showed that the size of the dispersed phase and interfacial bonding with PLA were the key factors determining the mechanical and barrier properties of the blend films. The PLA-polycaprolactone (PCL) blend showed the best compatibility among them, with PCL having the smallest dispersion size (D=0.58 µm), higher toughness than the other four PLA blends, and greater enhancement of PLA. Additionally, it exhibited a similar rate of quality loss in strawberry preservation compared to commercial PE. As a result, the color and luster were more completely preserved. The results of this study may help the future development of degradable plastics, to reduce environmental pollution.

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用各种生物可降解聚合物改性的聚乳酸基混合膜对草莓保鲜的影响

聚乳酸（PLA）在果蔬包装领域备受关注。尽管聚乳酸薄膜的柔韧性和耐水性较差，但由于其无法保持草莓的风味品质，因此在用于草莓贮藏和保鲜方面面临着挑战。本研究以聚乳酸为主要成分，柔性生物降解聚酯或聚碳酸酯为辅助成分，通过熔融混合和挤出流延加工生产了一系列聚乳酸基改性薄膜。首先，使用五种不同的生物可降解聚合物研究了不同分散相的柔韧性和阻隔性对聚乳酸基混合薄膜的形态、机械性能和水蒸气阻隔性的影响。接着，通过检测水果的颜色和重量以及包装袋中 O 和 CO 的含量，评估了对草莓新鲜度的影响。结果表明，分散相的大小以及与聚乳酸的界面结合是决定混合薄膜机械性能和阻隔性能的关键因素。其中，聚乳酸-聚己内酯（PCL）共混物的相容性最好，PCL 的分散粒度最小（=0.58 微米），韧性高于其他四种聚乳酸共混物，对聚乳酸的增强作用也更大。此外，与商用聚乙烯相比，它在草莓保鲜过程中的质量损失率相似。因此，草莓的色泽得到了更完整的保存。这项研究的结果可能有助于未来可降解塑料的开发，从而减少环境污染。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.