通过新型界面工程改善聚乳酸的阻氧阻水蒸汽性能。

IF 7.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2025-06-04 DOI:10.1038/s41538-025-00450-7

Yan Zhu, Wangli Du, Jian Cui, Hong Shao, Yakun Guo, Changyu Tang, Run Xu

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引用次数: 0

摘要

本研究采用“过热氢诱导交联（hyperthermal hydrogen-induced cross-linking， HHIC）技术”将聚丙烯酸（PAA）的界面控制层固定在聚乳酸（PLA）上，提高了渗透屏障膜的附着力和完整性，同时，HHIC处理对PAA和PLA的官能团均无明显损伤。因此，氧气透过率从150.00 ml m-2 day-1下降到0.50 ml m-2 day-1，减少了99.7%，不到报道的最佳值的十分之一；水蒸气透过率从32.93 g m-2 day-1下降到16.25 g m-2 day-1，减少了50.7%，略高于报道的最佳值（提高了3.8%）。我们的工作表明，本研究中使用的HHIC技术为提高PLA的氧气和水蒸气阻隔能力提供了一种有效的方法，并可能有助于未来提高其他聚合物异质界面的质量。

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Improving the oxygen and water vapour barrier properties of PLA via a novel interface engineering.

In this work, we adopt "hyperthermal hydrogen-induced cross-linking (HHIC) technology" to fix an interfacial control layer of polyacrylic acid (PAA) on polylactic acid (PLA) to improve the adhesion and integrity of the permeation barrier film, and meanwhile, the HHIC treatment causes no measurable damage to the functional groups of PAA and PLA. Consequently, the oxygen transmission rate decreases from 150.00 to 0.50 ml m^-2 day^-1 (a reduction of 99.7%), which is less than one tenth of the best value reported, and that the water vapour transmission rate decreases from 32.93 to 16.25 g m^-2 day^-1 (a reduction of 50.7%), which is slightly higher than the best value reported (3.8% higher). Our work shows that the HHIC technology used in this study provides an efficient way to improve the oxygen and water vapour blocking ability of PLA and may help in improving the quality of other polymer heterointerfaces in the future.

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.