Effect of ultrahigh‐pressure treatment on the functional properties of poly(lactic acid)/ZnO nanocomposite food packaging film

Effect of ultrahigh‐pressure treatment on the functional properties of poly(lactic acid)/ZnO nanocomposite food packaging film

BACKGROUND Our living environment is being increasingly polluted by petroleum‐based plastics and there is an increasing demand for biodegradable food packaging. In this study, the effect of various ultrahigh‐pressure (UHP) treatments (0, 200 and 400 MPa) on the microstructure and thermal, barrier an...

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Veröffentlicht in:Journal of the science of food and agriculture 2021-09, Vol.101 (12), p.4925-4933
Hauptverfasser: Cui, Rui, Fan, Chunli, Dong, Xuelan, Fang, Ke, Li, Lin, Qin, Yuyue
Format: Artikel
Sprache:eng
Schlagworte:
barrier property
Biodegradability
Biodegradation
Crystal structure
Crystallinity
Food
Food packaging
Food packaging industry
Mechanical properties
Nanocomposites
nano‐ZnO
Permeability
Plastic pollution
poly(lactic acid)
Polylactic acid
Pressure effects
Stiffness
Technology
ultrahigh pressure
Water vapor
Zinc oxide
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Zusammenfassung:BACKGROUND Our living environment is being increasingly polluted by petroleum‐based plastics and there is an increasing demand for biodegradable food packaging. In this study, the effect of various ultrahigh‐pressure (UHP) treatments (0, 200 and 400 MPa) on the microstructure and thermal, barrier and mechanical properties of poly(lactic acid) (PLA)/ZnO nanocomposite films was studied. RESULTS The film‐forming solution was processed using UHP technology. The crystallinity, strength and stiffness of the composite film after UHP treatment increased. In addition, barrier property analysis showed that the UHP treatment significantly (P 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.11136