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Poly(lactic acid)‐modified films for food packaging application: Physical, mechanical, and barrier behavior
Author(s) -
Siracusa Valentina,
Blanco Ignazio,
Romani Santina,
Tylewicz Urtzula,
Rocculi Pietro,
Rosa Marco Dalla
Publication year - 2012
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/app.36829
Subject(s) - differential scanning calorimetry , food packaging , materials science , polylactic acid , polymer , oxygen permeability , chemical engineering , permeation , thermoplastic , thermogravimetry , ultimate tensile strength , polystyrene , fourier transform infrared spectroscopy , composite material , lactic acid , surface modification , polymer chemistry , organic chemistry , chemistry , membrane , oxygen , genetics , biology , bacteria , biochemistry , physics , food science , engineering , thermodynamics
Poly(lactic acid) (PLA) is now a very attractive polymer for food packaging application because in addition of being thermoplastic, biodegradable, compostable, and produced from renewable resources, it shows same behavior in mechanical, thermal, and barrier properties comparable to the most used synthetic polymers like polystyrene and poly(ethylene terephthalate). In this work, we take into consideration four commercial PLA films, natural‐ and surface‐modified, to make a correlation between mechanical, thermal, and barrier properties due to the surface modification, to well understand whether PLA is adapt to packaging application, especially in the food field. Films were studied by tensile testing, simultaneous differential thermal analysis/thermogravimetry, differential scanning calorimetry, permeation to carbon dioxide and oxygen at different temperature (7 and 23°C) and FTIR spectroscopic analysis. © 2012 Wiley Periodicals, Inc. J Appl Polym Sci, 2012