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Enhanced mechanical and antioxidant properties of biodegradable poly (lactic) acid‐poly(3‐hydroxybutyrate‐co‐4‐hydroxybutyrate) film utilizing α‐tocopherol for peach storage
Author(s) -
Jiang Jinyong,
Dong Qingfeng,
Gao Haiyan,
Han Yanchao,
Li Li
Publication year - 2021
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2553
Subject(s) - plasticizer , lactic acid , tocopherol , antioxidant , oxygen permeability , active packaging , glass transition , food science , polyester , lipid oxidation , chemistry , food spoilage , materials science , polylactic acid , food packaging , polymer chemistry , organic chemistry , nuclear chemistry , polymer , oxygen , bacteria , vitamin e , genetics , biology
Poly (lactic) acid‐poly(3‐hydroxybutyrate‐co‐4‐hydroxybutyrate) (PLA‐PHB) blends were prepared through melting method and incorporated with α‐tocopherol. The structural, thermal, mechanical and antioxidant properties of resulting active films were characterized, and its preservation effect on peaches ( Prunus persica L.) was investigated. Results revealed that the glass transition temperature ( T g ) of PLA film was reduced from 53.2°C to 39.7°C after addition of plasticizer but increased again to 43.3°C after supplementation with α‐tocopherol. PLA‐PHB are polyesters with carboxylic groups that interacted with the hydroxide groups of α‐tocopherol. Furthermore water vapour permeability, gas permeability and elongation at break were significantly improved, and 72.1% 2,2‐diphenyl‐1‐picrylhydrazyl free radical scavenging activity was observed. PLA‐PHB‐α‐tocopherol group revealed higher combined water and less oxidative spoilage through low‐field nuclear magnetic resonance (LF‐NMR) and effectively extended the shelf life of peach. Thus, the plasticized PLA‐PHB‐α‐tocopherol film can be used as an active biodegradable packaging for fruits and vegetables.