Journal
JOURNAL OF FOOD ENGINEERING
Volume 119, Issue 2, Pages 236-243Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.05.026
Keywords
Polylactic acid (PLA); Chitosan; Polymer blends; Antimicrobial; Mechanical properties; Water vapor permeability
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Funding
- Ministerio de Educacion y Ciencia [AGL2010-20694]
- National Consortium of Materials Science and Technology (INSTM)
- Generalitat Valenciana
- fellowship L'Oreal Italia per le Donne e la Scienza 2012 for the project Progettazione, sviluppo e caratterizzazione di biomateriali nanostrutturati capaci di modulare la risposta e il differenziamento delle cellule staminali
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Films based on polylactic acid (PLA) and different amounts of chitosan powder (CH), were prepared by extrusion. The effects of CH particle size (715 and 180 mu m) and the amount of chitosan incorporated in the PLA matrix (5% or 10% on PLA basis) were investigated in terms of physicochemical characteristics and antimicrobial activity of the films. The incorporation of CH particles led to less rigid and less stretchable films. Thermal properties of PLA were not affected by chitosan addition. Water vapor permeability of the composite films was higher than pure PLA films. PLA:CH composite showed significant antimicrobial activity against total aerobial and coliform microorganisms, especially when the particle size of CH was reduced. (C) 2013 Elsevier Ltd. All rights reserved.
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