4.7 Article

Tensile, water vapor barrier and antimicrobial properties of PLA/nanoclay composite films

期刊

LWT-FOOD SCIENCE AND TECHNOLOGY
卷 42, 期 2, 页码 612-617

出版社

ELSEVIER
DOI: 10.1016/j.lwt.2008.02.015

关键词

PLA; Nanoclay; Composite film; Physical property; Antimicrobial activity

资金

  1. Korea Science and Engineering Foundation (KOSEF) through the National Research Laboratory Program funded by the Ministry of Science and Technology [M10300000369-06J0000-36910]
  2. Food Nanotechnology Development Project of the Korea Food Research Institute [E071003]
  3. National Research Foundation of Korea [mostR01-2002-000-00154-0] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)

向作者/读者索取更多资源

PLA-based composite films with different types of nanoclays, such as Cloisite Na+, Cloisite 30B and Cloisite 20A, were prepared using a solvent casting method and their tensile, water vapor barrier and antimicrobial properties were tested. Tensile strength (TS). elongation at break (E), and water vapor permeability (WVP) of control PLA film were 50.45 +/- 0.75 MPa, 3.0 +/- 0.1 %, and 1.8 x 10(-11) g m/m(2) s Pa, respectively. TS and E of nanocomposite films prepared with 5 g of clay/100 g of PLA decreased 10-20% and 11-17%, respectively, depending on the clays used. On the contrary, WVP of the nanocomposite films decreased 6-33% through nanoclay compounding. Among the clay types used, Cloisite 20A was the most effective in improving the water vapor barrier property while sacrificing tensile properties the least. The effect of clay concentration tested using Cloisite 20A showed a significant decrease in TS and WVP, with increases in clay content. Among the PLA/clay composite films tested, only PLA/Cloisite 30B composite film showed a bacteriostatic function against Listeria monocytogenes. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据