Recent advances in extruded polylactic acid-based composites for food packaging: A review.

Autor: Han Lyn F; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia., Ismail-Fitry MR; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia., Noranizan MA; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia., Tan TB; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia., Nur Hanani ZA; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia; Halal Products Research Institute, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Darul Ehsan, Malaysia. Electronic address: hanani@upm.edu.my.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 May; Vol. 266 (Pt 2), pp. 131340. Date of Electronic Publication: 2024 Apr 02.
DOI: 10.1016/j.ijbiomac.2024.131340
Abstrakt: This review article provides a comprehensive overview of recent progress in polylactic acid (PLA) extrusion, emphasizing its applications in food packaging. PLA has witnessed a significant rise in demand, particularly within the food packaging sector. A notable increase in research publications has been observed in recent years, exploring the extrusion of PLA and PLA-based composite films. In comparison to conventional techniques such as solvent casting, extrusion offers advantages in scalability and environmental sustainability, especially for industrial-scale production. The benefits of this method include faster drying times, enhanced flexibility, consistent film thickness, and less structural defects. Extensive research has focused on the effect of various PLA blends on film properties, including flexibility, elongation, and barrier properties against water vapour and gases. Furthermore, the incorporation of compounds such as antioxidants, antimicrobials, and natural pigments has enabled the development of active and intelligent PLA-based packaging. This article summarizes the types of additives employed to enhance the physicochemical properties of extruded PLA and film performance. Additionally, this article explores the diverse applications of extruded PLA in active and intelligent packaging for various food products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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