Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) films for food packaging: Physical-chemical and structural stability under food contact conditions
| Autor: | Nathalie Gontard, Hélène Angellier-Coussy, Stéphane Peyron, Vorleak Chea, Diana Kemmer |
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| Přispěvatelé: | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Fraunhofer Institute for Process Engineering and Packaging (Fraunhofer IVV), Fraunhofer (Fraunhofer-Gesellschaft), Publica, Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV), Fraunhofer-Gesellschaft |
| Rok vydání: | 2015 |
| Předmět: |
Food contact materials
Materials science Polymers and Plastics packaging 02 engineering and technology 010402 general chemistry 01 natural sciences Acetic acid chemistry.chemical_compound Crystallinity Physical chemical PHBV film [SDV.IDA]Life Sciences [q-bio]/Food engineering Materials Chemistry Composite material Ethanol biopolymers and renewable polymers structure-property relations Sorption General Chemistry 021001 nanoscience & nanotechnology 0104 chemical sciences Surfaces Coatings and Films Food packaging chemistry Chemical engineering Structural stability 0210 nano-technology |
| Zdroj: | Journal of Applied Polymer Science Journal of Applied Polymer Science, Wiley, 2016, 133 (2), ⟨10.1002/app.41850⟩ |
| ISSN: | 0021-8995 1097-4628 |
| Popis: | UMR IATE Axe 3 : Transferts de matière et réactions dans les systèmes aliment/emballage; The objective of the present article is to bring new insights into the relationships between the structural and physical–chemical stability and the inertness of PHBV films with respect to the targeted food packaging application. It is concluded from overall migration tests that PHBV films can be used as food contact materials for any type of food. Functional properties of PHBV films (mechanical properties and water vapor permeability) were also very stable after contact at 40°C during 10 days with all food simulating liquids tested (water, acetic acid 3% (w/v), ethanol 20% (v/v), and iso-octane), except with ethanol 95% (v/v). Ethanol 95% (v/v) was identified as the worst case for PHBV films, with a high sorption value and an increase in the water vapor permeability. This was mainly explained by a significant plasticizing effect, together with a decrease in both the molecular weight and the crystallinity degree of PHBV films. From an industrial point of view, it allows assessing that the packaging functions of PHBV are fulfilled all over the food supply chain. |
| Databáze: | OpenAIRE |
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