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      Electrospun Antimicrobial Polylactic Acid/Tea Polyphenol Nanofibers for Food-Packaging Applications

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          Abstract

          The development of new bioactive food-packaging materials that extend the shelf life of food is an important objective. Herein, we report the fabrication of four polylactic acid/tea polyphenol (PLA/TP) composite nanofibers, with PLA/TP ratios of 5:1, 4:1, 3:1, and 2:1, by electrospinning. The morphological quality of each sample was examined by scanning electron microscopy (SEM), and samples with higher TP content were found to be deeper in color. The samples were then examined by Fourier transform infrared (FTIR) spectroscopy to confirm the presence of TP. Examination of the mechanical properties of these fibers revealed that the presence of TP decreased both tensile strength and elongation at break; however, this decrease was only slight for the PLA/TP-3:1 composite fiber. The addition of TP influenced the hydrophilic–hydrophobic property and release behavior of the composite fibers, which significantly improved the antioxidant behavior of these samples, with 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacities of up to 95.07% ± 10.55% observed. Finally, antimicrobial activities against Escherichia coli and Staphylococcus aureus of up to 92.26% ± 5.93% and 94.58% ± 6.53%, respectively, were observed for the PLA/TP-3:1 composite fiber. The present study demonstrated that PLA/TP composite nanofibers can potentially be used for food-packaging applications that extend food shelf life.

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          Essential oils as additives in biodegradable films and coatings for active food packaging

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            Encapsulation of cinnamon essential oil in electrospun nanofibrous film for active food packaging

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              On the Use of PLA-PHB Blends for Sustainable Food Packaging Applications

              Poly(lactic acid) (PLA) is the most used biopolymer for food packaging applications. Several strategies have been made to improve PLA properties for extending its applications in the packaging field. Melt blending approaches are gaining considerable interest since they are easy, cost-effective and readily available processing technologies at the industrial level. With a similar melting temperature and high crystallinity, poly(hydroxybutyrate) (PHB) represents a good candidate to blend with PLA. The ability of PHB to act as a nucleating agent for PLA improves its mechanical resistance and barrier performance. With the dual objective to improve PLAPHB processing performance and to obtain stretchable materials, plasticizers are frequently added. Current trends to enhance PLA-PHB miscibility are focused on the development of composite and nanocomposites. PLA-PHB blends are also interesting for the controlled release of active compounds in the development of active packaging systems. This review explains the most relevant processing aspects of PLA-PHB based blends such as the influence of polymers molecular weight, the PLA-PHB composition as well as the thermal stability. It also summarizes the recent developments in PLA-PHB formulations with an emphasis on their performance with interest in the sustainable food packaging field. PLA-PHB blends shows highly promising perspectives for the replacement of traditional petrochemical based polymers currently used for food packaging.
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                Author and article information

                Journal
                Polymers (Basel)
                Polymers (Basel)
                polymers
                Polymers
                MDPI
                2073-4360
                22 May 2018
                May 2018
                : 10
                : 5
                : 561
                Affiliations
                [1 ]College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; xue6liang17@ 123456163.com (X.L.); shuyaow@ 123456126.com (S.W.); qinwen@ 123456sicau.edu.cn (W.Q.); zhangqing@ 123456sicau.edu.cn (Q.Z.)
                [2 ]School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
                Author notes
                [* ]Correspondence: lyw@ 123456my.swjtu.edu.cn ; Tel.: +86-835-8763-4068
                [†]

                These authors contributed equally to the work.

                Author information
                https://orcid.org/0000-0002-4468-7604
                Article
                polymers-10-00561
                10.3390/polym10050561
                6415433
                c93a061b-5bed-440c-a261-68ffa9c5e8d8
                © 2018 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 14 April 2018
                : 16 May 2018
                Categories
                Article

                polylactic acid,tea polyphenols,electrospinning,antimicrobial packaging

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