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

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          Abstract

          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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          Most cited references130

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          Processing technologies for poly(lactic acid)

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            Polylactic Acid Technology

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              Poly(lactic acid): plasticization and properties of biodegradable multiphase systems

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                Author and article information

                Journal
                Materials (Basel)
                Materials (Basel)
                materials
                Materials
                MDPI
                1996-1944
                29 August 2017
                September 2017
                : 10
                : 9
                : 1008
                Affiliations
                [1 ]Institute of Polymer Science and Technology (ICTP-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
                [2 ]Instituto de Tecnología de Materiales, Universitat Politècnica de València, 03801 Alcoy-Alicante, Spain; masammad@ 123456upvnet.upv.es (M.D.S.); miguel.aldas@ 123456epn.edu.ec (M.A.); jlopez@ 123456itm.upv.es (J.L.)
                [3 ]Departamento de Ciencia de Alimentos y Biotecnología, Facultad de Ingeniería Química y Agroindustria, Escuela Politécnica Nacional, Quito 170517, Ecuador
                Author notes
                [* ]Correspondence: marrieta@ 123456gmail.com ; Tel.: +34-915-622-900
                Article
                materials-10-01008
                10.3390/ma10091008
                5615663
                28850102
                f3702fcb-1f65-4f21-86dc-ff6ed628959b
                © 2017 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
                : 28 July 2017
                : 24 August 2017
                Categories
                Review

                food packaging,biopolymers,biodegradable,poly(lactic acid),poly(hydroxybutyrate),blends

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