Active Mono-Material Films from Natural and Post-consumer Recycled Polymers with Essential Oils for Food Packaging Applications

Flores‐Silva, Pamela C.; Hernández‐Hernández, Ernesto; Sifuentes‐Nieves, Israel; Lara-Sánchez, J. F.; Ledezma‐Pérez, Antonio; Alvarado‐Canché, Carmen; Ramı́rez-Vargas, E.

doi:10.1007/s10924-023-02943-6

Cited by 3 publications

(1 citation statement)

References 33 publications

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“…This industry still widely uses plastics to produce short-term food packaging (single-use/disposable) [1] . It is crucial that the packaging produced can protect the packaged food, as its inefficiency results in the waste of resources and environmental impacts caused by improper disposal [2] . According to the 2021 United Nations Environment Programme (UNEP) report, plastic accounts for 85% of marine litter [3] .…”

Section: Introductionmentioning

confidence: 99%

Development by extrusion of composite films based on Poly(Lactic Acid)/Babassu Mesocarp Flour

Silva,

França,

Silva

et al. 2024

Polímeros

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The objective of this manuscript was to investigate the influence of different Babassu Mesocarp Flour (BMF) contents (3, 5, 8, and 10% by weight) on the physical and surface properties of the Poly(Lactic Acid) (PLA) matrix. For this purpose, composite films were produced through flat-die extrusion processing. Visual analysis showed that the films were successfully produced by this processing method and exhibited good handling. The physical properties of the films varied as follows: width (16.41-20.38 cm), thickness (0.14-0.24 mm), apparent density (0.78-1.07 g/cm 3 ), and grammage (168.34-255.31 g/m 2 ). Through optical microscopy, good distribution and dispersion of the particles were observed despite the presence of some agglomerates. The film surface became rough due to the incorporated flour content, which influenced the contact angle result. The combination of PLA/BMF for producing composite films has technological potential, enabling the valorization of an industrial by-product and preserving the environment.

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Section: Introductionmentioning

confidence: 99%