Enhanced mechanical and antioxidant properties of biodegradable poly (lactic) acid‐poly(3‐hydroxybutyrate‐co‐4‐hydroxybutyrate) film utilizing α‐tocopherol for peach storage

Abstract

Poly (lactic) acid-poly(3-hydroxybutyrate-co-4-hydroxybutyrate) (PLA-PHB) blends were prepared through melting method and incorporated with α-tocopherol. The structural, thermal, mechanical and antioxidant properties of resulting active films were characterized, and its preservation effect on peaches (Prunus persica L.) was investigated. Results revealed that the glass transition temperature (T g) of PLA film was reduced from 53.2 C to 39.7 C after addition of plasticizer but increased again to 43.3 C after supplementation with α-tocopherol. PLA-PHB are polyesters with carboxylic groups that interacted with the hydroxide groups of α-tocopherol. Furthermore water vapour permeability, gas permeability and elongation at break were significantly improved, and 72.1% 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity was observed. PLA-PHB-α-tocopherol group revealed higher combined water and less oxidative spoilage through low-field nuclear magnetic resonance (LF-NMR) and effectively extended the shelf life of peach. Thus, the plasticized PLA-PHB-α-tocopherol film can be used as an active biodegradable packaging for fruits and vegetables.

Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan

“…The DPPH radical scavenging test is a common method to determine the antioxidant capacity of materials [ 10 ]. Figure 7 show the antioxidant activity of GEL, PUL and blended films.…”

“…It is inconvenient to squeeze clean, polluting the environment and causing waste during its usage. This is because these materials are non-biodegradable and non-renewable [ 10 ]; less than 3% of waste plastics are recycled globally [ 11 ]. If the packaging material of this type of food is edible, it will solve the above problems and make small bags of seasoning with convenience similar to “laundry gel”.…”

Natural Active Ingredients for Poly (Lactic Acid)-Based Materials: State of the Art and Perspectives

“…It is one of the most biologically important isoforms of vitamin E and a powerful lipid-soluble antioxidant [ 127 ]. Biodegradable antioxidant films for food packaging or microencapsulation systems for drugs were produced using commercial α-tocopherol [ 102 , 128 , 129 , 130 ] or samples extracted from Galanthus elwesii (snowdrop) leaves [ 97 ]. Many natural sources of this vitamin are available for food, cosmetic, and biomedical applications.…”

“…Sensorial evaluation with a colorimeter was recorded on avocados [ 88 ] and salami [ 87 ], then the panel methodology was applied to catfish [ 110 ] and beef [ 156 ]. Jiang et al evaluated the levels of oxidative enzymes in peaches packaged with a film in PLA/poly (3-hydroxybutyrate-co-4-hydroxybutyrate) activated by extrusion with ginger EO ( Zingiber officinale Roscoe) and Angelica acutiloba , finding in both cases an inhibitory effect against the enzyme LOX [ 130 ]. Tocopherols are Generally Recommended as Safe (GRAS) AIs by the FDA and used as AIs in a PLA/poly (3-hydroxybutyrate-co-4-hydroxybutyrate) film by Jiang et al in peaches storage revealing great firmness.…”

Release of Cinnamaldehyde and Thymol from PLA/Tilapia Fish Gelatin-Sodium Alginate Bilayer Films to Liquid and Solid Food Simulants, and Japanese Sea Bass: A Comparative Study

“…It can be developed by incorporating the antimicrobial and/or antioxidant agents into a polymer matrix or to coat such active compounds on the food contact side of packaging [ 2 ]. On account of the natural antioxidant and antimicrobial properties of essential oils (EOs), active packaging films were widely developed by blending straight with EOs [ 3 , 4 , 5 ]. However, the thermosensitivity of EOs often limits their application in food packaging industrial manufacture such as melt-blending [ 1 , 6 ].…”