In order to make poly(lactide) (PLA) suitable for food packaging applications, its toughness must be improved. In this work, the plasticization effectiveness of a low-molecular-weight plasticizer and a triblock copolymer are analyzed. For this purpose, PLA is blended with poly(ethylene glycol) (PEG) and poly(lactide-ethylene glycol-lactide) (LA-EG-LA) triblock copolymer. The obtained results show that copolymers are more effective, reducing the glass transition temperature of PLA. Although PLA/PEG blends have been widely studied in the literature, the barrier character has not been analyzed, which is of paramount importance for packaging applications. Therefore, the permeability to carbon dioxide, oxygen, and water vapor of PLA/PEG blends has been characterized observing an increase with the incorporation of PEG, which is the expected behavior. However, the incorporation of LA-EG-LA copolymers leads to permeability values that are slightly higher, similar, or even lower than PLA. Furthermore, the free volume of the samples has been analyzed in order to gain a deeper insight on the factors affecting the transport properties. Overall, this works aims to provide a better understanding towards the design of biodegradable packaging with improved properties that could be also extended to other biodegradable polymers.PLA blends containing PEG have been widely analyzed in the literature. [9][10][11][12][13][14][15] Younes and Cohn 9 studied PLA blends containing PEG of different molecular weights (1500-35 000 g/mol range) at different composition observing a microphase separation. Hu et al. observed that PLA containing more than 15% PEG were not stable over time and phase separation occurs forming PLA rich and PEG rich domains. [10][11][12] The phase separation of PLA and PEG has been Additional Supporting Information may be found in the online version of this article.