Thermal and mechanical characterization of plasticized poly (L-lactide-co-D,L-lactide) films for food packaging

Martino, Verónica P.; Ruseckaite, Roxana Alejandra; Jiménez, Alfonso

doi:10.1007/s10973-006-7897-3

Cited by 94 publications

(58 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…4 also shows the derivative curves (DTG) and it could be observed that there is another step process overlapping PLA decomposition and may be also related to limonene. Similar behavior was observed by Martino et al (2006) when PLA was plasticized with commercial adipates [36]. …”

Section: Thermogravimetric Analysissupporting

confidence: 73%

“…The most significant difference between the films with limonene and neat PLA film was the elongation at break, which was significantly lower for control PLA film. It is known that films for packaging require high flexibility to avoid breaking during processing and use [36]. The elongation increased from 1.5% (PLA) to 150% for PLA-lim15 and reached to a maximum of 165% for PLA-Lim20 film.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of PLA-limonene blends for food packaging applications

Arrieta¹,

López²,

Bou³

et al. 2013

Polymer Testing

273

150

View full text Add to dashboard Cite

Polymers derived from renewable resources are now considered as promising alternatives to traditional petro-polymers as they mitigate current environmental concerns (raw renewable materials/biodegradability). d-limonene can be found in a variety of citrus, indeed is the main component of citrus oils and one of most important contributors to citrus flavor. The incorporation of limonene in PLA matrix was evaluated and quantified by Pyrolysis Gas Chromatography Mass Spectrometry (Py-GC/MS). Transparent films were obtained after the addition of the natural compound. Mechanical properties were evaluated by tensile tests. The effect of limonene on mechanical properties of PLA films was characterized by an increase in the elongation at break and a decrease in the elastic modulus. The fracture surface structure of films was evaluated by scanning electron microscopy (SEM), and homogeneous surfaces were observed in all cases. Barrier properties were reduced due to the increase of the chain mobility produced by the d-limonene.

show abstract

Section: Thermogravimetric Analysissupporting

confidence: 73%

Section: Mechanical Propertiesmentioning

confidence: 99%

Characterization of PLA-limonene blends for food packaging applications

Arrieta¹,

López²,

Bou³

et al. 2013

Polymer Testing

273

150

View full text Add to dashboard Cite

show abstract

“…451 PLA-OLA films showed a single step degradation process 452 in all cases, with T max values similar to those of the neat 453 polymer, which was 365°C, in agreement with previously 454 reported values [11,31,32]. However, the thermal stability 455 of these materials was reduced by the addition of OLAs.…”

supporting

confidence: 80%

Synthesis and Characterization of Lactic Acid Oligomers: Evaluation of Performance as Poly(Lactic Acid) Plasticizers

Burgos

Tolaguera²,

Fiori³

et al. 2013

J Polym Environ

132

View full text Add to dashboard Cite

“…Generally, an efficient plasticizer has to reduce the glass transition temperature (T g ) and melting point of the plasticized materials [10] . Different types of plasticizers have been investigated to improve the flexible properties of PLA such as poly (ethylene glycol) (PEG), citrate esters [11][12][13][14][15] , oligomeric lactic acid [16] and triacetine [14,16] . There are several important considerations when choosing a plasticizer for PLA for biomedical applications.…”

Section: Introductionmentioning

confidence: 99%

Biobased additive plasticizing Polylactic acid (PLA)

et al. 2015

View full text Add to dashboard Cite

SbstractPolylactic acid (PLA) is an attractive candidate for replacing petrochemical polymers because it is from renewable resources. In this study, a specific PLA 2002D was melt-mixed with two plasticizers: triethyl citrate (TEC) and acetyl tributyl citrate (ATBC). The plasticized PLA with various concentrations were analyzed by differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), melt flow index (MFI), thermogravimetric analysis (TGA), X-ray diffraction (XRD), UV-Visible spectroscopy and plasticizer migration test. Differential scanning calorimetry demonstrated that the addition of TEC and ATBC resulted in a decrease in glass transition temperature (T g ), and the reduction was the largest with the plasticizer having the lowest molecular weight (TEC). Plasticizing effect was also shown by decrease in the dynamic storage modulus and viscosity of plasticized mixtures compared to the treated PLA. The TGA results indicated that ATBC and TEC promoted a decrease in thermal stability of the PLA. The X-ray diffraction showed that the PLA have not polymorphic crystalline transition. Analysis by UV-Visible spectroscopy showed that the two plasticizers: ATBC and TEC have no effect on the color change of the films. The weight loss plasticizer with heating time and at 100°C is lesser than at 135 °C. Migration of TEC and ATBC results in cracks and changed color of material. We have concluded that the higher molecular weight of citrate in the studied exhibited a greater plasticizing effect to the PLA.

show abstract

Thermal and mechanical characterization of plasticized poly (L-lactide-co-D,L-lactide) films for food packaging

Cited by 94 publications

References 13 publications

Characterization of PLA-limonene blends for food packaging applications

Characterization of PLA-limonene blends for food packaging applications

Synthesis and Characterization of Lactic Acid Oligomers: Evaluation of Performance as Poly(Lactic Acid) Plasticizers

Biobased additive plasticizing Polylactic acid (PLA)

Contact Info

Product

Resources

About