Effect of the state of water and relative humidity on ageing of PLA films

Abstract : Various types of food are now commercialized in packaging materials based on poly(lactic acid) (PLA) due to its eco-friendly nature. However, one of the main limitations related to PLA is its reactivity with water. For food applications, it is of critical importance to better understand the hydrolysis of PLA driven by water molecules either in liquid or in vapour state. This work focuses on the modifications of PLA induced by water when simulating contact with semi-dry foods (aw ≈ 0.5), high moisture foods (aw ≈ 1) and liquid foods (aw ≈ 1). This study undoubtedly shows that both the chemical potential of water and its physical state influence the hydrolytic degradation of PLA films. From a practical point of view, PLA packaging is very well suited for semi-dry foods, but is highly sensitive to high moisture and liquid foods.
Type de document :
Article dans une revue
Food Chemistry, Elsevier, 2017, 〈10.1016/j.foodchem.2017.02.113〉
Liste complète des métadonnées

https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01509779
Contributeur : Pam - Université de Bourgogne <>
Soumis le : mardi 18 avril 2017 - 14:42:16
Dernière modification le : jeudi 11 octobre 2018 - 12:00:04

Identifiants

Collections

Citation

J.R. Rocca-Smith, N. Chau, D. Champion, C.-H. Brachais, E. Marcuzzo, et al.. Effect of the state of water and relative humidity on ageing of PLA films. Food Chemistry, Elsevier, 2017, 〈10.1016/j.foodchem.2017.02.113〉. 〈hal-01509779〉

Partager

Métriques

Consultations de la notice

93