Physical and Chemical Stability of PLA in Food Packaging

Abstract : Poly(lactic acid) (PLA) is a biobased and biodegradable polymer which constitutes a promising alternative to conventional plastics in food packaging. However, due to its water sensitivity, it is hydrolyzed over time when stored in high relative humidity environments or when in contact with aqueous media, thus limiting its application range for food storage. This article reviews the advances reached in understanding the interactions between water and PLA, focusing on the impacts on its chemical and physical stability under conditions of use as a food contact material.
Type de document :
Chapitre d'ouvrage
Liste complète des métadonnées

https://hal-univ-bourgogne.archives-ouvertes.fr/hal-02172044
Contributeur : Pam - Université de Bourgogne <>
Soumis le : mercredi 3 juillet 2019 - 13:52:18
Dernière modification le : jeudi 11 juillet 2019 - 13:19:01

Identifiants

Citation

Massimiliano Gerometta, Jeancarlo Renzo Rocca-Smith, Sandra Domenek, Thomas Karbowiak. Physical and Chemical Stability of PLA in Food Packaging. Reference Module in Food Science, Elsevier, In press, ⟨10.1016/B978-0-08-100596-5.22471-2⟩. ⟨https://www.sciencedirect.com/science/article/pii/B9780081005965224712⟩. ⟨hal-02172044⟩

Partager

Métriques

Consultations de la notice

66