Effect of natural and synthetic antioxidants incorporation on the gas permeation properties of poly(lactic acid) films

• Type: Article in International Scientific Journal
• Date: 2013

Authors

Carla M. B. Gonçalves (Author) Other; Liliana C. Tomé (Author) Other; Helga Garcia (Author) Other; Lúcia Brandão (Author) FEUP; Adélio M. Mendes (Author) FEUP; Isabel M. Marrucho (Author) Other

Journal

Title: Journal of Food Engineering

Vol. 112 No. 2

Pages: 562-571

ISSN: 0260-8774

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 34 Citations

ISI Web of Science

Scopus - 34 Citations

INSPEC

Scientific classification

FOS: Engineering and technology

Associated Projects

UI0511 - PROJECTO ESTRATÉGICO - UI 511 - 2013-2014

Other information

Authenticus ID: P-005-1CN

DOI: 10.1016/j.jfoodeng.2012.12.034

Abstract (EN): Gas permeation properties (permeability, diffusivity and solubility coefficients) were determined for carbon dioxide and oxygen in poly(lactic acid) (PLA) films enriched with 0, 2, 4 and 10 wt.% of different antioxidants, at three temperatures, 284, 293 and 303 K, using a time-lag apparatus. Three antioxidants, a natural, alpha-tocopherol (AT), and two synthetic, butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ), were tested. DSC results show that the polymer glass transition temperature slightly decreases with the increase of the antioxidant content. The crystallinity degree of PLA films decreases with the addition of BHT and TBHQ whereas the incorporation of AT increases the crystallinity of PLA films. The permeability towards water vapour, at 299 K and 45% of relative humidity, and surface energy show a decreased in the wettability of the prepared materials with the increase of the antioxidants content. The incapacity to measure gas permeation in PLA films with 10 wt.% of AT and BHT incorporated was due to phase separation, proved by SEM images. The CO2 and O-2 permeation results show that PLA barrier properties can be improved by the incorporation of antioxidants but are strongly dependent on the amount and structure of the antioxidant added.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10