水的状态和相对湿度对聚乳酸薄膜老化的影响。
Effect of the state of water and relative humidity on ageing of PLA films.
作者信息
Rocca-Smith J R, Chau N, Champion D, Brachais C-H, Marcuzzo E, Sensidoni A, Piasente F, Karbowiak T, Debeaufort F
机构信息
Univ. Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM A 02.102, Esplanade Erasme, 21000 Dijon, France; Department of Food Science, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
Univ. Bourgogne Franche-Comté, Agrosup Dijon, UMR PAM A 02.102, Esplanade Erasme, 21000 Dijon, France.
出版信息
Food Chem. 2017 Dec 1;236:109-119. doi: 10.1016/j.foodchem.2017.02.113. Epub 2017 Feb 24.
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 (a≈0.5), high moisture foods (a≈1) and liquid foods (a≈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.
由于聚乳酸（PLA）具有环保特性，目前各类食品都采用基于聚乳酸的包装材料进行商业化包装。然而，与聚乳酸相关的一个主要限制因素是它与水的反应性。对于食品应用而言，更好地理解水分子以液态或气态驱动聚乳酸水解至关重要。这项工作聚焦于模拟聚乳酸与半干食品（a≈0.5）、高水分食品（a≈1）和液态食品（a≈1）接触时水对其造成的改性。这项研究无疑表明，水的化学势及其物理状态都会影响聚乳酸薄膜的水解降解。从实际角度来看，聚乳酸包装非常适合半干食品，但对高水分和液态食品高度敏感。
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