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聚乳酸基材料的天然活性成分：现状与展望

Natural Active Ingredients for Poly (Lactic Acid)-Based Materials: State of the Art and Perspectives.

作者信息

Lombardi Andrea, Fochetti Andrea, Vignolini Pamela, Campo Margherita, Durazzo Alessandra, Lucarini Massimo, Puglia Debora, Luzi Francesca, Papalini Marco, Renzi Monia, Cavallo Andrea, Bernini Roberta

机构信息

Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy.

Phytolab, Department of Statistics, Informatics, Applications "G. Parenti", DiSIA, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy.

出版信息

Antioxidants (Basel). 2022 Oct 20;11(10):2074. doi: 10.3390/antiox11102074.

DOI:10.3390/antiox11102074
PMID:36290797
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9598241/
Abstract

This review describes the state of the art in the field of poly (lactic acid) (PLA)-based materials activated by natural compounds and extracts (active ingredients, AIs) from plant sources for food and biomedical applications. With a multidisciplinary approach, after a description of the synthesis and properties of PLA, special attention was paid to the chemical properties and unconventional extraction technologies of AIs used for PLA activation. Innovative techniques for the incorporation of AIs into PLA; characterization and the antioxidant and antimicrobial properties of the novel materials were discussed. In view of future perspectives, this study has evidenced that some aspects need to be further investigated from joint research between academia and industry, according to the green chemistry principles and circular economy strategy.

摘要

本综述描述了基于聚乳酸（PLA）的材料领域的最新进展，这些材料由植物源天然化合物和提取物（活性成分，AIs）激活，用于食品和生物医学应用。采用多学科方法，在描述了PLA的合成和性能之后，特别关注了用于PLA活化的AIs的化学性质和非常规提取技术。讨论了将AIs引入PLA的创新技术；新型材料的表征以及抗氧化和抗菌性能。鉴于未来的前景，本研究表明，根据绿色化学原则和循环经济战略，学术界和工业界的联合研究需要进一步研究某些方面。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/9211819ef350/antioxidants-11-02074-g012.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/1c6f72c4f562/antioxidants-11-02074-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/f03d113f17a1/antioxidants-11-02074-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/f427035b2149/antioxidants-11-02074-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/afa17cc52430/antioxidants-11-02074-g009.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/6269d399bc89/antioxidants-11-02074-g011.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/528d6b09a729/antioxidants-11-02074-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/f1542af10a3a/antioxidants-11-02074-sch001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/a07267df56d3/antioxidants-11-02074-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/5258fefef47a/antioxidants-11-02074-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/d5bd2d782089/antioxidants-11-02074-sch002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/2d9683d2a29f/antioxidants-11-02074-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/cb2e7f9abac1/antioxidants-11-02074-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/1c6f72c4f562/antioxidants-11-02074-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/f03d113f17a1/antioxidants-11-02074-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/f427035b2149/antioxidants-11-02074-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/afa17cc52430/antioxidants-11-02074-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/b9d3541a41a0/antioxidants-11-02074-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/6269d399bc89/antioxidants-11-02074-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/6a35/9598241/9211819ef350/antioxidants-11-02074-g012.jpg

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