Olewnik-Kruszkowska Ewa, Wrona Magdalena, Rudawska Anna
Chair of Physical Chemistry and Physicochemistry of Polymers, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Street, 87-100 Toruń, Poland.
Institute of Bio- and Geosciences 2, Forschungszentrum Jülich GmbH, 52428 Jülich, Germany.
Polymers (Basel). 2025 Mar 26;17(7):882. doi: 10.3390/polym17070882.
In recent years, there has been a growing emphasis on packaging made from biodegradable materials. These materials not only help to reduce environmental impact, but also extend the shelf life of food products, thereby contributing to a significant reduction in food waste. In order to develop novel biodegradable polymeric films for use as active packaging, polylactide materials filled with vanillic acid were prepared. Analyses were conducted to determine the influence of vanillic acid on the structural morphology and key food storage properties of the resulting films, including water vapor resistance, mechanical properties, UV barrier properties, opacity, and antioxidant activity. The effect of the vanillic acid on the firmness of blueberries packed in films with and without the additive was evaluated. The research demonstrated that incorporating vanillic acid into polylactide significantly enhanced the UV barrier properties of the resulting materials. Furthermore, the resulting antioxidant activity contributed to extending the freshness of the stored blueberries. The addition of vanillic acid did not substantially affect the transparency of the films, maintaining the visibility of the fruit.
近年来，人们越来越重视由可生物降解材料制成的包装。这些材料不仅有助于减少对环境的影响，还能延长食品的保质期，从而显著减少食物浪费。为了开发用作活性包装的新型可生物降解聚合物薄膜，制备了填充香草酸的聚乳酸材料。进行了分析以确定香草酸对所得薄膜的结构形态和关键食品储存性能的影响，包括耐水蒸气性、机械性能、紫外线阻隔性能、不透明度和抗氧化活性。评估了香草酸对添加和未添加该添加剂的薄膜包装的蓝莓硬度的影响。研究表明，将香草酸掺入聚乳酸中可显著提高所得材料的紫外线阻隔性能。此外，产生的抗氧化活性有助于延长储存蓝莓的新鲜度。香草酸的添加对薄膜的透明度没有实质性影响，保持了水果的可见度。
