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Barrier properties of poly(lactic acid) and its morphological changes induced by aroma compound sorption

Article dans une revue avec comité de lecture
Author
COLOMINES, Gael
86289 Laboratoire Procédés et Ingénierie en Mécanique et Matériaux [PIMM]
469561 ENSAM-LIM
DUCRUET, Violette
549820 Ingénierie, Procédés, Aliments [GENIAL]
COURGNEAU, Cécile
549820 Ingénierie, Procédés, Aliments [GENIAL]
GUINAULT, Alain
86289 Laboratoire Procédés et Ingénierie en Mécanique et Matériaux [PIMM]
469561 ENSAM-LIM
DOMENEK, Sandra
549820 Ingénierie, Procédés, Aliments [GENIAL]

URI
http://hdl.handle.net/10985/17959
DOI
10.1002/pi.2793
Date
2010
Journal
Polymer International

Abstract

The barrier properties of poly(lactic acid) (PLA) play a key role in food packaging applications. For their optimization, the influence of crystallinity on the barrier properties of PLA and the interaction of PLA with the aroma compound ethyl acetate were investigated. PLA film samples with various crystallinities were fabricated by flat die extrusion and thermocompression and compared to PLA Biophan (TM). The degree of crystallinity had no effect on the oxygen permeability. However, an increase of crystallinity caused a decrease in ethyl acetate sorption. The sorption isotherm of ethyl acetate obtained using microgravimetry showed a steep increase with increasing aroma activity, a form which is consistent with a plasticization effect. This behaviour was verified using differential scanning calorimetry and dynamic mechanical analysis. Sorption caused a marked decrease in the glass transition temperature well below room temperature to approximately 0 degrees C. Furthermore, PLA underwent a solvent-induced crystallization when equilibrated in ethyl acetate atmosphere at an activity of 0.5. The results obtained show the importance of considering possible interactions between polymer and foodstuff during the optimization step of polymeric materials for food packaging applications.

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