The properties of antimicrobial films derived from poly(lactic acid)/starch/chitosan blended matrix

•PLA and starch blended matrix can be acted as a slow-releasing device.•The release of chitosan occurred in initial fast stage and slow durable stage.•The antimicrobial property of blends was both effective and durable.•The tensile and thermal properties supported blends’ actual application. An anti...

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Bibliographic Details
Published in:Carbohydrate polymers 2013-10, Vol.98 (1), p.959-966
Main Authors: Bie, Pingping, Liu, Peng, Yu, Long, Li, Xiaoxi, Chen, Ling, Xie, Fengwei
Format: Article
Language:English
Subjects:
Anti-Infective Agents - chemistry
Anti-Infective Agents - pharmacology
Antimicrobial packaging
Applied sciences
Biological and medical sciences
Chitosan - chemistry
Exact sciences and technology
Food industries
Food Packaging
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Hydrophobic and Hydrophilic Interactions
Lactic Acid - chemistry
Natural polymers
Physicochemistry of polymers
Poly(lactic acid)/starch/chitosan blends
Polyesters
Polymers - chemistry
Slow release property
Starch - chemistry
Starch and polysaccharides
Temperature
Tensile Strength
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Summary:•PLA and starch blended matrix can be acted as a slow-releasing device.•The release of chitosan occurred in initial fast stage and slow durable stage.•The antimicrobial property of blends was both effective and durable.•The tensile and thermal properties supported blends’ actual application. An antimicrobial material with a slow release property was developed based on poly(lactic acid)/starch/chitosan blends, in which chitosan acted as an antimicrobial agent while PLA and starch together were used as a slow-releasing device. An increase in the starch content drastically improved the hydrophilicity of the blends, which was favorable for the diffusion of the embedded chitosan. Moreover, the release of chitosan was observed to occur in two stages, with a very fast release stage initially and a slow but durable release stage as the latter. These two stages exhibited the effectiveness and long residual action of antimicrobial property of the blends respectively, demonstrating the suitability to be used for foods with high water activity, such as fresh meat. The tensile and thermal properties further verified the promising use of the blend material in packaging.
ISSN:0144-8617
1879-1344
DOI:10.1016/j.carbpol.2013.07.004