4TH International Congress on Technology - Engineering & SCIENCE - Kuala Lumpur - Malaysia (2017-08-05)

Oxygen Barrier Performance Of New Active Pla/nanocellulose Composites

Lipid oxidation and growth of aerobic spoilage microorganisms are among the most important factors limiting shelf life of perishable foods during storage period. These factors mostly depend on oxygen content of atmosphere around the food product. In recent years, an increased demand has been evolved for producing active packaging films with strong barrier properties. Moreover, addition of bioactive agents to packaging material can be considered as an effective strategy for controlling chemical and microbial deterioration of foods. In this context, herbal essential oils (EOs) are promising natural antioxidant/antimicrobial compounds which approved by FDA (Food and Drug Administration of USA) for using as food additive. In present study active PLA-based packaging films produced by addition of Zataria multiflora EO and nanocellulos as bioactive and physical reinforcement compounds, respectively. The films were developed by solvent casting method, which different concentration of Zataria multiflora EO (0, 0.5, 1, and 1.5 %v/v) and nanocellulose (0, 1) were added to PLA solution (1%wt in chloroform). Oxygen permeation was assessed according to an isostatic and dynamic method. The results showed that oxygen permeability of the films slightly decreased by lower concentration of the EO (0.5 %v/v), but higher percentage of Zataria multiflora EO (1 and 1.5 %v/v) had negative effects on oxygen barrier properties of composites. On the other hand, as we expected incorporation of nanocellulose improved oxygen barrier properties of films. The obtained results revealed that possible defects in gas permeability arising from incorporation of the essential oil to PLA can be compensated by addition of nanocellulose. In fact, Zataria multiflora essential oil and nanocellulose together developed PLA film to an applicable active packaging nanocomposite for extending shelf life of foods.
Keywords: Active packaging, Nanocellulose, Essential oils, Oxygen permeability
Ali Misaghi, Ali Khanjari, Mohammadreza Rezaeigolestani, Reyhaneh Soflaee, Ghazaleh Vazifehdoust,