Study of Thin Films Based on Polylactide and Vanillic Acid-Crucial Properties Relevant to Packaging
Artykuł w czasopiśmie
MNiSW
100
Lista 2024
| Status: | |
| Autorzy: | Olewnik-Kruszkowska Ewa, Wrona Magdalena, Rudawska Anna |
| Dyscypliny: | |
| Aby zobaczyć szczegóły należy się zalogować. | |
| Rok wydania: | 2025 |
| Wersja dokumentu: | Drukowana | Elektroniczna |
| Język: | angielski |
| Numer czasopisma: | 7 |
| Wolumen/Tom: | 17 |
| Numer artykułu: | 882 |
| Strony: | 1 - 17 |
| Impact Factor: | 4,9 |
| Web of Science® Times Cited: | 0 |
| Scopus® Cytowania: | 0 |
| Bazy: | Web of Science | Scopus |
| Efekt badań statutowych | NIE |
| Finansowanie: | This research was supported by funds provided by Nicolaus Copernicus University (Torun, Poland) to maintain research potential, and by the Excellence Initiative Research University competi- tion for scientific groups—BIOdegradable PACKaging materials research group (4101.00000085). |
| Materiał konferencyjny: | NIE |
| Publikacja OA: | TAK |
| Licencja: | |
| Sposób udostępnienia: | Witryna wydawcy |
| Wersja tekstu: | Ostateczna wersja opublikowana |
| Czas opublikowania: | W momencie opublikowania |
| Data opublikowania w OA: | 26 marca 2025 |
| Abstrakty: | angielski |
| 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. |
