Este trabajo se centró en el desarrollo de envases activos biodegradables con mezclas de poli (ácido láctico) (PLA), poli (etileno-co-acetato de vinilo) (EVA), polietilenglicol (PEG) y quitosano (QUI). Se investigaron las características morfológicas térmicas y mecánicas de las mezclas, así como, al mismo tiempo, la actividad antifúngica del envase. Para evaluar la actividad antimicrobiana de las mezclas PLA/EVA/PEG/QUI, las muestras se insertaron entre rebanadas de pan sin conservantes para evaluar su vida útil. Al comparar entre PLA/EVA/PEG, mezclas de PLA/EVA/PEG/QUI y PLA puro fue posible evidenciar la miscibilidad parcial, la disminución de la temperatura de transición vítrea (Tg) al incorporar PEG en las mezclas, una disminución de la fuerza fl exural del 71% y módulo de elasticidad del 80,4% a la mezcla PLA/ EVA/PEG/2.5QUI, así como un aumento del alargamiento a la rotura del 153% y del 392% a la tenacidad al impacto. Se observó un comportamiento similar a PLA/EVA/20PEG y PLA/EVA/PEG/5.0QUI. La película que contiene QUI entre las rebanadas de pan también influyó en la reducción de la actividad del agua y redujo aproximadamente un 35% en el recuento de mohos y levaduras en las rebanadas de pan. El quitosano en mezclas con PLA/EVA/PEG mostró potencial como agente antifúngico natural en envases de panadería.
DOI:
https://doi.org/10.33448/rsd-v10i9.16964Keywords:
Poly(lactic acid); Polyethylene glycol; Poly(ethylene-co-vinyl acetate); Chitosan; Antimicrobial; Bread; Packaging applications.Abstract
This work focused on the development of biodegradable active packaging with poly(lactic acid) (PLA), poly(ethylene-co-vinyl acetate) (EVA), polyethylene glycol (PEG) and chitosan (QUI) blends. It investigated thermal and mechanical morphological characteristics of the blends, as the same time, the antifungal activity of the packaging. To assess the antimicrobial activity of the PLA/EVA/PEG/QUI blends, the samples were inserted between slices of bread with no preservative to the evaluation of their shelf life. By comparing between PLA/EVA/PEG, PLA/EVA/PEG/QUI blends and neat PLA was possible to evidence the partial miscibility, decreased glass transition temperature (Tg) by incorporating PEG into the blends, a decrease in flexural strength of 71% and elasticity modulus of 80.4% to PLA/EVA/PEG/2.5QUI blend, as well as an increase in elongation at break of 153% and 392% to impact toughness. A similar behavior was observed to PLA/EVA/20PEG and PLA/EVA/PEG/5.0QUI. The QUI-containing film among the bread slices has also influenced the water activity reduction, and reduced about 35% in the count of molds and yeasts in the slices of bread. Chitosan in mixtures with PLA/EVA/PEG showed potential as a natural antifungal agent in bakery packaging.
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