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Influences of the crystallisation rate on thermal and barrier properties of polylactide acid (PLA) food packaging films

  • Symposium MS10: Structures and properties of polymers
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Abstract

Poly(lactic acid) (PLA) films have a great interest for the food packaging. But the interaction between the food and the packaging must be investigated. The gas and aroma barrier properties of PLA were analysed and the influence of PLA crystallinity on these properties was studied because of processing conditions. The crystallinity seems to have no effect on helium and oxygen barrier properties but ethyl acetate as aroma compound has a plasticizing effect on the PLA film.

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Authors and Affiliations

  1. CNAM, laboratoire des matériaux industriels polymères, 292 rue Saint-Martin, case courrier 322, 75141, Paris cedex 03, France

    G. Colomines & A. Guinault

  2. UMR sciences de l’aliment et de l’emballage (1211), AgroParisTech, Massy, France

    S. Domenek & V. Ducruet

Authors
  1. G. Colomines
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  2. S. Domenek
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  3. V. Ducruet
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  4. A. Guinault
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Correspondence to G. Colomines.

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Colomines, G., Domenek, S., Ducruet, V. et al. Influences of the crystallisation rate on thermal and barrier properties of polylactide acid (PLA) food packaging films. Int J Mater Form 1 (Suppl 1), 607–610 (2008). https://doi.org/10.1007/s12289-008-0329-0

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  • DOI: https://doi.org/10.1007/s12289-008-0329-0

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