Food and Fermentation Industries >

2022 , Vol. 48 >Issue 3: 219 - 225

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027374

Preparation and properties of polylactic acid/kojic acid antioxidant active packaging film

  • ZHANG Zimo ,
  • WANG Yuejiao ,
  • WANG Xianan ,
  • PEI Lingdong ,
  • XU Na ,
  • PENG Yong
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  • (College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271000,China)

Received date: 2021-03-15

  Revised date: 2021-05-11

  Online published: 2022-03-04

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Abstract

In this study, active packaging film was prepared by using polylactic acid (PLA) as substrate and kojic acid as an antioxidant. The effects of different concentrations of kojic acid on physical properties, mechanical properties and antioxidant activity of the composite film were studied. The results showed that the anti-oxidation performance of the film was significantly improved by the addition of kojic acid. The addition of kojic acid also increased the thickness and color of the composite film but decreased the opacity. The elongation at break of the film increased with the increase of kojic acid concentration. The infrared spectrum showed that 4% kojic acid led to the appearance of a new CC double bond characteristic peak in the polylactic acid film, which could significantly enhance the interaction between the molecular chains of the polylactic acid film, and the stretching vibration of the benzene ring skeleton could be observed. The newly formed CC chemical bond also led to the high tensile strength of the film and the obvious ripple on the surface. In conclusion, adding 4% kojic acid can improve the oxidation resistance and mechanical properties of the composite membrane, and the ideal composite membrane can be obtained.

Key words： polylactic acid; kojic acid; antioxidant property; active packaging film; mechanical properties

Cite this article

ZHANG Zimo , WANG Yuejiao , WANG Xianan , PEI Lingdong , XU Na , PENG Yong . Preparation and properties of polylactic acid/kojic acid antioxidant active packaging film[J]. Food and Fermentation Industries, 2022 , 48(3) : 219 -225 . DOI: 10.13995/j.cnki.11-1802/ts.027374

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