Characterization of L-polylactide and L-polylactide-polycaprolactone co-polymer films for use in cheese-packaging applications

David V. Plackett, Vibeke K. Holm, Peter Johansen, Sokol Ndoni, Per Væggemose Nielsen, Thea Sipiläinen-Malm, Anders Södergård, Anders Verstiche

Research output: Contribution to journalArticleScientificpeer-review

96 Citations (Scopus)

Abstract

Impact‐modified and unmodified l‐polylactide and l‐polylactide–polycaprolactone co‐polymer films were evaluated for their suitability as materials for cheese packaging. The polymers were in some cases compounded with nanoclays as a possible route to enhanced barrier properties and/or with cyclodextrin complexes designed to provide slow release of encapsulated antimicrobials for control of mould growth on packaged cheeses. The materials demonstrated complete biodegradation under controlled composting conditions and the extruded films had acceptable transparency. Moisture uptake by films and a decrease in polymer molecular weight with time of exposure to high humidity were identified as areas of concern, although the polymer stability experiments were undertaken at 25°C and stability at normal cheese storage temperatures (∼4°C) is expected to be better. Nanoclay addition enhanced the thermal stability of the polymer but reduction of oxygen and water vapour permeability to target levels through incorporation of 5% w/w nanoclay was not achieved, possibly in part due to inadequate dispersion of the nanoclays in the chosen polymer matrices. On the positive side, a novel impact‐modified polylactide was developed that overcame problems with brittleness in unmodified l‐polylactide and l‐polylactide–polycaprolactone co‐polymer films, and tests indicated that a cyclodextrin‐encapsulated antimicrobial (allyl isothiocyanate) incorporated in l‐polylactide–polycaprolactone co‐polymer films would be effective in controlling fungi on packaged cheeses. Migration of substances from the l‐polylactide or l‐polylactide–polycaprolactone films into cheese is not expected to be a problem.
Original languageEnglish
Pages (from-to)1-24
JournalPackaging Technology and Science
Volume19
Issue number1
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

Cheeses
Polycaprolactone
Polymer films
Packaging
Polymers
Copolymers
Composting
Cyclodextrins
Steam
Brittleness
Biodegradation
Fungi
Polymer matrix
Transparency
Water vapor
polycaprolactone
poly(lactide)
Atmospheric humidity
Thermodynamic stability
Moisture

Keywords

  • polylactide
  • polylactide-polycaprolactone
  • cheese packaging

Cite this

Plackett, D. V., Holm, V. K., Johansen, P., Ndoni, S., Væggemose Nielsen, P., Sipiläinen-Malm, T., ... Verstiche, A. (2006). Characterization of L-polylactide and L-polylactide-polycaprolactone co-polymer films for use in cheese-packaging applications. Packaging Technology and Science, 19(1), 1-24. https://doi.org/10.1002/pts.704
Plackett, David V. ; Holm, Vibeke K. ; Johansen, Peter ; Ndoni, Sokol ; Væggemose Nielsen, Per ; Sipiläinen-Malm, Thea ; Södergård, Anders ; Verstiche, Anders. / Characterization of L-polylactide and L-polylactide-polycaprolactone co-polymer films for use in cheese-packaging applications. In: Packaging Technology and Science. 2006 ; Vol. 19, No. 1. pp. 1-24.
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abstract = "Impact‐modified and unmodified l‐polylactide and l‐polylactide–polycaprolactone co‐polymer films were evaluated for their suitability as materials for cheese packaging. The polymers were in some cases compounded with nanoclays as a possible route to enhanced barrier properties and/or with cyclodextrin complexes designed to provide slow release of encapsulated antimicrobials for control of mould growth on packaged cheeses. The materials demonstrated complete biodegradation under controlled composting conditions and the extruded films had acceptable transparency. Moisture uptake by films and a decrease in polymer molecular weight with time of exposure to high humidity were identified as areas of concern, although the polymer stability experiments were undertaken at 25°C and stability at normal cheese storage temperatures (∼4°C) is expected to be better. Nanoclay addition enhanced the thermal stability of the polymer but reduction of oxygen and water vapour permeability to target levels through incorporation of 5{\%} w/w nanoclay was not achieved, possibly in part due to inadequate dispersion of the nanoclays in the chosen polymer matrices. On the positive side, a novel impact‐modified polylactide was developed that overcame problems with brittleness in unmodified l‐polylactide and l‐polylactide–polycaprolactone co‐polymer films, and tests indicated that a cyclodextrin‐encapsulated antimicrobial (allyl isothiocyanate) incorporated in l‐polylactide–polycaprolactone co‐polymer films would be effective in controlling fungi on packaged cheeses. Migration of substances from the l‐polylactide or l‐polylactide–polycaprolactone films into cheese is not expected to be a problem.",
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Plackett, DV, Holm, VK, Johansen, P, Ndoni, S, Væggemose Nielsen, P, Sipiläinen-Malm, T, Södergård, A & Verstiche, A 2006, 'Characterization of L-polylactide and L-polylactide-polycaprolactone co-polymer films for use in cheese-packaging applications', Packaging Technology and Science, vol. 19, no. 1, pp. 1-24. https://doi.org/10.1002/pts.704

Characterization of L-polylactide and L-polylactide-polycaprolactone co-polymer films for use in cheese-packaging applications. / Plackett, David V.; Holm, Vibeke K.; Johansen, Peter; Ndoni, Sokol; Væggemose Nielsen, Per; Sipiläinen-Malm, Thea; Södergård, Anders; Verstiche, Anders.

In: Packaging Technology and Science, Vol. 19, No. 1, 2006, p. 1-24.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Characterization of L-polylactide and L-polylactide-polycaprolactone co-polymer films for use in cheese-packaging applications

AU - Plackett, David V.

AU - Holm, Vibeke K.

AU - Johansen, Peter

AU - Ndoni, Sokol

AU - Væggemose Nielsen, Per

AU - Sipiläinen-Malm, Thea

AU - Södergård, Anders

AU - Verstiche, Anders

PY - 2006

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N2 - Impact‐modified and unmodified l‐polylactide and l‐polylactide–polycaprolactone co‐polymer films were evaluated for their suitability as materials for cheese packaging. The polymers were in some cases compounded with nanoclays as a possible route to enhanced barrier properties and/or with cyclodextrin complexes designed to provide slow release of encapsulated antimicrobials for control of mould growth on packaged cheeses. The materials demonstrated complete biodegradation under controlled composting conditions and the extruded films had acceptable transparency. Moisture uptake by films and a decrease in polymer molecular weight with time of exposure to high humidity were identified as areas of concern, although the polymer stability experiments were undertaken at 25°C and stability at normal cheese storage temperatures (∼4°C) is expected to be better. Nanoclay addition enhanced the thermal stability of the polymer but reduction of oxygen and water vapour permeability to target levels through incorporation of 5% w/w nanoclay was not achieved, possibly in part due to inadequate dispersion of the nanoclays in the chosen polymer matrices. On the positive side, a novel impact‐modified polylactide was developed that overcame problems with brittleness in unmodified l‐polylactide and l‐polylactide–polycaprolactone co‐polymer films, and tests indicated that a cyclodextrin‐encapsulated antimicrobial (allyl isothiocyanate) incorporated in l‐polylactide–polycaprolactone co‐polymer films would be effective in controlling fungi on packaged cheeses. Migration of substances from the l‐polylactide or l‐polylactide–polycaprolactone films into cheese is not expected to be a problem.

AB - Impact‐modified and unmodified l‐polylactide and l‐polylactide–polycaprolactone co‐polymer films were evaluated for their suitability as materials for cheese packaging. The polymers were in some cases compounded with nanoclays as a possible route to enhanced barrier properties and/or with cyclodextrin complexes designed to provide slow release of encapsulated antimicrobials for control of mould growth on packaged cheeses. The materials demonstrated complete biodegradation under controlled composting conditions and the extruded films had acceptable transparency. Moisture uptake by films and a decrease in polymer molecular weight with time of exposure to high humidity were identified as areas of concern, although the polymer stability experiments were undertaken at 25°C and stability at normal cheese storage temperatures (∼4°C) is expected to be better. Nanoclay addition enhanced the thermal stability of the polymer but reduction of oxygen and water vapour permeability to target levels through incorporation of 5% w/w nanoclay was not achieved, possibly in part due to inadequate dispersion of the nanoclays in the chosen polymer matrices. On the positive side, a novel impact‐modified polylactide was developed that overcame problems with brittleness in unmodified l‐polylactide and l‐polylactide–polycaprolactone co‐polymer films, and tests indicated that a cyclodextrin‐encapsulated antimicrobial (allyl isothiocyanate) incorporated in l‐polylactide–polycaprolactone co‐polymer films would be effective in controlling fungi on packaged cheeses. Migration of substances from the l‐polylactide or l‐polylactide–polycaprolactone films into cheese is not expected to be a problem.

KW - polylactide

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KW - cheese packaging

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