Oxidation Strength of PLA Filled with Algal Biomass and Rosemary Extract Powders for Food-Safe Handling
Traian Zaharescu, Marius Bumbac, Cristina Mihaela Nicolescu, Aurora Craciun, Radu Mirea
TL;DR
This study evaluates how adding algal biomass and rosemary extract to PLA affects its resistance to heat-related degradation in food-contact applications.
Contribution
The study introduces a comparative analysis of low-loading food-grade fillers to improve PLA's thermal and oxidative stability under repeated heating.
Findings
Algal biomasses act as multifunctional fillers that influence PLA's thermal behavior.
Rosemary extract and algal biomass show different stabilizing effects under repeated heating.
The study provides insights into the recyclability and performance of algae-based PLA materials.
Abstract
Poly(lactic acid) (PLA) is widely used in food-contact applications due to its bio-based origin, compostability, and transparency; however, its limited resistance to thermo-oxidative degradation remains a challenge for applications involving repeated thermal exposure. The moderate but repetitive heating conditions commonly encountered during food use and pre-recycling stages were analyzed for the samples filled with algal biomass and rosemary extract, additives accepted for use in the food industry. In this context, the present study introduces a comparative and application-driven approach by evaluating the effect of food-grade fillers—rosemary extract, spirulina biomass, and kelp biomass—incorporated at low loadings (0.5–3 wt%) on the thermal and oxidative behavior of PLA subjected to repeated heating at 80 °C. The presented results show algal biomasses as multifunctional fillers and…
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Taxonomy
Topicsbiodegradable polymer synthesis and properties · Nanocomposite Films for Food Packaging · Natural Fiber Reinforced Composites