This study demonstrates improved antimicrobial and antioxidant functionalities in PLA fibers, suggesting enhanced safety and longevity for food packaging.
Active packaging systems improve food safety, preserve quality, and extend shelf life. Nano- and microfibers are ideal for such systems due to their high surface area, enabling efficient delivery of active compounds. In this study, polylactic acid (PLA) fibers were blended with antioxidant and antimicrobial bioplasticizers (CITREM and ACETEM) and produced using force-spinning. Various PLA solution concentrations were tested, with 20% PLA chosen for optimal fiber formation. Uniform fibers containing 10% bioplasticizers were analyzed via Raman confocal microscopy and scanning electron microscopy, that demonstrate the uniform formation of functional fibers. Thermogravimetric analysis showed a slight decrease in thermal stability due to plasticizer addition whereas differential scanning calorimetry revealed a plasticization effect, indicated by reduced glass transition temperature and increased crystallinity. Antimicrobial activity was assessed using standard method E2149-13a against Gram-positive and Gram-negative bacteria, while antioxidant activity was measured using the Blois method. The results indicate that the bioplasticizers impart new functionalities to PLA, including antimicrobial activity against Gram-positive bacteria and antioxidant properties. These findings support the potential of PLA fibers in food packaging applications, contributing to longer shelf life and reduced food waste.
No takes yet. Share an insight, caveat, or question.
Mena‐Prado et al. (2025) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: