Using Garlic Oil to Improve Food Packaging Materials
Author Information
Author(s): Castro Maria Cidália R., Rodrigues Pedro Veiga, Cruz Vasco, Machado Ana Vera
Primary Institution: University of Minho
Hypothesis
Can garlic oil enhance the compatibility and properties of PLA/TPS blends for food packaging?
Conclusion
The study found that incorporating garlic oil as a compatibilizer significantly improved the properties of PLA/TPS blends for food packaging.
Supporting Evidence
- The films produced exhibited excellent compatibility with enhanced interfacial adhesion between PLA and TPS components.
- Garlic oil was chosen for its plasticizing ability and antioxidant properties.
- The introduction of compatibilizers increased the systems’ crystallinity and improved their mechanical properties.
- Antioxidant activity was significantly higher in films with garlic oil compared to those without.
Takeaway
This study shows that adding garlic oil to certain packaging materials can make them better at keeping food fresh and safe.
Methodology
The study involved functionalizing maize starch with glycidyl methacrylate and garlic oil, then blending it with PLA and TPS to create films, which were tested for various properties.
Limitations
The thermal stability of the PLA/TPS/StF(GO) system decreased slightly compared to pure PLA.
Digital Object Identifier (DOI)
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