Effect of storage temperature and time on stability of poly(lactide)–whey protein isolate laminated films |
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| Authors: | Thunyaluck Phupoksakul Manusawee Leuangsukrerk Anongnat Somwangthanaroj Kanitha Tananuwong Theeranun Janjarasskul |
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| Affiliation: | 1. Department of Food Technology, Faculty of Science, Chulalongkorn University, Pathumwan, Bangkok, Thailand;2. Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Pathumwan, Bangkok, Thailand |
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| Abstract: | The stability of biopolymeric multilayer film fabricated from poly(lactide) (PLA) and glycerol‐plasticized whey protein isolate (WPI), PLA/WPI/PLA, at 4 °C, 25 °C, and 35 °C were examined. The PLA/WPI/PLA film showed small rates of decreasing in transparency and increasing total color difference. Storage at 35 °C caused the film to become stronger and less extendible. The multilayer structures showed lower tensile strength and higher elongation over storage at 4 °C and 25 °C. Oxygen and water vapor barrier abilities of PLA/WPI/PLA gradually improved over time, especially at 35 °C. The changes in properties of laminate structure can be empirically fitted with either zero‐ or first‐order reaction kinetics, with overall R2 ≥ 0.90. The results suggested that PLA/WPI/PLA film could be stored at 4–35 °C, 50–59% RH, for extended period of inventory time. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016 , 133, 43547. |
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| Keywords: | biodegradable biopolymers and renewable polymers packaging proteins |
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