The use of supporting materials in the process of making food containers from a mixture of PLA-starch and testing the quality of the coating: A review

Abstract

Abstract The fulfillment of the food packaging industry’s needs for the use of non-petrochemical, biodegradable plastics from renewable sources that are also economically viable can be achieved through the utilization of polylactic acid-starch (PLA-starch). However, the perceived limitations of PLA-starch in terms of long-term food packaging have prompted recent innovations in which research is conducted on supportive materials that extend the shelf life of food packaging while still considering the health value of the added substances. This innovation provides significant advantages in using more durable food packaging materials that do not have adverse effects on food and human health. The utilization of ferulic and cinnamic acid compounds has been studied to reduce the environmental impact of food packaging while extending the shelf life of food. A three-layer film of PLA/starch/PLA (PSP) was designed based on the complementary barrier properties of the polymers, resulting in a film system with improved barrier properties. Electrospinning was effective in producing fibrous mats that encapsulated the acids, while film spraying resulted in the formation of crystalline structures of the active compounds strongly adhered to the surface. The electrospinning- and spray-coated films exhibited effective inhibition against the growth of E. coli and L. innocua. The TPScf-PLAes blend showed good antioxidant capacity when used in meat packaging and reduced microbial counts during cold storage. Silane-doped bilayer films demonstrated higher thermal stability compared to PPS. Therefore, the bilayer films and supporting materials have significant potential to extend the shelf life of food, maintaining its quality and safety for a longer period.