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Inclusion et libération de molécules antioxydantes dans un emballage à base d'Acide Poly Lactique en contact alimentaire

Abstract : Active packaging generates longer shelf-life foods, lower usage of additives and preservatives in food formulations, higher protection of flavors and higher food qualities. Antioxidant controlled release from packaging provides longer food stability (reduced lipid oxidation) by continuously liberating antioxidants at food surface. The overall objective of the present work was to study the suitability of Poly Lactic Acid (PLA, biodegradable polymer industrially produced) as active packaging. We chose various synthetic or natural antioxidants including alpha-tocopherol, Ascorbyl palmitate, BHA, BHT, Propyl gallate and TBHQ to produce the antioxidant packaging. Firstly, the mode of incorporation of these antioxidants in PLA matrix and also their potential effects on diverse structural, thermal, mechanical and barrier properties of PLA were investigated. The release study of antioxidants was accomplished from PLA-antioxidants films into three food simulants, i.e. 95%, 50%, and 10% ethanol at two temperatures (20°C and 40°C). The results showed that PLA has the capability for being as a suitable carrier for antioxidant-active packaging for some food products. Finally, a mathematical model based on quantitative structure property relationships (QSPR) was developed to predict antioxidant diffusion in food simulant/ active packaging system
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Majid Jamshidian. Inclusion et libération de molécules antioxydantes dans un emballage à base d'Acide Poly Lactique en contact alimentaire. Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 2011. Français. ⟨NNT : 2011INPL109N⟩. ⟨tel-01749510⟩

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