Preparation and Characterization of poly(L-lactide) /poly (ε-caprolactone) Composite Films for Food Packaging Application

Ji Yi Yang; Yu Yue Qin; Jian Xin Cao; Ming Wei Yuan; Shi Qi Liu; Ming Long Yuan

doi:10.4028/www.scientific.net/AMR.750-752.845

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 750-752Preparation and Characterization of...

Preparation and Characterization of poly(L-lactide) /poly (ε-caprolactone) Composite Films for Food Packaging Application

Abstract:

Poly (L-lactide) (PLLA) and poly (ε-caprolactone) (PCL) were produced by solution mixing and cast into films. The films were characterized by morphological, mechanical, and barrier behavior tests to evaluate the effect of the PCL. The micrographs of the fractured surfaces showed the morphology of the phase separated system, with the dispersed PCL phase higher than 30%. The elongation at break of PLLA was improved significantly (p<0.05) in the blends while the tensile strength decreased significantly (p<0.05) with increase of PCL content. WVP of PLLA/PCL films significantly decreased (p < 0.05) by blending with PCL. When the ratio of PLLA/PCL increased from 100/0 to 50/50, WVP of PLLA/PCL films decreased from 1.85±0.15 (×10^-14 kgm/m²sPa) to 1.27±0.06 (×10^-14 kgm/m²sPa). The results showed that PLLA/PCL blend can be a novel composite film for food packaging applications.

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Periodical:

Advanced Materials Research (Volumes 750-752)

Pages:

845-848

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.750-752.845

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Online since:

August 2013

Authors:

Ji Yi Yang, Yu Yue Qin, Jian Xin Cao, Ming Wei Yuan, Shi Qi Liu, Ming Long Yuan

Keywords:

Food Packaging, Mechanical Property, Poly (L-Lactide), Poly(ε-Caprolactone), Water Vapor Permeability

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