Lamination of starch/polyesters by thermocompression for food packaging purposes
Carla Ivonne La Fuente Arias, Chelo González‐Martínez, Amparo Chiralt
Abstract
Tri-layer films were obtained to produce laminates that better-fit food packaging requirements. Overall improvement of barrier and tensile properties of PLA–starch laminates with respect to the individual films regardless of the type of starch.
Topics & Concepts
LaminationFood packagingStarchPolyesterMaterials scienceUltimate tensile strengthComposite materialLayer (electronics)Food scienceChemistryNanocomposite Films for Food Packagingbiodegradable polymer synthesis and propertiesNatural Fiber Reinforced Composites