PLA/PCL Polymer Material for Food Packaging with Enhanced Antibacterial Properties
Krzysztof Moraczewski, Magdalena Stepczyńska, Aneta Raszkowska‐Kaczor, Lauren Szymańska, Piotr Rytlewski
Abstract
Active food packaging is a significant trend in recent years in the food industry. This paper presents the results of studies on selected properties of a mixture of polylactide and polycaprolactone containing 1 or 5 wt.% of tannic acid. The function of tannic acid was to improve the miscibility of the polymers used and to give the obtained composition antibacterial properties. Studies were carried out on color and transparency, microscopic analysis, water vapor permeability, mass flow rate, static tensile properties, impact strength, dynamic mechanical analysis, thermogravimetry and differential scanning calorimetry. The obtained results did not confirm the compatibilizing effect of tannic acid, because the obtained mechanical properties were slightly worse than those of materials without the addition of this compound. However, the obtained mixture was characterized as having biocidal properties against two strains of Escherichia coli (ATCC 8739) and Staphylococcus aureus (ATCC 6538P). Antibacterial properties together with acceptable processing, mechanical and thermal properties indicate that the presented polymer material may be a potential material for the production of active food packaging.