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Aim to modify the poly( l-lactic acid) (PLLA) make it better applications in food packing and evaluate the effect of some antimicrobials in meat packaging and storage, the PLLA/poly(vinyl alcohol)/poly(ε-caprolactone) (PLLA/PVA/PCL, LVC) multilayer film with the antimicrobial, such as tea polyphenols (TP), potassium sorbate (PS), and trehalose (TH) were prepared by laminating technique and potentially used for packaging of chilled meat, it significantly improved mechanical properties and barrier property of PLLA. Total viable count (TVC) and total volatile basic nitrogen (TVB-N) of the LVC film with the antibacterial were greatly inhibited. The lower and more stable pH value, and higher comprehensive and acceptability could be found in the case of the LVC-antibacterial film (LVC-TH, LVC-TP, and LVC-PS). It is noteworthy that the LVC-PS film showed the longest shelf life of 31 days and it is the ideal packaging material in this work, moreover expected to replace the nondegradable food packaging material. Practical applications In this work, the poly ( l-lactic acid) (PLLA) was modified by coating of poly(vinyl alcohol) (PVA) and poly(ε-caprolactone) (PCL) to prepare the PLLA/PVA/PCL composite film for packaging of chilled meat. To enhance the antibacterial ability of the packaging film, three kinds of natural preservatives were incorporated into the composite film. The results shown that the oxygen barrier property of the composite film is greatly increased by over 3 orders in magnitude due to the presence of the PVA. It is noteworthy that the LVC-PS film showed the longest shelf life of 31 days and it is the ideal packaging material in this work, moreover expected to replace the nondegradable food packaging material. [ABSTRACT FROM AUTHOR]

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ABSTRACT Poly(propylene carbonate) (PPC) was modified by l-aspartic acid (Asp) and poly(butylene succinate) (PBS). To assess the effects of Asp and PBS on the thermal stability, mechanical properties of PPC, different PPC/Asp, PPC/PBS, and PPC/PBS/Asp blends were prepared by twin-screw extruder. The results indicated that the thermal stability improved with the Asp content increasing from 0.5 to 5%. With trace presence of 2% Asp, the degradation temperature of PPC was greatly increased upon extruding and the Yield strength and Young's modulus increased 62 and 849 times, respectively, at 20°C. The flexibility of PPC was effectively improved by blending with PBS, the PBS has no significant effect on the thermal stability of PPC until PBS up to enough amount. Besides the Asp additive in PPC/PBS blends not only improved the thermal stability PPC, but improved the interfacial compatibility of the blend. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 42970. [ABSTRACT FROM AUTHOR]

Grapes were packaged by different Poly (L-lactic acid)-based packaging films (PLTL-PLEL) and stored at 5 °C for 35 days to investigate the effects of equilibrium modified atmosphere packaging on the quality of "Kyoho" grapes during storage. Changes in physiochemical quality, antioxidant content and senescence of grapes were studied. Furthermore, UPLC-Q-TOF-MS/MS was used to observe and identify key factors influencing the variation of grape anthocyanins under different atmosphere conditions. Alterations in gas components and enzyme activities significantly impacted anthocyanin levels, highlighting oxygen concentration as the primary influence on total anthocyanin levels. The PLTL-PLEL50 packaging resulted in an approximate 5.7% lower weight loss and increased soluble solids by approximately 14.4%, vitamin C, total phenols and flavonoids reaching 60.2 mg/100 g, 8.4 mg/100 g and 7.2 mg/100 g, respectively. This packaging also preserved higher anthocyanin levels, with malvidin-3-glucoside and peonidin-3-glucoside at 0.55 μg/mL and 1.62 μg/mL, respectively, on the 35th day of storage. • The PTFPMS and PEG were incorporated to PLLA to prepare packaging film for grape. • The PLTL-PLEL50 packaging keeps grapes fresh in 35 days with 5% O 2 and 8.1% CO 2. • The PLTL-PLEL50 packaging inhibits the activities of peroxidase (POD) and polyphenol oxidase (PPO) of grapes. • O 2 level has great influence on anthocyanins level in "Kyoho" grapes during storage. • Interplay between gas component and enzyme activity affect anthocyanin degradation. [ABSTRACT FROM AUTHOR]

Biodegradable poly(L-lactic acid) (PLLA) has seldom used for dairy packaging due to medium permeability and brittleness. Novel PLLA copolymers, poly (L-lactic acid- co -butylene itaconate-co-glycolic acid) (PLBIGA), were developed by integrating glycolic acid (GA) and poly(butylene itaconate) (PBI) into PLLA's structure using low molecular weight PLLA as a key initiator. Then, packaging materials with better barrier and mechanical properties were obtained by blended PLBIGA with PLLA. Both PLLA/PLBIGA films and polyethylene nylon composite film (PE/NY) were used for stirred yogurt packaging and storage at 4 °C for 25 days. Results revealed that yogurt packed by PLLA/PLBIGA films maintained stabler water-holding capacity, color, and viscosity over the storage period. Moreover, the integrity of the gel structure and the total viable count of lactic acid bacteria in yogurt packaged in PLLA/40-PLBIGA8 were also found to be superior to those in PE/NY packages, highlighting its eco-friendly advantages in dairy packaging. • A poly(L-lactic acid- co -butyrate itaconate) copolymer was synthesized for the first time. • One-step synthesis of PLBIGA materials at the laboratory stage using a 10-L reactor • An PLLA film with ductility and excellent barrier properties was prepared. • Effective maintenance of total lactic acid bacteria during storage of yogurt • Effectively maintains the storage quality of yogurt for 28 days [ABSTRACT FROM AUTHOR]