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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Guarda, Abel
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (11/11 displayed)
- 2024Multiple mechanical recycling of a post-industrial flexible polypropylene and its nanocomposite with clay: Impact on properties for food packaging applicationscitations
- 2023Supercritical fluid and cocrystallization technologies for designing antimicrobial food packaging PLA nanocomposite foams loaded with eugenol cocrystals with prolonged releasecitations
- 2023Study of Ethylene-Removing Materials Based on Eco-Friendly Composites with Nano-TiO2citations
- 2023Study of Ethylene-Removing Materials Based on Eco-Friendly Composites with Nano-TiO2citations
- 2023Development of active biocomposite films based on poly(lactic acid) and wine by-product: Effect of grape pomace content and extrusion temperaturecitations
- 2023Feasibility of Valorization of Post-Consumer Recycled Flexible Polypropylene by Adding Fumed Nanosilica for Its Potential Use in Food Packaging toward Sustainabilitycitations
- 2023Development of active biocomposite films based on poly(lactic acid) and wine by‐product: Effect of grape pomace content and extrusion temperaturecitations
- 2023Processing, Characterization and Disintegration Properties of Biopolymers Based on Mater-Bi® and Ellagic Acid/Chitosan Coatingcitations
- 2023Developing Post-Consumer Recycled Flexible Polypropylene and Fumed Silica-Based Nanocomposites with Improved Processability and Thermal Stabilitycitations
- 2023Valorization of post-consumer recycled polypropylene through their reinforcement with amine and amine/silane organically modified clays for potential use in food packagingcitations
- 2022Foaming with scCO2 and Impregnation with Cinnamaldehyde of PLA Nanocomposites for Food Packagingcitations
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article
Development of active biocomposite films based on poly(lactic acid) and wine by‐product: Effect of grape pomace content and extrusion temperature
Abstract
<jats:title>Abstract</jats:title><jats:p>This work aims to evaluate the effect of the extrusion temperature of poly(lactic acid) (PLA) with different grape pomace (GP) content for the development of active biocomposite films. Two different GP concentrations (10 and 15 wt.%) were used to obtain GP/PLA composites through extrusion at three different temperature profiles. The biocomposites were characterized through optical, thermal, structural, and mechanical tests. In addition, the antimicrobial and antioxidant capacity of materials were evaluated. Results showed GP antioxidant components are stable up to 180°C. The incorporation of GP in PLA resulted in red‐color films with a high color difference (Δ<jats:italic>E</jats:italic> > 30). The glass transition, cold crystallization, and melting temperatures as well as the tensile strength of PLA decreased by increasing GP concentration in the films; however, elastic modulus and elongation at break increased. The biocomposite with lowest GP content had better antimicrobial activity against <jats:italic>Escherichia coli</jats:italic> and <jats:italic>Listeria innocua</jats:italic>. Contrary, 15% GP/PLA composite showed the highest antioxidant activity. Nevertheless, high extrusion temperature profile reduced the bioactivity of materials due to the GP degradation. These results showed the feasibility and best extrusion temperature profile to develop active materials using wine by‐products, which could be applied as active food packaging.</jats:p>