Physiochemical properties and food application of antimicrobial PLA film

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• 作者：Haiyan Gao<sup>asup><sup> ; sup><sup>spsghy@163.comsup> ; Xiangjun Fang<sup>asup> ; Hangjun Chen<sup>asup> ; Yanhong Qin<sup>asup> ; Feifei Xu<sup>asup> ; Tony Z. Jin<sup>bsup><sup> ; sup><sup>tony.jin@ars.usda.govsup>
• 关键词：Antimicrobial packaging ; Essential oil ; Controlled release ; Polylactic acid ; Shelf life ; Fresh produce
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：1522-1531
• 全文大小：1982 K
• 卷排序：73

文摘

Antimicrobial PLA film (APF) releasing allyl isothiocyanate vapor was developed. APF had more flexibility and less stiffness than PLA film. APF had lower O2 and CO2 permeability and higher UV absorption rates than PLA film. APF significantly inhibited bacterial growth in pak choi at 4 and 10 °C for 15 days.