Mechanical, barrier, thermal, and microstructural properties of poly (lactic acid) and gelatin–beeswax emulsion bi-layer films

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dc.authorid0000-0002-1730-7688en_US
dc.authorid0000-0003-1173-5793en_US
dc.authorid0000-0002-6777-273Xen_US
dc.contributor.authorPirinç, Fatma Tuba
dc.contributor.authorDağdelen, Adnan Fatih
dc.contributor.authorSarıcaoğlu, Furkan Türker
dc.date.accessioned2022-01-04T12:15:33Z
dc.date.available2022-01-04T12:15:33Z
dc.date.issued2021en_US
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, biodegradable bi-layer films from poly (lactic acid) (PLA) and bovine gelatin (BG)–beeswax emulsion were produced. PLA film was used as first layer, while BG containing beeswax at 0, 0.25, 0.50, 0.75, and 1% was the second layer, and optical, mechanical, barrier, thermal, and microstructural properties were characterized. The increasing beeswax concentration significantly increased the color difference (ΔE) and opacity of films, whereas decreased the light transmittance. Although tensile strength (TS) values decreased with the addition of beeswax, elongation at break (EAB) values increased. The highest oxygen permeability was observed from PLA film and production of bi-layer film significantly decreased the oxygen permeability. Microstructural images of bi-layer films containing 0.25 and 0.50% beeswax had good compatibility; however, increasing beeswax concentration to 0.75 and 1% weakened the interfacial adhesion of layers. PLA coated with BG–beeswax emulsions enhances the suitability of PLA films for food packaging applications. Novelty impact statement: Poly (lactic acid) film was coated with gelatin–beeswax emulsion films to produce bi-layer films with low oxygen permeability. Gelatin–beeswax emulsion as outer layer improved the oxygen barrier properties of inner PLA layer. The production of PLA–gelatin/beeswax emulsion bi-layer films could be valuable for food packaging applications due to low water vapor and oxygen permeability.en_US
dc.identifier.doi10.1111/jfpp.16073en_US
dc.identifier.issn01458892
dc.identifier.issue12en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1784
dc.identifier.volume45en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorPirinç, Fatma Tuba
dc.institutionauthorDağdelen, Adnan Fatih
dc.institutionauthorSarıcaoğlu, Furkan Türker
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Incen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood productsen_US
dc.subjectMammalsen_US
dc.subjectColorimetryen_US
dc.subjectTensile strengthen_US
dc.subjectOxygen permeableen_US
dc.subjectFood packagingen_US
dc.subjectPoly lactic aciden_US
dc.titleMechanical, barrier, thermal, and microstructural properties of poly (lactic acid) and gelatin–beeswax emulsion bi-layer filmsen_US
dc.typeArticleen_US

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