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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #350599

Research Project: Conversion of Polysaccharides and Other Bio-based Materials to High-Value, Commercial Products

Location: Plant Polymer Research

Title: Mechanical properties and release rates of cinnamon oil infused into PLA and Waxy Starch for single-serving cups

Author
item Finkenstadt, Victoria
item Hornback, Kathy
item Luke, Morrical - The Ohio State University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 3/22/2018
Publication Date: 6/18/2018
Citation: Finkenstadt, V.L., Hornback, K.J., Luke, M. 2018. Mechanical properties and release rates of cinnamon oil infused into PLA and Waxy Starch for single-serving cups [abstract]. 22nd Anual Green Chemistry & Engineering Conference,June 18-20, 2018, Portland, OR.

Interpretive Summary:

Technical Abstract: Consumers demand a safe food supply and are increasingly demanding natural options. Packaging is one of the most important technologies for preserving the quality of food and food products and for ensuring their safety. Food packaging, either rigid or flexible, functions as a barrier to light, humidity, dirt, and microorganisms as well as protects the food or food product from physical damage. This protection can be achieved using renewably sourced plastics and naturally occurring plant aromatics. Blends of poly(lactic acid) and waxy starch plus cinnamon leaf oil were compounded on an extruder, and the resin was compression molded using a tray mold designed for single-serving disposable cups. An active packaging material composed of polylactide-waxy starch composite infused with cinnamon essential oil (75% cinnamaldehyde) not only preserves, but added a flavor/aroma enhancement to the food or food product.