Location: Plant Polymer ResearchTitle: Mechanical properties and release rates of cinnamon oil infused into PLA and Waxy Starch for single-serving cups
|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.
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.