Oxidation Strength of PLA Filled with Algal Biomass and Rosemary Extract Powders for Food-Safe Handling.
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| Title: | Oxidation Strength of PLA Filled with Algal Biomass and Rosemary Extract Powders for Food-Safe Handling. |
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| Authors: | Zaharescu, Traian1 (AUTHOR), Bumbac, Marius2 (AUTHOR) aurora.craciun@365.univ-ovidius.ro, Nicolescu, Cristina Mihaela3 (AUTHOR) radu.mirea@comoti.ro, Craciun, Aurora4 (AUTHOR), Mirea, Radu5 (AUTHOR) |
| Source: | Polymers (20734360). Feb2026, Vol. 18 Issue 4, p504. 22p. |
| Subjects: | Polylactic acid, Rosemary, Biopolymers, Food handling, Waste recycling |
| Abstract: | Poly(lactic acid) (PLA) is widely used in food-contact applications due to its bio-based origin, compostability, and transparency; however, its limited resistance to thermo-oxidative degradation remains a challenge for applications involving repeated thermal exposure. The moderate but repetitive heating conditions commonly encountered during food use and pre-recycling stages were analyzed for the samples filled with algal biomass and rosemary extract, additives accepted for use in the food industry. In this context, the present study introduces a comparative and application-driven approach by evaluating the effect of food-grade fillers—rosemary extract, spirulina biomass, and kelp biomass—incorporated at low loadings (0.5–3 wt%) on the thermal and oxidative behavior of PLA subjected to repeated heating at 80 °C. The presented results show algal biomasses as multifunctional fillers and benchmark their performance against a well-established natural extract. By combining DSC, FTIR, and chemiluminescence analyses, the study aims to clarify whether such bio-fillers act as stabilizing or destabilizing factors under realistic service-life thermal stress. This strategy provides insight into the suitability of algae-based fillers for food-contact PLA materials from both performance and recyclability perspectives. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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| Abstract: | Poly(lactic acid) (PLA) is widely used in food-contact applications due to its bio-based origin, compostability, and transparency; however, its limited resistance to thermo-oxidative degradation remains a challenge for applications involving repeated thermal exposure. The moderate but repetitive heating conditions commonly encountered during food use and pre-recycling stages were analyzed for the samples filled with algal biomass and rosemary extract, additives accepted for use in the food industry. In this context, the present study introduces a comparative and application-driven approach by evaluating the effect of food-grade fillers—rosemary extract, spirulina biomass, and kelp biomass—incorporated at low loadings (0.5–3 wt%) on the thermal and oxidative behavior of PLA subjected to repeated heating at 80 °C. The presented results show algal biomasses as multifunctional fillers and benchmark their performance against a well-established natural extract. By combining DSC, FTIR, and chemiluminescence analyses, the study aims to clarify whether such bio-fillers act as stabilizing or destabilizing factors under realistic service-life thermal stress. This strategy provides insight into the suitability of algae-based fillers for food-contact PLA materials from both performance and recyclability perspectives. [ABSTRACT FROM AUTHOR] |
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| ISSN: | 20734360 |
| DOI: | 10.3390/polym18040504 |
