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Effect of D-Limonene on the Stabilization of Poly (Lactic Acid)

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Effect of D-Limonene on the Stabilization of Poly (Lactic Acid)

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dc.contributor.author ARRIETA, Marina Patricia es_ES
dc.contributor.author López-Martínez, Juan es_ES
dc.contributor.author Ferrándiz Bou, Santiago es_ES
dc.contributor.author Peltzer, Mercedes es_ES
dc.date.accessioned 2016-09-09T08:15:40Z
dc.date.available 2016-09-09T08:15:40Z
dc.date.issued 2015-01-20
dc.identifier.isbn 978-94-62610-53-8
dc.identifier.issn 0567-7572
dc.identifier.uri http://hdl.handle.net/10251/69173
dc.description The original publication is available at www.actahort.org es_ES
dc.description.abstract D-limonene is a monoterpene obtained from a variety of citrus fruit peel oil which is the most important residue in citrus industry. It is food grade and presents antioxidant properties. The use of antioxidants additives in polymers for food packaging is a common practice to reduce their potential thermo-oxidative degradation during processing and they could also prevent the food oxidation reducing the direct addition of antioxidants to the food. Among them, the great interest towards the use of renewable natural resources in the food packaging industry makes natural antioxidants candidates to stabilize biodegradable polymer formulations. In this sense, poly(lactic acid) (PLA) seems to be the most attractive biodegradable polymer for food packaging industry. Thus, the aim of this work was to study the thermal degradation of PLA films stabilized with D-limonene. Kinetic parameters were obtained by thermogravimetric analysis (TGA) in dynamic mode and the apparent activation energies (Ea) were calculated by the Friedman method. The comparison of Ea between PLA stabilized with D-limonene and non-stabilized polymer furnished information on the thermal stabilization performance. The results indicate that D-limonene shows good performance in the PLA stabilization and therefore the possibility of its use as additive intended for food packaging materials. es_ES
dc.format.extent 719-725 es_ES
dc.language Inglés es_ES
dc.publisher International Society for Horticultural Science (ISHS) es_ES
dc.relation Ministry of Science and Innovation of Spain/MAT2011-28468-C02-01 es_ES
dc.relation Ministry of Science and Innovation of Spain/MAT2011-28468-C02-02 es_ES
dc.relation Generalitat Valenciana/Santiago Grisolia Fellowship es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject D-limonene es_ES
dc.subject Poly (lactic acid) PLA es_ES
dc.subject Apparent activation energy es_ES
dc.subject Friedman method es_ES
dc.subject.classification INGENIERIA DE LOS PROCESOS DE FABRICACION es_ES
dc.subject.classification CIENCIA DE LOS MATERIALES E INGENIERIA METALURGICA es_ES
dc.title Effect of D-Limonene on the Stabilization of Poly (Lactic Acid) es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.17660/ActaHortic.2015.1065.90
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto de Tecnología de Materiales - Institut de Tecnologia de Materials es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ingeniería Mecánica y de Materiales - Departament d'Enginyeria Mecànica i de Materials es_ES
dc.description.bibliographicCitation Arrieta, MP.; López-Martínez, J.; Ferrándiz Bou, S.; Peltzer, M. (2015). Effect of D-Limonene on the Stabilization of Poly (Lactic Acid). International Society for Horticultural Science (ISHS). doi:10.17660/ActaHortic.2015.1065.90 es_ES
dc.description.accrualMethod Senia es_ES
dc.relation.conferencename 12th International Citrus Congress - International Society of Citriculture es_ES
dc.relation.conferencedate November 18-23, 2012 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://dx.doi.org/10.17660/ActaHortic.2015.1065.90 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.senia 297363 es_ES
dc.identifier.eissn 2406-6168


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