The impact of additives on polylactic acid-based food packaging

Biodegradable polylactic acid (PLA) has been of high interest, substituting for traditional plastics used in food packaging, presenting several benefits of sustainability, and meeting the requirements of food safety legislation. However, intrinsic limitations of the PLA itself regarding mechanical strength, thermal stability, and barrier properties restrain its further application. This review details some recent research on the effects of different additives on polylactic acid (PLA), such as plant-based extracts, essential oils, and nanomaterials for improved functionality in food packaging. It is clear from the results that additives such as olive leaf extract (OLE), Thymus vulgaris essential oil (TV-EOs), and rice straw (RS) enhance mechanical flexibility, thermal stability, and gas barrier properties of PLA, although antimicrobial agents including silver nanoparticles (AgNPs) and zinc oxide (ZnONPs) have potent microbial inhibition. This work highlights the potential of additive-enhanced PLA as an eco-friendly, functional packaging solution for extended shelf life and improved food safety. However, continuous research and consideration of the collective findings are putting emphasis on the versatility and adaptability of PLA, hence paving the way for its wider application in the food industry while still having to find solutions for some existing challenges related to commercial potential and their economic viability.

کلیدواژه ها:

Polylactic Acid ، Olive leaf extract ، Thymus vulgaris ، Nanocomposites ، Food safety ، Antimicrobial agents