文献类型：期刊文献

英文题名：Improvement of β-cyclodextrin/cardanol inclusion complex for the thermal-oxidative stability and environmental-response antioxidation releasing property of polylactic acid

作者：Yao, Zhongyang;Cao, Qiming;Li, Chenyang;Gong, Weiguang;Meng, Xin[1,2]

机构：[1]East China Univ Sci & Technol, Sch Chem Engn, Shanghai Key Lab Multiphase Mat Chem Engn, Shanghai 200237, Peoples R China;[2]East China Univ Sci & Technol, Sch Chem Engn, Prod Engn Dept, Shanghai 200237, Peoples R China

年份：2022

卷号：33

期号：2

起止页码：492

外文期刊名：POLYMERS FOR ADVANCED TECHNOLOGIES

收录：;EI(收录号：20214311058188);WOS:【SCI-EXPANDED(收录号:WOS:000709662400001)】；

基金：Major Scientific and Technological Innovation Projects in Shandong Province, Grant/Award Number: 2019JZZY010345

语种：英文

外文关键词：active packaging; cardanol; cyclodextrin inclusion; poly(lactic acid); thermal-oxidative stability

摘要：In this article, a beta-cyclodextrin(CD)/cardanol (CA) inclusion complex (IC) was fabricated by co-precipitation method, which was used to guarantee excellent thermal oxidative stability and environmental-response antioxidation releasing property of PLA. The results showed that CA was successfully immobilized into beta-CD with a stoichiometric ratio of 1:1, and the immobilization inhibited the migrant of CA from PLA during storage, resulting in the enhancement of antioxidant life of CA in PLA. Thus, PLA stabilized by IC (PLA/IC) maintained higher oxidation onset temperature (OOT) and molecular weight after long-term thermal oxidative aging. Moreover, CA releasing comparison from PLA/IC and PLA stabilized by CA (PLA/CA) in food stimulant suggested that PLA/IC released CA faster than PLA/CA when PLA contacted with food stimulants due to the solubilization of beta-CD for CA, which would induce the quicker antioxidation of CA in food. In a word, IC can make PLA with longer anti-oxidative stability during storage and quicker environmental-response antioxidation releasing property during usage, showing strong potential as an active food-packaging materials.