Active Polylactic Acid (PLA) Films Incorporating Almond Peel Extracts for Food Preservation
Open accessAbstract
Almond peel extracts, containing 0.2–0.8% (w/w) phenolic compounds with notable antioxidant and antimicrobial activities, could be used as a natural source of active compounds for the development of active films for food preservation. In this study, almond peel extracts obtained by subcritical water extraction at 160 and 180 °C were incorporated into PLA films (PLA-E160 and PLA-E180). The films were characterized in terms of their microstructure, mechanical, barrier, optical and thermal properties. Furthermore, the release of phenolic compounds and hydroximethylfurfural (HFM) into food simulants with different polarity was evaluated, as well as the film’s potential antioxidant and antimicrobial activities. To validate their effectiveness as active packaging materials, shelf-life studies were conducted on fresh orange juice and sunflower oil packaged using PLA-160 films. The results show that the incorporation of the almond peel extracts led to significant changes in the films’ microstructure and mechanical properties, which became darker, mechanically less resistant, and stretchable (p < 0.05), with slightly lower thermal stability than neat PLA films. The release of phenolic compounds and HFM from extract-enriched films was promoted in the 95% ethanol simulant due to the matrix swelling and relaxation. Food products packaged with PLA-E160 exhibited slower oxidative degradation during storage, as indicated by the higher ascorbic acid content and hue color in orange juice and lower peroxide content in sunflower oil. Nevertheless, both in vivo and in vitro studies showed no antimicrobial effectiveness from the films, likely due to the limited release of active compounds to the surrounding medium. Thus, almond peel extract conferred valuable properties to PLA films, effectively reducing oxidative reactions in food products sensitive to these deterioration processes.
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TGA thermograms of all reprocessed PLA samples exhibit a single step of weight loss between 280 °C and 400 °C, corresponding to polymer decomposition.
“TGA thermograms of reprocessed-PLA-based bottle preforms (Figure 3a) exhibited a single step of weight loss between 280 °C and 400 °C for all samples, which corresponded to the polymer decomposition [36].”
From Effect of Degradation During Multiple Primary Mechanical Recycling Processes on the Physical Properties and Biodegradation of Commercial PLA-Based Water Bottles (2025) · cites this paper as [36]
Section 2.2.3 reports a single weight-loss step for neat amorphous PLA, associated with polymer-matrix decomposition. It does not establish a 280–400 °C step for all samples or examine reprocessed-PLA bottle preforms; its samples were films, and adding extracts changed their degradation profiles. (LLM, conf=0.87)
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Self-citation
- Authors
- Martin-Perez, L., Contreras, C., Chiralt, A., & Gonzalez-Martinez, C.
- Affiliations
- Institute of Food Engineering Food UPV, Universitat Politecnica de Valencia, Camino de Vera s/b, 46022 Valencia, Spain
- Universitat Politècnica de València (ES)
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2025-04-29
- Volume
- 30
- Issue
- 9
- Pages
- 1988
- ISSN
- 1420-3049 (ISSN-L)
- PMC
- PMC12073344
- OpenAlex
- W4409961940
- Cited by
- 11
- References
- 51
- Citations by year
- 2026: 6 · 2025: 5
- FWCI
- 2.31
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Molecules (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- MCIN/AEI/10.13039/501100011033 (PID2022-140444OB-I00, AGROALNEXT/2022/026)
- MCIN with funding from the European Union NextGenerationEU (PRTR-C17.I1) (PID2022-140444OB-I00, AGROALNEXT/2022/026)
- ESF+ (PID2022-140444OB-I00, AGROALNEXT/2022/026)
- Topics
- Physical Sciences › Materials Science › Biomaterials › Nanocomposite Films for Food Packaging
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- polylactic acid films, active packaging, subcritical water extraction, phenolic compounds, 5-hydroxymethylfurfural, antioxidant activity, antimicrobial activity, oxidative degradation, food simulants, film mechanical properties, thermal stability
- MeSH terms
- Prunus dulcis, Antioxidants, Food Preservation, Phenols, Plant Extracts, Polyesters, Food Packaging
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