Poly(lactic acid) (PLA) is known to be a useful material in substituting the conventional petroleum-based polymer used in packaging, due to its biodegradability and high mechanical strength. Despite the excellent properties of PLA, low flexibility has limited the application of this material. Thus, epoxidized palm olein (EPO) was incorporated into PLA at different loadings (1, 2, 3, 4 and 5 wt%) through the melt blending technique and the product was characterized. The addition of EPO resulted in a decrease in glass transition temperature and an increase of elongation-at-break, which indicates an increase in the PLA chain mobility. PLA/EPO blends also exhibited higher thermal stability than neat PLA. Further, the PLA/1 wt% EPO blend showed enhancement in the tensile, flexural and impact properties. This is due to improved interaction in the blend producing good compatible morphologies, which can be revealed by Scanning Electron Microscopy (SEM) analysis. Therefore, PLA can be efficiently plasticized by EPO and the feasibility of its use as flexible film for food packaging should be considered.
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http://dx.doi.org/10.3390/molecules171011729 | DOI Listing |
Int J Biochem Mol Biol
December 2024
Gene Expression and Signaling Lab, Department of Zoology, Mahatma Gandhi Central University Motihari 845401, Bihar, India.
Edible oils and ghee are vital parts of our daily culinary practices. In recent years, owing to heightened demand in the domestic and global markets, consistent reports regarding the adulteration of edible oils and ghee with substandard ingredients have been reported. Adulteration in edible oils is widespread, with distinctive contaminants, including cottonseed, mineral, and lower-cost oils like palm olein.
View Article and Find Full Text PDFLipids
January 2025
Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, India.
Non-communicable diseases (NCD) are associated with inflammation and oxidative stress which is further associated with omega-6 (ω6) and omega-3 (ω3) fatty acid (FA) imbalance favoring ω6 FA. By improving ω3 FA consumption, this imbalance can be altered to control NCD. Previously we have reported blends of flaxseed oil (FSO, ω3 FA) with palm olein (PO) or coconut oil (CO) were thermo-oxidatively stable with good storage stability and could improve ω6:ω3 ratio in cell lines.
View Article and Find Full Text PDFPoult Sci
January 2025
JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, Guangdong, China. Electronic address:
An experiment was conducted to evalute the effects of adding palm olein (POL), modified palm olein (high degree of acyl migration palm olein, H-AMD), and lard (total fatty acid saturation degree is similar to palm olein) to the diet of broilers. The study assessed production performance, fatty acid absorption, and abdominal fat deposition. A total of 100 one-week-old female broiler chicks were randomly assigned to three-tiered pens and fed five experimental diets.
View Article and Find Full Text PDFFood Chem
February 2025
Department of Chemical Engineering, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia; Monash-Industry Plant Oils Research Laboratory (MIPO), Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia. Electronic address:
This research explores the interactions of tripolyphosphate-chitosan-pea protein (TPP-CS-PP) in improving the stability and storage of 3D printing food inks. Chitosan (CS) and pea protein (PP) were complexed at various concentrations with 80 % palm olein to produce high internal phase Pickering emulsions (HIPPEs) 3D printing food inks. The resulting CSPP HIPPEs exhibited shear-thinning behaviour and the flexibility to switch between solid and liquid states, ideal for 3D printing.
View Article and Find Full Text PDFFoods
August 2024
Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Avenida Athos da Silveira Ramos 149, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil.
Capsaicin, carotenoids, and phenolic compounds from cumari-do-Pará peppers ( Jacq.) harvested from two different locations in Pará, Brazil, and at different ripening stages were extracted by employing green methodologies as an alternative to organic solvents. Edible vegetable oils from soybeans (), Brazilian nuts ( H.
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