ArticleFoods (Basel, Switzerland)2022
Polylactide-Based Films with the Addition of Poly(ethylene glycol) and Extract of Propolis-Physico-Chemical and Storage Properties.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Dialdehyde Alginate as a Crosslinker for Chitosan/Starch Films: Toward Biocompatible and Antioxidant Wound Dressing Materials.International journal of molecular sciences · 2026Article
- Bee products in biopolymer films/coatings: Advancing sustainable active packaging for food preservation.Current research in food science · 2026Review
- Article
- Article
- Natural resin as a biosource and bio-based plasticizer for edible resin/ethylcellulose composite film preparation.Journal of food science and technology · 2024Article
- Development of Polylactic Acid Films with Alkali- and Acetylation-Treated Flax and Hemp Fillers via Solution Casting Technique.Polymers · 2024Article
- Functional, Physical, and Volatile Characterization of Chitosan/Starch Food Films Functionalized with Mango Leaf Extract.Foods (Basel, Switzerland) · 2023Article
- Pullulan-based films impregnated with silver nanoparticles from theFrontiers in bioengineering and biotechnology · 2023Article
- Polylactide-Based Films Incorporated with Berberine-Physicochemical and Antibacterial Properties.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
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Abstract
Polymeric films based on polylactide (PLA) with the addition of poly(ethylene glycol) (PEG) and a chloroformic extract of propolis were obtained. In the case of the studied films, polylactide (PLA) played the role of polymeric matrix and poly(ethylene glycol) was used as a plasticizer, while the extract of propolis was incorporated as a compound that could significantly affect the properties of the obtained materials, especially the water vapour permeation rate and the stability of the food products. Moreover, changes in structure, morphology, mechanical and storage properties as well as differences in colour, thickness and transparency after introducing propolis into the PLA-PEG system were determined. Based on the obtained results, it was established that the addition of the chloroformic extract of propolis significantly influences the most important properties taken into account during food packaging. It was also noticed that films with incorporated propolis were characterised by a significant improvement in the water vapour barrier property. Moreover, the obtained results prove that packaging containing a chloroformic propolis extract allow for the maintenance of the quality of the fruit stored for an extended period of time. To summarise, the application of a chloroformic propolis extract enables the formation of packaging materials that extend the shelf life of stored food products.
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Registered trials
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