Development and characterization of PLA food packaging composite

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Abstract
This study focuses on the development of bioactive packaging materials by incorporating grape pomace and copper particles into polylactic acid (PLA) composites. The goal is to increase the shelf life of packaged foods while benefiting the health of consumers through the use of these active materials. 6 recipes of composite materials based on polylactic acid and Proviplast 2624 plasticizer were obtained. The additives added were: grape pomace, added at 0.5%, 1% and 1.5%, and copper particles, formed using PEG 600 + CuSO₄, added at 2%, 5% and 8%. Material characterization techniques: FTIR Spectroscopy, used to study the chemical structure. Differential scanning calorimetry (DSC): examined thermal transitions such as glass transition and melting temperatures. Thermogravimetric analysis (TGA) and differential thermogravimetry (DTG): evaluated thermal stability and degradation temperatures. Scanning electron microscopy (SEM) and atomic force microscopy (AFM): analyzed the surface morphology and structure. Mechanical tests: evaluated tensile strength, elongation at break and flexibility. Thermal property analyzes revealed that the additives acted as plasticizers, reducing the intermolecular forces between PLA chains, which decreased the glass transition temperature (Tg), cold crystallization temperature (Tcc) and melting temperature (Tm). The addition of grape pomace and copper particles decreased the degradation temperature of PLA composites, indicating a slight reduction in thermal stability. The transformation temperatures changed and the nature of the thermal transitions (exothermic or endothermic) varied with additive concentrations. Mechanical properties indicated a reduction in tensile strength with increasing additive concentration. Elongation at break and longitudinal modulus of elasticity increased significantly, especially with grape pomace, improving the flexibility of PLA. These changes indicate that the material can absorb more energy before breaking, making it more ductile and more suitable for flexible packaging applications. Increased flexibility and improved thermal resistance ensure that these materials can withstand the demands of packaging, handling and shipping. The combination of improved flexibility, thermal resistance and moderate tensile strength makes these PLA-based composites incorporated with grape pomace or copper particles, enhance the aspect of sustainability by recycling agricultural waste, making the material both ecological and functional, making it a viable option for active food packaging.

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