Insight into industrial PLA aging process by complementary use of rheology, HPLC, and MALDI. (22nd May 2013)

• Record Type: Journal Article
• Authors: Dopico‐García, Sonia; Ares‐Pernas, Ana; Otero‐Canabal, Jorge; Castro‐López, Mar; López‐Vilariño, José M.; González‐Rodríguez, Victoria; Abad‐López, María J.
• Is Part Of: Polymers for advanced technologies. Volume 24:Number 8(2013:Aug.)
• Page Start: 723
• Page End: 731
• Publication Date: 2013-05-22
• Subjects: degradation -- food contact -- molecular weight distribution -- oligomers -- polylactic acid; Polymers -- Periodicals; 668.9
• DOI: 10.1002/pat.3136
• Languages: English
• ISSNs: 1042-7147

Abstract

Abstract : Nowadays, there is a growing availability of biodegradable industrial materials intended to food contact applications whose service life behavior needs to be further investigated. This article is focused on the degradation of two materials based on polylactic acid. The correlation between the rate of degradation and the amount of trapped degradation products was investigated applying three characterization techniques in parallel, namely rheology, high‐performance liquid chromatography (HPLC), and matrix‐assisted laser desorption/ionization (MALDI). The rate of degradation was studied through the evaluation of their rheological properties and calculation of the number of average molecular weights, and weight‐average molecular weights. Water‐soluble oligomers and lactic acid were quantified by HPLC‐ultraviolet. Changes in cyclic and linear oligomers were monitored by MALDI‐time‐of‐flight mass spectrometry. Specimens of 4‐mm thickness of each biopolymer were subjected to hydrolysis in deionized water up to 6 months at two temperatures, simulating service conditions of food packaging. The diminution in viscosity and consequently in molecular weight distribution (20–60%) showed the degradation of the molecular structure of both polylactic acids. The chain scission was followed through the increasing values of lactic acid and hydrolyzed oligomers (twofold to eightfold), and the predominant signal of the linear oligomers over the cyclic ones with aging. Rheology, HPLC, and MALDI showed to be complementary tools to better understand the changes in the molecular structure. The obtained results showed the necessity of adding suitable stabilizers for each particular food packaging application. Copyright © 2013 John Wiley & Sons, Ltd.