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The Potential of Bio-Based Polylactic Acid (PLA) as an Alternative in Reusable Food Containers: A Review

Author

Listed:
  • Jennie O’Loughlin

    (School of Physical Sciences, Dublin City University, D9 Dublin, Ireland)

  • Dylan Doherty

    (School of Physical Sciences, Dublin City University, D9 Dublin, Ireland)

  • Bevin Herward

    (School of Physical Sciences, Dublin City University, D9 Dublin, Ireland)

  • Cormac McGleenan

    (School of Physical Sciences, Dublin City University, D9 Dublin, Ireland)

  • Mehreen Mahmud

    (School of Physical Sciences, Dublin City University, D9 Dublin, Ireland)

  • Purabi Bhagabati

    (School of Chemical Sciences, Dublin City University, D9 Dublin, Ireland)

  • Adam Neville Boland

    (Office of the Chief Operations Officer, Dublin City University, D9 Dublin, Ireland)

  • Brian Freeland

    (School of Biotechnology, Dublin City University, D9 Dublin, Ireland)

  • Keith D. Rochfort

    (School of Nursing, Psychotherapy and Community Health, Dublin City University, D9 Dublin, Ireland)

  • Susan M. Kelleher

    (School of Chemical Sciences, Dublin City University, D9 Dublin, Ireland)

  • Samantha Fahy

    (Office of the Chief Operations Officer, Dublin City University, D9 Dublin, Ireland)

  • Jennifer Gaughran

    (School of Physical Sciences, Dublin City University, D9 Dublin, Ireland)

Abstract

The biodegradable biopolymer polylactic acid (PLA) has been used in the recent past in single-use packaging as a suitable replacement for non-biodegradable fossil fuel-based plastics, such as polyethylene terephthalate (PET). Under FDA and EU regulations, lactic acid (LA), the building block of PLA, is considered safe to use as a food contact material. The mechanical, thermal, and barrier properties of PLA are, however, major challenges for this material. PLA is a brittle material with a Young’s modulus of 2996–3750 MPa and an elongation at break of 1.3–7%. PLA has a glass transition temperature (Tg) of 60 °C, exhibiting structural distortion at this temperature. The water permeability of PLA can lead to hydrolytic degradation of the material. These properties can be improved with biopolymer blending and composites. Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV), for instance, increases the thermal stability of PLA while decreasing the water permeability by up to 59%. Polypropylene (PP) is one of the most common plastics in reusable food containers. This study will compare PLA-based blends and composites to the currently used PP as a sustainable alternative to fossil fuel-based plastics. The end-of-life options for PLA-based food containers are considered, as is the commercial cost of replacing PP with PLA.

Suggested Citation

  • Jennie O’Loughlin & Dylan Doherty & Bevin Herward & Cormac McGleenan & Mehreen Mahmud & Purabi Bhagabati & Adam Neville Boland & Brian Freeland & Keith D. Rochfort & Susan M. Kelleher & Samantha Fahy , 2023. "The Potential of Bio-Based Polylactic Acid (PLA) as an Alternative in Reusable Food Containers: A Review," Sustainability, MDPI, vol. 15(21), pages 1-27, October.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:21:p:15312-:d:1267800
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