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@ARTICLE{OlewnikKruszkowska:1042401,
      author       = {Olewnik-Kruszkowska, Ewa and Wrona, Magdalena and Rudawska,
                      Anna},
      title        = {{A} {S}tudy of {T}hin {F}ilms {B}ased on {P}olylactide and
                      {V}anillic {A}cid-{C}rucial {P}roperties {R}elevant to
                      {P}ackaging},
      journal      = {Polymers},
      volume       = {17},
      number       = {7},
      issn         = {2073-4360},
      address      = {Basel},
      publisher    = {MDPI},
      reportid     = {FZJ-2025-02555},
      pages        = {882},
      year         = {2025},
      abstract     = {In recent years, there has been a growing emphasis on
                      packaging made from biodegradable materials. These materials
                      not only help to reduce environmental impact, but also
                      extend the shelf life of food products, thereby contributing
                      to a significant reduction in food waste. In order to
                      develop novel biodegradable polymeric films for use as
                      active packaging, polylactide materials filled with vanillic
                      acid were prepared. Analyses were conducted to determine the
                      influence of vanillic acid on the structural morphology and
                      key food storage properties of the resulting films,
                      including water vapor resistance, mechanical properties, UV
                      barrier properties, opacity, and antioxidant activity. The
                      effect of the vanillic acid on the firmness of blueberries
                      packed in films with and without the additive was evaluated.
                      The research demonstrated that incorporating vanillic acid
                      into polylactide significantly enhanced the UV barrier
                      properties of the resulting materials. Furthermore, the
                      resulting antioxidant activity contributed to extending the
                      freshness of the stored blueberries. The addition of
                      vanillic acid did not substantially affect the transparency
                      of the films, maintaining the visibility of the fruit.},
      cin          = {IBG-2},
      ddc          = {540},
      cid          = {I:(DE-Juel1)IBG-2-20101118},
      pnm          = {2172 - Utilization of renewable carbon and energy sources
                      and engineering of ecosystem functions (POF4-217)},
      pid          = {G:(DE-HGF)POF4-2172},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {40219271},
      UT           = {WOS:001463623300001},
      doi          = {10.3390/polym17070882},
      url          = {https://juser.fz-juelich.de/record/1042401},
}