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@ARTICLE{OlewnikKruszkowska:1042404,
      author       = {Olewnik-Kruszkowska, Ewa and Vishwakarma, Astha and Wrona,
                      Magdalena and Bertella, Anis and Rudawska, Anna and
                      Gierszewska, Magdalena and Schmidt, Beata},
      title        = {{C}omparative {S}tudy of {C}rucial {P}roperties of
                      {P}ackaging {B}ased on {P}olylactide and {S}elected
                      {E}ssential {O}ils},
      journal      = {Foods},
      volume       = {14},
      number       = {2},
      issn         = {2304-8158},
      address      = {Basel},
      publisher    = {MDPI},
      reportid     = {FZJ-2025-02558},
      pages        = {204 -},
      year         = {2025},
      abstract     = {In order to establish the differences in packaging
                      containing various essential oils, polylactide (PLA)-based
                      polymeric films incorporating poly(ethylene glycol) (PEG),
                      clove (C), grapefruit (G), rosemary (R), and tea tree (T)
                      essential oils were obtained and subsequently analyzed. In
                      addition to examining structure and morphology, the polymer
                      films underwent analyses that are particularly important
                      with regard to contact with food. Mechanical and antioxidant
                      properties, water vapor transmission rate (WVTR), and
                      analysis of barrier properties against ultraviolet (UV)
                      radiation, as well as the migration of ingredients into food
                      simulants such as $10\%$ v/v solutions of ethanol, $3\%$ w/v
                      acetic acid solution, and isooctane, were among the critical
                      studies conducted. A comparison of the properties of the
                      obtained materials allowed us to establish that the
                      incorporation of essential oils significantly increases
                      elongation at break and enhances UV barrier properties. In
                      the case of materials containing clove oil and tea tree oil,
                      a reduction in WVTR of about 1 g/m²/h was observed. The
                      migration of the ingredients present in the films filled
                      with clove oil, grapefruit oil, and tea tree oil into the
                      acetic acid solution did not exceed 10 mg/kg, which is an
                      acceptable value according to the European Union
                      restrictions. Taking into account all of the studied
                      properties, it should be stressed that the most promising
                      packaging material is the film filled with clove oil.},
      cin          = {IBG-2},
      ddc          = {640},
      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       = {39856870},
      UT           = {WOS:001404119000001},
      doi          = {10.3390/foods14020204},
      url          = {https://juser.fz-juelich.de/record/1042404},
}