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Various types of food are now commercialized in packaging materials based on poly(lactic acid) (PLA) due to its eco-friendly nature. However, one of the main limitations related to PLA is its reactivity with water. For food applications, it is of critical importance to better understand the hydrolysis of PLA driven by water molecules either in liquid or in vapour state. This work focuses on the modifications of PLA induced by water when simulating contact with semi-dry foods ( a w ≈ 0.5), high moisture foods ( a w ≈ 1) and liquid foods ( a w ≈ 1). This study undoubtedly shows that both the chemical potential of water and its physical state influence the hydrolytic degradation of PLA films. From a practical point of view, PLA packaging is very well suited for semi-dry foods, but is highly sensitive to high moisture and liquid foods. [ABSTRACT FROM AUTHOR]

This work investigated the sorption and the diffusion properties of CO2 under high pressure and the further modifications induced in Poly(lactic acid) (PLA) thin layers. Poly(ethylene terephtalate) (PET) was also considered for comparative purposes. Firstly, from thermodynamic equilibrium, the CO2 sorption isotherm (two sorption-desorption cycles, up to 25 bar, at 25 °C) gave strong evidence of a physisorption mechanism and of a hysteresis phenomenon. Infrared spectroscopy analysis confirmed that no chemical reaction occurred. Secondly, from the kinetics aspect, the CO2 diffusion coefficient was found around 10-13 m2·s-1 and was slightly faster for sorption compared to desorption. Additionally, when CO2 sorption occurred, the PLA structure and its functional properties were modified due to plasticization and swelling. CO2 plasticization reduced the glass transition temperature of PLA and accelerated the physical ageing of the polymer. These results are therefore of significant importance in industrial processing and applications which involve close contact between CO2 and PLA. [ABSTRACT FROM AUTHOR]