Natural Active Ingredients for Poly (Lactic Acid)-Based Materials: State of the Art and Perspectives

• Published in: Antioxidants Vol. 11; no. 10; p. 2074
• Main Authors: Lombardi, Andrea, Fochetti, Andrea, Vignolini, Pamela, Campo, Margherita, Durazzo, Alessandra, Lucarini, Massimo, Puglia, Debora, Luzi, Francesca, Papalini, Marco, Renzi, Monia, Cavallo, Andrea, Bernini, Roberta
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.10.2022; MDPI
• Subjects: Acids; active ingredients; antimicrobial activity; Antimicrobial agents; antioxidant activity; Antioxidants; Biocompatibility; Biodegradable materials; Chemical properties; essential oils; Fermentation; Food contamination & poisoning; Food plants; Food products; Food safety; Food sources; Food supply; Food waste; Free radicals; Lactic acid; Mechanical properties; Molecular weight; Oxidative stress; phenols; Polylactic acid; Polymerization; Polymers; Review; Sustainable development; terpenes; United Arab Emirates
• ISSN: 2076-3921; 2076-3921
• DOI: 10.3390/antiox11102074

This review describes the state of the art in the field of poly (lactic acid) (PLA)-based materials activated by natural compounds and extracts (active ingredients, AIs) from plant sources for food and biomedical applications. With a multidisciplinary approach, after a description of the synthesis and properties of PLA, special attention was paid to the chemical properties and unconventional extraction technologies of AIs used for PLA activation. Innovative techniques for the incorporation of AIs into PLA; characterization and the antioxidant and antimicrobial properties of the novel materials were discussed. In view of future perspectives, this study has evidenced that some aspects need to be further investigated from joint research between academia and industry, according to the green chemistry principles and circular economy strategy.