title: Storage stability of packaged baby formula in poly(lactide)-whey protein isolate laminated pouch.
abstract: BACKGROUND
  The use of biodegradable polymeric materials has been proposed as an environmentally-friendly alternative to petroleum-based packaging. To extend the shelf life of food products, these bioplastics must possess appropriate barrier properties and food-package stability. In the present study, shelf life analysis of packaged baby formula in biopolymeric, multilayer film, fabricated from poly(lactide) (PLA) and whey protein isolate (WPI), PLA/WPI/PLA and PLA pouches was performed at 4-35oC and 50-59% relative humidity.
  
  
  RESULTS
  Despite the possible sorption of food components into contact PLA surfaces, the results demonstated that the transparency and barrier properties of PLA-based pouches were insignificantly changed over time (P > 0.05), although the films showed a slow rate of color change. The baby formula packaged in PLA/WPI/PLA had a delayed lipid oxidation compared to the sample in the PLA pouch, especially at a higher temperature. The application of WPI in the multilayer structure shifted the shelf life determination factor from lipid oxidation to moisture gain.
  
  
  CONCLUSIONS
  The results indicate that the PLA/WPI/PLA pouch has good storage stability. The film could be used to package dry food properly at 4-35oC and 50-59% relative humidity for an extended period of time. © 2016 Society of Chemical Industry.
authors.affiliation: Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, Thailand.
authors.forename: Thunyaluck
authors.initials: T
authors.lastname: Phupoksakul
authors.affiliation: Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, Thailand.
authors.forename: Manusawee
authors.initials: M
authors.lastname: Leuangsukrerk
authors.affiliation: Department of Chemical Engineering, Faculty of Engineering, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, Thailand.
authors.forename: Anongnat
authors.initials: A
authors.lastname: Somwangthanaroj
authors.affiliation: Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, Thailand.
authors.forename: Kanitha
authors.initials: K
authors.lastname: Tananuwong
authors.affiliation: Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Road, Pathumwan, Bangkok, Thailand.
authors.forename: Theeranun
authors.initials: T
authors.lastname: Janjarasskul
mesh_terms: D001704:Biopolymers / Q000737:chemistry*; D018857:Food Packaging / Q000295:instrumentation*; D061353:Food Storage; D041943:Infant Formula / Q000737:chemistry*; D010084:Oxidation-Reduction; D010539:Permeability; D011091:Polyesters / Q000737:chemistry*; D013696:Temperature; D013718:Tensile Strength; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D001704:Biopolymers; D011091:Polyesters; D000067816:Whey Proteins; C033616:poly(lactide)
keywords: baby formula; biodegradable plastic; biopolymer; poly(lactide); shelf life; whey proteins