Biomass-based Bilayer Film Derived from Corn Starch and Polylactic Acid for Banana Packaging

Authors

  • Zheng Cheng College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; State Key Laboratory of Advanced Papermaking and Paper-based Materials, South China University of Technology, Guangzhou, CN 510640, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Mei Ning College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Xinmei Nong College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Wenhua Gao State Key Laboratory of Advanced Papermaking and Paper-based Materials, South China University of Technology, Guangzhou, CN 510640, China
  • Naiyu Xiao College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Honglei Wang College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Xueqin Zhang College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Le Zhong College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Qianbin Mo College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Yunyun Zhong College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou CN 510225, China; Guangdong Engineering Research Center of Food Green Packaging, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong Province, CN 510225 China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

Keywords:

Corn starch, Polylactic acid, Bilayer film, Packaging

Abstract

Biomass-based materials have the potential to protect fruits and meet environmental requirements when applied to fruit packaging. However, their mechanical properties and barrier properties are insufficient compared with plastic packaging, which limits their application. In this study, a high-barrier bilayer film derived from corn starch (CS) and polylactic acid (PLA) was applied for banana pulp preservation. Results indicated that the bilayer film exhibited good barrier performance. The water vapor permeability and oxygen permeability of bilayer films were lower than that of pure CS or PLA film. In the 3 days preservation experiment, the weight loss of banana pulp packaged by CS/PLA bilayer film at ratio of 15:45 was the lowest (1.36%), while the pH and firmness of banana pulp packaged by this ratio bilayer film were the largest, reflecting that the bilayer film could effectively delay the oxidation and deterioration of banana pulp. Moreover, the CS/PLA bilayer film was analyzed by scanning electron microscopy and Fourier transform infrared spectrometry, which also evidenced that PLA could provide better mechanical strength and barrier properties, and CS had hydrophilic and biodegradable potential. In conclusion, it is feasible to combine CS and PLA to prepare the bilayer films. The study is beneficial to promote the development and application of eco-friendly bio-based packaging film.

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Published

2025-12-11

How to Cite

Cheng, Z., Ning, M., Nong, X., Gao, W., Xiao, N., Wang, H., … Zhong, Y. (2025). Biomass-based Bilayer Film Derived from Corn Starch and Polylactic Acid for Banana Packaging. BioResources, 21(1), 959–972. Retrieved from https://ojs.bioresources.com/index.php/BRJ/article/view/24961

Issue

Vol. 21 No. 1 (2026)

Section

Research Article or Brief Communication