Development of active biocomposite films based on poly(lactic acid) and wine by‐product: Effect of grape pomace content and extrusion temperature

Abstract This work aims to evaluate the effect of extrusion temperature poly(lactic acid) (PLA) with different grape pomace (GP) content for development active biocomposite films. Two GP concentrations (10 and 15 wt.%) were used obtain GP/PLA composites through at three profiles. The biocomposites characterized optical, thermal, structural, mechanical tests. In addition, antimicrobial antioxidant capacity materials evaluated. Results showed components are stable up 180°C. incorporation in PLA resulted red‐color films a high color difference (Δ E > 30). glass transition, cold crystallization, melting temperatures as well tensile strength decreased by increasing concentration films; however, elastic modulus elongation break increased. lowest had better activity against Escherichia coli Listeria innocua . Contrary, 15% composite highest activity. Nevertheless, profile reduced bioactivity due degradation. These results feasibility best develop using wine by‐products, which could be applied food packaging.