Potential of extrusion-blown poly(lactic acid)/cellulose nanocrystals nanocomposite films for improving the shelf-life of a dry food product

The potential of neat poly(lactic acid) (PLA) and PLA/cellulose nanocrystal (CNC) blown films in extending the shelf-life crackers, a moisture-sensitive food product, was assessed. Product’s shelf-life, i.e., time required by crackers to reach its critical moisture content (CMC) 8%, determined experimentally from versus storage plots at constant temperature (25 °C) various conditions relative humidity (RH). Neither within PLA nor PLA/CNC packages reached CMC when stored below 50% RH 25 °C, indicating that packaged both were shelf stable these conditions. Above this RH, inside different times, however CNC-based had approximately 40% longer than those package. predicted simulation mathematical models supported experimental data higher compared films; clearly demonstrating extend dry-foods.