Integration of Complexed Caffeic Acid into Poly(Lactic Acid)-Based Biopolymer Blends by Supercritical CO2-Assisted Impregnation and Foaming: Processing, Structural and Thermal Characterization

Detalhes bibliográficos
Autores:	Rivera Fuentealba, Patricia\|\|\|0000-0003-0621-7166, Torres, Alejandra, Pacheco, Miguel, Romero Figueroa, Julio\|\|\|0000-0002-1229-1592, Arrieta Dillon, Marina P.\|\|\|0000-0003-1816-011X, Rodríguez Mercado, Francisco\|\|\|0000-0002-0530-6653, Bruna Bugueño, Julio\|\|\|0000-0001-9656-6022
Formato:	artículo
Fecha de publicación:	2025
País:	España
Recursos:	Universidad Politécnica de Madrid
Repositorio:	Archivo Digital UPM
OAI Identifier:	oai:oa.upm.es:95024
Acesso em linha:	https://oa.upm.es/95024/
Access Level:	acceso abierto
Palavra-chave:	Active ingredients Active supercritical foams Antioxidant activity Behavior Beta-Cyclodextrin Biopolymers blends Caffeic acids Co2 Coffee Crystallinity Crystallizatio Encapsulation Films Foams Food packaging Impregnation Inclusion complexes Lactic acid-based Pla Polylactic acid Polymer blends Polystyrene Supercritical Supercritical carbon dioxide Supercritical carbondioxides Supercritical fluid extraction

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