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Preparation and Characterization of Composites Based on Polylactide and Herbs with Anti-Bacterial Properties

Kostadin Tsvetanov, Petar Ninov Velev, Vasil Samichkov


Poly (lactic acid) is a polymer with increased interest in manufacturing a containers for different kinds of food. But the food stored in those containers comes with certain amount of bacteria and/ or molds. This suggest that the food can have shorter shelf life. That why is needed a container in which the food can maintain for longer period. In this paper were studied the properties of composite materials based on PLA with thyme, clove, and lavender in different percentage ratios. The objective was to enhance the antibacterial properties of the composite materials while increasing the physicomechanical properties of the sample. The impact strength, tensile strength and 3 point bending strength of all samples were determent. A model system was created to study the effect of thyme, clove and lavender added to PLA and to determine the formation of biofilm and the growth of gramnegative Escherichia coli and gram-positive Bacillus subtilis. The different samples were places in a container in which was a mixture of brain-mater fluid and the mentioned types of bacteria. After 24, 48, 72 hours the samples were taken out of the containers and monitored for their antibacterial properties. The physics-mechanical properties of the obtained composite materials were determined. The increase of impact strength and 3-point bending strength in the sample of PLA and 4% lavender was observed. While at the same time the antibacterial properties of were significantly increased. The composite material containing PLA and 4% clove showed increased 3-point bending strength and increased antibacterial properties.


Poly(lactic acid), thyme, clove, clove, E. coli, B. subtilis, impact strength, tensile strength at break, biofilm

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