Migration of epoxidized soybean oil from polyvinyl chloride/polyvinylidene chloride food packaging wraps into food simulants

2017 ◽  
Vol 25 (5) ◽  
pp. 5033-5039 ◽  
Author(s):  
Min Sun Choi ◽  
Shaheed Ur Rehman ◽  
Hyeon Kim ◽  
Sang Beom Han ◽  
Jeongmi Lee ◽  
...  
2018 ◽  
Vol 2018 ◽  
pp. 1-8
Author(s):  
Toan Duy Nguyen ◽  
Chinh Thuy Nguyen ◽  
Van Thanh Thi Tran ◽  
Giang Vu Nguyen ◽  
Hai Viet Le ◽  
...  

Plasticized polyvinyl chloride (PVC) was fabricated using epoxidized soybean oil (ESBO) as a secondary bioplasticizer with dioctyl phthalate (DOP). The PVC/MFA/CB composites were prepared by melt mixing of the plasticized PVC with modified fly ash (MFA), carbon black N330 (CB), and polychloroprene (CR) in a Haake Rheomix mixer using a rotation speed of 50 rpm at 175°C for 6 min and then compressed by Toyoseiki pressure machine under 15 MPa. The effect of ESBO content on morphology, melt viscosity, tensile properties, and flame retardancy of PVC/MFA/CB composites was investigated. The obtained results showed that the incorporation of ESBO has significantly enhanced the processing ability, Young’s modulus, tensile strength, and elongation at break of the PVC/MFA/CB composites. The torque of PVC/MFA/CB composites was increased to approximately 12% when 50 wt% of DOP was replaced by ESBO. When ESBO was 20 wt% in comparison with DOP weight, the elongation at break, tensile strength, and Young’s modulus of the composites were increased to 48%, 24%, and 4.5%, respectively. Correspondingly, thermogravimetric analysis results confirmed that ESBO had improved the thermostability of the PVC composites. The ESBO have potential as a secondary bioplasticizer replacement material for DOP owing to their better thermomechanical stability.


Author(s):  
Arkadiusz Zych ◽  
Giovanni Perotto ◽  
Dagmara Trojanowska ◽  
Giacomo Tedeschi ◽  
Laura Bertolacci ◽  
...  

2001 ◽  
Vol 18 (2) ◽  
pp. 157-164 ◽  
Author(s):  
Koichi Inoue ◽  
Sachiko Kondo ◽  
Yuriko Yoshie ◽  
Kayoko Kato ◽  
Yoshihiro Yoshimura ◽  
...  

2012 ◽  
Vol 89 (11) ◽  
pp. 2067-2075 ◽  
Author(s):  
J. M. España ◽  
L. Sánchez-Nacher ◽  
T. Boronat ◽  
V. Fombuena ◽  
R. Balart

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3898
Author(s):  
Surakshi Wimangika Rajapaksha ◽  
Naoto Shimizu

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.


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