scholarly journals Evaluación de la migración de bromuro de cetilpiridinio desde nanocompósitos activos hacia un simulante graso de alimentos/Cetylpyridinium bromide migration assessment from active nanocomposites to a fatty food simulant

2020 ◽  
Author(s):  
C. Muñoz-Shugulí ◽  
F.J. Rodríguez ◽  
E. Muñoz ◽  
M.J. Galotto
Keyword(s):  
Electrical Conductivity ◽  
Food Packaging ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Polymeric Nanocomposites ◽  
Cetylpyridinium Bromide ◽  
Active Food Packaging ◽  
Food Simulant ◽  
Fatty Food ◽  
The Matrix

En los últimos años, el desarrollo de nanocompósitos poliméricos se plantea como una interesante alternativa para el diseño de nuevos materiales para el envasado activo de alimentos. A pesar de esto, existe constante preocupación relacionada a la migración de los componentes activos incorporados en el material ya que, un material de envasado destinado a entrar en contacto con un alimento debe presentar valores de migración bajo los límites establecidos en regulaciones internacionales. En este sentido, el objetivo del presente trabajo fue evaluar la migración del surfactante bromuro de cetilpiridinio (CPB) desde nanocompósitos activos de polietileno de baja densidad y montmorillonita modificada con CPB, hacia un simulante graso de alimentos (etanol 95 %). El seguimiento de la migración del componente se realizó a través de la medición de la conductividad eléctrica del simulante en contacto con los nanocompósitos. Se determinó que la presencia del 3,0 % de organoarcilla permite una mayor migración del CPB debido a la presencia del surfactante libre en la matriz y al hinchamiento de la organoarcilla superficial por hidratación. Además, se observó que la migración es prolongada en el tiempo y está por debajo de los límites permitidos por la legislación estadounidense, lo que permitiría la generación de materiales novedosos que podrían ser empleados en el diseño de envases activos de alimentos. In the last years, the development of polymeric nanocomposites is presented as an interesting alternative for the design of new materials for active food packaging. Despite this, there are concerns regarding the migration of the components incorporated in the material since a packaging material intended to come into contact with food must have migration values under the limits established in international regulations. In this sense, the aim in this work was to evaluate the migration of the surfactant cetylpyridinium bromide (CPB) from active nanocomposites of low density polyethylene and motmorillonite modified with CPB to a fatty food simulant (ethanol 95 %). The migration of the component was followed by fat simulant electrical conductivity measurements during the contact with the nanocomposites. It was determined that materials with 3,0 % of organoclay allowed a higher migration of CPB due to the presence of free surfactant in the matrix and swelling of the superficial organoclay. In addition, it was observed that the migration is prolonged in time and it is below the limits allowed by US legislation, which would enable the generation of novel materials that could be used in the design of active food packaging. Palabras clave: surfactante, conductividad eléctrica, polietileno de baja densidad, organoarcilla, envase activo de alimentos. Keywords: surfactant, electrical conductivity, low density polyethylene, organoclay, food active packaging.

scholarly journals Low-Density Polyethylene Films Carrying ferula asafoetida Extract for Active Food Packaging: Thermal, Mechanical, Optical, Barrier, and Antifungal Properties

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Razieh Niazmand ◽  
Bibi Marzieh Razavizadeh ◽  
Farzaneh Sabbagh
Keyword(s):  
Polymer Matrix ◽  
Food Packaging ◽  
Barrier Properties ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Optical Barrier ◽  
Leaf Extracts ◽  
Polyethylene Films ◽  
Active Food Packaging ◽  
Ferula Asafoetida

The physical, thermal, mechanical, optical, microstructural, and barrier properties of low-density polyethylene films (LDPE) containing ferula asafoetida leaf and gum extracts were investigated. Results showed a reduction in elasticity and tensile strength with increasing extract concentration in the polymer matrix. The melting temperature and enthalpy increased with increasing concentration of extracts. The films containing extracts had lower L∗ and a∗ and higher b∗ indices. The films containing leaf extract had more barrier potential to UV than the gum extracts. The oxygen permeability in films containing 5% of leaf and gum extracts increased by 2.3 and 2.1 times, respectively. The morphology of the active films was similar to bubble swollen islands, which was more pronounced at higher concentrations of gum and leaf extracts. FTIR results confirmed some chemical interactions of ferula extracts with the polymer matrix. At the end of day 14th, the growth rate of Aspergillus niger and Saccharomyces cerevisea in the presence of the PE-Gum-5 reduced more than PE-Leaf-5 (3.7 and 2.4 logarithmic cycles, respectively) compared to the first day. Our findings showed that active LDPE films have desire thermo-mechanical and barrier properties for food packaging.

Low-density polyethylene/curcumin melt extruded composites with enhanced water vapor barrier and antioxidant properties for active food packaging

Polymer ◽  
2019 ◽  
Vol 175 ◽  
pp. 137-145 ◽  
Author(s):  
Jasim Zia ◽  
Uttam C. Paul ◽  
José Alejandro Heredia-Guerrero ◽  
Athanassia Athanassiou ◽  
Despina Fragouli
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Water Vapor Barrier ◽  
Active Food Packaging

scholarly journals Study of Electric Conductivity of Low-Density Polyethylene with Copper Nanoparticles

2021 ◽  
Vol 15 ◽  
pp. 1429-1435
Author(s):  
O. S. Tarasenko ◽  
Kyaw Ye Ko
Keyword(s):  
Electrical Conductivity ◽  
Polymer Nanocomposites ◽  
Temperature Shift ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Flow State ◽  
Low Frequencies ◽  
The Matrix ◽  
High Concentrations ◽  
Increasing Temperature

In this work, Cu/LLDPE composites are obtained and it is shown that the method of combining the formation of the composite and the nanodispersed phase in the viscous-flow state of the polymer makes it possible to achieve a uniform distribution of nanoparticles in the matrix. The dielectric properties of the composites have been investigated. A change in the mechanism of electrical conductivity was revealed when the concentration of the nanodispersed phase was varied. At low frequencies, nanocomposites of this type exhibit through conductivity. It was found that no pronounced relaxation peaks are observed in the studied polymer nanocomposites. However, at high concentrations of the added additive > 20%, two weakly pronounced peaks appear in the region of low and high temperatures, which, with increasing temperature, shift towards higher frequencies

scholarly journals Polyethylene Migration from Food Packaging on Cheese Detected by Raman and Infrared (ATR/FT-IR) Spectroscopy

Materials ◽  
2021 ◽  
Vol 14 (14) ◽  
pp. 3872
Author(s):  
Klytaimnistra Katsara ◽  
George Kenanakis ◽  
Zacharias Viskadourakis ◽  
Vassilis M. Papadakis
Keyword(s):  
Vibrational Spectroscopy ◽  
Food Packaging ◽  
Time Frame ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Ft Ir ◽  
Comparative Results ◽  
Short Time ◽  
And Storage ◽  
Ft Ir Spectroscopy

For multiple years, food packaging migration has been a major concern in food and health sciences. Plastics, such as polyethylene, are continuously utilized in food packaging for preservation and easy handling purposes during transportation and storage. In this work, three types of cheese, Edam, Kefalotyri and Parmesan, of different hardness were studied under two complementary vibrational spectroscopy methods, ATR-FTIR and Raman spectroscopy, to determine the migration of low-density polyethylene from plastic packaging to the surface of cheese samples. The experimental duration of this study was set to 28 days due to the degradation time of the selected cheese samples, which is clearly visible after 1 month in refrigerated conditions at 4 °C. Raman and ATR-FTIR measurements were performed at a 4–3–4–3 day pattern to obtain comparative results. Initially, consistency/repeatability measurement tests were performed on Day0 for each sample of all cheese specimens to understand if there is any overlap between the characteristic Raman and ATR-FTIR peaks of the cheese with the ones from the low-density polyethylene package. We provide evidence that on Day14, peaks of low-density polyethylene appeared due to polymeric migration in all three cheese types we tested. In all cheese samples, microbial outgrowth started to develop after Day21, as observed visually and under the bright-field microscope, causing peak reverse. Food packaging migration was validated using two different approaches of vibrational spectroscopy (Raman and FT-IR), revealing that cheese needs to be consumed within a short time frame in refrigerated conditions at 4 °C.

scholarly journals Thermal and Mechanical Behavior of Elastomers Incorporated with Thermoregulating Microcapsules

2021 ◽  
Vol 11 (12) ◽  
pp. 5370
Author(s):  
Ana M. Borreguero ◽  
Irene Izarra ◽  
Ignacio Garrido ◽  
Patrycja J. Trzebiatowska ◽  
Janusz Datta ◽  
...  
Keyword(s):  
Latent Heat ◽  
Continuous Improvement ◽  
Low Density Polyethylene ◽  
Molar Ratio ◽  
Low Density ◽  
Minimum Particle Size ◽  
Synergy Effects ◽  
Elastomeric Materials ◽  
The Matrix ◽  
Spherical Microparticles

Polyurethane (PU) is one of the principal polymers in the global plastic market thanks to its versatility and continuous improvement. In this work, PU elastomeric materials having thermoregulating properties through the incorporation of microcapsules (mSD-(LDPE·EVA-RT27)) from low-density polyethylene and vinyl acetate containing paraffin®RT27 as PCM were produced. Elastomers were synthesized while varying the molar ratio [NCO]/[OH] between 1.05 and 1.1 and the microcapsule (MC) content from 0.0 to 20.0 wt.%. The successful synthesis of the PUs was confirmed by IR analyses. All the synthesized elastomers presented a structure formed by a net of spherical microparticles and with a minimum particle size for those with 10 wt.% MC. The density and tensile strength decreased with the MC content, probably due to worse distribution into the matrix. Elastomer E-1.05 exhibited better structural and stability properties for MC contents up to 15 wt.%, whereas E-1.1, containing 20 wt.% MC, revealed mechanical and thermal synergy effects, demonstrating good structural stability and the largest latent heat. Hence, elastomers having a large latent heat (8.7 J/g) can be produced by using a molar ratio [NCO]/[OH] of 1.1 and containing 20 wt.% mSD-(LDPE·EVA-RT27).

The synthesis of organically modified layered double hydroxide and its effect on the structure and physical properties of low-density polyethylene/ethylene–vinyl acetate blends

2019 ◽  
Vol 27 (5) ◽  
pp. 287-298
Author(s):  
Xincheng Guo ◽  
Mengqi Tang ◽  
Na Wang ◽  
Lingtong Li ◽  
Yifan Wu ◽  
...  
Keyword(s):  
Vinyl Acetate ◽  
Layered Double Hydroxide ◽  
Organic Anion ◽  
Ethylene Vinyl Acetate ◽  
Degree Of Crystallinity ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Organically Modified ◽  
The Matrix ◽  
Double Hydroxide

Organically modified layered double hydroxide (OM-LDH) was synthesized via anion exchange reaction and potassium monolauryl phosphate (MAPK) was used as an intercalator. The OM-LDH nanofillers were embedded into low-density polyethylene/ethylene–vinyl acetate (LDPE/EVA) via melt blending process which provided LDPE/EVA/OM-LDH nanocomposites. The structure and properties of the fabricated samples were characterized through Fourier transform infrared spectroscopy, X-ray diffraction techniques, scanning electron microscopy, thermogravimetric analysis, differential scanning calorimetry, and tensile testing. The results showed that the organic anion was intercalated into the interlayer region of LDH and enlarged the interlayer distance. The TGA results of the nanocomposites showed significantly improved thermal stability at a higher temperature when containing 6 wt% OM-LDH due to the good dispersion of OM-LDH in the matrix. The DSC data indicated that the degree of crystallinity was increased obviously due to the incorporation of OM-LDH in the matrix. The formation of organic side chains on the OM-LDH surface also contributed to an improvement in the interfacial adhesion, resulting in enhanced tensile strength and elongation at break compared with LDH.

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