An analysis of targeted properties of materials used for preservation and storage of heritage collections

The aim of this study was to stress the importance of investigating the prop- erties of preservation enclosure materials in order to identify the ones that are able to protect their contents more efficiently. Since not all information on materials is covered by international standards and technical specifica- tions, nine paper-based materials used for making preservation enclosures (file folders, passepartouts, boxes etc.) were investigated. A selective analysis of the materials' properties was carried out to determine smoothness, water absorptiveness, water wettability, water vapor permeability, tensile strength, folding endurance, bursting strength, puncture strength, as well as loss of bursting strength caused by dry heat and 100% RH. Results obtained from measuring smoothness, water absorptiveness, water wettability and water vapor transmission rate indicate that a material outside of ISO 16245:2009 grammage requirements for making file covers can exhibit more desirable properties than the one that meets multiple standards for storage and preservation. Additionally, results showed that bursting strength of enclosure materials was significantly affected by both extreme microclimate condi- tions. However, 100% RH had affected bursting strength of the investigated materials more than dry heat. The presented procedure proved to be a useful indicator of materials’ properties within the context of heritage collections preservation and storage.

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Ultraviolet blocking and antioxidant polyvinyl alcohol films incorporated with baicalin extraction from Scutellaria baicalensis Georgi

Journal of Polymer Engineering ◽

10.1515/polyeng-2020-0071 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Jinshu Liu ◽

Xiaoyan Ma ◽

Wenzhao Shi ◽

Jianwei Xing ◽

Chaoqun Ma ◽

...

Keyword(s):

Water Vapor ◽

Polyvinyl Alcohol ◽

Radical Scavenging Activity ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Water Vapor Permeability ◽

Scutellaria Baicalensis ◽

Vapor Permeability ◽

Protective Film ◽

Uv Blocking

Abstract Baicalin, an active flavonoid ingredient of Scutellaria baicalensis Georgi, was extracted by heat reflux extraction and showed the same significance UV absorption property with standard baicalin. Active films were prepared from polyvinyl alcohol (PVA) containing baicalin extract by casting method. The effect of baicalin extracts on the UV-blocking, optical, antioxidant property, water vapor permeability, swelling and mechanical properties of the films were studied. UV–vis transmittance spectra showed that PVA films incorporated with baicalin extract blocked ultraviolet light range from 280–400 nm even with low concentration of baicalin (0.5 wt%) and maintain the high transparency in visible spectrum. The outstanding UV-blocking properties of PVA films incorporated with baicalin extract were also confirmed by Rhodamine B degradation. Baicalin conferred antioxidant properties to PVA films as determined by DPPH radical scavenging activity. Due to the interaction between hydroxy groups of baicalin and PVA molecule, water vapor permeability, swelling and elongation at break of the films were decreased accompanied with the increasing in tensile strength and Young’s modulus. FTIR reveal that the interaction between PVA molecules was significant changed by the introduction of baicalin. These results suggest that PVA film incorporated with baicalin extract can be used for the development of functional protective film.

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The Effect of Extraction Conditions on the Barrier and Mechanical Properties of Kefiran Films

Coatings ◽

10.3390/coatings11050602 ◽

2021 ◽

Vol 11 (5) ◽

pp. 602

Author(s):

Carmen Rodica Pop ◽

Teodora Emilia Coldea ◽

Liana Claudia Salanţă ◽

Alina Lăcrămioara Nistor ◽

Andrei Borşa ◽

...

Keyword(s):

Water Vapor ◽

Conformational Changes ◽

Water Vapor Permeability ◽

Edible Films ◽

Film Structure ◽

Water Soluble ◽

Vapor Permeability ◽

Water Molecules ◽

Compact Structure ◽

Technology Applications

Kefiran is an exopolysaccharide classified as a heteropolysaccharide comprising glucose and galactose in equimolar quantities, and it is classified as a water-soluble glucogalactan. This work aimed to investigate the effect of different extraction conditions of kefiran on the structural and physical properties of the edible films obtained. Fourier-transform infrared spectroscopy and scanning electron microscopy were performed, together with a determinations of moisture content, solubility, water vapor permeability and degree of swelling. The kefiran films presented values of the water vapor permeability between 0.93 and 4.38 × 10−11 g/m.s.Pa. These results can be attributed to the development of a more compact structure, where glycerol had no power to increase the free volume and the water vapor diffusion through their structure. The possible conformational changes in the kefiran film structure, due to the interspersing of the plasticizers and water molecules that they absorb, could be the reason for producing flexible kefiran films in the case of using glycerol as a plasticizer at 7.5% w/w. Moreover, it was observed that the extraction conditions are a significant factor in the properties of these films and their food technology applications.

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Protein-Based Films and Coatings for Food Industry Applications

Polymers ◽

10.3390/polym13050769 ◽

2021 ◽

Vol 13 (5) ◽

pp. 769

Author(s):

Vlad Mihalca ◽

Andreea Diana Kerezsi ◽

Achim Weber ◽

Carmen Gruber-Traub ◽

Jürgen Schmucker ◽

...

Keyword(s):

Food Packaging ◽

Meat Products ◽

Water Vapor Permeability ◽

Food Product ◽

Edible Films ◽

Vapor Permeability ◽

Area Of Interest ◽

Industry Applications ◽

Economic Perspectives ◽

Materials Used

Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non-edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein-based packages utilization.

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Development of PE/PCL Bilayer Films Modified with Casein and Aluminum Oxide

Molecules ◽

10.3390/molecules26113090 ◽

2021 ◽

Vol 26 (11) ◽

pp. 3090

Author(s):

Anita Ptiček Siročić ◽

Ana Rešček ◽

Zvonimir Katančić ◽

Zlata Hrnjak-Murgić

Keyword(s):

Mechanical Properties ◽

Thermal Properties ◽

Water Vapor ◽

Aluminum Oxide ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Mechanical And Thermal Properties ◽

Oxide Compound ◽

Bilayer Films ◽

Oxide Particles

The studied samples were prepared from polyethylene (PE) polymer which was coated with modified polycaprolactone (PCL) film in order to obtain bilayer films. Thin PCL film was modified with casein/aluminum oxide compound to enhance vapor permeability as well as mechanical and thermal properties of PE/PCL films. Casein/aluminum oxide modifiers were used in order to achieve some functional properties of polymer film that can be used in various applications, e.g., reduction of water vapor permeability (WVTR) and good mechanical and thermal properties. Significant improvement was observed in mechanical properties, especially in tensile strength as well as in water vapor values. Samples prepared with aluminum oxide particles indicated significantly lower values up to 60%, and samples that were prepared with casein and 5% Al2O3 showed the lowest WVTR value.

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Water vapor transmission properties of acrylic organic coatings

Journal of Coatings Technology and Research ◽

10.1007/s11998-020-00421-5 ◽

2020 ◽

Author(s):

Réka Lilla Kovács ◽

Lajos Daróczi ◽

Péter Barkóczy ◽

Eszter Baradács ◽

Eszter Bakonyi ◽

...

Keyword(s):

Water Vapor ◽

Transmission Rate ◽

Performance Testing ◽

Preexponential Factor ◽

Diffusion Activation Energy ◽

Vapor Permeability ◽

Coating Materials ◽

Comparative Performance ◽

Water Vapor Transmission ◽

Arrhenius Function

AbstractIn this work, we evaluate the water vapor transmission rate (WVTR), the permeability (P), solubility (S), and diffusion (D) coefficients of Paraloid B44, Paraloid B72, and Incralac coatings in the temperature range of 5–35°C. The Arrhenius function—diffusion activation energy and preexponential factor—has also been determined from the data: $$D_{B44} = 35.2\;{\text{cm}}^{2} \;{\text{s}}^{ - 1} \exp \left( { - 25\;{\text{kJ mol}}^{ - 1} /{\text{RT}}} \right)$$ D B 44 = 35.2 cm 2 s - 1 exp - 25 kJ mol - 1 / RT ; $$D_{B72} = 9.5\;{\text{cm}}^{2} \;{\text{s}}^{ - 1} \exp \left( { - 23\;{\text{kJ mol}}^{ - 1} /{\text{RT}}} \right)$$ D B 72 = 9.5 cm 2 s - 1 exp - 23 kJ mol - 1 / RT ; $$D_{\text{Incralac}} = 622.8\;{\text{cm}}^{2} \;{\text{s}}^{ - 1} { \exp }\left( { - 28\;{\text{kJ mol}}^{ - 1} /{\text{RT}}} \right)$$ D Incralac = 622.8 cm 2 s - 1 exp - 28 kJ mol - 1 / RT . These resins are important coating materials, for example, for conservators to protect metallic artifacts, such as statues, against corrosion. Despite Paraloid B44 and B72 resins being considered as reference materials in conservation practice, that is, new coating materials (either water vapor retarders or transmitters) are often compared to them, there are no comprehensive data for the quantities describing the vapor permeability (P, S, D) of these materials. The measurements are based on the ISO cup-method using substrate/coating composite samples. The strength of this technique is that it can also be used when the coating is non-self-supporting; nevertheless, P, S, and D can be deduced for the coating layer itself, and it seems to be a standardizable procedure for comparative performance testing of coating materials. Paraloid B72 layers exhibited higher WVTRs—from 39 to 315 g m−2 day−1 as the temperature increased from 5 to 35°C—compared to Paraloid B44 and Incralac coatings—from 17 to 190 g m−2 day−1, respectively. The transmission rate parameters were also compared to the results of corrosion tests. Incralac was the most effective corrosion inhibitor, and the performance of the B44 was better than the B72, which is in good agreement with the transmission rate tests.

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Reduction of Water Vapor Permeability in Food Multilayer Biopackaging by Epitaxial Crystallization of Beeswax

Food and Bioprocess Technology ◽

10.1007/s11947-021-02628-9 ◽

2021 ◽

Author(s):

Florencia Cruces ◽

María Guadalupe García ◽

Nelio Ariel Ochoa

Keyword(s):

Water Vapor ◽

Water Vapor Permeability ◽

Vapor Permeability ◽

Epitaxial Crystallization

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Upcycling of Vine Shoots: Production of Fillers for PHBV-Based Biocomposite Applications

Journal of Polymers and the Environment ◽

10.1007/s10924-020-01884-8 ◽

2020 ◽

Cited By ~ 1

Author(s):

Grégoire David ◽

Laurent Heux ◽

Stéphanie Pradeau ◽

Nathalie Gontard ◽

Hélène Angellier-Coussy

Keyword(s):

Water Vapor ◽

Gas Phase ◽

Mechanical Performance ◽

Low Cost ◽

Water Vapor Permeability ◽

Contact Angles ◽

Vapor Permeability ◽

Water Contact ◽

Median Diameter ◽

Cost Of Materials

Abstract This paper aims at investigating the potential of vine shoots (ViSh) upcycling as fillers in novel poly(3-hydroxybutyrate-3-hydroxyvalerate) (PHBV) based biocomposites. ViSh particles of around 50 µm (apparent median diameter) were obtained combining dry grinding processes, and mixed with PHBV using melt extrusion. Thermal stability and elongation at break of biocomposites were reduced with increasing contents of ViSh particles (10, 20 and 30 wt%), while Young’s modulus and water vapor permeability were increased. It was shown that a surface gas-phase esterification allowed to significantly increase the hydrophobicity of ViSh particles (increase of water contact angles from 59° to 114°), leading to a reduction of 27% in the water vapor permeability of the biocomposite filled with 30 wt% of ViSh. The overall mechanical performance was not impacted by gas-phase esterification, demonstrating that the interfacial adhesion between the virgin ViSh particles and the PHBV matrix was already good and that such filler surface treatment was not required in that case. It was concluded that ViSh particles can be interestingly used as low cost fillers in PHBV-based biocomposites to decrease the overall cost of materials.

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Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.)

Jurnal Ilmu Lingkungan ◽

10.14710/jil.15.1.64-73 ◽

2017 ◽

Vol 15 (1) ◽

pp. 64 ◽

Cited By ~ 1

Author(s):

Fatin Hidayati ◽

Y.S Darmanto ◽

Romadhon Romadhon

Keyword(s):

Lipid Oxidation ◽

Research Method ◽

Storage Time ◽

Oxidation Process ◽

Phenol Content ◽

Flavonoid Content ◽

High Fat ◽

Materials Used ◽

And Storage ◽

Phenolic And Flavonoid

ABSTRAKIkan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P < 0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03 - 19,82 meq/kg, nilai TBA 0,63 - 6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan.Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patinABSTRACTCatfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage.Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish FilletCitation: Hidayati, F., Darmanto, Y.S. dan Romadhon. (2017). Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.). Jurnal Ilmu Lingkungan, 15(1), 64-73, doi:10.14710/jil.15.1.64-73

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