Low-density polyethylene/curcumin melt extruded composites with enhanced water vapor barrier and antioxidant properties for active food packaging
| Autor: | José A. Heredia-Guerrero, Athanassia Athanassiou, Uttam C. Paul, Despina Fragouli, Jasim Zia |
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| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
Materials science Polymers and Plastics DPPH Organic Chemistry 02 engineering and technology Polymer Polyethylene 010402 general chemistry 021001 nanoscience & nanotechnology Hot pressing 01 natural sciences 0104 chemical sciences Food packaging chemistry.chemical_compound Low-density polyethylene chemistry Materials Chemistry Thermal stability Composite material Biocomposite 0210 nano-technology |
| Zdroj: | Polymer. 175:137-145 |
| ISSN: | 0032-3861 |
| DOI: | 10.1016/j.polymer.2019.05.012 |
| Popis: | In this study, active biocomposite films of low-density polyethylene (LDPE) containing 5% wt. of curcumin, a natural chemical produced by some plants, are developed by melt extrusion and hot pressing. The detailed study of the physicochemical properties of the formed films demonstrates that the curcumin molecules, homogeneously dispersed in the whole volume of the LDPE matrix, cause a notable increase in the thermal stability of the LDPE polymer, without altering its thermal processability. At the same time the LDPE's water vapor barrier properties are significantly improved, while an effective antioxidant scavenging activity is observed against the 2,2-diphenyl-1-picrylhydrazyl free radicals (DPPH•). These results indicate that the developed active films based on the combination of LDPE and curcumin, following industrially applied preparation methods, are ideal candidates for active food packaging applications. |
| Databáze: | OpenAIRE |
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