As a result of environmental concern, there is an increasing interest in the development of biodegradable polymers for packaging with suitable properties, as an alternative to the synthetic petroleum‐based polymers. However, such biodegradable polymers are prevented for use in wide industrial and commercial packaging because of their limited gas and vapor barrier properties. This obstacle urges innovative strategies to achieve enhanced gas barrier properties using “bio‐layering” technologies. Whey protein isolate (WPI), a by‐product of the cheese industry, has quite promising properties for packaging purposes. It possesses good oxygen, aroma, and oil barrier properties; however, its permeability to water vapor is high. In this study, several WPI coatings were obtained, adding polyvinyl alcohol and pectin to improve the coated film properties; in addition, nanoclays were used to improve water vapor barrier properties. Comparison of neat poly (lactic acid) film versus poly (lactic acid) coated with WPI presented advantage of the later: improvement of about 90% in the oxygen barrier properties and about 27% in the water vapor barrier properties. Copyright © 2016 John Wiley & Sons, Ltd.
Active packaging, a new technology concept in the field of food packaging, has been introduced in recent years in order to provide quality and safety, as well as extend the shelf life of food products. Antimicrobial (AM) agents can be incorporated directly into the active packaging and migrate in a controlled manner to the headspace between the food and the package, inhibiting bacteria growth on the food surface. Naturally derived AM agent, such as essential oils (EOs), has received considerable attention for food preservation purposes, because of their effective AM activity against various bacteria and fungi. In the present study, AM active film systems based on polypropylene/polyamide blends, montmorillonite nanoclays, and thymol EO were produced to investigate the feasibility of controlling the release rate of thymol from food packaging systems. Selective localization of thymol in a specific phase in the system that derives from thermodynamic affinity was assumed to be useful in controlling its migration rate from the film to the headspace. EO retention in the film under two different time conditions was measured by spectroscopic analysis. The release rate of EO was determined using Gas chromatography technique and analyzed by diffusion model approach. Inhibition of bacterial growth was periodically tested for Listeria and Escherichia coli bacteria. This study confirms the thermodynamic affinity of polyamide phase with thymol that has a positive effect in retaining the EO. Results show controlled AM behavior of the active packaging films, based on various blend compositions. Copyright © 2016 John Wiley & Sons, Ltd.
Blends of brominated epoxy (BE) and conventional epoxy resins were studied following curing with aliphatic triethylenetetramine (TETA), etheric (polyether diamine-PEA4), and aromatic (3,3 0 -diamino diphenyl sulfone [DDS]) hardeners. The addition of BE resulted in an increase in T g in all tested blends. Blends with 50 wt% BE cured with TETA demonstrated an increase in flexural modulus and flexural strength, while preserving the elongation. Blends with 40 wt% BE cured with PEA4 and 50 wt% BE cured with DDS resulted in a significant enhanced tensile elongation. The shear strength of all cured systems decreased moderately with the addition of BE exhibiting a mixed mode failure. Analysis of the fracture morphology using electron microscopy supported the increase of toughness levels as a result of incorporating BE to conventional epoxy. A unique nodular and rough fracture morphology was obtained, which is related to a toughening mechanism caused by the addition of BE. It was concluded that blends of BE and conventional epoxy could be used as structural adhesives having high T g , enhanced mechanical properties and increased toughness. POLYM. ENG. SCI., 00:000-000, 2018.FIG. 6. SEM micrograph of fractured surface of DGEBA/BE blends: (a) DGEBA cured by PEA4, (b ) the magnified image of the small square in a, (c) 40 wt% BE blend PEA4 -cured system, (d) the magnified image of the small square in (c), (e) 60 wt% BE blend PEA4-cured system, (f) the magnified image of the small square in (e).
Thymol is an essential oil (EO), known to have excellent antimicrobial (AM) properties and can potentially be used as an active agent in AM food packages. Mixing Thymol with other EOs may help to reduce the organoleptic impact of its strong odor. In the present study, the effect of thymol, carvacrol, citral, and eugenol binary mixtures on the AM activity, migration over time, and sensory properties of polypropylene (PP)/polyamide (PA)/nanoclays composite blends active package (AP) films was examined. The release of different EOs from the polymer film was found to have a direct correlation with the odor perception of thymol. Varied EOs bearing films have shown different capacity to inhibit bacterial growth over time (Escherichia coli). Lastly, the inhibition of fungal growth on food sample using EO‐loaded films was obtained for over 50 days, indicating the potential use of the developed films as active food packaging.
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