Migration of nano-clay and nano-silica from low-density polyethylene nanocomposites into different food simulants

Hafttananian, Najmeh; Khajavi, Maryam Zabihzadeh; Farhoodi, Mehdi; Jahanbin, Kambiz; Pure, Ali Ebrahimi

doi:10.1007/s11694-021-00972-0

Cited by 4 publications

(2 citation statements)

References 33 publications

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“…As a result of this phenomenon, the penetration of prior FS into the polymer matrices during migration was significantly higher compared to the latter FS ( p < 0.05). Hafttananian, Zabihzadeh Khajavi, Farhoodi, Jahanbin, and Ebrahimi Pure (2021) presented that LDPE possessed more affinity to HAc than distilled water, and as such, a greater penetration of HAc was observed in the polymer matrix [ 49 ]. Interestingly, after the UST, for both FSs, LLDPE showed less affinity, which led to less migration of both simulants through this material compared to PPAcPVDC ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants

et al. 2022

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In this study, we investigated the impact of ultrasound treatment on barrier properties of linear low-density polyethylene (LLDPE) and acrylic/poly(vinylidene chloride) polypropylene (PPAcPVDC) - coated pouches intended for food packaging before and after exposure to food simulants. Packaging pouches were filled with two food simulants, namely ethanol (10% [v/v]) and acetic acid (3% [w/v]), in order to simulate food–packaging interaction and possible compound migration from packaging materials. Samples were subjected to an ultrasound water bath treatment for 5 min, 15 min, and 30 min at 60 °C (±2 °C) and with an amplitude of 100% as an equivalent to the heat-treatment conditions combined with an ultrasound effect. Furthermore, the effect of temperature on the polymer barrier (water vapour and oxygen permeability) properties was tested at 20 °C, 40 °C, and 60 °C. Results showed that PPAcPVDC possessed better properties of water vapour permeability and oxygen permeability properties to LLDPE. Statistical analyses showed a significant (p < 0.001) impact of ultrasound treatment on the overall migration value, regardless of the food simulant used.

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Section: Resultsmentioning

confidence: 99%

Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants

et al. 2022

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“…Similarly, investigations by Abdelkhalek et al [9] and Abaza et al [10] have underscored its significance within the realm of health, particularly in terms of its antimicrobial and antioxidant properties. Furthermore, an intriguing dimension emerges through its incorporation as a supplementary component in preserving packaged food products [11]. This collective body of research highlights the multifaceted utility of clove oil and its nanoencapsulated variants across diverse sectors.…”

Section: Introductionmentioning

confidence: 99%

Green Packaging: Carrageenan with Clove Oil Nanoencapsulation

Gebrina,

Laksono,

Soraya

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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The global urgency surrounding plastic waste-induced pollution has ignited significant interest in the biodegradable packaging sector, leading to a dynamic and expanding realm of biodegradable research. Nonetheless, effectively incorporating active agents into packaging materials faces hurdles related to stability and durability. This study takes a momentous leap in this context by shedding light on the transformative potential of integrating clove oil in macro and nanoencapsulation forms into carrageenan-glycerol matrices. A highlight emerges in the remarkable enhancement achieved through nanoencapsulation—a technique that substantially bolsters packaging performance. This improvement is evident in a noteworthy reduction of water vapor transmission, plummeting from an initial 11.011 to merely 6.903 g.mm m-2 d-1. This nearly fifty percent reduction underscores the efficacy of nanoencapsulation in enhancing packaging attributes. Concurrently, the study delves into the nuances of the carrageenan-clove oil composition, unveiling its profound influence on packaging strength, by systematically increasing the carrageenan-clove oil ratio, packaging strength triples, soaring from an initial 0.421 to an impressive 1.434 N/mm. Concerns of heightened brittleness due to increased carrageenan content are firmly dispelled, substantiated by consistent tensile stress values. In summary, this comprehensive investigation advances the core attributes of biodegradable packaging and presents a strategic and adept approach to address the intricate sustainability issues. Through adept manipulation of clove oil integration, the study pioneers the evolution of biodegradable packaging materials, paving the way for a more sustainable and environmentally conscious future.

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Development of clove oil based nanoencapsulated biopesticide employing mesoporous nanosilica synthesized from paddy straw via bioinspired sol-gel route

Singh

Arora

Hariprasad

et al. 2023

Environmental Research

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Migration of nano-clay and nano-silica from low-density polyethylene nanocomposites into different food simulants

Cited by 4 publications

References 33 publications

Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants

Effect of Ultrasound Treatment on Barrier Changes of Polymers before and after Exposure to Food Simulants

Green Packaging: Carrageenan with Clove Oil Nanoencapsulation

Development of clove oil based nanoencapsulated biopesticide employing mesoporous nanosilica synthesized from paddy straw via bioinspired sol-gel route

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