Polymer Additives

Pospil, Jan; Neprek, Stanislav

doi:10.1002/9783527621422.ch3

Cited by 6 publications

(3 citation statements)

References 25 publications

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“…Therefore, materials with a cutoff wavelength, which is defined as the wavelength below which the light transmission is negligible (absorbance of 1.0), below 180 nm, such as polyethylene (PE) and polypropylene (PP), are very suitable for in-package applications, followed by polyvinyl chloride (PVC) and polyamide (PA) with a cutoff of about 240 nm, polystyrene (PS) and polycarbonate (PC) with a cutoff comprised between 270 and 280 nm, and polyethylene terephthalate (PET) with a cutoff of 310 nm (all given for 10-μm-thick films [254]). Moreover, a higher degree of polymer crystallinity, the presence of morphological inhomogeneity, and the inclusion of additives are also reported to affect light transmittance [254,257]. Previous studies have shown that a 12-μm polyethylene film, a 48-μm polyamide/polyethylene/vinyl acetate-based copolymer, and a 60-μm polyamide/polyethylene copolymer did not cause any reduction in the PL treatment (fluences of 0.175 and 0.35 J/cm 2 ) effectiveness against Listeria monocytogenes [258].…”

Section: Transmittance Of Pl Through the Coating Layermentioning

confidence: 99%

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

et al. 2020

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The application of edible coatings (EC) in combination with pulsed light (PL) treatments represents an emerging approach for extending the shelf life of highly perishable but high value-added products, such as fresh-cut fruits and vegetables. The surface of these products would benefit from the protective effects of ECs and the PL decontamination capability. This review describes in detail the fundamentals of both EC and PL, focusing on the food engineering principles in the formulation and application of EC and the delivery of efficient PL treatments and the technological aspects related to the food characterization following these treatments and discussing the implementation of the two technologies, individually or in combination. The advantages of the combination of EC and PL are extensively discussed emphasizing the potential benefits that may be derived from their combination when preserving perishable foods. The downsides of combining EC and PL are also presented, with specific reference to the potential EC degradation when exposed to PL treatments and the screening effect of PL transmittance through the coating layer. Finally, the potential applications of the combined treatments to food products are highlighted, comparatively presenting the treatment conditions and the product shelf-life improvement.

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Section: Transmittance Of Pl Through the Coating Layermentioning

confidence: 99%

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

et al. 2020

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“…The incorporation of chemical compounds in plastic materials can improve the functional properties of these materials; thus, numerous groups of additives, such as antioxidants, lubricants, plasticizers, nucleating agents, antistatic agents, antifogging agents, antimicrobials, blowing agents and ultraviolet stabilizers, amongst others, are employed to maintain and improve the stability, as well as the physical and chemical properties, of plastic materials . Several compounds, such as additives, monomers, oligomers, catalysts, raw material impurities and inhibitors, amongst others, have been identified as having the potential to migrate from food packaging into food.…”

Section: Introductionmentioning

confidence: 99%

Migration studies of butylated hydroxytoluene, tributyl acetylcitrate and dibutyl phthalate into food simulants

et al. 2018

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“…Plasticizers account for about one-third of the global additive market, with more than 80% being used in polyvinylchloride (PVC). Recently, plasticizer development has focused on material challenges in improving its resistance to leaching, migration, and health risk upon chronic exposure, according to safety regulations (Pospil and Nesporek 2008). Plasticizers are actually low molecular weight (MW) resins or liquids, which form secondary bonds to polymer chains and spread them apart.…”

Section: Introductionmentioning

confidence: 99%

Crude palm oil as a bioadditive in polypropylene blown film

Jusoh

Ismail

Abdullah

et al. 2012

BioRes

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Growing public concern about environment and potential risks to health in the polymer and plasticizer industry promises to increase the market for a safer alternative plasticizer such as a vegetable oil-based agent. The purpose of this study was to investigate the potential of crude palm oil as a bio-additive in polypropylene blown films. The polypropylene was blended with 1%, 3%, and 5% dosages of CPO using a twin screw extruder. The extruded samples were blown using the blown thin film technique. Mechanical, physical, and morphological properties were characterized. Modifying polypropylene with CPO showed good enhancement in the mechanical properties of the polypropylene. Tensile strength, elongation at break, impact strength, and tear strength all increased. The scanning electron microscopy photographs of the CPO-modified PP clearly supported the results from the mechanical strength tests. The presence of CPO in the PP matrices decreased the density and increased the melt flow rate. These findings contribute new knowledge to the additives area and give important implications for designing and manufacturing polymer packaging materials.

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Polymer Additives

Cited by 6 publications

References 25 publications

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products

Migration studies of butylated hydroxytoluene, tributyl acetylcitrate and dibutyl phthalate into food simulants

Crude palm oil as a bioadditive in polypropylene blown film

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