Study of the properties and biodegradability of the native and plasticized corn flour-filled low density polyethylene composites for food packaging applications

Sahi, Samira; Djidjelli, Hocine; Boukerrou, Amar

doi:10.1016/j.matpr.2020.05.317

Cited by 11 publications

(7 citation statements)

References 39 publications

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“…[ 24,40 ] Likewise, in the case of Bio‐HDPE/PPF‐MA, on one side, the reaction between maleic anhydride and the ‐OH groups of PPF, and on the other side, the PE segment chains in PE ‐g‐ MA, tend to interact with polyethylene chains of Bio‐HDPE matrix, these two phenomena having a positive effect on increased interaction. [ 41–43 ] It should be noted that surface treatment with palmitoyl chloride enhances the hydrophobic nature of the PPF particles. [ 36 ] This has to two effects: firstly, it prevents aggregation of the particles, thus aiding a better particle dispersion into the Bio‐HDPE polymer matrix, [ 44 ] and secondly, a thin hydrophobic layer formed around the particles increases their compatibility with the Bio‐HDPE matrix (which is highly hydrophobic), [ 45 ] thus resulting in better interaction between the PPF surfaces and the Bio‐HDPE matrix.…”

Section: Resultsmentioning

confidence: 99%

Manufacturing and Characterization of High‐Density Polyethylene Composites with Active Fillers from Persimmon Peel Flour with Improved Antioxidant Activity and Hydrophobicity

Rojas-Lema

Lascano

Martínez

et al. 2021

Macro Materials & Eng

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The potential of persimmon peel waste (PPF) as renewable active filler in biobased polyethylene composites, with improved antioxidant properties and resistance to water uptake is shown. To improve the interaction between the hydrophilic biofiller and the highly hydrophobic matrix, several compatibilization approaches are assessed. The first approach consists of using a polyethylene grafted copolymer with maleic anhydride (PE‐g‐MA). The second approach consists of modifying the PPF surface with two treatments before compounding with Bio‐HDPE. The first consists on conventional silanization with (3‐glycidyloxypropyl)trimethoxysilane, while the second consists on esterification with palmitoyl chloride. The results show an improvement of the matrix/biofiller interaction, as observed by field emission scanning electron microscopy (FESEM), leading to an increase in Young's modulus of 10% in composites compatibilized with PE‐g‐MA, and silanized PPF compared to composites without compatibilizer and no surface treatment on PPF. Interestingly, treatment with palmitoyl chloride leads to an increase in the hydrophobic behavior of composites keeping the water contact angle virtually constant at 128°. This effect is also reflected in a clear decrease in water absorption capacity of only 0.3 wt% over 9 weeks. Finally, PPF increases stabilization against oxidation, improving the oxidation induction time from 4.8 min (Bio‐HDPE) to 82.5 min for composites with silanized PPF.

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Section: Resultsmentioning

confidence: 99%

Manufacturing and Characterization of High‐Density Polyethylene Composites with Active Fillers from Persimmon Peel Flour with Improved Antioxidant Activity and Hydrophobicity

Rojas-Lema

Lascano

Martínez

et al. 2021

Macro Materials & Eng

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“…It can also be found in Figure 4 that the average flame propagation velocities (vA) of polyethylene dust explosion in the vessel at four different concentrations were 1.20, 3.00, 2.14 and 2.00 m/s, respectively. The average flame propagation velocity first increased and then decreased with the increase in polyethylene dust concentration, and reached the maximum at 400 g/m 3 .…”

Section: Flame Propagation Characteristics Of Polyethylene Dust Explo...mentioning

confidence: 95%

“…After adding 1% or 3% ethylene, the average flame propagation velocity was improved from 2.00 to 14.29 or 17.65 m/s, respectively, at a polyethylene concentration of 800 g/m 3 . Under the same ethylene gas concentration, with the average flame propagation velocity of 400 g/m 3 , the polyethylene dust/ethylene mixture was less than 600 or 800 g/m 3 of the polyethylene dust/ethylene mixture. The average flame propagation velocity is related to the number of polyethylene particles participating in the reaction, the oxygen content, the ethylene gas concentration and the surface contact areas of polyethylene and oxygen on the combustion flame front.…”

Section: Variation In Flame Propagation Velocitymentioning

confidence: 98%

“…Polyethylene is a thermoplastic resin obtained by the polymerization of ethylene. It is widely used in industries such as agriculture and in daily life [1][2][3]. In the production process of polyethylene covering pneumatic conveying pipelines to silos and other places, there often exist certain explosion risks of the creation of a hybrid mixture of ethylene and polyethylene dust [4].…”

Section: Introductionmentioning

confidence: 99%

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Flame Propagation Characteristics of Hybrid Explosion of Ethylene and Polyethylene Mixture under Pressure Accumulation

Yang

et al. 2022

Energies

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In order to study the flame propagation characteristics of a ethylene/polyethylene hybrid explosion under pressure accumulation, a visual pressure-bearing gas/power hybrid-explosion experimental platform was built. The flame propagation characteristics of polyethylene and ethylene/polyethylene hybrid explosions in the closed vessel were analyzed. The results show that the flame brightness, flame front continuity and average flame propagation velocity of polyethylene dust explosion in the closed vessel increased first and then decreased when the polyethylene dust concentration increased. The curve of the flame propagation velocity with time had obvious pulsation characteristics. Adding 1% and 3% ethylene to different concentrations of polyethylene dust significantly improved its explosion flame brightness, flame front continuity and average flame propagation velocity. Moreover, it also improved the fluctuation amplitude of the explosion flame propagation velocity with time curve. The explosion flame of the polyethylene dust and ethylene/polyethylene hybrid mixture included four zones during the propagation process, which were denoted as the unburned zone, preheated zone, premixed flame zone and dust flame zone. The addition of ethylene to polyethylene dust can significantly increase its thickness of premixed flame zone and preheated zone, and the thickness increased when the ethylene concentration increased.

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“…A class of material deeply investigated for food packaging is polymers (low-density polyethylene, LDPE, in most cases) which properties such as density and permeability (related with release of small molecules) are tuned looking at the physical and chemical properties of the spread substance [ 81 ].…”

Section: Food Active Packagingmentioning

confidence: 99%

Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods

Clodoveo

Muraglia

Fino

et al. 2021

Foods

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The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.

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Study of the properties and biodegradability of the native and plasticized corn flour-filled low density polyethylene composites for food packaging applications

Cited by 11 publications

References 39 publications

Manufacturing and Characterization of High‐Density Polyethylene Composites with Active Fillers from Persimmon Peel Flour with Improved Antioxidant Activity and Hydrophobicity

Manufacturing and Characterization of High‐Density Polyethylene Composites with Active Fillers from Persimmon Peel Flour with Improved Antioxidant Activity and Hydrophobicity

Flame Propagation Characteristics of Hybrid Explosion of Ethylene and Polyethylene Mixture under Pressure Accumulation

Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods

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