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Improving the capacity of polypropylene to be used in antioxidant active films: incorporation of plasticizer and natural antioxidants.
J Agric Food Chem. 2013 Sep 04; 61(35):8462-70.JA

Abstract

Two types of active antioxidant food packages with improved release properties, based on polypropylene (PP) as one of the most common polymers used in food-packaging applications, were developed. Incorporation of catechin and green tea as antioxidant provided PP with 6 times higher stabilization against thermal oxidation. Release of natural antioxidants (catechins, gallic acid, caffeine, and quercetin) into various food simulants from that nonpolar matrix were improved by blending poly(propylene glycol)-block-poly(ethylene glycol)-block-poly(propylene glycol) (PPG-PEG-PPG) as plasticizer into the polymer formulation. Increasing release levels between 10- and 40-fold into simulant A and between 6 and 20-fold into simulant D1 resulted from the incorporation of catechin and green tea as antioxidants and PPG-PEG-PPG as plasticizer into the film formulation. The efficiency of the antioxidants in the food simulants after the release process was also corroborated through antioxidant activity tests. Therefore, the developed PPG-PEG-PPG-modified polypropylene resulted in a potential system to be used in active packaging.

Authors+Show Affiliations

Grupo de Polı́meros-Centro de Investigacións Tecnolóxicas (CIT), Universidade de A Coruña, Campus de Esteiro s/n, 15403 Ferrol, Spain.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23941531

Citation

Castro López, María del Mar, et al. "Improving the Capacity of Polypropylene to Be Used in Antioxidant Active Films: Incorporation of Plasticizer and Natural Antioxidants." Journal of Agricultural and Food Chemistry, vol. 61, no. 35, 2013, pp. 8462-70.
Castro López Mdel M, López de Dicastillo C, López Vilariño JM, et al. Improving the capacity of polypropylene to be used in antioxidant active films: incorporation of plasticizer and natural antioxidants. J Agric Food Chem. 2013;61(35):8462-70.
Castro López, M. d. e. l. . M., López de Dicastillo, C., López Vilariño, J. M., & González Rodríguez, M. V. (2013). Improving the capacity of polypropylene to be used in antioxidant active films: incorporation of plasticizer and natural antioxidants. Journal of Agricultural and Food Chemistry, 61(35), 8462-70. https://doi.org/10.1021/jf402670a
Castro López Mdel M, et al. Improving the Capacity of Polypropylene to Be Used in Antioxidant Active Films: Incorporation of Plasticizer and Natural Antioxidants. J Agric Food Chem. 2013 Sep 4;61(35):8462-70. PubMed PMID: 23941531.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improving the capacity of polypropylene to be used in antioxidant active films: incorporation of plasticizer and natural antioxidants. AU - Castro López,María del Mar, AU - López de Dicastillo,Carol, AU - López Vilariño,José Manuel, AU - González Rodríguez,María Victoria, Y1 - 2013/08/23/ PY - 2013/8/15/entrez PY - 2013/8/15/pubmed PY - 2014/7/6/medline SP - 8462 EP - 70 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 35 N2 - Two types of active antioxidant food packages with improved release properties, based on polypropylene (PP) as one of the most common polymers used in food-packaging applications, were developed. Incorporation of catechin and green tea as antioxidant provided PP with 6 times higher stabilization against thermal oxidation. Release of natural antioxidants (catechins, gallic acid, caffeine, and quercetin) into various food simulants from that nonpolar matrix were improved by blending poly(propylene glycol)-block-poly(ethylene glycol)-block-poly(propylene glycol) (PPG-PEG-PPG) as plasticizer into the polymer formulation. Increasing release levels between 10- and 40-fold into simulant A and between 6 and 20-fold into simulant D1 resulted from the incorporation of catechin and green tea as antioxidants and PPG-PEG-PPG as plasticizer into the film formulation. The efficiency of the antioxidants in the food simulants after the release process was also corroborated through antioxidant activity tests. Therefore, the developed PPG-PEG-PPG-modified polypropylene resulted in a potential system to be used in active packaging. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23941531/Improving_the_capacity_of_polypropylene_to_be_used_in_antioxidant_active_films:_incorporation_of_plasticizer_and_natural_antioxidants_ L2 - https://doi.org/10.1021/jf402670a DB - PRIME DP - Unbound Medicine ER -