Low density polyethylene/starch blend films for food packaging applications

2004 ◽  
Vol 23 (1) ◽  
pp. 32-45 ◽  
Author(s):  
Baldev Raj ◽  
Udaya Sankar K. ◽  
Siddaramaiah
Keyword(s):  
Food Packaging ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Blend Films

scholarly journals Low-Density Polyethylene Films Carrying ferula asafoetida Extract for Active Food Packaging: Thermal, Mechanical, Optical, Barrier, and Antifungal Properties

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Razieh Niazmand ◽  
Bibi Marzieh Razavizadeh ◽  
Farzaneh Sabbagh
Keyword(s):  
Polymer Matrix ◽  
Food Packaging ◽  
Barrier Properties ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Optical Barrier ◽  
Leaf Extracts ◽  
Polyethylene Films ◽  
Active Food Packaging ◽  
Ferula Asafoetida

The physical, thermal, mechanical, optical, microstructural, and barrier properties of low-density polyethylene films (LDPE) containing ferula asafoetida leaf and gum extracts were investigated. Results showed a reduction in elasticity and tensile strength with increasing extract concentration in the polymer matrix. The melting temperature and enthalpy increased with increasing concentration of extracts. The films containing extracts had lower L∗ and a∗ and higher b∗ indices. The films containing leaf extract had more barrier potential to UV than the gum extracts. The oxygen permeability in films containing 5% of leaf and gum extracts increased by 2.3 and 2.1 times, respectively. The morphology of the active films was similar to bubble swollen islands, which was more pronounced at higher concentrations of gum and leaf extracts. FTIR results confirmed some chemical interactions of ferula extracts with the polymer matrix. At the end of day 14th, the growth rate of Aspergillus niger and Saccharomyces cerevisea in the presence of the PE-Gum-5 reduced more than PE-Leaf-5 (3.7 and 2.4 logarithmic cycles, respectively) compared to the first day. Our findings showed that active LDPE films have desire thermo-mechanical and barrier properties for food packaging.

scholarly journals Polyethylene Migration from Food Packaging on Cheese Detected by Raman and Infrared (ATR/FT-IR) Spectroscopy

Materials ◽  
2021 ◽  
Vol 14 (14) ◽  
pp. 3872
Author(s):  
Klytaimnistra Katsara ◽  
George Kenanakis ◽  
Zacharias Viskadourakis ◽  
Vassilis M. Papadakis
Keyword(s):  
Vibrational Spectroscopy ◽  
Food Packaging ◽  
Time Frame ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Ft Ir ◽  
Comparative Results ◽  
Short Time ◽  
And Storage ◽  
Ft Ir Spectroscopy

For multiple years, food packaging migration has been a major concern in food and health sciences. Plastics, such as polyethylene, are continuously utilized in food packaging for preservation and easy handling purposes during transportation and storage. In this work, three types of cheese, Edam, Kefalotyri and Parmesan, of different hardness were studied under two complementary vibrational spectroscopy methods, ATR-FTIR and Raman spectroscopy, to determine the migration of low-density polyethylene from plastic packaging to the surface of cheese samples. The experimental duration of this study was set to 28 days due to the degradation time of the selected cheese samples, which is clearly visible after 1 month in refrigerated conditions at 4 °C. Raman and ATR-FTIR measurements were performed at a 4–3–4–3 day pattern to obtain comparative results. Initially, consistency/repeatability measurement tests were performed on Day0 for each sample of all cheese specimens to understand if there is any overlap between the characteristic Raman and ATR-FTIR peaks of the cheese with the ones from the low-density polyethylene package. We provide evidence that on Day14, peaks of low-density polyethylene appeared due to polymeric migration in all three cheese types we tested. In all cheese samples, microbial outgrowth started to develop after Day21, as observed visually and under the bright-field microscope, causing peak reverse. Food packaging migration was validated using two different approaches of vibrational spectroscopy (Raman and FT-IR), revealing that cheese needs to be consumed within a short time frame in refrigerated conditions at 4 °C.

Highly oriented single-phase blend films of high- and low-density polyethylene

1988 ◽  
Vol 23 (7) ◽  
pp. 2546-2552 ◽  
Author(s):  
Decai C. Yang ◽  
Jean M. Brady ◽  
Edwin L. Thomas
Keyword(s):  
Single Phase ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Blend Films

scholarly journals Extruded low density polyethylene-curcumin film: A hydrophobic ammonia sensor for intelligent food packaging

2020 ◽  
Vol 26 ◽  
pp. 100595
Author(s):  
Xiaodong Zhai ◽  
Xinyu Wang ◽  
Junjun Zhang ◽  
Zhikun Yang ◽  
Yue Sun ◽  
...  
Keyword(s):  
Food Packaging ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Ammonia Sensor

Low-density polyethylene/curcumin melt extruded composites with enhanced water vapor barrier and antioxidant properties for active food packaging

Polymer ◽  
2019 ◽  
Vol 175 ◽  
pp. 137-145 ◽  
Author(s):  
Jasim Zia ◽  
Uttam C. Paul ◽  
José Alejandro Heredia-Guerrero ◽  
Athanassia Athanassiou ◽  
Despina Fragouli
Keyword(s):  
Water Vapor ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Water Vapor Barrier ◽  
Active Food Packaging
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