Evaluation of polypropylene/montmorillonite nanocomposites as food packaging material

被引：28

作者：

Zehetmeyer, Gislene ^{[1
]}

Soares, Rosane M. D. ^{[1
]}

Brandelli, Adriano ^{[2
]}

Mauler, Raquel S. ^{[1
]}

Oliveira, Ricardo V. B. ^{[1
]}

机构：

[1] Univ Fed Rio Grande do Sul, Inst Chem, Porto Alegre, RS, Brazil

[2] Univ Fed Rio Grande do Sul, Inst Food Sci & Technol, Porto Alegre, RS, Brazil

来源：

POLYMER BULLETIN | 2012年 / 68卷 / 08期

关键词：

Nanocomposites; Polypropylene; Montmorillonite; Permeability; Food packaging; GAS PERMEATION PROPERTIES; MECHANICAL-PROPERTIES; CLAY NANOCOMPOSITES; SILICATE NANOCOMPOSITES; ORANGE JUICE; POLYPROPYLENE; FILMS; NANOTECHNOLOGY; MORPHOLOGY; STABILITY;

D O I：

10.1007/s00289-012-0722-1

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

The aim of this study was to use nanocomposites of polypropylene (PP) and montmorillonite (MMT), prepared by melt intercalation in a twin-screw extruder, as a food packaging material. The nanocomposites were evaluated by thermal, mechanical, and morphological analyses. Measurements of oxygen and water vapor permeability were also conducted to the nanocomposites. Besides, orange juice was used as modeling food and its physical-chemical and microbiological properties were determined. Despite of no significant changes in tensile properties were observed to the nanocomposites, the impact strength presented a substantial enhancement and the rigidity as well. Besides, MMT have shown a high capacity to improve oxygen barrier properties of PP. Electronic microscopy revealed certain homogeneity, showing some MMT-exfoliated lamellae in the PP matrix. Regarding the package efficacy, the orange juice quality was maintained after 10 days of storage. Concluding, this study seems to clarify a little more the claimed efficiency of nanocomposites as food packing materials.

引用

页码：2199 / 2217

页数：19

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