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Preparation and characterization of PP and PE composite films containing rosemary extract (CROSBI ID 720185)

Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija

Jakić, Miće ; Naletilić, Iva ; Skroza, Danijela Preparation and characterization of PP and PE composite films containing rosemary extract // Matrib ... (USB) / Bušić, Matija ; Leder Horina, Jasna ; Tropša, Vlado (ur.). 2022. str. 141-149

Podaci o odgovornosti

Jakić, Miće ; Naletilić, Iva ; Skroza, Danijela

engleski

Preparation and characterization of PP and PE composite films containing rosemary extract

Different polymers like polyethylene (PE) and polypropylene (PP), have been utilized for food packing due to its low cost and good barrier properties. In order to obtain active food packaging, into PE and PP films many functional additives like antioxidant and antimicrobial agents have been added. These agents may migrate from the packaging to the food product or to the surrounding headspace, and can extend the shelf life of food, improving its safety and quality properties. For this purpose, natural compounds instead of synthetic additives could be used. Among plants reported to have anti-oxidative activity, rosemary extract (ER) is widely used in many food applications. The main objective of this work was to prepare the PE/ER and PP/ER composite films with 10 mass.% of ES via hot melt extrusion after which they are hot-pressed. In order to determine the interactions of polymer and extract in the composite the Fourier transform infrared spectroscopy (FT-IR) was utilized. Differential scanning calorimetry (DSC) was used to detect influence of ER on the thermal characteristics of polymer matrix. FT-IR spectra were recorded on Perkin Elmer Spectrum Two spectrometer by the ATR technique (diamond, 45° angle) in the measurement range of 4000–450 cm-1 (10 scans, resolution 4 cm-1). The DSC curves were recorded by the Mettler Toledo DSC 823e in the nitrogen atmosphere (30 cm3min-1) at a rate of 10 °Cmin-1 from 25 to 220 °C. Based on the characteristic PE and PP absorption bands, their intensity, shape and position it can be concluded that ER addition had no effect on the structure of polymer matrix. DSC curves revealed that characteristic melting and crystallization transition of polymer matrix practically remained unchanged upon ER addition. Hence, the main goal of this work was achieved.

polyethylene, polypropylene, food packaging

Glavni autori: Miće Jakić i Iva Naletilić

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Podaci o prilogu

141-149.

2022.

objavljeno

Podaci o matičnoj publikaciji

Conference Proceedings, 22th International Conference on Materials, Tribology and Recycling, MATRIB 2022

Bušić, Matija ; Leder Horina, Jasna ; Tropša, Vlado

Varaždin: University North-University Center Varaždin Center for Digital Printing

2459-5608

Podaci o skupu

22nd International Conference on Materials (MATRIB 2022)

poster

30.06.2022-02.07.2022

Vela Luka, Hrvatska

Povezanost rada

Kemijsko inženjerstvo