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Polymer Bulletin

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01.05.2012 | Original Paper

Evaluation of polypropylene/montmorillonite nanocomposites as food packaging material

verfasst von: Gislene Zehetmeyer, Rosane M. D. Soares, Adriano Brandelli, Raquel S. Mauler, Ricardo V. B. Oliveira

Erschienen in: Polymer Bulletin | Ausgabe 8/2012

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Abstract

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.

Vorheriger Artikel Improving rheological properties of covalently MWCNT/epoxy nanocomposites via surface re-modification

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Titel: Evaluation of polypropylene/montmorillonite nanocomposites as food packaging material
verfasst von: Gislene Zehetmeyer
Rosane M. D. Soares
Adriano Brandelli
Raquel S. Mauler
Ricardo V. B. Oliveira
Publikationsdatum: 01.05.2012
Verlag: Springer-Verlag
Erschienen in: Polymer Bulletin / Ausgabe 8/2012
Print ISSN: 0170-0839
Elektronische ISSN: 1436-2449
DOI: https://doi.org/10.1007/s00289-012-0722-1

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