Effects of nanoparticle ratio on structural, migration properties of polypropylene films and preservation quality of lemon juice


Polat S. , FENERCİOĞLU H. , Turhan E. U. , GUCLU M.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.42, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 42 Konu: 4
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/jfpp.13541
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION

Özet

Nanocomposite films based on polypropylene (PP) and zinc oxide or silver nanoparticles were obtained by the blown film method. The film color properties, mechanical properties, barrier properties, and migration values were investigated in dependence on the concentration and type of nanoparticles. The incorporation of nanoparticles in the PP matrix decreased oxygen permeability and water vapor permeability rates but increased the film's total color difference, overall migration value, and zinc and silver migration values depending on the concentration of nanoparticles. A high level of nanoparticles led to an increase in migration values and a decrease in film transparency. The migration tests of all the films in isooctane, ethanol, and acetic acid showed that the total migration limit was not exceeded. Also, the results showed that the nanocomposite films had a beneficial effect on improving the preservation quality of lemon juice compared with plain PP film.