A preliminary study on the efficiency of agri-food industry wastes as stabilizers for polypropylene (PP) films is reported. Several analytical techniques were employed to evaluate the stabilization effectiveness of the additives. DSC and CL analysis performed on unaged samples confirmed the antioxidant activity of natural additives, and provided the following order of efficiency: red grape seeds > white grape seeds > tomato extracts. The films were also artificially aged at 70 °C, and FTIR spectroscopy confirmed the stabilization trend obtained from the unaged films. Kinetic analysis of TG data alongside tensile tests indicated that the tomato extract is a good thermal and processing stabilizer, but it is sensitive to oxidation. In contrast, grape seeds provide long-term stabilization to PP under conditions of oxidative degradation. Our results show that tomato and wine processing by-products have good potential to be exploited as a low-cost source of value-added phytochemicals.
Effect of natural antioxidants on the stability of polypropylene films / Pierfrancesco, Cerruti; Mario, Malinconico; Jozef, Rychly; Lyda Matisova, Rychla; Carfagna, Cosimo. - In: POLYMER DEGRADATION AND STABILITY. - ISSN 0141-3910. - 94:(2009), pp. 2095-2100. [10.1016/j.polymdegradstab.2009.07.023]
Effect of natural antioxidants on the stability of polypropylene films
CARFAGNA, COSIMO
2009
Abstract
A preliminary study on the efficiency of agri-food industry wastes as stabilizers for polypropylene (PP) films is reported. Several analytical techniques were employed to evaluate the stabilization effectiveness of the additives. DSC and CL analysis performed on unaged samples confirmed the antioxidant activity of natural additives, and provided the following order of efficiency: red grape seeds > white grape seeds > tomato extracts. The films were also artificially aged at 70 °C, and FTIR spectroscopy confirmed the stabilization trend obtained from the unaged films. Kinetic analysis of TG data alongside tensile tests indicated that the tomato extract is a good thermal and processing stabilizer, but it is sensitive to oxidation. In contrast, grape seeds provide long-term stabilization to PP under conditions of oxidative degradation. Our results show that tomato and wine processing by-products have good potential to be exploited as a low-cost source of value-added phytochemicals.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
