Aging Studies on Food Packaging Films Containing β-Cyclodextrin-Grafted TiO2 Nanoparticles
Abstract
:1. Introduction
2. Results
2.1. Characterization of NP Surface Modification
2.2. Accelerated Aging Tests of the Polymeric Films. Evaluation of Degradation
2.2.1. Degradation Studies in Temperature and Humidity Stability Chamber
2.2.2. Photodegradation Studies
2.2.3. FTIR Characterization
3. Materials and Methods
3.1. Materials
3.2. Nanoparticle Surface Modification
3.3. Preparation and Characterization of Polymeric Composite Films
3.4. Accelerated Aging Tests
3.5. Evaluation of Composite Films Degradation
3.5.1. Film Color Change
3.5.2. FTIR Film Characterization
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Additive | Temperature | |||||||
---|---|---|---|---|---|---|---|---|
25 °C | 40 °C | 60 °C | 80 °C | |||||
L*/a*/b* | ∆E | L*/a*/b* | ∆E | L*/a*/b* | ∆E | L*/a*/b* | ∆E | |
None | 87.4/0.0/2.2 | 0.7 | 87.4/0.0/2.2 | 0.7 | 87.3/0.0/2.6 | 1.1 | 87.2/0.0/2.6 | 1.2 |
1% TiO2 | 87.3/−0.1/2.3 | 0.9 | 87.6/−0.1/3.0 | 1.1 | 85.8/−0.2/3.8 | 3.0 | 85.7/−0.3/6.7 | 5.3 |
5% TiO2 | 87.7/−0.5/2.8 | 0.3 | 88.5/−0.5/2.4 | 1.0 | 86.5/−0.9/12 | 9.7 | 85.3/−0.8/15 | 12 |
1% βCD-TiO2 | 88.6/−0.2/2.5 | 0.2 | 87.5/−0.2/3.8 | 1.5 | 86.9/−0.2/3.4 | 1.7 | 87.1/−0.3/5.8 | 3.5 |
5% βCD-TiO2 | 86.8/−0.2/2.1 | 0.9 | 86.8/−0.3/3.4 | 1.0 | 86.0/−0.6/8.0 | 5.5 | 84.1/−0.6/14 | 12 |
Additive | Temperature | |||||||
---|---|---|---|---|---|---|---|---|
25 °C | 40 °C | 60 °C | 80 °C | |||||
L*/a*/b* | ∆E | L*/a*/b* | ∆E | L*/a*/b* | ∆E | L*/a*/b* | ∆E | |
None | 88.4/0.0/2.1 | 0.8 | 87.5/−0.2/4.0 | 1.3 | 85.6/−0.1/3.2 | 2.6 | 86.2/−0.2/6.9 | 4.5 |
1% TiO2 | 87.1/−0.4/5.2 | 0.6 | 88.7/−0.2/2.4 | 2.7 | 86.8/0.1/7.9 | 3.4 | 86.8/−0.2/8.1 | 3.4 |
5% TiO2 | 89.9/−0.6/2.3 | 3.7 | 89.3/−0.7/9.7 | 5.2 | 78.2/2.1/24 | 22 | 83.6/0.5/26 | 22 |
1% βCD-TiO2 | 87.4/−0.2/4.8 | 0.8 | 88.8/−0.2/2.9 | 3.0 | 87.2/−0.6/10 | 5.0 | 83.5/−0.9/10 | 6.0 |
5% βCD-TiO2 | 87.9/−0.6/2.8 | 1.5 | 87.5/−0.7/6.2 | 3.8 | 85.7/0.1/20 | 17 | 73.8/4.5/31 | 31 |
Assay | Temperature (°C) | Relative Humidity (%) | Time of Exposure (Weeks) |
---|---|---|---|
1 | 25 | 28 | 1 |
2 | 25 | 40 | 2 |
3 | 25 | 60 | 2 |
4 | 25 | 80 | 2 |
5 | 25 | 80 | 1 |
6 | 40 | 80 | 2 |
7 | 60 | 80 | 2 |
8 | 80 | 80 | 2 |
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Goñi-Ciaurriz, L.; Senosiain-Nicolay, M.; Vélaz, I. Aging Studies on Food Packaging Films Containing β-Cyclodextrin-Grafted TiO2 Nanoparticles. Int. J. Mol. Sci. 2021, 22, 2257. https://doi.org/10.3390/ijms22052257
Goñi-Ciaurriz L, Senosiain-Nicolay M, Vélaz I. Aging Studies on Food Packaging Films Containing β-Cyclodextrin-Grafted TiO2 Nanoparticles. International Journal of Molecular Sciences. 2021; 22(5):2257. https://doi.org/10.3390/ijms22052257
Chicago/Turabian StyleGoñi-Ciaurriz, Leire, Marta Senosiain-Nicolay, and Itziar Vélaz. 2021. "Aging Studies on Food Packaging Films Containing β-Cyclodextrin-Grafted TiO2 Nanoparticles" International Journal of Molecular Sciences 22, no. 5: 2257. https://doi.org/10.3390/ijms22052257