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Materials 2018, 11(3), 372; https://doi.org/10.3390/ma11030372

Modification of Physico-Chemical Properties of Acryl-Coated Polypropylene Foils for Food Packaging by Reactive Particles from Oxygen Plasma

1
Department of Food Engineering, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
2
Department of Surface Engineering, Jozef Stefan Institute, Jamova cesta 39, 1000 Ljubljana, Slovenia
3
Jozef Stefan International Postgraduate School, Jamova cesta 39, 1000 Ljubljana, Slovenia
*
Author to whom correspondence should be addressed.
Received: 30 January 2018 / Revised: 27 February 2018 / Accepted: 2 March 2018 / Published: 3 March 2018
(This article belongs to the Special Issue Surface Modification to Improve Properties of Materials)
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Abstract

This investigation was focused on the influence of long-living neutral reactive oxygen species on the physico-chemical properties of acryl-coated polypropylene foils for food packaging. Reactive species were formed by passing molecular oxygen through a microwave discharge and leaking it to a processing chamber of a volume of 30 L, which was pumped by a rotary pump. The density of neutral O-atoms in the chamber was tuned by adjustment of both the effective pumping speed and the oxygen leak rate. The O-atom density was measured with a catalytic probe and was between 3 × 1018 and 5 × 1019 m−3. Commercial foils of biaxially oriented polypropylene (BOPP) coated with acrylic/ poly(vinylidene chloride) (AcPVDC) were mounted in the chamber and treated at room temperature by O atoms at various conditions, with the fluence between 1 × 1021 and 3 × 1024 m−2. The evolution of the surface wettability versus the fluence was determined by water contact angle (WCA) measurements, the formation of functional groups by X-ray photoelectron spectroscopy (XPS), and the morphology by atomic force microscopy (AFM). The WCA dropped from the initial 75° to approximately 40° after the fluence of a few 1022 m−2 and remained unchanged thereafter, except for fluences above 1024 m−2, where the WCA dropped to approximately 30°. XPS and AFM results allowed for drawing correlations between the wettability, surface composition, and morphology. View Full-Text
Keywords: plasma surface modification; polymer polypropylene; neutral oxygen atom density; initial surface functionalization; food packaging; wettability plasma surface modification; polymer polypropylene; neutral oxygen atom density; initial surface functionalization; food packaging; wettability
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Vukušić, T.; Vesel, A.; Holc, M.; Ščetar, M.; Jambrak, A.R.; Mozetič, M. Modification of Physico-Chemical Properties of Acryl-Coated Polypropylene Foils for Food Packaging by Reactive Particles from Oxygen Plasma. Materials 2018, 11, 372.

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