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Materials
Volume 11
Issue 3
10.3390/ma11030372
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Article

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

by
Tomislava Vukušić
1,
Alenka Vesel
2,
Matej Holc
3,
Mario Ščetar
1,
Anet Režek Jambrak
1 and
Miran Mozetič
2,*
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.
Materials 2018, 11(3), 372; https://doi.org/10.3390/ma11030372
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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MDPI and ACS Style

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. https://doi.org/10.3390/ma11030372

AMA Style

Vukušić T, Vesel A, Holc M, Ščetar M, Jambrak AR, Mozetič M. Modification of Physico-Chemical Properties of Acryl-Coated Polypropylene Foils for Food Packaging by Reactive Particles from Oxygen Plasma. Materials. 2018; 11(3):372. https://doi.org/10.3390/ma11030372

Chicago/Turabian Style

Vukušić, Tomislava, Alenka Vesel, Matej Holc, Mario Ščetar, Anet R. Jambrak, and Miran Mozetič. 2018. "Modification of Physico-Chemical Properties of Acryl-Coated Polypropylene Foils for Food Packaging by Reactive Particles from Oxygen Plasma" Materials 11, no. 3: 372. https://doi.org/10.3390/ma11030372

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