Preparation and Characterization of Multilayer Film Incorporating Oxygen Scavenger

Yangjai Shin; Joongmin Shin; Youn Suk Lee

Macromolecular Research, Vol.19, No.9, 869-875, September, 2011

DOI10.1007/s13233-011-0912-y Export Citation

Preparation and Characterization of Multilayer Film Incorporating Oxygen Scavenger

Yangjai Shin, Joongmin Shin¹, and Youn Suk Lee^{2, †}

School of packaging, Michigan State University, East Lansing, MI, 48824, USA
¹Engineering and Technology Department, University of Wisconsin-Stout, Menomonie, Wisconsin, 54751, USA
²Department of Packaging, Yonsei University, Gangwon, 220-710, Korea

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The polymeric films (A-F types) as the practical approach of functional packaging to improve the quality and safety of products were developed and characterized concerning their optical, thermal, and mechanical properties. They were manufactured using a co-extrusion blow process for a three-layer structure with the core layer containing oxygen scavenging materials (OS1 or OS2) mixed with the HDPE or LLDPE. The % light transmission of the F film (LLDPE containing OS2) was much lower than that of the E film (LLDPE containing OS1) or LLDPE film (the control). The transparency of the F film was reduced dramatically due to the good dispersion of oxygen scavenger without agglomeration and the larger particle sizes than those of the E film, which can interrupt light transmission. The value of E film (25.6%), which indicates the percentage crystallinity, was lower than the F film (30.8%). Thermogravimetric analysis (TGA) of the film samples showed that the residual materials in the E and F films were approximately 7-9% above the value of the residue in the LLDPE film. Both E and F films showed lower values for the mechanical properties, such as the tensile & break strength and break elongation when compared with the LLDPE film. Selected multi-layer films incorporated with 20%, 30%, and 50% oxygen scavenging materials were also evaluated for their oxygen scavenging efficiency. The oxygen absorbing amounts of all E and F films increased at almost the same ratio as the oxygen scavenging material contents. The oxygen scavenging effect of the F film was slightly better than that of the E film, consuming 6.10 mL/O2 per g film after 30 days storage at 23 ℃ and 100% RH, because agglomeration in an E film resulted in a decrease in oxygen uptake. Therefore, a F film is preferred over other films for developing an efficient oxygen scavenging film.

Keywords:agglomeration;functional packaging;oxygen absorbing efficiency.

[References]

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Sandhya, Food Sci. Technol-Leb., 43, 381 (2010)
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Lee YS, Shin HS, Han JK, Lee M, Giacin JR, J. Sci. Food Agric, 84, 993 (2004)
Marcuzzo E, Sensidoni A, Debeaufort F, Voilley A, Carbohydr. Polym., 80, 984 (2010)
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[2] Galic K, Scetar M, Kurek M, Trends Food Sci. Technol., 22, 127 (2011)

[3] Mahajan PV, Rodrigues FAS, Motel A, Leonhard A, Postharvest Biol. Technol., 48, 408 (2008)

[4] Lee DS, Shin DH, Lee DU, Kim JC, Cheigh HS, J. Food Eng., 48(2), 183 (2001)

[5] Sandhya, Food Sci. Technol-Leb., 43, 381 (2010)

[6] Brody AL, Strupinsky ER, Kline LR, in Active Packaging for Food Applications, Technomic Publishing Co., Lancaster, 2001, pp 107-118.

[7] Ozdemir M, Floros JD, CRC Crit. Rev. Food Sci. Nutr., 44, 185 (2004)

[8] Lee YS, Shin HS, Han JK, Lee M, Giacin JR, J. Sci. Food Agric, 84, 993 (2004)

[9] Marcuzzo E, Sensidoni A, Debeaufort F, Voilley A, Carbohydr. Polym., 80, 984 (2010)

[10] Rooney ML, in Innovations in Food Packaging, Han JH, Ed., Elsevier Academic Press, San Diego, 2005, pp 123-137.

[11] Brody AL, Bugusu B, Han JH, Sand CK, McHugh TH, J. Food Sci., 73, R107 (2008)

[12] Frankel EN, J. Sci. Food Agric, 54, 495 (1991)

[13] Altieri C, Sinigaglia M, Corbo MR, Buonocore GG, Falcone P, Del Nobile MA, Lebensm. Wiss. Technol., 37, 9 (2004)

[14] Summo C, Caponio F, Pasqualone A, Meat Sci., 74, 249 (2006)

[15] Mexis SF, Kontominas MG, Food Sci. Technol-Leb., 43, 1 (2010)

[16] Restuccia D, Spizzirri UG, Parisi OI, Cirillo G, Curcio M, Iemma F, Puoci F, Vinci G, Picci N, Food Control, 21, 1425 (2010)

[17] Kerry JP, O’Grady MN, Hogan SA, Meat Sci., 74, 113 (2006)

[18] Day BPF, in Food Packaging Technology, Coles R, et al., Eds., Blackwell Pub., London, 2003, pp 282-302.

[19] De Jong AR, Boumants H, Slaghek T, Van Veen J, Rijk R, Van Zandvoort M, Food Addit. Contam., 22, 975 (2005)

[20] Robertson GL, in Food Packaging: Principles and Practice, Robertson GL, Ed., Taylor & Francis/CRC Press, Boca Raton, 2006, pp 285-311.

[21] Foltynowicz Z, Kozak W, Fiedorow R, Packag. Technol. Sci., 15, 75 (2002)

[22] Brody AL, Strupinsky ER, Kline LR, in Active Packaging for Food Applications, Technomic Publishing Co., Lancaster, 2001, pp 65-86.

[23] Selke SEM, Culter JD, Hernandez RJ, in Plastic Packaging, Hanser Pub., Munich, 2004, pp 63-72.

[24] Vermeiren L, Heirlings L, Devlieghere F, Debevere J, in Noval Food Packaging Techniques, Ahvenainen R, Ed., CRC Press, Boca Raton, 2003, pp 22-49.

[25] Joseph S, Bambola VA, Sherhtukade VV, Mahanwar PA, J. Appl. Polym. Sci., 119(1), 201 (2011)