The influence of α-tocopherol concentration on the stability of linoleic acid and the properties of low-density polyethylene

✍ Scribed by Carolina Wessling; Tim Nielsen; Anders Leufvén

• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 242 KB
• Volume: 13
• Category: Article
• ISSN: 0894-3214
• DOI: 10.1002/(sici)1099-1522(200001/02)13:1<19::aid-pts492>3.0.co;2-b

✦ Synopsis

In food packaging applications where low-density polyethylene (LDPE) ®lm containing a-tocopherol is used, the antioxidant may have a dual function, i.e. to protect the polymer from oxidative degradation during processing, and to delay the onset of oxidation of the packaged foodstuff during storage. Incorporation of high levels of a-tocopherol into LDPE ®lm was found to inhibit oxidation of a linoleic acid emulsion stored in contact with the ®lm at 6°C. However, the presence of 360 ppm caused changes in mechanical properties and an increase in oxygen transmission. Levels as high as 3400 ppm a-tocopherol also caused yellowing and reduction in crystallinity of the material. Thus, the use of high amounts of a-tocopherol in LDPE, which might be needed in active packaging applications, requires careful consideration of the protective requirements for each speci®c food and the maintenance of the desired properties of the packaging material.