丁基羟基甲苯
丁基羟基苯甲醚
抗氧化剂
高密度聚乙烯
差示扫描量热法
化学
食品科学
低密度聚乙烯
瓶子
有机化学
材料科学
聚乙烯
复合材料
热力学
物理
作者
Yuwen Wang,Yana Li,Qin‐Bao Lin,Xiao Wang,Zeng-hui Li,Kaixuan WU
出处
期刊:Materials
[MDPI AG]
日期:2021-08-13
卷期号:14 (16): 4545-4545
被引量:5
摘要
In this study, we prepared new antioxidant active plastic bottle caps by incorporating butylated hydroxyanisole (BHA) or butylated hydroxytoluene (BHT) and 2% (w/w) white masterbatch in high-density polyethylene (HDPE). Fourier-transform infrared (FT-IR) spectrometry revealed that the antioxidants and HDPE were uniformly mixed with noncovalent bonding. In addition, the differential scanning calorimetry (DSC) test revealed that the change in melting point and initial extrapolation temperature of the antioxidant active caps was not significant. Sensory evaluation and removal torque tests validated the suitability of the antioxidant active plastic bottle caps in industrial application. The antioxidant activity increased with a greater concentration of BHA and BHT incorporated in both antioxidant active caps (p < 0.05) and with more impact on the BHA cap compared to BHT cap in terms of antioxidant activity. Migration experiments for 10 days at 40 °C and 2 h at 70 °C showed that active antioxidants in the plastic bottle cap were more easily released into fatty foods and milk products that are highly sensitive to oxidation, and the migration of BHA and BHT did not exceed the maximum amount specified in (EC) No 1333/2008 (<200 mg/kg). As such, the antioxidant active plastic bottle caps inhibited oxidation, thereby ensuring higher food quality.
科研通智能强力驱动
Strongly Powered by AbleSci AI