Premium
Enhanced antioxidant activity of polyolefin films integrated with grape tannins
Author(s) -
Olejar Kenneth J,
Ray Sudip,
Kilmartin Paul A
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7450
Subject(s) - polyolefin , antioxidant , proanthocyanidin , food science , chemistry , biochemistry , organic chemistry , polyphenol , layer (electronics)
BACKGROUND A natural antioxidant derived from an agro‐waste of the wine industry, grape tannin, was incorporated by melt blending into three different polyolefins (high‐density polyethylene, linear low‐density polyethylene and polypropylene) to introduce antioxidant functionality. RESULTS Significant antioxidant activity was observed at 1% tannin inclusion in all polymer blends. The antioxidant activity was observed to increase steadily with a greater concentration of grape tannins, the highest increases being seen with polypropylene. The mechanical and thermal properties of the polymer films following antioxidant incorporation were minimally altered with up to 3% grape tannins. All of the polyolefin–grape tannin films successfully passed the leachability test following USP661 standard protocol. CONCLUSION Superior antioxidant activity was established in polyolefin thin films by utilization of a bulk grape extract obtained from winery waste. Significant increases in antioxidant activity were seen with 1% extract inclusion. This not only demonstrates the potential for food packaging applications of the polyolefin blends, but also valorizes the agro‐waste. © 2015 Society of Chemical Industry