{"title":"Preparation and characteristic evaluation of LDPE/clay nanocomposites for food packaging","authors":"Ji-Yoon Lee, Chan-Ick Cheigh, Myong-Soo Chung","doi":"10.1007/s10068-025-01903-1","DOIUrl":null,"url":null,"abstract":"<div><p>The characteristics of LDPE/clay nanocomposites, consisting of low-density polyethylene (LDPE), organic clay [montmorillonite (MMT)], and compatibilizer [maleic anhydride grafted polyethylene (MAPE)] at varying concentrations, were investigated in terms of mechanical, thermal, morphological, and barrier characteristics for potential use in food packaging. LDPE/clay nanocomposites exhibited superior mechanical properties, encompassing tensile, flexural, and Izod impact strengths, relative to pure LDPE. Thermal analysis evidenced that the degradation temperatures increased as clay concentration increased. According to the X-ray diffractograms, the MAPE incorporation was found to improve the compatibility between pure LDPE and clay. Additionally, the clay incorporation increased the path length for gas molecules, resulting in a significant reduction in the oxygen permeability of pure LDPE.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 12","pages":"2799 - 2805"},"PeriodicalIF":3.1000,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01903-1","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The characteristics of LDPE/clay nanocomposites, consisting of low-density polyethylene (LDPE), organic clay [montmorillonite (MMT)], and compatibilizer [maleic anhydride grafted polyethylene (MAPE)] at varying concentrations, were investigated in terms of mechanical, thermal, morphological, and barrier characteristics for potential use in food packaging. LDPE/clay nanocomposites exhibited superior mechanical properties, encompassing tensile, flexural, and Izod impact strengths, relative to pure LDPE. Thermal analysis evidenced that the degradation temperatures increased as clay concentration increased. According to the X-ray diffractograms, the MAPE incorporation was found to improve the compatibility between pure LDPE and clay. Additionally, the clay incorporation increased the path length for gas molecules, resulting in a significant reduction in the oxygen permeability of pure LDPE.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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