Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Influence of ?-tocopherol concentration on the stability of linoleic acid and the properties of low-density polyethylene
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2000 (English)In: Packaging technology & science, ISSN 0894-3214, E-ISSN 1099-1522, Vol. 13, no 1, 19-28 p.Article in journal (Refereed)
Abstract [en]

In food packaging applications where low-density polyethylene (LDPE) film containing ?-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 ?-tocopherol into LDPE film was found to inhibit oxidation of a linoleic acid emulsion stored in contact with the film 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 ?-tocopherol also caused yellowing and reduction in crystallinity of the material. Thus, the use of high amounts of ?-tocopherol in LDPE, which might be needed in active packaging applications, requires careful consideration of the protective requirements for each specific food and the maintenance of the desired properties of the packaging material.

Place, publisher, year, edition, pages
2000. Vol. 13, no 1, 19-28 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-9322DOI: 10.1002/(SICI)1099-1522(200001/02)13:1<19::AID-PTS492>3.0.CO;2-BOAI: oai:DiVA.org:ri-9322DiVA: diva2:967197
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full texthttp://www.scopus.com/inward/record.url?eid=2-s2.0-0033640792&partnerID=40&md5=8840746671726cd0c451eeba27918828
By organisation
SIK – Institutet för livsmedel och bioteknik
In the same journal
Packaging technology & science
Food Science

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 6 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0