2016
DOI: 10.1016/j.supflu.2016.01.012
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Eugenol-loaded LLDPE films with antioxidant activity by supercritical carbon dioxide impregnation

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Cited by 101 publications
(53 citation statements)
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“…In general, eugenol and carvacrol EOs have similar chemical structures and both formed efficient hybrid systems when added to the clay . However, by incorporating the hybrid into the PE, the degree of crystallinity, morphology, and thermal stability changed in the composite, compared to pure PE.…”
Section: Resultsmentioning
confidence: 99%
“…In general, eugenol and carvacrol EOs have similar chemical structures and both formed efficient hybrid systems when added to the clay . However, by incorporating the hybrid into the PE, the degree of crystallinity, morphology, and thermal stability changed in the composite, compared to pure PE.…”
Section: Resultsmentioning
confidence: 99%
“…As previously mentioned, the validity of the experimental procedure and the mathematical approach was first verified by comparison with diffusion coefficient values of eugenol in LDPE reported in the literature. For that purpose, cumulative release curves were constructed using films impregnated with eugenol by scCO 2 ‐assisted impregnation under different pressure (12 and 15 MPa) and depressurization rate (0.5 and 1.0 MPa min −1 ) conditions . The release experiments were performed at similar laboratory conditions as described in the Experimental section for the ketone‐loaded films.…”
Section: Resultsmentioning
confidence: 99%
“…Eugenol was selected due to its chemical structure, molecular weight, and volatility behavior, which are closely related to the ketones studied in this work. The scCO 2 ‐assisted impregnation process and conditions have been described in a previous work …”
Section: Methodsmentioning
confidence: 99%
“…For example, Ecoflex® impregnated with olive leaf extract, linear low-density polyethylene (LLDPE) impregnated with eugenol, and PET/PP impregnated with mango leaf extract all exhibit antioxidant potential (Belizon, Fernandez-Ponce, Casas, Mantell, & de la Ossa-Fernandez, 2018;Goni, Ganan, Strumia, & Martini, 2016;Marcos et al, 2014). A potential means of protecting food from decay and diminished flavor without preservatives is to use packaging impregnated with naturally derived antioxidant compounds.…”
Section: O R I G I N a L R E S E A R C Hmentioning
confidence: 99%