Polyolefins food-packaging oxidation products

As early as 1990, vitamin E has been considered an attractive substitute for other hindered phenolic antioxidants used in polyolefin food packaging, such as BHT [12]. The drawback of BHT and other hindered phenols was that oxidation products could leach into packaged food, causing an undesirable aftertaste. Vitamin E was considered a natural alternative to synthetic phenohc antioxidants used in food packaging [14]. Many smdies of vitamin E... 

DSC is specified in USP for the physical testing of PE containers the quality of packaging material is of decisive importance for the protection of raw materials and end products, such as primary packaging material. As shown in Fig. 2.4, unprotected PE samples decompose almost immediately at the test temperature. However, a PE sample containing 0.04% stabiliser remains protected for approximately 16 min at the test temperature, whereas the PE sample containing 0.055% stabiliser is protected for 25 min [151]. The DSC test thus provides a rapid method of screening for the proper AO levels in a polymer. Bharel et al [152] have reported DSC-OIT for performance evaluation of two diamide antioxidants in HDPE and Hakani et al. [153] for the evaluation of oxidative stability of flexible polyolefins (FPO) with the biological y-oryzanol and a-tocopherol antioxidants for food and medical applications. 

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