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Polymer Bulletin

, Volume 76, Issue 2, pp 1007–1021 | Cite as

Effect of high power ultrasound on physical–chemical properties of polypropylene films aimed for food packaging: structure and surface features

  • Mario ŠčetarEmail author
  • Mia Kurek
  • Anet Režek Jambrak
  • Frédéric Debeaufort
  • Kata Galić
Original Paper
First Online:

Abstract

Biaxially oriented polypropylene (BOPP) coated with acrylic/polyvinylidene chloride (BOPPAcPVDC) and biaxially oriented coextruded polypropylene (BOPPcoex) films have been treated with high power ultrasound (HPUS) while submerged in water. Polymer structure and the surface morphology changes were noticed, and obtained results were correlated with the physical properties of tested materials. In anticipation of sonochemically enhanced reactions, physical–chemical profile of film samples was determined using thermogravimetric analysis, differential scanning calorimetry, Fourier-transform infrared spectroscopy, UV spectrophotometry and environmental scanning electron microscopy. HPUS-treated samples showed better thermal stability than untreated ones. BOPPAcPVDC samples sonicated for a period of 2 and 6 min and amplitudes 50 and 100% showed higher thermal stability as compared to the untreated one. BOPPcoex film surface change occurred after ultrasonic treatment of 6 min and 100% amplitude which was also attributed to the phenomenon of formation of crystalline cluster on the film surface. The implications of the results are used as possibility of HPUS treatment of packaged food.

Keywords

Polypropylene Ultrasound Physical–chemical properties Packaged food 
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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Faculty of Food Technology and BiotechnologyUniversity of ZagrebZagrebCroatia
  2. 2.PAM-PAPCUniversité de Bourgogne – Agrosup DijonDijonFrance

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