Polyethylene in Food Packaging Technology. III. Use of Steric Hindered Amine Compounds in Photostabilization

Document Type : compile

Authors

1 Iran Polymer and petrochemical institute

2 ippi

3 academic staff in IPPI

Abstract

Polyethylene is one of the most widely used polymers in the food packaging industry. Due to high structural diversity, low cost, easy processability, and flexibility in the design and architecture of chains and their impact on the control of polymer engineering properties, different grades of polyethylene have made them one of the most important options in the manufacture of polymer food packaging. The outdoor high consumption of polyethylene has caused the process of stabilizing it against UV radiation as the main factor of degradation in the outdoor to increase its usage time. This indicates the need to increase the stability of this polymer against photodegradation. Generally, there are three ways to improve the stability of polymers against photodegradation: blocking or preventing the radiation from coming into contact with the polymer (mainly ultraviolet), using wave absorbing additives, and using additives that deactivate photodegradation reactions or the intermediate materials in the polymer. In the past decades, many advances have been made in the use of steric hindered amine compounds and their derivatives to increase the photostabilization of polymers. These compounds were generally introduced in four different categories to improve the optical stability performance of polymers by various mechanisms such as reducing and eliminating hydroperoxides, intermediate ions, quenching the excited state, and preventing the occurrence of photoreactions of polymers against UV radiation. In the following, after introducing these materials and their effectiveness mechanisms, various methods to improve the compatibility of amine stabilizers with polyethylene matrix were reviewed.

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