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Fabrication of Large-area Free-standing Ultrathin Polymer Films
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Engineering functional nanothin multilayers on food packaging: ice-nucleating polyethylene films.

Zafer Gezgin1, Tung-Ching Lee, Qingrong Huang

  • 1Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, USA.

Journal of Agricultural and Food Chemistry
|April 25, 2013
PubMed
Summary

Functionalized polyethylene films accelerate frozen food packaging. UV-ozone treatment and extracellular ice nucleators (ECINs) create advanced packaging with improved ice nucleation and faster freezing times.

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Area of Science:

  • Materials Science
  • Polymer Chemistry
  • Food Science

Background:

  • Polyethylene is a widely used plastic, but its application in frozen food packaging lacks advanced functionalities.
  • Developing functionalized films can enhance the performance and desirability of frozen food packaging materials.

Purpose of the Study:

  • To impart functionalities to low-density polyethylene (LDPE) films for improved frozen food packaging.
  • To investigate the potential of UV-ozone treatment and extracellular ice nucleators (ECINs) for creating advanced packaging solutions.

Main Methods:

  • Commercial LDPE films were treated with UV-ozone (UVO) to create a hydrophilic surface.
  • Functional multilayers were fabricated by dipping UVO-treated films into biopolymer solutions.
  • Extracellular ice nucleators (ECINs) were immobilized onto the film surface.
  • Surface properties were analyzed using water contact angle measurements and atomic force microscopy.

Main Results:

  • UVO treatment for 4 minutes or longer increased film hydrophilicity.
  • ECIN-coated LDPE films increased ice nucleation temperatures by up to 4-5 °C.
  • Freezing times for deionized water were reduced by up to 10 minutes.
  • The ice nucleation activity of the films remained stable over 50 freeze-thaw cycles.

Conclusions:

  • UVO-treated LDPE films functionalized with ECINs show significant potential for frozen food packaging.
  • These functionalized films enhance ice nucleation properties, leading to faster freezing.
  • The durability of the ice nucleation activity suggests practical applicability in frozen food preservation.