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Polymer Classification: Architecture01:14

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Polymers are classified as linear or branched on the basis of their chain architecture. The polymer chains in linear polymers have a long chain-like structure with minimal to no branching at all. Even if a polymer features large substituent groups on the monomer, which appear as branches to the skeleton, it is not considered a branched polymer. A branched polymer contains secondary polymer chains that arise from the main polymer chain. The branching occurs when the polymer growth shifts from...
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Step-growth or condensation polymerization is a stepwise reaction of bi or multifunctional monomers to form long-chain polymers. As all the monomers are reactive, most of the monomers are consumed at the early stages of the reaction to form small chains of reactive oligomers, which then combine to form long polymer chains in the late stages. Hence, the reaction has to proceed for a long time to achieve high molecular weight polymers.
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Types of Step-Growth Polymers: Polyesters01:20

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The introduction of polyesters has brought major development to the textile industry. The wrinkle-free behavior of polyester blends has eliminated the need for starching and ironing clothes.
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Polymerization generates chiral centers along the entire backbone of a polymer chain. Accordingly, the stereochemistry of the substituent group has a significant effect on polymer properties. Polymers formed from monosubstituted alkene monomers feature chiral carbons at every alternate position in the polymer backbone. Relative to the predominant orientation of substituents at the adjacent chiral carbons, the polymer can exist in three different configurations: isotactic, syndiotactic, and...
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The polymerization process that involves carbanion as an intermediate is called anionic polymerization. It is also a type of addition or chain-growth polymerization. Anionic polymerization gets initiated by a strong nucleophile such as an organolithium or a Grignard reagent. The most commonly used initiator for anionic polymerization is butyl lithium. Monomers involved in anionic polymerization must possess a vinyl group bonded to one or two electron-withdrawing groups. For instance,...
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Polymers

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The word polymer is derived from the Greek words “poly” which means “many” and “mer” which means “parts”. Polymers are long chains of molecules composed of repeating units of smaller molecules, known as monomers. They either occur naturally, such as DNA and proteins, or can be constructed synthetically, like plastics. They have varied structural characteristics, such as linear chains, branched chains, or complex networks, that contribute to the...
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Functional Polymer and Packaging Technology for Bakery Products.

Horman San1, Yeyen Laorenza1, Ehsan Behzadfar2,3

  • 1Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.

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Summary

Functional polymeric packaging enhances bakery product quality and safety by incorporating active substances like antimicrobials and advanced coatings. This technology extends shelf life and reduces waste, offering significant benefits for the food industry.

Keywords:
active packaging technologyantimicrobialbakery productsfunctional polymershelf life

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Polymer Chemistry

Background:

  • Bakery products are commonly packaged using plastic and paper materials.
  • Functional polymers, incorporating active substances, improve the quality and safety of packaged goods.
  • Various package forms, including films, trays, and pouches, are produced from polymeric materials.

Purpose of the Study:

  • To review recent advancements in functional polymeric packaging for bakery products.
  • To analyze spoilage factors affecting baked goods from multiple perspectives.
  • To highlight the role of active substances and coating technologies in quality preservation.

Main Methods:

  • Review of recent findings and developments in functional polymeric packaging.
  • Analysis of incorporation methods for non-volatile and volatile active substances.
  • Investigation of antimicrobial agents, coating technologies, and novel packaging designs.

Main Results:

  • Antimicrobial agents (synthetic and natural) and advanced coating technologies (edible/non-edible) are key to preserving bakery product quality.
  • Novel packaging designs and active functions, such as oxygen absorbers and ethanol emitters, extend product shelf life.
  • Functional polymeric packaging effectively addresses physicochemical, chemical, and microbiological spoilage factors.

Conclusions:

  • Functional polymeric packaging offers a valuable approach to maintaining the quality and safety of bakery products.
  • This technology contributes to reducing food waste and improving the overall quality of packaged goods.
  • Continued research in functional packaging is crucial for the food industry.