Affiliation:
1. Department of Food Science Cornell University Ithaca New York USA
Abstract
AbstractWe report synthesis of a radical scavenging aminated thermoplastic polymer through reactive extrusion of polyethyleneimine (PEI) with a polypropylene and polypropylene‐graft‐maleic anhydride (PP‐g‐MA) meltblend. The reaction was confirmed using acid orange 7 (AO7) amine density assay, toluidine blue O (TBO) carboxylic acid density assay, Fourier transform infrared spectroscopy (FTIR), and a migration assay. FTIR spectra revealed a reduction of the asymmetric stretching of the maleic anhydride (MA) carbonyl group at 1777 cm−1 and the emergence of the maleimide carbonyl peak at 1702 cm−1. AO7 supported surface orientation of grafted amine groups by introduction of 7.22 nmol cm−2 primary amines, corresponding to the reduction of surface carboxylic acids quantified by TBO from 12.46 nmol cm−2 to 0.43 nmol cm−2. After incubation (40°C, 10 days) in ethanol, acetic acid, and water, < 0.1 mg cm−2 PEI migrated from the materials, supporting the covalent nature of the grafting. Antioxidant activity was demonstrated exhibiting 5.90 and 4.31 nmol Troloxeq cm−2 in aqueous and organic environments, respectively. Results indicate a successful condensation reaction during reactive extrusion, producing an aminated thermoplastic polymer with antioxidant activity for target applications such as food packaging, wastewater treatment, carbon capture, and others.
Funder
National Institute of Food and Agriculture
National Science Foundation
Cited by
1 articles.
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