%0 Journal Article
	%A Sameh A. S. Alariqi
	%D 2015
	%J International Journal of Chemical and Molecular Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 98, 2015
	%T Stabilization of γ-Sterilized Food-Packaging Materials by Synergistic Mixtures of Food-Contact Approval Stabilizers
	%U https://publications.waset.org/pdf/10000420
	%V 98
	%X Food is widely packaged with plastic materials to
prevent microbial contamination and spoilage. Ionizing radiation is
widely used to sterilize the food-packaging materials. Sterilization by
γ-radiation causes degradation such as embrittlement, stiffening,
softening, discoloration, odour generation, and decrease in molecular
weight. Many antioxidants can prevent γ-degradation but most of
them are toxic. The migration of antioxidants to its environment
gives rise to major concerns in case of food packaging plastics. In
this attempt, we have aimed to utilize synergistic mixtures of
stabilizers which are approved for food-contact applications.
Ethylene-propylene-diene terpolymer has been melt-mixed with
hindered amine stabilizers (HAS), phenolic antioxidants and organophosphites
(hydroperoxide decomposer). Results were discussed by
comparing the stabilizing efficiency of mixtures with and without
phenol system. Among phenol containing systems where we mostly
observed discoloration due to the oxidation of hindered phenol, the
combination of secondary HAS, tertiary HAS, organo-phosphite and
hindered phenol exhibited improved stabilization efficiency than
single or binary additive systems. The mixture of secondary HAS and
tertiary HAS, has shown antagonistic effect of stabilization.
However, the combination of organo-phosphite with secondary HAS,
tertiary HAS and phenol antioxidants have been found to give
synergistic even at higher doses of Gamma-irradiation. The effects
have been explained through the interaction between the stabilizers.
After γ-irradiation, the consumption of oligomeric stabilizer
significantly depends on the components of stabilization mixture. The
effect of the organo-phosphite antioxidant on the overall stability has
been discussed.

	%P 135 - 141