Interfacial behavior of common food contact polymer additives.
Irganox 1076 (IN1076) and Irganox 1010 (IN1010), phenol containing species often used as antioxidant additives in food packaging polymers have both hydrophilic and hydrophobic functional groups. Consequently these additives are likely to absorb to surfaces where their free energy is minimized. Experiments described in this work examine the two-dimensional phase behavior and vibrational structure of IN1076 and IN1010 films adsorbed to the air/water interface. Surface pressure isotherms show that repeated compression of these films leads to continued irreversible loss of molecules and that on a per molecule basis, this loss is more pronounced for IN1076 than for IN1010. Differences in the surface properties of these two antioxidant additives are interpreted based on differences in molecular structure. Surface specific vibrational measurements of these organic films show very little conformational order, implying that even when closely packed, both antioxidant species have little affinity for forming highly organized domains. These findings have important ramifications for mechanisms that reduce antioxidant activity in polymers as well as descriptions of antioxidant blooming on polymer surfaces.
Heiserman
W M
WM
Department of Chemistry and Biochemistry, University of Maryland, College Park, MD 20742, USA.
Can
S Z
SZ
Walker
R A
RA
Begley
T H
TH
Limm
W
W
D000975:Antioxidants / Q000737:chemistry; D002084:Butylated Hydroxytoluene / Q000031:analogs & derivatives; D005503:Food Additives / Q000737:chemistry*; D010636:Phenols; D011108:Polymers / Q000737:chemistry*; D013055:Spectrophotometry, Infrared; D013500:Surface Tension
D000975:Antioxidants; D005503:Food Additives; D010636:Phenols; D011108:Polymers; D002084:Butylated Hydroxytoluene; C024538:Irganox 1076; C045762:Irganox 1010