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Antioxidant Finishing Enabled Packaging for Improved Shelf Life of Food
Published in Mohd Yusuf, Shafat Ahmad Khan, Biomaterials in Food Packaging, 2022
Meenu Aggarwal, Anjali Gupta, Vanita Sapra, Meenakshi Singhal, Nisha Saini
The most commonly used synthetic antioxidants in the food industry are butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ). Adverse effects of these synthetic antioxidants on human being have increased the focus on the research of natural antioxidants, which are particularly derived from plant sources. The natural antioxidants can be obtained from varieties of plants by adopting solvent extraction method.
An Environmentally Friendly Antioxidant Foamed Gel for Inhibiting Spontaneous Combustion of Coal
Published in Combustion Science and Technology, 2022
Zhian Huang, Sainan Quan, Xiangming Hu, Yinghua Zhang, Yukun Gao, Yucheng Ji, Xuyao Qi, Yichao Yin
Montmorillonite is a kind of soil-like mineral composed of silicate sheets with nano thickness and negative charge on the surface, which is held together by electrostatic interactions between layers. It can improve the mechanical properties, flame retardancy, and thermal stability of polymers, and its volume can be expanded several times after adding water (Melouki et al. 2021; Qin et al. 2021). Montmorillonite is a natural mineral, therefore, it has good environmental protection performance (Choi et al. 2021). Tert-butyl hydroquinone (TBHQ) is an efficient antioxidant, and it is harmless to the environment. It is widely used in many fields (Dereli et al. 2012; Mohamed and Ramesh 2017; Ramos et al. 2021), but it has not been used to prevent coal oxidation and spontaneous combustion. In this study, montmorillonite and TBHQ were introduced into the foamed gel system as the antioxidant component, and an antioxidant foamed gel (AFG) was prepared. Response surface analysis was used to fit and verify the optimal adding proportion for each component of the AFG. The fluidity and thermal stability of the AFG were tested. In situ diffuse reflectance Fourier transform infrared spectroscopy experiments were carried out to study the change of functional groups in coal samples during oxidation. Finally, the inhibition mechanism of the AFG was analyzed.