Active Polypropylene-Based Films Incorporating Combined Antioxidants and Antimicrobials: Preparation and Characterization

Development of polypropylene (PP) films incorporating antioxidant-antimicrobial agents can inhibit microbial growth and reduce undesirable deteriorating reactions preserve the quality food. This study was aimed to use a combination sorbic acid (SA), butylated hydroxyanisole (BHA), hydroxytoluene (BHT) provide synergistic effect at their reduced concentrations. A Combination additives more effective in enhancing mechanical properties compared single state film composition. The PP-2%SA-3%BHA (T3) had highest tensile strength (17.9 MPa) lowest elongation break (7.1%) than other films. fourier-transform infrared (FTIR) proposed physical mixing active within PP-matrix. Scanning electron microscopy showed uniform dispersion PP-2%SA-1%BHT-1%BHA (T4) others. BHT containing decreased storage loss moduli leading weakening viscoelastic behaviour reducing melting point. prepared higher antioxidant activity control PP-film following an order T4 > T2 T3 corresponding DPPH radical scavenging values 89.1, 83.4 79.1%, respectively. All inhibited gram-negative gram-positive bacteria growth. results this indicated that possess desirable mechanical, thermal, antimicrobial enabling food packaging.