Federica Zuppardi

Thermo-responsive copolymers based on oligo(ethylene glycol) methacrylate (OEGMA, M_n = 300 g/mol) and pentafluorostyrene (PFS), coded PFG, were synthesized by RAFT polymerization, using a trithiocarbonate (CTTPC) as controlling agent. Different molar masses were targeted and dispersities lower than 1.51 were obtained. The thermally triggered self-assembly of the resulting PFG copolymers in water was investigated by dynamic light scattering (DLS). The lower critical solution temperature (LCST) slightly increased with the molecular weight in the 26–30 °C temperature range, whereas the sizes of the intermicellar aggregates formed upon self-assembly tended to decrease with increasing molecular weights (ranging from 1415 to 572 nm). The resulting thermally-induced polymer aggregates were then used to encapsulate and remove organic contaminants from water. Nile Red (NR) and Thiazole yellow G (TYG) were employed as hydrophobic and hydrophilic model contaminants, respectively. Experimental results evidenced that higher molecular weight copolymers removed up to 90% of NR from aqueous solution, corresponding to about 10 mg of dye per g of copolymer, regardless of NR concentration. The removal of TYG was lower with respect to NR, decreasing from about 40% to around 20% with TYG concentration. Finally, the copolymers were shown to be potentially recycled and reused in the treatment of contaminated water.

Layered double hydroxide (LDH) nanofillers were considered as hosts of p-hydroxybenzoate as an antimicrobial molecule for active coating. A food grade resin with LDH-p-hydroxybenzoate and two different types of food grade zeolites was used to prepare active coatings for Polyethylene terephthalate (PET) trays. The release kinetics of the active molecule were followed using UV spectrophotometry and the experimental results were analyzed with the Gallagher–Corrigan model. The thermal properties of the coating mixtures and the PET coating were analyzed and found to be dependent on the coating’s composition. On the basis of CO₂ transmission rate and off-odors tests, the best coating composition was selected. Global migration in ethanol (10% v/v), acetic acid (3% w/v), and vegetable oil, and specific migration of p-hydroxybenzoic acid revealed the suitability of the material for food contact. Antimicrobial tests on the packaging demonstrated a good inhibition against Salmonella spp. and Campylobacter jejuni. Red meat was packed into the selected active materials and results were compared to uncoated PET packaging. Color tests (browning of the meat) and analysis of Enterobacteriaceae spp. and total viable count evolution up to 10 days of storage demonstrated the capability of the considered active packaging in prolonging the shelf life of red meat.