Esposito, Giovanni (2025) Development of sustainable food packaging through the integration of the polyolefin crosslinking depth control technique in multilayer film technology. [Tesi di dottorato]
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| Tipologia del documento: | Tesi di dottorato |
|---|---|
| Lingua: | English |
| Titolo: | Development of sustainable food packaging through the integration of the polyolefin crosslinking depth control technique in multilayer film technology |
| Autori: | Autore Email Esposito, Giovanni giovanni.esposito8@unina.it |
| Data: | 3 Febbraio 2025 |
| Numero di pagine: | 196 |
| Istituzione: | Università degli Studi di Napoli Federico II |
| Dipartimento: | Scienze Chimiche |
| Dottorato: | Scienze chimiche |
| Ciclo di dottorato: | 37 |
| Coordinatore del Corso di dottorato: | nome email Lombardi, Angelina angelina.lombardi@unina.it |
| Tutor: | nome email De Rosa, Claudio [non definito] |
| Data: | 3 Febbraio 2025 |
| Numero di pagine: | 196 |
| Parole chiave: | Food packaging, multilayer film, co-extrusion technology, crosslinking, sustainability |
| Settori scientifico-disciplinari del MIUR: | Area 03 - Scienze chimiche > CHIM/04 - Chimica industriale |
| Informazioni aggiuntive: | Dottorando appartenente al 37esimo Ciclo |
| Depositato il: | 20 Gen 2026 19:29 |
| Ultima modifica: | 12 Ago 2026 05:38 |
| URI: | https://www.fedoa.unina.it/id/eprint/16583 |
Abstract
The aim of this Ph.D. project was to develop an innovative technology for producing polymer films intended for food packaging by integrating the controlled crosslinking of polyolefins into the industrial co-extrusion process of multilayer films. This technology seeks to improve the mechanical and barrier properties of films by reducing their thickness, thereby improving recyclability (by reducing the thickness of incompatible raw materials) and contributing to the environmental sustainability of food packaging (by reducing the raw materials involved). The 9-layer co-extrusion technology enables precise product design, allowing the production of films with an outer surface characterized by high temperature resistance and mechanical strength. These features are essential for the automated packaging of various food products, such as fresh meat, cheese, ready meals, frozen foods, and cold cuts. The crosslinked films developed in this project have the potential to replace, in specific applications, the current printed and laminated multi-material films commonly used in food packaging, which are non-recyclable. By offering similar functional properties in a recyclable format, this innovative solution addresses critical challenges in sustainable packaging development. To address the complexity of these systems, research activities focused on the structural and functional characterisation of crosslinked films. Using advanced techniques such as DSC analysis, RX, gas permeability and mechanical tests, the effectiveness of crosslinking in maintaining high film performance was evaluated. Finally, a strategy is proposed for the recycling of crosslinked films through a compounding process and the production of regenerated granules, demonstrating the possibility of reusing these materials for non-food industrial applications.
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