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Polyolefin/ZnO Composites Prepared by Melt Processing

Composites of polyolefin matrices (HDPE and PP) were prepared by melt processing using two commercially available nano ZnO powders (Zinkoxyd aktiv and Zano 20). The mechanical and thermal properties, UV-Vis stability, and antibacterial activity of composites were studied. Tensile testing revealed th...

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Detalles Bibliográficos
Autores principales: Anžlovar, Alojz, Primožič, Mateja, Švab, Iztok, Leitgeb, Maja, Knez, Željko, Žagar, Ema
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6651218/
https://www.ncbi.nlm.nih.gov/pubmed/31269674
http://dx.doi.org/10.3390/molecules24132432
Descripción
Sumario:Composites of polyolefin matrices (HDPE and PP) were prepared by melt processing using two commercially available nano ZnO powders (Zinkoxyd aktiv and Zano 20). The mechanical and thermal properties, UV-Vis stability, and antibacterial activity of composites were studied. Tensile testing revealed that both nano ZnO types have no particular effect on the mechanical properties of HDPE composites, while some positive trends are observed for the PP-based composites, but only when Zano 20 was used as a nanofiller. Minimal changes in mechanical properties of composites are supported by an almost unaffected degree of crystallinity of polymer matrix. All polyolefin/ZnO composites exposed to artificial sunlight for 8–10 weeks show more pronounced color change than pure matrices. This effect is more evident for the HDPE than for the PP based composites. Color change also depends on the ZnO concentration and type; composites with Zano 20 show more intense color changes than those prepared with Zinkoxyd aktiv. Results of the antibacterial properties study show very high activity of polyolefin/ZnO composites against Staphylococcus aureus regardless of the ZnO surface modification, while antibacterial activity against Escherichia coli shows only the composites prepared with unmodified ZnO. This phenomenon is explained by different membrane structure of gram-positive (S. aureus) and gram-negative (E. coli) bacteria.