Utilization of Natural Antioxidant Oleuropein Extracted from Olive Leaves in Stabilization of Polyethylene for Food Packaging Applications

In this study, the natural antioxidant oleuropein, extracted from olive leaves, was incorporated into polyethylene to improve its oxidative stability, aiming for food packaging applications. The effects of oleuropein incorporation on the thermal and oxidative degradation resistance of polyethylene were investigated. Results demonstrated that the addition of oleuropein significantly enhanced the stability of polyethylene due to the antioxidant activity of the phenolic structure. This indicates that natural antioxidants can offer a sustainable and efficient alternative to synthetic stabilizers in food packaging polymers.

کلیدواژه ها:

Polyethylene ، Natural Antioxidants ، Oleuropein ، Food Packaging ، Thermal Stability