Enhancing the Thermal Stability of Polypropylene by Blending with Low Amounts of Natural Antioxidants

Natural antioxidants are added in very low amounts to protect a polypropylene (PP) matrix against thermo‐oxidative degradation during processing. Thus, PP is melt‐blended with caffeic, chlorogenic, trans‐ferrulic, and p‐coumaric acids, and also with flavone and 3‐hydroxyflavone at 0.1 wt% with respe...

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Veröffentlicht in:	Macromolecular materials and engineering 2019-11, Vol.304 (11), p.n/a
Hauptverfasser:	Hernández‐Fernández, Joaquín, Rayón, Emilio, López, Juan, Arrieta, Marina P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acid resistance Acids Antioxidants High temperature Industrial applications Mechanical properties Miscibility natural antioxidants Polypropylene Protective coatings Structural analysis Thermal degradation Thermal stability Thermodynamic properties Water resistance Wettability
Online-Zugang:	Volltext
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