Our website uses cookies. By continuing to use this site, you agree to our use of cookies in accordance with this notice and the Terms of Use.
Journals KemSU
Scientific journal "Bulletin of KemSU. Series: Humanities and Social Sciences Scientific journal "Bulletin of KemSU. Series: Political, Sociological and Economic sciences Scientific journal "Bulletin of KemSU. Series: Biological, Engineering and Earth Sciences SibScript (until February 17, 2023 – Bulletin of KemSU Strategizing: Theory and Practice Foods and Raw Materials Virtual Communication and Social Networks Food Processing: Techniques and Technology Dairy industry Cheese- and buttermaking Science Evolution
Submit manuscript
Food Processing: Techniques and Technology
UDC 66

EFFECT OF ULTRASONICATION ON STRUCTURAL AND ANTIMICROBIAL PROPERTIES OF POLYMER COMPOSITIONS BASED ON POLYOLEFINS DISPERSED WITH BETULIN Effect of Ultrasonication on Structural and Antimicrobial Properties of Polymer Compositions Based on Polyolefins Dispersed with Betulin

Published in Food Processing: Techniques and Technology · Volume 55, Issue 4 · Pages 807–818 · Rubric: ORIGINAL ARTICLE
DOI: https://doi.org/10.21603/2074-9414-2025-4-2608 · EDN: QMIXBQ
Received: 23.06.2025 Accepted: 07.10.2025 Published: 25.12.2025 Language of publication: RUS
Authors
IL
Ilya Vasilyev
ORCID SPIN
VI
Viktor Rod
ORCID SPIN
OL
Olga Saveleva
ORCID SPIN
ABSTRACT
Food products have a limited shelf life, which remains a major challenge for the food industry. Active packaging with antimicrobial additives extends shelf life and prevents spoilage. This research tested two hypotheses: 1) ultrasonic treatment affects polymer blends based on thermoplastic polyolefins (polyethylene, polypropylene) dispersed with botulin; 2) their structural and antimicrobial properties depend on the formulation and processing parameters. The study featured polyolefin-based films (polyethylene and polypropylene), as well as polymer composites based on polyolefins and betulin. The melts of these composites were ultrasonicated during casting using a flat-die extruder (MashPlast, Russia). The structural and morphological properties of these composites were determined using a JSM-7500F scanning electron microscope (JEOL, Japan); their thermophysical properties were tested using a DSC 204 F1 calorimeter (NETZSCH, Germany). The chemical investigation relied on IR spectroscopy in an FSM-1201 device (Infraspek, Russia) with an NTR attachment. The strain and strength properties were measured on a Z010 tensile tester (ZwickRoell, Germany). The antimicrobial experiment involved the disk diffusion method. Ultrasonic vibrations were effective when the betulin content in the polyolefin blends exceeded 6 wt.%. This process provided targeted dispersion of agglomerated betulin particles od minimal size. It resulted in a homogeneous distribution of polyolefin blends during polymerization. The ultrasonic treatment slowed down the decline in strain and strength properties. The increased interfacial interaction between the polyolefins and betulin was due to the development of polar functional carboxyl and carbonyl groups during processing. Ultrasonication affected neither processing temperatures nor extrusion performance, which makes the method ergonomical and cost-effective. This research confirmed the positive antimicrobial effect of ultrasonicated polymer composites based on polyolefins dispersed with botulin. The growth inhibition coefficient for test microorganisms increased by 1.5 times, compared to the original polymer composites. For the polypropylene-based polymer composites, it was higher than for polyethylene-based ones. This phenomenon could be explained by the chemical structure of the original polyolefins. This coefficient also inhibited Candida albicans, Staphylococcus aureus, and Pseudomonas aeruginosa. However, it failed to inhibit Escherichia coli, rendering betulin unsuitable as an antimicrobial additive for this group of microorganisms. In general, the ultrasonic modification of polyolefin-based polymer composites blended with betulin showed good prospects as a component in new active food films.
KEYWORDS
Polyethylene, polypropylene, ultrasonic exposure, polymer compositions, betulin, antimicrobial properties, extrusion, test microorganisms
Text References
Text
Text (PDF)
Read Download

1. Guivan MYu, Ovchinnikov VA, Mamin EA, Pantyukhova PV, Mastalygina EE, et al. The influence of metal sludge on the oxidative destruction of low-density polyethylene. Polymer Science, Series D. 2024;17(2):502–506. https://doi.org/10.1134/S1995421224700850

2. Brovina SD, Mastalygina EE, Trofimchuk ES, Popov AA. Development of materials based on poly(lactic acid) and copper(II) sulfate impregnated by the crazing method. Colloid Journal. 2024;86(1):4–13. https://doi.org/10.1134/S1061933X23601178

3. Mirolyubova TV, Benemanskaya EA, Redina LV, Neyaglova OS. Antimicrobial properties of masterbatches based on polyolefins and quasicrystals. Innovative industrial engineering and technology. Proceedings of the All-Russian scientific conference of young researchers, with international participation. Part 3. Moscow, 2023. pp. 53–58. (In Russ.) https://elibrary.ru/OEWYBX

4. Rusanova SN, Yusupov BN, Borodina AS, Temnikova NE, Ziganshina AS, et al. Investigation of mixtures of polyolefins with ethylene copolymers with vinyl alcohol. All materials. Encyclopedic Handbook. 2024;(2):36–42. (In Russ.) https://doi.org/10.31044/1994-6260-2024-0-2-36-42

5. Troyan AS, Troyan AA. Recycling of secondary polyethylene terephthalate. Chemistry and chemical technology in the 21st century. Proceedings of the 23rd L. P. Kulev and N. M. Kizhner International Scientific and Practical Conference of Students and Young Scientists. In 2 Vol. Tomsk, 2022;339–341. (In Russ.) https://elibrary.ru/ VFWBOW

6. Ukhartseva IYu, Tsvetkova EA, Goldade VA, Shapovalov VM. Technological aspects of manufacturing containers and packaging for food products. Polymer materials and technologies. 2022;8(4):6–31. (In Russ.) https://doi.org/10.32864/polymmattech-2022-8-4-6-31

7. Ponomarev AP. Quality issues of secondary polymer raw materials for industrial packaging production. Relevant issues and prospects for the development of science, technology, and education. Proceedings of the 3rd National Scientific and Practical Conference. Edited by I. A. Dolmatova. Magnitogorsk, 2023. pp. 86–88. (In Russ.) https://elibrary.ru/RSLURQ

8. Zverkova YaA, Khamnaeva NI. Research of technology for obtaining packaging materials for food products. ESSUTM Bulletin. 2020;(4 ):31–36. (In Russ.)

9. Sharifov DM, Niyazbekova RK, Mukhambetov GM, Mikhalchenko VN, Begaidarov ZhA, et al. Technology and development prospects of polymer-based nanocomposite materials. Solid state physics. Proceedings of the 15th International Scientific Conference. Astana, 2022. pp. 152–154. (In Russ.) https://elibrary.ru/QCBTEQ

10. Trishina OA, Kormiltseva KA. Sustainable polymer waste. Current issues in society, science, and education. Proceedings of the 5th International Scientific and Practical Conference. Part 1. Penza, 2023. pp. 189–191. (In Russ.) https://elibrary.ru/OMYNUX

11. Frolov EI. Fluoropolymer-based packaging materials: Advantages and prospects. Modern Science: Current Issues, Achievements, and Innovations. Collection of Articles from the 37th International Scientific and Practical Conference. Penza, 2024. pp. 9–11. (In Russ.) https://elibrary.ru/QSEYQP

12. Ukhartseva IYu, Tsvetkova EA, Goldade VA. Methods of manufacturing polymeric food packaging (Overview). Plastics. 2020;(7–8):40–48. (In Russ.) https://doi.org/10.35164/0554-2901-2020-7-8-40-48

13. Magayumova ON, Belokurova GB, Mineeva NS. Production technology of promising polymer for long-term storage of zirconium dioxide. International scientific collection. Innovative technologies for the production and storage of material assets for state needs. 2022;(17):131–142. (In Russ.) https://elibrary.ru/VEAJLX

14. Stefanovich MA, Gubachev VA, Tolstov AM. The modelling of extrusion melt processes for polymer composites. International Journal of Applied Science and Technology Integral. 2022;(2):2. (In Russ.) https://doi.org/10.55186/02357801_2022_7_2_1

15. Shurygina NA, Glezer AM. Production methods of amorphous-crystalline materials. Deformation and destruction of materials. 2020;(2):2–15. (In Russ.) https://do i.org/10.31044/1814-4632-2020-2-2-15

16. Misin VM, Zezin AA, Klimov DI, Sybachin AV, Yaroslavov AA. Biocidal polymer formulations and coatings. Polymer Science. Series B. 2021;63(5):295–306. (In Russ.) https://doi.org/10.31857/S2308113921050077

17. Afanasyeva PV, Botvinkova SA, Matskiv AA, Timchuk EG. Methodological guidelines for assessing food quality. innovative scientific research in the modern world. Proceedings of the 9th International Scientific and Practical Conference. Part 1. Ufa, 2022. pp. 74–82. (In Russ.) https://elibrary.ru/YTIQKV

18. Deryabina EA, Gladskikh AD. Quality of products, technologies, and education. Proceedings of the 14th International Scientific and Practical Conference. Magnitogorsk, 2019. pp. 203–205. (In Russ.) https://elibrary.ru/EFSGJZ

19. Zharinov AI. Food additives and ingredients: features of use in meat products technology. Meat technology. 2021;(6):38–43. (In Russ.) https: //doi.org/10.33465/2308-2941-2021-06-38-43

20. Kasymakunova AM, Omurzak uulu E, Akai Tegin RA. Study of the antimicrobial properties of nanoparticles in active food packaging. The Herald of KSTU. 2023;(1):666–673. (In Russ.) https://doi.org/10.56634/16948335.2023.1.666-673

21. Kolyada LG, Tarasyuk EV, Vaskina AK, Ergardt RV. High-barrier food packaging. Current problems of modern science, technology and education. 2019;10(1):143–147. (In Russ.)

22. Revutskaya NM, Nasonova VV, Levina EV. Antimicrobial packaging – methods to obtain and effectiveness of application in the meat industry. Vsyo o myase. 2020;(2):30–34. (In Russ.) https://doi.org/10.21323/2071-2499-2020-2-30-34

23. Kirsh IA, Tveritnikova IS, Beznaeva OV, Bannikova OA, Kondratova TA, et al. Study of the influence of ultrasonic processing of polyethylene compositions containing betulin on the formation of operational properties of packaging materials. Health, Food & Biotechnology. 2020;2(4):28–40. (In Russ.) https://doi.org/10.36107/hfb.2020.i4.s73

24. Tveritnikova IS, Kirsh IA, Beznaeva OV. Modification of ultrasonic machining of polyolefinic, starch-containing composite materials in the process of extrusion. IOP Conference Series: Earth and Environmental Science. 2022;1052(1):012133. https://doi.org/10.1088/1755-1315/1052/1/012133

25. Shlush E, Davidovich-Pinhas M. Bioplastics for food packaging. Trends in Food Science & Technology. 2022;125:66–80. https://doi.org/10.1016/j.tifs.2022.04.026

26. Klaiber M, Moreno-Gordaliza E, Gómez-Gómez MM, Marazuela MD. Human intake assessment of triclosan associated with the daily use of polypropylene-made antimicrobial food packaging. Food Chemistry. 2024;451:139475. https://doi.org/10.1016/j.foodchem.2024.139475

This work is licensed under Creative Commons Attribution 4.0 International
PDF JATS XML
The contact persons
Alexander Prosekov
Chief editor
Alexander Prosekov
1684
downloads
RINC RINC Science Index Crossref
CC
This work is licensed under Creative Commons Attribution 4.0 International Creative Commons
© КемГУ, 1997–2025
Agreement Personal data protection and processing policy Support Powered by Editorum, 2026 Instructions
Login or Create
* Forgot your password?