Synthesis, characterization, and application of PHB-based gels for cultural heritage conservation

The aim of my master thesis is developing novel, greener approaches for the cleaning of artworks: such treatment consists in the removal of old varnish layers which tend to discolor or darken with time, thus allowing replacement with a new protecting coat. While protocols presently applied can be effective in the cleaning of the artworks, none of them take into account conservators’ health safety and environmental issues. Thus, using biomass-derived components, which are non-toxic and reusable and/or compostable might bring into the heritage conservation an additional awareness about safety and environmental claiming. The laboratory work for the thesis is a collaborative work between different groups. The biggest part of the work was at the Polymer group where gels were synthesized using Polyhydroxybutyrate (PHB) from sustainable resources and green solvents. The use of the gels might help to reduce the volatilization of solvents and contributes to the localization of the cleaning action. After the preparation of the gels, different characterization methods were used in order to estimate their properties and shelf-life. Finally, the work was completed on the application of the gels on sculpture, coated with undesired layers to be removed. Here, pre-mapping of the areas of interest was realized with different optical techniques, followed by the application of the gels for the cleaning and analyzing the effectiveness of cleaning.

Development of a colorimetric indicator label for food oxidation based on hexanal detection

In this work, a colorimetric indicator for food oxidation based on the detection of hexanal in gas-phase, has been developed. In fact, in recent years, the food packaging industry has evolved towards new generation of packaging, like active and intelligent. According to literature (Pangloli P. et al. 2002), hexanal is the main product of a fatty acid oxidation: the linoleic acid. So, it was chosen to analyse two kinds of potato chips, fried in two different oils with high concentration of linoleic acid: olive oil and sunflower oil. Five different formulas were prepared and their colour change when exposed to hexanal in gas phase was evaluated. The formulas evaluations were first conducted on filter paper labels. The next step was to select the thickener to add to the formula, in order to coat a polypropylene film, more appropriate than the filter paper for a production at industrial scale. Three kinds of thickeners were tested: a cellulose derivative, an ethylene vinyl-alcohol and a polyvinyl alcohol. To obtain the final labels with the autoadhesive layer, the polypropylene film with the selected formula and thickener was coat with a water based adhesive. For both filter paper and polypropylene labels, with and without autoadhesive layer, the detection limit and the detection time were measured. For the selected formula on filter paper labels, the stability was evaluated, when conserved on the dark or on the light, in order to determine the storage time. Both potato chips samples, stocked at the same conditions, were analysed using an optimised Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) method, in order to determine the concentration of volatilized hexanal. With the aim to establish if the hexanal can be considered as an indicator of the end of potato chips shelf life, sensory evaluation was conducted each day of HS-SPME-GC-MS analysis.