Effect of food packaging material on some physicochemical properties of polyacrylate varnish layers

Recent Advances and Challenges in Long Wavelength Sensitive Cationic Photoinitiating Systems

With the advantages offered by cationic photopolymerization (CP) such as broad wavelength activation, tolerance to oxygen, low shrinkage and the possibility of "dark cure", it has attracted extensive attention in photoresist, deep curing and other fields in recent years. The applied photoinitiating systems (PIS) play a crucial role as they can affect the speed and type of the polymerization and properties of the materials formed. In the past few decades, much effort has been invested into developing cationic photoinitiating systems (CPISs) that can be activated at long wavelengths and overcome technical problems and challenges faced. In this article, the latest developments in the long wavelength sensitive CPIS under ultraviolet (UV)/visible light-emitting diodes (LED) lights are reviewed. The objective is, furthermore, to show differences as well as parallels between different PIS and future perspectives.

Quantification of the Aluminum Content Leached into Foods Baked Using Aluminum Foil

In this study, determinations of the aluminum content in meat and fish performed after having cooked these foods using commercially available aluminum foil have been performed. The release of this chemical element was evaluated by cooking beef, chicken, and fish wrapped with commercial aluminum foil using seasoning or without seasoning in order to evaluate the effect on Al leaching into the food. The characterization of the food samples was carried out using two different analytical methods: inductively coupled plasma optical emission spectrometry (ICP-OES), for the quantification of aluminum, and scanning electron microscopy coupled with energy dispersion spectroscopy (SEM-EDS) to evaluate any structural changes occurring inside the aluminum foil after the cooking procedure. It has been demonstrated that the leaching that occurs when the foods are cooked by wrapping them in Al foil is not negligible and that the consumption of these foods, together with the consumption of other foodstuffs, such as, for example, some vegetables that may naturally contain aluminum, can lead to consuming a weekly dose not far from the TWI (tolerable weekly intake).