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Forero AC, Garavito J, Castellanos DA. Evaluation and modeling of acrylonitrile migration from polypropylene for food packaging. J Food Sci 2023; 88:4928-4941. [PMID: 37905708 DOI: 10.1111/1750-3841.16819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/06/2023] [Accepted: 10/13/2023] [Indexed: 11/02/2023]
Abstract
This study validated an analytical technique using headspace gas chromatography with flame ionization detection to quantify acrylonitrile monomer with a quantification limit of 0.10 ± 0.04 µg kg-1 . Subsequently, the acrylonitrile migration from polypropylene granules was evaluated in food simulants water and ethanol (50% v/v) and at two temperatures (20 ± 1°C and 44 ± 2°C) for up to 6 weeks, representing the service time of a bottle. From the experimental data obtained, pseudo-second-order kinetics were adjusted to represent the acrylonitrile migration into the simulants. For water, equilibrium concentrations of 13.58 and 16.58 µg kg-1 at 20 and 44°C, respectively, were obtained, while for 50% ethanol, 15.07 and 16.40 µg kg-1 were obtained for the same temperatures. The experimental results and the values estimated from the migration kinetics indicate that the maximum acrylonitrile concentration will not exceed the tolerable specific limit established in regulations. PRACTICAL APPLICATION: The migration of compounds such as acrylonitrile can be a drawback resulting in an undesirable reduction in the shelf life of liquid foods packaged in bottles made of materials such as polypropylene. In this paper, acrylonitrile migration kinetics and a methodology are proposed to determine whether the tolerable migration limits are ever reached, which can serve as a tool for producers of this type of packaging of food to predict shelf life.
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Affiliation(s)
- Adriana C Forero
- Food Packaging and Shelf Life Laboratory, Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Johanna Garavito
- Food Packaging and Shelf Life Laboratory, Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Diego A Castellanos
- Food Packaging and Shelf Life Laboratory, Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá, Colombia
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Kawamura Y, Wada T, Yamaguchi M, Mutsuga M. [Consideration of the Evaporation Residue Test for Plastics Intended to Contact with Oils and Fatty Foods]. Shokuhin Eiseigaku Zasshi 2019; 60:82-87. [PMID: 31474655 DOI: 10.3358/shokueishi.60.82] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The Japanese Food Sanitation Act designates the evaporation residue test as a specification for plastics that intended to contact with foods. The test conditions and migration limits for oils and fatty foods were considered on the basis of the results obtained from the evaporation residue test according to the Japanese Act and the overall migration test into olive oil according to EN1186-2. The evaporation residue test was conducted using heptane at 25℃ for 1 hour. The results of most samples were under 30 μg/mL although those of high impact polystyrene,polymethylpentene and polyvinyl chloride were found to be over 30 μg/mL. However, these results were within the acceptable range of the relaxed limits (240, 120, 150 μg/mL). Regarding the overall migration into olive oil, most plastics were under the determination limit at 60℃ for 30 min. But the results for polyethylene, polypropylene and polyvinyl chloride were over 30 μg/mL at 95 and 121℃, which were higher than their evaporation residues. In other words, the existing test conditions and limits of the evaporation residue test could be used for testing plastics that come into contact with oils and fatty foods at lower temperatures. However, they are not adequate for evaluating some plastics that come into contact with oils and fatty foods at higher temperatures.
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Villasante J, Codina E, Hidalgo GI, Martínez de Ilarduya A, Muñoz-Guerra S, Almajano MP. Poly (α-Dodecyl γ-Glutamate) (PAAG-12) and Polylactic Acid Films Charged with α-Tocopherol and Their Antioxidant Capacity in Food Models. Antioxidants (Basel) 2019; 8:E284. [PMID: 31390785 DOI: 10.3390/antiox8080284] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/26/2019] [Accepted: 08/01/2019] [Indexed: 11/17/2022] Open
Abstract
Poly (α-dodecyl γ-glutamate) (PAAG-12) was successfully synthesized from poly(γ-glutamic acid) (PGGA) according to Nuclear Magnetic Resonance (NMR) analyses. PAAG-12 films were prepared and enriched with 5% α-tocopherol, with the aim of using them as novel antioxidant active packaging for food applications. Thermogravimetric Analysis (TGA) characterization determined that α-tocopherol improved thermal stability of films, which is beneficial for industrial processing. Polylactic Acid (PLA) films prepared with the same amount of α-tocopherol were used to set a comparative frame and both types of films were applied to two different food models to assess their protective action against oxidation. Water, 50% ethanol (EtOH) and 95% EtOH were used as food simulants and HPLC analyses were performed to determine diffusion and partition coefficients in PLA and the novel polymer, the latter exhibiting slower release rates. Primary oxidation was measured with peroxide value, which revealed that PAAG-12 films with α-tocopherol protected oil-in-water (O/W) emulsions up to 29 days, complying with the Codex Alimentarius.
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Hwang JB, Lee S, Yeum J, Kim M, Choi JC, Park SJ, Kim J. HS-GC/MS method development and exposure assessment of volatile organic compounds from food packaging into food simulants. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1574-1583. [PMID: 31361183 DOI: 10.1080/19440049.2019.1642520] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
A simultaneous headspace-gas chromatography/mass spectrometry (HS-GC/MS) method was developed and validated to determine the migration of 12 volatile organic compounds (methanol, acetone, methylethylketone, ethylacetate, isopropylalcohol, benzene, toluene, ethylbenzene, xylene, cumene, propylbenzene, and styrene) from food contact materials into food simulants (water, 4% acetic acid, 50% ethanol, and n-heptane). The limits of detection and quantification were 0.007-0.201 mg L-1 and 0.023-0.668 mg L-1, respectively. The method was applied to 205 samples of paper/paperboard, polyethylene, polypropylene, polystyrene, and polyethylene terephthalate. The estimated daily intake (EDI) was calculated using the migration results. Exposure assessments were carried out to compare the EDI to the tolerable daily intake (TDI); the results indicated that the EDI of styrene represented only a small percentage (8.0%) of the TDI. This analytical method will be a useful tool to examine levels of various volatile compounds migrating from food packaging to food simulants using HS-GC/MS method.
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Affiliation(s)
- Joung Boon Hwang
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea.,Department of Chemistry, Chungnam National University , Daejeon , Republic of Korea
| | - Subi Lee
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea
| | - Jinhwa Yeum
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea
| | - MeeKyung Kim
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea
| | - Jae Chun Choi
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea
| | - Se-Jong Park
- Food Additives and Packaging Division, National Institute of Food and Drug Safety Evaluation , Cheongju , Republic of Korea.,Department of Chemistry, Chungnam National University , Daejeon , Republic of Korea
| | - Jeongkwon Kim
- Department of Chemistry, Chungnam National University , Daejeon , Republic of Korea
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Kim JM, Lee MH, Ko JA, Kang DH, Bae H, Park HJ. Influence of Food with High Moisture Content on Oxygen Barrier Property of Polyvinyl Alcohol (PVA)/Vermiculite Nanocomposite Coated Multilayer Packaging Film. J Food Sci 2018; 83:349-357. [PMID: 29369361 DOI: 10.1111/1750-3841.14012] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
This study investigates the potential complications in applying nanoclay-based waterborne coating to packaging films for food with high moisture content. Multilayer packaging films were prepared by dry laminating commercially available polyvinyl alcohol (PVA)/vermiculite nanocomposite coating films and linear low-density polyethylene film, and the changes in oxygen barrier properties were investigated according to different relative humidity using 3 types of food simulants. When the relative humidity was above 60%, the oxygen permeability increased sharply, but this was reversible. Deionized water and 3% acetic acid did not cause any large structural change in the PVA/vermiculite nanocomposite but caused a reversible deterioration of the oxygen barrier properties. In contrast, 50% ethanol, a simulant for the semifatty food, induced irreversible structural changes with deterioration of the oxygen barrier property. These changes are due to the characteristics of PVA rather than vermiculite. PRACTICAL APPLICATION We believe this manuscript would be of interest to the wide group of researchers, organizations, and companies in the field of developing nanoclay-based gas barrier packaging for foods with high moisture content. Hence, we wish to diffuse our knowledge to the scientific community.
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Affiliation(s)
- Jung Min Kim
- School of Life Sciences and Biotechnology, Korea Univ., 5-Ka, Anam-Dong, Sungbuk-Ku, Seoul 136-701, Republic of Korea
| | - Min Hyeock Lee
- School of Life Sciences and Biotechnology, Korea Univ., 5-Ka, Anam-Dong, Sungbuk-Ku, Seoul 136-701, Republic of Korea
| | - Jung A Ko
- School of Life Sciences and Biotechnology, Korea Univ., 5-Ka, Anam-Dong, Sungbuk-Ku, Seoul 136-701, Republic of Korea
| | - Dong Ho Kang
- Korea Packaging Center, Korea Inst. of Industrial Technology, Bucheon, Republic of Korea
| | - Hojae Bae
- Dept. of Stem Cell and Regenerative Biotechnology, KU Convergence Science and Technology Inst., Konkuk Univ., Hwayang-dong, Kwangjin-gu, Seoul 05029, Republic of Korea
| | - Hyun Jin Park
- School of Life Sciences and Biotechnology, Korea Univ., 5-Ka, Anam-Dong, Sungbuk-Ku, Seoul 136-701, Republic of Korea
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Siracusa V, Genovese L, Munari A, Lotti N. How Stress Treatments Influence the Performance of Biodegradable Poly(Butylene Succinate)-Based Copolymers with Thioether Linkages for Food Packaging Applications. Materials (Basel) 2017; 10:E1009. [PMID: 28867806 PMCID: PMC5615664 DOI: 10.3390/ma10091009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/04/2017] [Revised: 08/19/2017] [Accepted: 08/26/2017] [Indexed: 11/22/2022]
Abstract
Biodegradable poly(butylene succinate) (PBS)-based random copolymers containing thioether linkages (P(BSxTDGSy)) of various compositions have been investigated and characterized from the gas barrier, thermal, and mechanical point of view, after food contact simulants or thermal and photoaging processes. Each stress treatment was performed on thin films and the results obtained have been compared to the same untreated film, used as a standard. Barrier properties with different gases (O₂ and CO₂) were evaluated, showing that the polymer chemical composition strongly influenced the permeability behavior. The relationships between the diffusion coefficients (D) and solubility (S) with polymer composition were also investigated. The results highlighted a correlation between polymer chemical structure and treatment. Gas transmission rate (GTR) mainly depending on the performed treatment, as GTR increased with the increase of TDGS co-unit amount. Thermal and mechanical tests allowed for the recording of variations in the degree of crystallinity and in the tensile properties. An increase in the crystallinity degree was recorded after contact with simulant liquids and aging treatments, together with a molecular weight decrease, a slight enhancement of the elastic modulus and a decrement of the elongation at break, proportional to the TDGS co-unit content.
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Affiliation(s)
- Valentina Siracusa
- Department of Chemical Science, University of Catania, Viale A. Doria 6, 95125 Catania (CT), Italy.
| | - Laura Genovese
- Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali, Università di Bologna, Via Terracini 28, 40131 Bologna, Italy.
| | - Andrea Munari
- Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali, Università di Bologna, Via Terracini 28, 40131 Bologna, Italy.
| | - Nadia Lotti
- Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali, Università di Bologna, Via Terracini 28, 40131 Bologna, Italy.
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Abstract
Three nanocopper/low-density polyethylene (LDPE) composite films were tested in food simulants (3% acetic acid and 10% ethanol) and real food matrices (rice vinegar, bottled water and Chinese liquor) to explore the behaviours of copper migration using ICP-OES and GFAAS. The effects of exposure time, temperature, nanocopper concentration and contact media on the release of copper from nanocopper/LDPE composite films were studied. It was shown that the migration of copper into 10% ethanol was much less than that into 3% acetic acid at the same conditions. With the increase of nanocopper concentration, exposure time and temperature, the release of copper increased. Copper migration does not appear to be significant in the case of bottled water and Chinese liquor compared with rice vinegar with a maximum value of 0.54 μg mL-1 for the CF-0.25# bags at 70°C for 2 h. The presence and morphology of copper nanoparticles in the films and the topographical changes of the films were confirmed by field emission scanning electron microscope (FE-SEM) and atomic force microscope (AFM). In this manner, copper nanoparticles of different morphologies, sizes and distribution were found, and samples with higher nanocopper concentration had a more irregular topography. In the case of Fourier transform infrared spectroscopy (FTIR), no chemical bonds formed between copper nanoparticles and LDPE. Copper nanoparticles were just as physically dispersed in LDPE.
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Affiliation(s)
- Fang Liu
- a Department of Food Science and Engineering , Jinan University , Guangzhou , China
| | - Chang-Ying Hu
- a Department of Food Science and Engineering , Jinan University , Guangzhou , China.,b Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes , Jinan University , Zhuhai , China
| | - Quan Zhao
- c Guangdong Inspection and Quarantine Technology Center , Guangzhou , China
| | - Yu-Jie Shi
- a Department of Food Science and Engineering , Jinan University , Guangzhou , China
| | - Huai-Ning Zhong
- c Guangdong Inspection and Quarantine Technology Center , Guangzhou , China
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Hannon JC, Kerry JP, Cruz-Romero M, Azlin-Hasim S, Morris M, Cummins E. Assessment of the migration potential of nanosilver from nanoparticle-coated low-density polyethylene food packaging into food simulants. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 33:167-78. [PMID: 26523861 DOI: 10.1080/19440049.2015.1114184] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
An experimental nanosilver-coated low-density polyethylene (LDPE) food packaging was incubated with food simulants using a conventional oven and tested for migration according to European Commission Regulation No. 10/2011. The commercial LDPE films were coated using a layer-by-layer (LbL) technique and three levels of silver (Ag) precursor concentration (0.5%, 2% and 5% silver nitrate (AgNO3), respectively) were used to attach antimicrobial Ag. The experimental migration study conditions (time, temperature and food simulant) under conventional oven heating (10 days at 60°C, 2 h at 70°C, 2 h at 60°C or 10 days at 70°C) were chosen to simulate the worst-case storage period of over 6 months. In addition, migration was quantified under microwave heating. The total Ag migrant levels in the food simulants were quantified by inductively coupled plasma-atomic emission spectroscopy (ICP-AES). Mean migration levels obtained by ICP-AES for oven heating were in the range 0.01-1.75 mg l(-1). Migration observed for microwave heating was found to be significantly higher when compared with oven heating for similar temperatures (100°C) and identical exposure times (2 min). In each of the packaging materials and food simulants tested, the presence of nanoparticles (NPs) was confirmed by scanning electron microscopy (SEM). On inspection of the migration observed under conventional oven heating, an important finding was the significant reduction in migration resulting from the increased Ag precursor concentration used to attach Ag on the LDPE LbL-coated films. This observation merits further investigation into the LbL coating process used, as it suggests potential for process modifications to reduce migration. In turn, any reduction in NP migration below regulatory limits could greatly support the antimicrobial silver nanoparticle (AgNP)-LDPE LbL-coated films being used as a food packaging material.
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Affiliation(s)
- Joseph Christopher Hannon
- a School of Biosystems and Food Engineering, Agriculture and Food Science Centre , University College Dublin , Belfield , Dublin 4 , Ireland
| | - Joseph P Kerry
- b School of Food & Nutritional Sciences, Food Packaging Group , University College Cork , Cork , Ireland
| | - Malco Cruz-Romero
- b School of Food & Nutritional Sciences, Food Packaging Group , University College Cork , Cork , Ireland
| | - Shafrina Azlin-Hasim
- b School of Food & Nutritional Sciences, Food Packaging Group , University College Cork , Cork , Ireland.,c School of Food Science and Technology , Universiti Malaysia Terengganu , Kuala Terengganu , Malaysia
| | - Michael Morris
- d Department of Chemistry , University College Cork , Cork , Ireland
| | - Enda Cummins
- a School of Biosystems and Food Engineering, Agriculture and Food Science Centre , University College Dublin , Belfield , Dublin 4 , Ireland
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Magami SM, Oldring PKT, Castle L, Guthrie JT. Migration of melamine from thermally cured, amino cross-linked can coatings into an aqueous ethanol food simulant: aspects of hydrolysis, relative reactivity and migration. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:403-9. [PMID: 25634591 DOI: 10.1080/19440049.2014.1003150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Aspects of melamine migration from epoxy-based coatings into a food simulant were studied. Four commercial amino-based cross linkers were incorporated into an epoxy anhydride coating system and into an epoxy phenolic coating system. The epoxy-based coatings were formulated, applied, cured and tested for migration by retorting in contact with the food simulant, 10% ethanol, at 131°C. The commercial melamino-based cross linkers used and the model coatings that were prepared using these cross linkers contained very low or non-detectable levels of free melamine. However, during retorting, the migration of melamine from the coatings increased as the retorting time was increased. This migration process is not the more classical diffusional process but rather the result of chemical attack (hydrolysis) of the coating. For these model can coatings, a substantial fraction of the melamino cross linker was hydrolysed although, curiously, the essential functional properties of the coating are retained. In all cases, for these model systems the migration of melamine was rather low because the cross linkers are used commercially in only small amounts - typically 1-2% of the dry film weight of the coatings. For the standard retorting conditions of 1 h, migration of melamine was up to 0.4 mg kg(-1), depending on the cross linker used. The cross linker that contained the methylol functionality (-CH₂OH group) gave rise to less melamine than did the alkylated cross linkers (methylated and butylated, -OCHv and -O(CH₂)₃CH₃, respectively). This observation could prove useful in formulating coatings with even lower melamine release characteristics.
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Affiliation(s)
- Saminu M Magami
- a Polymer Science Division, Department of Colour Science, School of Chemistry , University of Leeds , Leeds , UK
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