An Insight into the Growing Concerns of Styrene Monomer and Poly(Styrene) Fragment Migration into Food and Drink Simulants from Poly(Styrene) Packaging

Poly(styrene) (PS) has been heavily utilised in disposable food packaging due to its insulating properties, optical translucency, and long-shelf life. Despite these desirable characteristics, (PS) poses toxicity concerns to human’s health through styrene monomer leaching into foodstuffs. Environmental and marine hazards are another growing concerns due to improper and/or absence of recycling strategies and facilities. This preliminary work aims to investigate the effect of temperature, food composition and contact times on the migration of the styrene monomer from poly(styrene) food contact materials into food simulants. Poly(styrene) cups showed a relatively low level of styrene migration with the highest being 0.110 µg/mL, whereas food containers showed a much higher level of styrene leaching with up to 6 µg/mL. This could be due to an increase in the hydrophobicity of the simulants’ characteristics from low to high fat content and the increase in the testing temperatures from 5 °C to 70 °C. ANOVA statistical analysis is used to compare the means of three or more groups of data, whereas t-test analysis is used to compare means of two groups. This was carried out on each individual sample to determine the significance of changing the temperature, simulant type, or both on the level of migration observed in the results. All significant values were tested at 95% confidence level p < 0.05, concluding that fat content and high temperatures were found to significantly increase the level of styrene migration. Nile Red staining method was used to demonstrate that particulate poly(styrene), as well as styrene monomer, migrated into tested food simulants from typical containers, which is becoming a cause for concern as evidence of microplastic ingestion increases.

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Updated evaluation of the migration of styrene monomer and oligomers from polystyrene food contact materials to foods and food simulants

Food Additives & Contaminants Part A ◽

10.1080/19440049.2013.878040 ◽

2014 ◽

Vol 31 (4) ◽

pp. 723-733 ◽

Cited By ~ 25

Author(s):

Susan Genualdi ◽

Patricia Nyman ◽

Timothy Begley

Keyword(s):

Contact Materials ◽

Food Contact Materials ◽

Styrene Monomer ◽

Food Contact ◽

Food Simulants

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Migration of Toxic Metals from Ceramic Food Packaging Materials into Acid Food Simulants

Mathematical Problems in Engineering ◽

10.1155/2014/759018 ◽

2014 ◽

Vol 2014 ◽

pp. 1-7 ◽

Cited By ~ 4

Author(s):

Zhanhua Dong ◽

Lixin Lu ◽

Zhigang Liu ◽

Yali Tang ◽

Jun Wang

Keyword(s):

Toxic Metals ◽

Food Packaging ◽

Ph Value ◽

Effect Of Temperature ◽

Packaging Materials ◽

Incongruent Dissolution ◽

Food Packaging Materials ◽

Food Simulants ◽

Term Extraction ◽

Cobalt Nickel

Long-term extraction experiments were carried out on glazed tile specimens with 4 and 10% (v/v) acetic acid, 1% (w/v) citric acid, and 1% (v/v) lactic acid solution in three temperature conditions (20, 40, and 60°C) to investigate the effect of temperature and pH value on extraction of lead, cobalt, nickel, and zinc from ceramic food packaging materials and to study the extraction kinetics of toxic metals. Results showed that except at 60°C the amount of extraction of lead, cobalt, nickel, and zinc had linear dependence on time at longer times and removal of these toxic metals under other conditions increased linearly with the square root of the time, indicating a diffusion-controlled process. The amount of these toxic metals leached out from ceramic food packaging materials into the leachate, and the leaching rate increased with temperature and decreased with pH value of the food simulants. In addition, among these four toxic metals lead was the least leachable element, and nickel was the most leachable one. Disagreement between the ratios of the oxide of lead, cobalt, nickel, and zinc in the glaze and their release in the leachate suggested that extraction of these toxic metals was an incongruent dissolution process.

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Development and Characterization of Functional Starch-Based Films Incorporating Free or Microencapsulated Spent Black Tea Extract

Molecules ◽

10.3390/molecules26133898 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3898

Author(s):

Surakshi Wimangika Rajapaksha ◽

Naoto Shimizu

Keyword(s):

Antioxidant Activity ◽

Lipid Oxidation ◽

Food Packaging ◽

Uv Light ◽

Antioxidant Properties ◽

Black Tea ◽

Wall Material ◽

Food Simulants ◽

Black Tea Extract ◽

Tea Extract

Antioxidant polyphenols in black tea residue are an underused source of bioactive compounds. Microencapsulation can turn them into a valuable functional ingredient for different food applications. This study investigated the potential of using spent black tea extract (SBT) as an active ingredient in food packaging. Free or microencapsulated forms of SBT, using a pectin–sodium caseinate mixture as a wall material, were incorporated in a cassava starch matrix and films developed by casting. The effect of incorporating SBT at different polyphenol contents (0.17% and 0.34%) on the structural, physical, and antioxidant properties of the films, the migration of active compounds into different food simulants and their performance at preventing lipid oxidation were evaluated. The results showed that adding free SBT modified the film structure by forming hydrogen bonds with starch, creating a less elastic film with antioxidant activity (173 and 587 µg(GAE)/g film). Incorporating microencapsulated SBT improved the mechanical properties of active films and preserved their antioxidant activity (276 and 627 µg(GAE)/g film). Encapsulates significantly enhanced the release of antioxidant polyphenols into both aqueous and fatty food simulants. Both types of active film exhibited better barrier properties against UV light and water vapour than the control starch film and delayed lipid oxidation up to 35 d. This study revealed that starch film incorporating microencapsulated SBT can be used as a functional food packaging to protect fatty foods from oxidation.

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Presence of Perfluoroalkyl and Polyfluoroalkyl Substances (PFAS) In Food Contact Materials (FCM) and Its Migration to Food

Foods ◽

10.3390/foods10071443 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1443

Author(s):

Arabela Ramírez Carnero ◽

Antía Lestido-Cardama ◽

Patricia Vazquez Loureiro ◽

Letricia Barbosa-Pereira ◽

Ana Rodríguez Bernaldo de Quirós ◽

...

Keyword(s):

Fast Food ◽

Food Packaging ◽

Health Concern ◽

Contact Materials ◽

Food Contact Materials ◽

Food Contact ◽

Contaminated Food ◽

Polyfluoroalkyl Substances ◽

And Storage ◽

Perfluoroalkyl And Polyfluoroalkyl Substances

Perfluoroalkyl and polyfluoroalkyl substances (PFAS) are synthetic chemical compounds widely used in different industry fields including food contact materials (FCM), providing resistance to fat and humidity, and non-stick properties. PFAS enter into the food chain directly from the intake of contaminated food or indirectly from the migration of the FCM into the food. This exposure published in different research highlights a public health concern. Therefore, it is necessary to perform analysis of the content of different FCM and evaluate the migration from the FCM under normal conditions of use and storage. This bibliographical review proves that different perfluoroalkyl and polyfluoroalkyl compounds are detected in fast food packaging, microwave popcorn bags, and frying pans, among others. Furthermore, it shows the conditions or factors that favor the migration of the PFAS from the FCM into the food.

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Development and Validation of a UHPLC-qTOF MS Method for the Determination of Sorbitol-Based Nuclear Clarifying Agents in Food Simulants after Migration from Food Contact Materials

Applied Sciences ◽

10.3390/app11093789 ◽

2021 ◽

Vol 11 (9) ◽

pp. 3789

Author(s):

Emmanouil D. Tsochatzis ◽

Georgios Theodoridis ◽

Helen G. Gika

Keyword(s):

A Posteriori ◽

Contact Materials ◽

Food Contact ◽

Food Simulants ◽

Target Analytes ◽

Commission Regulation ◽

Development And Validation ◽

Migration Testing ◽

Analytical Standards

Nuclear clarifying agents (NCAs) are a class of substances frequently used as additives in the production of polymers to improve their physical properties. Some are EU regulated under Commission Regulation (EU) no. 10/2011 can be used as additives in the production of food contact plastics. However, limited analytical methods for their analysis are currently available, in part due to poor solubility in most common organic solvents and lack of analytical standards of known purity. In this work, a simple and sensitive method was developed to analyze 4 EU-regulated sorbitol-based nucleating agents in food simulants, following solubility studies to establish effective solvents. The method was shown to be accurate and precise and can be used with official food simulant D1 (50% v/v ethanol/H2O). Application to other ethanolic simulants is also possible, but due to solubility issues, a posteriori conversion of those simulants into simulant D1 is required. Finally, the method was applied to quantify the target analytes in simulants after migration testing with polypropylene (PP) beverage cups.

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Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants

Food Chemistry ◽

10.1016/j.foodchem.2021.129140 ◽

2021 ◽

Vol 349 ◽

pp. 129140

Author(s):

Renato Queiroz Assis ◽

Carlos Henrique Pagno ◽

Liana Stoll ◽

Polliana D'Angelo Rios ◽

Alessandro de Oliveira Rios ◽

...

Keyword(s):

Protective Effect ◽

Cellulose Acetate ◽

Food Packaging ◽

Storage Stability ◽

Food Simulants ◽

Active Food Packaging

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Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough

Acta Technologica Agriculturae ◽

10.2478/ata-2013-0016 ◽

2013 ◽

Vol 16 (3) ◽

pp. 63-66

Author(s):

Peter Hlaváč ◽

Monika Božiková

Keyword(s):

Rheological Properties ◽

Dynamic Viscosity ◽

Kinematic Viscosity ◽

Fat Content ◽

Effect Of Temperature ◽

Rheological Parameters ◽

Rotational Viscometer ◽

Two Samples ◽

Dynamic And Kinematic Viscosity ◽

Temperature Dynamic

Abstract This paper presents the selected rheological properties of pancake dough such as dynamic and kinematic viscosity and fluidity. The effect of used ingredients and temperature on rheological properties is investigated. Measurements were performed on three pancake dough samples. In two samples, there was used milk with a different fat content, and in the third sample, all ingredients were in a powder state. A digital rotational viscometer Anton Paar DV-3P was used for measuring the rheological properties. The principle of viscometer measurement is based on the dependence of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of rheological parameters on temperature. Exponential functions were used to express the dependencies of all rheological parameters on temperature. Dynamic and kinematic viscosity decreased, and fluidity increased with temperature. The highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. A higher fat content of used milk caused higher values of dynamic viscosity.

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Textile packaging - the connection between science and health

Industria Textila ◽

10.35530/it.071.02.1636 ◽

2020 ◽

Vol 71 (02) ◽

pp. 138-144

Author(s):

Eftalea CĂRPUȘ ◽

Angela Dorogan ◽

Cristina Stroe

Keyword(s):

Food Packaging ◽

Nutrition Status ◽

Contact Materials ◽

Food Contact ◽

Technical Textiles ◽

Nutrition Policies ◽

Food And Nutrition ◽

Functionalized Materials ◽

Military Security ◽

Political Security

According to the Report presented in the ONU Program for Development there are eight dimensions of international security (collective security) and national security: economic-social security, food security, environmental security, community security, personal security, political security and individual security, to which demographic security and military security could be added. Although there have been concerns about the nutrition status of the population since ancient times, it was only in the middle of the last century that the scientific and institutional bases of contemporary food and nutrition policies were laid. Food and nutrition policies are represented by a series of objectives, priorities, norms and decisions adopted by the invested factors and institutions with the competences necessary to ensure to the entire population the economic and social conditions for a good state of individual and public health. Packaging has become one of the most important functions of a product, of a commodity on the market. The packaging is part of the Food Contact Materials (FCMs) group, which should not affect the health of consumers or alter the quality of the products. The breadth and complexity of the socio-economic context in the food contact sector requires finding additional ways to adapt. In this context, the textile sector, respectively the field of technical textiles, through the potential of functionalities, can make a special contribution to achieving a level of coherence between the field of functionalized materials intended for food packaging – environment – consumer health – free movement of products – efficient functioning of the internal market.

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Effect of Different Types of Packaging Materials on the Shelf Life of Pasteurized Camel Milk

International Journal of Current Microbiology and Applied Sciences ◽

10.20546/ijcmas.2021.1009.004 ◽

2021 ◽

Vol 10 (9) ◽

pp. 24-37

Author(s):

Ahmed Elghali Mohamed Khalil Ayman Diaf Alla Ismail Alshikh ◽

Ahmed Eltigani Almansoori Mohamed Abdelsalam Abdalla

Keyword(s):

Shelf Life ◽

Sensory Evaluation ◽

Food Packaging ◽

Camel Milk ◽

Packaging Materials ◽

Migration Test ◽

Test Analysis ◽

Food Packaging Materials ◽

Different Types ◽

Aluminum Cans

Nine types of packaging materials were tested on this study Included (I) Polyethylenetetraphthalate (PET) Bottle, (ii) Polypropylene (PP) Cup, (iii) polystyrene (PS) Cup, (iv) Low density polyethylene (LDPE) Bottle, (v) Light Proof Polyethyleneterephthalate(LPET) Bottle,(vi) High density Polyethylene(HDPE) Bottle, (vii) Aluminum Cans, (viii) Glass(Emerald Green) and (ix) Cartoon bottles (250 ml size) were dispensed in the aseptic condition with Pasteurized camel milk (80 ˚C,16s) for two seasons Summer and Winter and stored immediately inside the chiller at 5 ˚C for 30 days, The camel milk samples were examined for microbial quality, sensory evaluation, also food packaging materials were examined for overall migration test, approximate shelf life of the pasteurized camel milk at temperature 5 ˚C in all types of packaging materials in our study period 30 days, Sensory Evaluation results shown that there is significant differences within best packaging materials, so we can say best packaging materials not same in summer and winter. We see also the best packaging materials is not same in winter of all type of Sensory Evaluation with one ranking (PS, HDPE) respectively, but not difference in summer, so the best in winter is (PP - PS – PET) respectively, lastly the overall migration test analysis for the food packaging materials shown that there are no significant differences within packaging materials. So we can say responds in group equally at all packaging materials and all samples meets the specification limits as per Article 12, EU 10/2011.

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