Can coatings for foods and beverages: issues and options

LaKind, Judy S.

doi:10.1504/ijtpm.2013.050999

Cited by 36 publications

(45 citation statements)

References 24 publications

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“…For example, Campbell’s announced the removal of BPA in its soup products in 2009 (http://www.greenbiz.com/blog/2012/03/06/campbells-stop-using-bpa-soup-cans). Lakind (2013) discusses the issues with can coatings for food with a focus on the use of BPA, and Lakind and Birnbaum (2010) caution that replacement chemicals for BPA in canned foods could pose issues all their own. For example, Kinch et al (2015) found that low doses of both BPA and Bisphenol S (BPS), a common analog used in BPA-free products, induced precocious hypothalamic neurogenesis in zebrafish.…”

Section: Discussionmentioning

confidence: 99%

Exposure assessment of adult intake of bisphenol A (BPA) with emphasis on canned food dietary exposures

Lorber

Schecter

Paepke

et al. 2015

Environment International

165

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Bisphenol A (BPA) is a high-volume, synthetic compound found in epoxy resins and plastics used in food packaging. Food is believed to be a major source of BPA intake. In this study, we measured the concentration of BPA in convenience samplings of foodstuffs purchased in Dallas, Texas. Sampling entailed collection of 204 samples of fresh, frozen, and canned foods in two rounds in 2010. BPA was positive in 73% of the canned food samples, while it was found in only 7% of non-canned foods at low concentrations. The results of this food sampling program were used to calculate adult dietary intakes of BPA. A pathway approach combined food intakes, a “canned fraction” parameter which described what portion of total intake of that food came from canned products, and measured food concentrations. Dietary intakes were calculated as 12.6 ng/kg-day, of which 12.4 ng/kg-day was from canned foods. Canned vegetable intakes alone were 11.9 ng/kg-day. This dietary intake was compared to total intakes of BPA estimated from urine measurements of the National Health and Nutrition Examination Survey (NHANES). Total adult central tendency intakes ranged from 30 to 70 ng/kg-day for NHANES cycles between 2005 and 2010. Three possibilities were explored to explain the difference between these two approaches for intake estimation. Not all foods which may have been canned, particularly canned beverages such as soft drinks, were sampled in our food sampling program. Second, non-food pathways of exposure may be important for adults, including thermal paper exposures, and dust and air exposures. Finally, our canned food concentrations may not be adequately representative of canned foods in the United States; they were found to be generally lower compared to canned food concentrations measured in six other worldwide food surveys including three in North America. Our finding that canned food concentrations greatly exceeded non-canned concentrations was consistent with other studies, and underscores the importance of canned foods in the overall exposure of adults of BPA.

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Section: Discussionmentioning

confidence: 99%

Exposure assessment of adult intake of bisphenol A (BPA) with emphasis on canned food dietary exposures

Lorber

Schecter

Paepke

et al. 2015

Environment International

165

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“…The main types of polymers used as can linings include epoxy, vinyl, acrylic, polyester and oleoresin (Bomgardner, ) and much research has been devoted to developing new linings that have required characteristics (Patel & Golden, ). Can linings must adhere well to walls, be stable during processing, resist corrosion, be flexible and not brittle, not degrade in the presence of acidic foods/beverages, and ideally be applicable to all food types (LaKind, ). The can lining with the best performance has been the epoxy lining (Bomgardner, ).…”

Section: Introductionmentioning

confidence: 99%

Binding of volatile aroma compounds to can linings with different polymeric characteristics

You

O’Keefe

2017

Food Science & Nutrition

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Flavor compounds have been shown to interact with packaging materials either by scalping, the movement of flavorings from the food product to the package, or by flavor release, movement of flavorings from the package to the food. Work has elucidated the parameters important for the scalping of flavor compounds to polyolefin packaging materials, but very little work has been conducted examining the scalping of flavor compounds by can lining materials. Can linings composed of three different polymers, polyolefin, acrylic, epoxy, were studied for binding of volatile flavor compounds (octanal, nonanal, decanal, eugenol, d‐limonene) at room temperature over a 2‐week period. Solid phase microextraction (SPME) was used with gas chromatography mass spectrometry to identify and quantify volatile compounds. Flavor compounds were studied at concentrations around 4–1,000 ppb. Fourier transform infrared spectroscopy was used to verify can lining polymer chemistry. Almost complete binding of all five of the volatile compounds studied was observed over 9–14 days at room temperature for each of the can lining chemistries. The number of time data points limited our ability to determine the order and rate constants of binding. This model system appears to be a valuable for investigating flavor binding of polymeric can lining materials.

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“…Legislative pressures, which see the ban of the use of epoxy phenolic lacquers and chrome VI passivation in Europe, are restarting the interest in the area as the combined performance of these materials have been shown to perform less robustly in terms of lacquer/substrate adhesion than the incumbent technology . These changes potentially have significant implications for the European steel packaging industry.…”

Section: Introductionmentioning

confidence: 99%

Identifying interlayer surface adhesion failure mechanisms in tinplate packaging steels

et al. 2019

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Tinplate surface morphology and chemistry is adjusted during the manufacturing process in order to meet the demands of its subsequent product use, the commonest being visual appearance and food packaging stability. A comprehensive experimental study on an industrial tinning line varied the surface roughness and the tin coating weight with the characterization through X‐ray diffraction (XRD), X‐ray photoelectron spectroscopy (XPS), white light interferometer (WLI), optical imaging, and lacquer adhesion measurement. Increasing tin weight lowers the adhesion through the production of a thicker disorganized tin oxide layer which has a greater tendency to fracture under shearing forces. There is no evidence that the substrate roughness improves the adhesion of the lacquer. Analysis of the failure location identifies fracture in the tin oxide layer below the passivation layer. The findings have impacts on the next generation of passivation materials for tinplate as it has been clearly demonstrated that growth in tin oxide thickness, particularly when unstructured, has a detrimental impact on lacquer adhesion.

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Can coatings for foods and beverages: issues and options

Cited by 36 publications

References 24 publications

Exposure assessment of adult intake of bisphenol A (BPA) with emphasis on canned food dietary exposures

Exposure assessment of adult intake of bisphenol A (BPA) with emphasis on canned food dietary exposures

Binding of volatile aroma compounds to can linings with different polymeric characteristics

Identifying interlayer surface adhesion failure mechanisms in tinplate packaging steels

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