Comparison of milk and ethanol/water mixtures with respect to monostyrene migration from a polystyrene packaging material

O’Neill, Edward T.; Tuohy, J. J.; Franz, Roland

doi:10.1016/0958-6946(94)90017-5

Cited by 30 publications

(16 citation statements)

References 9 publications

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“…the fat content, as it was found that the styrene migration in the full fat milk (3.6% fat) is higher than in the skimmed milk. This study also agreed with another study results [25] which concluded that, whenever the fat ratio increases the migration ratio increases also. It was Ramshaw (1984) indicated that the quantity of migrated styrene was higher in the product of high fat contents [26].…”

Section: Migration Of Monostyrene From Polystyrene (Ps) Packages Intosupporting

confidence: 93%

Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products

El-Ziney¹,

Tawfik²

2016

MOJFPT

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The level of monomer styrene migrated from polystyrene containers (PS) was measured in different dairy products at various fat contents, storage periods and temperatures. The dairy products were packed in PS containers and divided into groups according to storage period and temperature. The samples were included whole milk (3.6% fat) kept at 100 °C for two hours (group 1), yogurt (3% fat), sour cream (6% fat), cream (30% fat) and drinking yogurt (3% fat) stored in polystyrene packages at 4°C for 14 days (group 2), mozzarella cheese (14.0% fat), cheddar cheese (34.4% fat) and butter (81.7% fat) stored at 4°C for 60 days (group 3) and ice-cream (16% fat) stored at -10°C for 60 days (group 4). Extending storage time and increasing temperature were found to be significantly elevated (p ≤ 0.05) the migration rate of styrene. Styrene migration was found to be strongly (p ≤ 0.05) dependent upon the fat content. Maximum migration limit has occurred with the highest fat content; butter (81.7%) at a concentration of 0.102 mg/kg.The calculated consumed quantity of styrene from each dairy food items in adults ranged from 0.018 to 0.170 μg/kg wt/day which corresponding to 1.1 -10.2 μg/ day/person while, total daily consumption of all the tested products is amounted to 50.6 μg/day. The study showed that the styrene intake from each tested dairy product item is less than the international allowable level. The results postulate that consumption of foods rich in fat content especially, at high storage temperatures in PS packages could represent health hazard while they are highly stimulating migration of monostyrene.

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Section: Migration Of Monostyrene From Polystyrene (Ps) Packages Intosupporting

confidence: 93%

Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products

El-Ziney¹,

Tawfik²

2016

MOJFPT

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“…Measurement of styrene monomer migration from PS cups into milk samples containing 0.5%, 3.5%, or 10% fat, as well as 4 water/ethanol mixtures containing 0%, 15%, 50%, or 100% ethanol, indicated that water, the simulant prescribed for milk under European Commission legislation (Directive 85/572/EEC), does not exhibit the required physicochemical properties for an adequate simulation under practical migration conditions (O'Neill and Tuohy 1994). Styrene migration was found to depend strongly upon the fat content of the milk and on the ethanol concentration in the simulant.…”

Section: Migration From Packaging Materialsmentioning

confidence: 99%

Scalping of Flavors in Packaged Foods

Sajilata

Savitha

Singhal

et al. 2006

Comp Rev Food Sci Food Safe

138

106

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Food packaging, although an integral part of the food chain, has a major drawback in that, often, the packaging material interacts with the flavor constituents of the food, causing either a selective or an extensive loss of desirable food flavors or absorption of undesirable off-flavors from the packaging material, thereby resulting in an eventual loss of quality of the packaged food item. The process is called "scalping" and is of great concern to the food industry, which is always looking out for new avenues in "packaging solutions" for its final product quality needs. The review highlights the various attributes of the scalping process, explores approaches to the reduction of the manifested undesirable effects, and covers other relevant aspects.

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“…These included variation in the release temperature, type of food simulant used and form of PS. Despite the large number of papers published in the literature on the migration of styrene from PS into food simulants,4, 5, 8–10, 16–20 none of them included simultaneously all the various parameters studied here and it is well known that even the sampling method affects the level of monomer that migrates 19. Moreover, both rigid and expanded PS was used in this investigation.…”

Section: Introductionmentioning

confidence: 99%

Migration of styrene from plastic packaging based on polystyrene into food simulants

Paraskevopoulou

Achilias

Paraskevopoulou

2011

Polymer International

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Migration of potentially toxic substances from plastic packaging materials is very important in the food industry since it determines the suitability of polymers when used in food packaging. In this work, results are presented on the migration of styrene monomer from plastic packaging based on either rigid or foamed polystyrene. Water, ethanol/water solution and isooctane (resembling oil) were considered as food simulants. Experiments were carried out at various temperatures and migration was tested from 30 min to 30 days. Measurements were carried out using gas chromatography with external calibration and styrene standard solutions. No styrene was measured in water, except at high temperatures and long time periods, while the amount in ethanol/water was always grater than that in isooctane. Finally, the styrene diffusion coefficients for all the various experimental conditions were estimated using a rigorous model based on the Fick diffusion equation and the partitioning of the monomer between the two phases and consequently the activation energy of the migration process was evaluated.

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Comparison of milk and ethanol/water mixtures with respect to monostyrene migration from a polystyrene packaging material

Cited by 30 publications

References 9 publications

Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products

Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products

Scalping of Flavors in Packaged Foods

Migration of styrene from plastic packaging based on polystyrene into food simulants

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