Experimental and theoretical study of LDPE: Evaluation of different food simulants and temperatures

Galotto, María José; Torres, Alejandra; Guarda, Abél; Moraga, Nelson O.; Romero, Julio

doi:10.1016/j.foodres.2011.07.028

Cited by 28 publications

(14 citation statements)

References 19 publications

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“…The description of mass transfer in the migration process through the plastic films can be achieved by means of Fick's law. In this study, a simplified numerical solution was applied to calculate accurate values for the D P s of antioxidant agents through PLA films . With this approach, we evaluated the initial migrant concentration effect in the food package and the mass‐transfer rate to the food.…”

Section: Resultssupporting

confidence: 82%

“…The diffusion coefficients values obtained ranged between 1.9 × 10 −9 to 2 × 10 −9 cm 2 /s. As was verified in previous studies, the diffusion coefficients were independent of the concentration and food simulant . Compared to other studies of developments based on the PLA polymer, the values of diffusion were in the same range (between 10 −8 and 10 −13 cm 2 /s, approximately) …”

Section: Resultssupporting

confidence: 82%

“…The description of mass transfer in the release processes through the plastic films can be achieved by means of Fick's law:

J = - D_{P} \times \frac{\partial C_{Mken}^{p}}{\partial x}

where J is the mass‐transfer flux of the migrant compound through the polymer–food interface (kg m −2 s −1 ), D P is the diffusion coefficient in the plastic films (m 2 /s),

C_{M k e n}^{p}

is the migrant concentration in the polymer (kg/m 3 ), and x is the film thickness (m). The diffusion coefficient of active substance in the films was obtained by the combination of the release kinetics measurements with the mathematical model proposed by Galotto et al . This approach is a simplified numerical solution of Fick's law developed to estimate the diffusion coefficients of active substances through developed plastic materials.…”

Section: Methodsmentioning

confidence: 97%

See 2 more Smart Citations

A traditional aboriginal condiment as an antioxidant agent in the development of biodegradable active packaging

Dicastillo

Bruna

Torres

et al. 2017

J of Applied Polymer Sci

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In this study, antioxidant food-packaging materials were developed by the incorporation of merk en, an aboriginal Chilean spice, into a biodegradable polymer matrix, poly(lactic acid). Antioxidant activity assays and the phenolic content of merk en showed interesting results compared to other condiments, such as oregano and parsley. Active materials with merk en at 3 and 5 wt % were successfully obtained by extrusion. Chromatographic analysis revealed the chemical composition of merk en, and its active material was based on interesting flavonoids and organic acids, such as catechin, myricetin, and gallic and ellagic acids. Scanning electron micrographs showed that the merk en particles accumulated in aggregates; this resulted in an increase in the permeability values and a reduction in the crystallinity and mechanical properties of the polymer matrix. Nevertheless, these materials presented interesting antioxidant activities as radical scavengers on aqueous food simulants. The kinetics of release was dependent on the type of food and the nominal content of merk en in the films.

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Section: Resultssupporting

confidence: 82%

Section: Resultssupporting

confidence: 82%

“…The description of mass transfer in the release processes through the plastic films can be achieved by means of Fick's law:

J = - D_{P} \times \frac{\partial C_{Mken}^{p}}{\partial x}

where J is the mass‐transfer flux of the migrant compound through the polymer–food interface (kg m −2 s −1 ), D P is the diffusion coefficient in the plastic films (m 2 /s),

C_{M k e n}^{p}

Section: Methodsmentioning

confidence: 97%

See 1 more Smart Citation

A traditional aboriginal condiment as an antioxidant agent in the development of biodegradable active packaging

Dicastillo

Bruna

Torres

et al. 2017

J of Applied Polymer Sci

View full text Add to dashboard Cite

show abstract

“…The diffusion coefficient of the migrants in the polymer and into the food and the partition coefficients between them are also influenced by temperature. 7,8 Thus, migration could be affected by differences in cooking time and temperature, and composition of food. Oven and microwave cooking may accelerate migration to a considerable extent.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, components of the plastic could degrade at cooking temperatures giving off low molecular mass compounds. 9 Some authors 1,3,4,7,8,[10][11][12][13] have studied the thermal effect on specific migration of several substances under different temperature conditions. Regarding caprolactam migration evaluated at high temperatures, the extraction time and thickness of the film were described as the parameters that affected the migration of caprolactam and the cyclic oligomers from PA-6 films used as boil-in-the-bag into boiled water for 1 h. 11 The migrants released from PA-6 films corresponded to around 1% of the film weight, and after 1 h, the levels were found to decrease.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Different Conditions of Contact for Caprolactam Migration from Multilayer Polyamide Films into Food Simulants

et al. 2013

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Caprolactam, the polyamide 6 (PA-6) monomer, can migrate during food processing. At cooking temperatures, migration is accelerated and plastic components could degrade, giving off low molecular mass compounds, which can migrate into food. In this work, caprolactam migration from multilayer films containing PA-6 for meat foodstuffs and cheese packaging was performed at contact conditions of 40°C/10 days and 100°C/30 min. The migration into water ranged from 0.89 to 1.22 mg/dm 2 and 0.92 to 1.21 mg/dm 2 , into 3% acetic acid from 1.29 to 1.74 mg/dm 2 and 1.13 to 1.62 mg/dm 2 and into olive oil from 1.18 to 1.98 mg/dm 2 and 0.50 to 0.80 mg/dm 2 for films intended for meat foodstuffs for 10 days at 40°C and 30 min at 100°C, respectively. Among PA-6 films used for cheese, caprolactam migration into water ranged from 0.17 to 0.91 mg/dm 2 and 0.74 to 1.04 mg/dm 2 , into 3% acetic acid from 1.15 to 1.26 mg/dm 2 and 1.11 to 1.37 mg/dm 2 and into olive oil from 0.23 to 0.83 mg/dm 2 and 0.37 to 0.56 mg/dm 2 for 10 days at 40°C and 30 min at 100°C, respectively. Caprolactam migration evaluation into water and 3% acetic acid at 100°C/30 min could replace the need to apply the test at 40°C /10 days, since similar results were obtained under both conditions. In the case of PA-6 for meat foodstuffs, caprolactam migration into olive oil was highly affected by different conditions of contact, showing values two to three times higher at 40°C/10 days than at 100°C/30 min. For cheese films, caprolactam migration into olive oil was higher at 40°C for 10 days.

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Experimental and theoretical study of bisphenol A migration from polycarbonate into regulated EU food simulant

Torres

Ramírez

Romero

et al. 2014

Eur Food Res Technol

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Experimental and theoretical study of LDPE: Evaluation of different food simulants and temperatures

Cited by 28 publications

References 19 publications

A traditional aboriginal condiment as an antioxidant agent in the development of biodegradable active packaging

A traditional aboriginal condiment as an antioxidant agent in the development of biodegradable active packaging

Evaluation of Different Conditions of Contact for Caprolactam Migration from Multilayer Polyamide Films into Food Simulants

Experimental and theoretical study of bisphenol A migration from polycarbonate into regulated EU food simulant

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