The effect of fat contents and conditions of contact in actual use on styrene monomer migrated from general-purpose polystyrene into selected fatty dishes and beverage

Naziruddin, M.A.; Sulaiman, Rabiha; Lim, Sarina Abdul Halim; Selamat, Jinap; Nurulhuda, K.; Sanny, Maimunah

doi:10.1016/j.fpsl.2019.100461

Cited by 12 publications

(6 citation statements)

References 24 publications

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“…The migration of styrene from PS has been studied in various foods and food simulants (test media which shall mimic real foodstuff, according to the European Plastics Regulation (EC) No. 10/2011) and it was found to be strongly dependent on its residual level content in the polymer, the fat content of the food/type of simulant as well as the temperature and time storage conditions [ 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ]. An increase in styrene migration was found with an increasing amount of HIPS in the PS blends [ 22 ].…”

Section: Introductionmentioning

confidence: 99%

Migration of Styrene in Yogurt and Dairy Products Packaged in Polystyrene: Results from Market Samples

Guazzotti

Hendrich

Gruner

et al. 2022

Foods

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The European Food Safety Authority is re-evaluating styrene for assessing the safety of food contact materials (FCM) such as polystyrene (PS) and started a systematic review of the data on migration levels in food. A restriction for styrene is expected in the near future. The main food contact application of PS is dairy packaging, mainly at refrigerated storage. In this study, seventeen dairy products packed in PS taken from the Italian and German markets were investigated. Styrene concentrations in the refrigerated dairy products (yogurt, cream) ranged from 5 to 30 µg/kg at the best before date, while in single serving portions of coffee creamer, which were stored at room temperature until the best before date of approx. 190 days, 401 µg/kg were measured. Among several parameters, the ratio between the surface contact area of the package and the quantity of the food packed, the time/temperature conditions of production/filling and storage of the products were identified as the main factors influencing styrene migration into food under realistic conditions. Yogurts fermented in the pots for approximately 8 h at 40–50 °C showed higher styrene levels than those fermented in an incubator and filled at 20 °C. The fat content might influence the styrene level but the effect, if any, was too small in relation to the variability of other parameters. Levels of styrene migrating into 50% ethanol food simulant under standardized condition (10 days/40 °C) were found to be much higher than levels in refrigerated foods. This raises the question as to whether compliance testing for PS plastics should be adapted taking into consideration the correlation between migration testing by laboratory simulations and migration into real food.

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Section: Introductionmentioning

confidence: 99%

Migration of Styrene in Yogurt and Dairy Products Packaged in Polystyrene: Results from Market Samples

Guazzotti

Hendrich

Gruner

et al. 2022

Foods

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“…4000 µg/kg after 10 days and the corresponding weight increase is 45%. GPPS exposed to temperatures of 50 • C is affected by stress-cracking [23], which lead to an overestimation of the migration under the actual condition of use. The weight increase of GPPS after contact with isooctane at 20 • C and 40 • C was below 1%; migration of styrene after 1 day and 10 days at 40 • C underestimates levels found into milk, cream and olive oil tested at 10 days 40 • C. Isooctane@10 d/20 [8].…”

Section: Discussionmentioning

confidence: 99%

“…The migration of styrene from PS packaging into food has been extensively studied in the last decades in various foods and simulants. Styrene migration strongly depends on its residual level content in the polymer, the fat content of the food as well as the storage temperature and time conditions [15][16][17][18][19][20][21][22][23]. An evaluation of the migration of styrene monomer and oligomers to foods and in their respective PS packagings in comparison with previous data was carried out in 2014 [24].…”

Section: Introductionmentioning

confidence: 99%

Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods

et al. 2022

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Migration kinetic data from general purpose polystyrene (GPPS) and high impact polystyrene (HIPS) were generated for a set of model substances as well as styrene monomer and oligomers at different temperatures (20 °C, 40 °C, 60 °C) using food simulants stipulated in the European Regulation (EU) 10/2011 and real foods like milk, cream and olive oil (20 °C, 40 °C). The extent of polymer swelling was characterized gravimetrically and visual changes of the test specimens after migration contact were recorded. Isooctane and 95% ethanol caused strong swelling and visual changes of HIPS, overestimating real migration into foods especially at high temperatures; GPPS was affected by isooctane only at 60 °C. With 50% ethanol, after 10 days contact at 60 °C or 40 °C both polymers were slightly swollen. Contrary, most of the real foods analyzed caused no detectable swelling or visual changes of the investigated polymers. This study demonstrates that the recommendations provided by EU regulations are not always in agreement with the physicochemical properties of styrenic polymers. The critical point remains the selection of adequate food simulants/testing conditions, since the high overestimation of aggressive media can lead to non-compliance of polystyrene materials even if the migration into real food would be of no concern.

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“…The primary food safety concern for both paper and plastic food service ware is the migration of small molecules from the packaging into the foods they contain (Naziruddin et al., 2020; Still et al., 2013). In plastics, these small molecules include styrene monomers and oligomers, and plasticizers that are known endocrine disruptors, including one of the highest volume global chemicals, bisphenol A (BPA) monomer/plasticizer as well as phthalates, alkylphenols, and Di (2‐ethylhexyl) adipate (Abolghasemi‐Fakhri et al., 2019; Asadollahi et al., 2017; Bhatnagar & Anastopoulos, 2017; Gelbke et al., 2019; Pilevar et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Other small molecules include antioxidants that protect plastics from heat and ultraviolet light degradation (Kang et al., 2018). The health risks of consuming foods tainted with low levels of plastic additives are of considerable research interest (Gelbke et al., 2019; Naziruddin et al., 2020; Pilevar et al., 2019; Yang et al., 2011). Additionally, since plastics resist biodegradation, they can eventually breakdown into microparticles that create safety concerns when inhaled as dust or ingested by marine life (Alimba & Faggio, 2019; Auta et al., 2017; Zhang et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Per‐ and polyfluoroalkyl substances and their alternatives in paper food packaging

Glenn

Shogren

Jin

et al. 2021

Comp Rev Food Sci Food Safe

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Per‐ and polyfluoroalkyl substances (PFAS) have been used in food contact paper and paperboard for decades due to their unique ability to provide both moisture and oil/grease resistance. Once thought to be innocuous, it is now clear that long chain PFAS bioaccumulate and are linked to reproductive and developmental abnormalities, suppressed immune response, and tumor formation. Second‐generation PFAS have shorter biological half‐lives but concerns about health risks from chronic exposure underscore the need for safe substitutes. Waxes and polymer film laminates of polyethylene, poly(ethylene‐co‐vinyl alcohol), and polyethylene terephthalate are commonly used alternatives. However, such laminates are neither compostable nor recyclable. Lamination with biodegradable polymers, including polyesters, such as polylactic acid (PLA), polybutylene adipate terephthalate, polybutylene succinate, and polyhydroxyalkanoates, are of growing research and commercial interest. PLA films are perhaps the most viable alternative, but performance and compostability are suboptimal. Surface sizings and coatings of starches, chitosan, alginates, micro‐ and nanofibrilated cellulose, and gelatins provide adequate oil barrier properties but have poor moisture resistance without chemical modification. Plant proteins, including soy, wheat gluten, and corn zein, have been tested as paper coatings with soy being the most commercially important. Internal sizing agents, such as alkyl ketene dimers, alkenyl succinic anhydride, and rosin, improve moisture resistance but are poor oil/grease barriers. The difficulty in finding a viable replacement for PFAS chemicals that is cost‐effective, fully biodegradable, and environmentally sound underscores the need for more research to improve barrier properties and process economics in food packaging products.

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The effect of fat contents and conditions of contact in actual use on styrene monomer migrated from general-purpose polystyrene into selected fatty dishes and beverage

Cited by 12 publications

References 24 publications

Migration of Styrene in Yogurt and Dairy Products Packaged in Polystyrene: Results from Market Samples

Migration of Styrene in Yogurt and Dairy Products Packaged in Polystyrene: Results from Market Samples

Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods

Per‐ and polyfluoroalkyl substances and their alternatives in paper food packaging

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