The Effect of Storage Time, Temperature and Type of Packaging on Release of Phthalate Ester into Packed Acidic Juice

Rastkari, Noushin; Jeddi, Maryam Zare; Yunesian, Masud; Ahmadkhaniha, Reza

doi:10.17113/ftb.55.04.17.5128

Cited by 35 publications

(19 citation statements)

References 23 publications

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“…In the study by Jandlová, Jarošová and Kameník (2017) was found in these plastic bags average DBP concentration of 22.47 μg.g -1 plastic and average DEHP concentration of 11.76 μg.g -1 plastic.…”

Section: Materials and Methodsologymentioning

confidence: 78%

The concentrations of phthalic acid esters in a water bath at sous-vide heat treatment

Jandlová

Jarošová

Kameník

et al. 2019

Potr. S. J. F. Sci.

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Esters of phthalic acid are common contaminants of the environment because of their large application in plastics. Phthalic acid esters are used as plasticizers in plastics, and they are also used in plastic intended for contact with food. In our research, we investigated the influence of heating on the migration of phthalic acid esters into the water used as a water bath. The water bath was used to heat the vacuum-wrapped meat, this heating is called the sous-vide method. The plastic thermostable bags containing phthalates were used on the meat packaging. Two esters of phthalic acid dibutyl phthalate (DBP) and di-2-ethylhexyl phthalate (DEHP) have been determined. Three packaged meat samples were heated in a water bath for one hour either at 50 °C or at 60 °C. The water was analyzed always before the heating and after the heating. Average DEHP concentrations in the water dropped after heating at 50 °C in two cases and average DBP concentrations rose in one case and declined in one case. Average DBP concentrations in water declined after heating at 60 °C, while average DEHP concentrations after heating at 60 °C in water increased. The concentrations of phthalic acid esters in the water ranged from 15.2311 μg.L-1 to 34.5645 μg.L-1 for DEHP and from 0.0433 μg.L-1 to 2.6529 μg.L-1 for DBP. The heating of vacuum-packed food in plastic phthalate bags in a water bath does not pose a great risk of contamination of water with phthalic acid esters.

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Section: Materials and Methodsologymentioning

confidence: 78%

The concentrations of phthalic acid esters in a water bath at sous-vide heat treatment

Jandlová

Jarošová

Kameník

et al. 2019

Potr. S. J. F. Sci.

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“…We were looking for some similar research to our research for better comparison, but we did not find any similar research with concentrations of phthalates in yoghurt enriched with flour or fiber. In study by Rastkari et al, (2017), where they examined the transfer of phthalates from PET and HDPE into the acidic fluid during storage (0, 2, 4 and 6 months of measurement), the DEHP concentration increased with time in the liquids, the DBP concentration increased to 2 months, then dropped in the packaged fluid. In Schecter et al, (2013) study, the average concentration of DEHP was determined at 144 ng•g -1 and the average concentration of DBP was determined at 104.4 ng•g -1 in the category "other dairy products" purchased in New York, this category included yoghurt.…”

Section: Resultsmentioning

confidence: 99%

Phthalic acid esters content in yoghurt with chia flour and bamboo fiber during storage time

Jandlová

Lampíř

Jarošová

et al. 2018

Potr. S. J. F. Sci.

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Phthalic acid esters are plasticizers, they can migrate freely from plastic to their surroundings. They have negative health effects. European legislation sets specific migration limits for phthalic acid esters. In our study, we deal with two esters of phthalic acid, dibutylphtalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP). It was studied the effect of storage of four types of yoghurt on the concentration of phthalic acid esters. Yoghurts contained 1% chia flour, 5% chia flour, 1% bamboo fiber and 5% bamboo fiber. Yoghurts were stored in plastic cups, which contained both examined phthalic acid esters. Esters of phthalic acid were determined after 1 week of storage then after 2 weeks of storage and in the original raw material. Furthermore, the pH of the yoghurt was determined. The pH values were correlated with phthalate concentrations: the correlation coefficient for DBP with a pH of -0.0265 and for DEHP with a pH of 0.3075. Mean concentrations of DEHP decreased over time, while DBP decreased for yoghurt with 1% chia flour, while in other cases they increased. The mean DBP concentrations in yoghurt were higher than the average concentrations of DEHP. Comparing the mean sample values with t-test for dependent samples for yoghurt of the same type, when comparing the DBP or DEHP concentration in week 1 with the DBP or DEHP concentration at week 2, the mean values were consistent. It can be noted that there was no increase in DEHP concentrations from cups to yoghurts, which was probably due to a lower concentration in cups than the DBP concentration. DBP concentrations increased in 3 of the 4 types of yoghurt. The determined pH in yoghurts did not differ significantly. Apparently a greater effect on the migration of phthalic acid esters will have in our case a different yoghurt consistency than pH. It would be appropriate to examine the effect of food density on the migration of phthalic acid esters. Likewise, it would be appropriate to examine the effect of pH but in the same food with different pH on the migration of phthalic acid esters.

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“…In the study (Rastkari et al, 2017) was examined the migration of phthalic acid esters -dibutyl phthalate and di-(2-ethylhexyl) phthalate too -from wrapping to acidic liquids -vinegar, lemon juice, verjuice. The phthalate concentrations in acidic liquids with longer storage time increased.…”

Section: Discussionmentioning

confidence: 99%

The Impact of Storage on Phthalic Acid Esters Concentrations in Yogurts Packed in Plastic Cups

Jandlová¹,

Kumbár²,

Jarošová³

et al. 2019

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Phthalic acid esters are used as plastic softeners and also can be found in food packaging materials. European legislation defines specific migration limits of plastic additives for plastic materials that come into contact with food. This study monitors the phthalic acid ester concentrations in yogurts after manufacturing and then after a 3‑week storage. The studied yoghurts were natural yogurt with 1 % of chia flour, natural yogurt with 5 % of chia flour, natural yogurt with 1 % of bamboo fibre, natural yogurt with 5 % of bamboo fibre and natural yogurt. The analysed phthalic acid esters were dibutyl phthalate (DBP) and di‑(2‑ethylhexyl) phthalate (DEHP). The average phthalate concentrations in plastic cups were detected for DBP of 59.5 µg/g and for DEHP of 9.0 µg/g of the plastic material. Higher DBP concentrations than DEHP concentrations were also found in all studied yogurts. The average DBP concentrations in yogurts were detected from 1.8 µg/g up to 5.0 µg/g of the original matter and the average DEHP concentrations were determined from 0.5 µg/g up to 1.0 µg/g of the original matter. No statistically significant difference was found when comparing phthalic acid ester concentrations in yogurts immediately after production and after three weeks of storage. However, in our study in all cases of yogurts, the DBP concentrations were higher than the specific migration limit set by the legislation (0.3 mg/kg) and the DEHP concentrations were in all cases of yogurts lower than the specific migration limit set by the legislation (1.5 mg/kg).

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The Effect of Storage Time, Temperature and Type of Packaging on Release of Phthalate Ester into Packed Acidic Juice

Cited by 35 publications

References 23 publications

The concentrations of phthalic acid esters in a water bath at sous-vide heat treatment

The concentrations of phthalic acid esters in a water bath at sous-vide heat treatment

Phthalic acid esters content in yoghurt with chia flour and bamboo fiber during storage time

The Impact of Storage on Phthalic Acid Esters Concentrations in Yogurts Packed in Plastic Cups

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