Time‐ and temperature‐dependent migration studies of Irganox 1076 from plastics into foods and food simulants

Abstract

The study provides an exhaustive set of migration data for octadecyl 3-(3,5-di-tert-butyl-4-hydroxyphenyl)propionate (Irganox 1076) from low-density polyethylene (LDPE) in several food matrices. Irganox 1076 was used as a model migrant because it represents one of the typical substances used as an antioxidant in food packaging polymers. Kinetic (time-dependent) migration studies of Irganox 1076 were performed for selected foodstuffs chosen with different physical-chemical properties and in relation to the actual European food consumption market. The effect of fat content and of the temperature of storage on the migration from plastic packaging was evaluated. The results show that migration increased with fat content and storage temperature. All data obtained from real foods were also compared with data obtained from simulants tested in the same conditions. In all studied cases, the kinetics in simulants were higher than those in foodstuffs. The work provides data valuable for the extension of the validation of migration model developed on simulants to foodstuffs themselves.

Potential Food Safety Concerns in Fried Potato Products in Kenya

“…The negative effects of these migrants to food safety can no longer be over looked if safety of the food supply is to be assured [79]. Chemical migrants from polyethylene in both simulants and true foods have been reported in Europe, being high in oily foods under higher temperature [80] [81]. Similar trends have been reported in Brazil [82].…”

Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage

“…Quantification and the SML of antioxidants are also of interest because these compounds and their degradation products migrate from plastics into food during processing and storage (Gao and others ). Several studies have quantified the migration of antioxidants and their degraded product from different polymers under various conditions (Jickells and others ; Garde and others ; Dopico‐García and others ; Alin and Hakkarainen , ; Gao and others ; Beldi and others ; Reinas and others ). Antioxidant migration has been widely studied in PP and polyolefins (LDPE) (Goydan and others ; Jeon and others ; Beldi and others ).…”

“…Several studies have quantified the migration of antioxidants and their degraded product from different polymers under various conditions (Jickells and others ; Garde and others ; Dopico‐García and others ; Alin and Hakkarainen , ; Gao and others ; Beldi and others ; Reinas and others ). Antioxidant migration has been widely studied in PP and polyolefins (LDPE) (Goydan and others ; Jeon and others ; Beldi and others ). Garde and others () characterized the migration of antioxidants from PP films of different thicknesses into n ‐heptane and 95% ethanol at 20, 37 and 60 °C, and found that the swelling of polymer in n ‐heptane greatly increased migration rates compared to ethanol.…”

“…BHA, DBP, BHT, Cyanox 2246, Irganox 1035 migrated into aqueous simulants; Irganox 1010, Irganox 1330, and BHT were detected in oil. Beldì and others () studied the effect of fat content and storage temperature on the migration of Irganox 1076 from LDPE to several foods (cheese sauce, chicken, chocolate, margarine, mayonnaise, milk, orange juice, soft cheese, pork, salmon, and wheat flour) and food simulants (distilled water, 3% acetic acid, ethanol 10%, rectified olive oil, isooctane, and 95% ethanol). They found that migration increased as the fat content of the food and storage temperature increased, with the highest level of migration (1413 μg/dm 2 ) for chocolate (32.1% fat) at 40 °C after 30 d of storage.…”

“…The initial and final mobile phase conditions are 60% acetonitrile plus 40% water, and 100% acetonitrile plus 0% water, respectively. Beldì and others () analyzed Irganox 1076 extracted from food samples using GC–MS and a DB‐17HT column (30 m × 0.25 mm i.d., 0.15 μm thickness). Garde and others () characterized antioxidants extracted from fatty food simulants using GC/FID and a SPB5 column.…”