Tests of potential functional barriers for laminated multilayer food packages. Part II: Medium molecular weight permeants |
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Authors: | Jesus Simal-Gandara Miguel Sarria-Vidal Rinus Rijk |
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Affiliation: | Analytical and Food Chemistry Department, Food Science and Technology Faculty, University of Vigo, Ourense, Spain. jsimal@coire.uvigo.es |
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Abstract: | Experiments were performed to characterize the kinetics of the permeation of different medium molecular weight model permeants: bisphenol A, warfarin and anthracene, from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick orientated polypropylene--OPP) into the food simulants olive oil and 3% (w/v) acetic acid. The characterization of permeation kinetics generally observed the permeation models previously reported to explain the experimental permeation results obtained for a low molecular weight group of model permeants. In general, the model permeants exhibited behaviour consistent with their relative molecular weights with respect to (a) the time taken to attain steady-state permeation into the food simulant in which they were more soluble, (b) their subsequent steady-state permeation rates, and (c) their partition between liquid paraffin and the OPP membrane. |
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Keywords: | Functional Barrier Recycled Food Packaging Non-AUTHORIZED Substances In Food Packaging Food And Packaging Interactions |
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