Overall and melamine migration have been determined for 60 samples of melamine resin bowls, which were purchased in various local markets in the area of Bursa, Turkey. The samples were exposed to food simulants 3% acetic acid, 10% ethanol aqueous solutions, and rectifi ed (refi ned) olive oil at 100 °C for 30 min, and 50% ethanol aqueous solutions at 60 °C for 30 min. The LOQ value was calculated as 3.3 mg dm -2 for overall migration and 0.126 mg kg -1 for melamine migration. Research fi ndings did not exceed the limit of overall migration level (10 mg dm -2 ). Also, melamine levels of all tested items found in the third assays were below the specifi c migration limit (SML) of 2.5 mg kg -1 set out in the EU 10/2011 (EU, 2011) and Turkish Food Codex 2013/34 (TFC, 2013a. Some expensive as well as cheap products showed close migration levels. The increased cost of the item did not indicate a higher quality regarding health in this study.
The aim of this study is to improve the stability of ellagic acid, was extracted from the pomegranate (Punica granatum L.) peels (PPs) in an aqueous and hydroalcoholic medium separately, and encapsulate it onto Spirulina microalgae. Composed EA‐Spirulina microencapsules were characterized by scanning electron microscopy, Fourier transform‐infrared spectroscopy (FT‐IR), and Differential scanning calorimetry (DSC). They all showed that there EA was encapsulated onto Spirulina microalgae successfully and EA was nside cell wall of microalgae. After the determination of the amounts of EA encapsulated onto the microalgae by HPLC analysis and Folin–Chiocalteu method; the Freundlich and Langmuir isotherms were obtained for the adsorption. Finally, these microencapsules were stored for 21 days at 4°C for the purpose of EA stability. As a result, microencapsulation helped to maintain the stability of EA successfully. Practical applications This study describes that the microencapsulation of the aqueous and hydroalcoholic extracts of PP onto the Spirulina. This application has been performed in order to improve the stability and bioavailability of the low‐stability extracts, ie ellagic acid (EA). Thus, EA can be removed from the solvent medium and stored more stable and longer in solid form. After the characterization of the obtained Spirulina‐EA pair, a storage study was conducted for stability research. The results will also guide other researchers working on this technique.
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