Styrene migration from general-purpose and high-impact polystyrene into food-simulating solvents

Murphy, P.G.; MacDonald, David; Lickly, T.D.

doi:10.1016/0278-6915(92)90037-l

Cited by 46 publications

(22 citation statements)

References 6 publications

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“…The predictions have been compared to the experimental results of Murphy et al 38 and the results indicate that the predictions are consistent with experimental results. These data clearly elucidate the differences in the predictions between the two approaches, which become apparent at low temperatures.…”

Section: Discussionmentioning

confidence: 48%

“…The diffusion of styrene in polystyrene has been measured by Murphy et al 38 at different residual levels of styrene and at different temperatures below the glass transition temperature. These experimental results have been compared with the predictions of the two free-volume approaches.…”

Section: Reviewmentioning

confidence: 99%

“…The free-volume predictions for the diffusion of styrene in polystyrene using the a approach and the k approach are shown in Figures 7 and 8, respectively. The self-diffusion coefficient of styrene is a weak function of the concentration of styrene in the concentration range studied by Murphy et al 38 At low concentration levels, the agreement between predicted values using the a approach and experimentally measured values are good at all temperatures except 82.2 C. At low temperatures the difference between the predicted values of diffusivity using the two approaches becomes clearly evident, and values predicted using the k approach are smaller than the experimentally measured values at all temperatures. This clearly illustrates the effect of the smaller free volume predicted by the k approach.…”

Section: Reviewmentioning

confidence: 99%

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Application of free‐volume theory to self diffusion of solvents in polymers below the glass transition temperature: A review

Ramesh

Davis

Zielinski

et al. 2011

J Polym Sci B Polym Phys

107

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Theories based on free-volume concepts have been developed to characterize the self and mutual-diffusion coefficients of low molecular weight penetrants in rubbery and glassy polymer-solvent systems. These theories are applicable over wide ranges of temperature and concentration. The capability of free-volume theory to describe solvent diffusion in glassy polymers is reviewed in this article. Two alternative free-volume based approaches used to evaluate solvent self-diffusion coefficients in glassy polymer-solvent systems are compared in terms of their differences and applicability. The models can correlate/predict temperature and concentration dependencies of the solvent diffusion coefficient. With the appropriate accompanying thermodynamic factors they can be used to model concentration profiles in mutual diffusion processes that are Fickian such as drying of coatings. The free-volume methodology has been found to be consistent with molecular dynamics simulations. INTRODUCTIONThe diffusion of small molecules in polymers is of considerable practical importance and has been studied extensively. Diffusion theories based on the free-volume concept have been used extensively to correlate and predict solvent self-diffusion coefficients in rubbery polymersolvent systems.1-6 These methods provide accurate predictions over a wide range of temperatures and concentrations above the glass transition temperature of the pure polymer. As polymer solutions are cooled over practical time scales, the rate of cooling exceeds the rate of relaxation of the polymer, and a nonequilibrium state referred to as the glassy state results. This phenomenon causes volume to be trapped in the polymer in excess of that expected at equilibrium. Free-volume theory presumes that this extra volume is available to facilitate mass transport in the glassy state. Based on this concept, the original free-volume theory was adapted to describe the diffusion of a trace amount of a solvent in a glassy polymer, 7,8 and it was further extended to describe self-diffusion below the mixture glass transition temperature at finite concentrations of the solvent.

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Section: Discussionmentioning

confidence: 48%

Section: Reviewmentioning

confidence: 99%

Section: Reviewmentioning

confidence: 99%

See 1 more Smart Citation

Application of free‐volume theory to self diffusion of solvents in polymers below the glass transition temperature: A review

Ramesh

Davis

Zielinski

et al. 2011

J Polym Sci B Polym Phys

107

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show abstract

“…The migration of styrene monomer and ethylbenzene, which can affect the quality of products stored inside, varies with the physical and chemical characteristics of the polymer and of the food (Tang et al 2000;Murphy et al 1992;Lickly et al 1995;Vandenburg and Gramshaw 1997;Tawfik and Huyghebaert 1998;Jickells et al 1990;O'Neill et al 1994;Linssen and Reitsma 1995). The European legislation (EC 2004) does not include specific migration limit for styrene monomer or ethylbenzene but only an overall migration less than 10 mg dm −2 of the article surface.…”

Section: Introductionmentioning

confidence: 98%

Solid-Phase Microextraction Coupled to Fast Gas Chromatography for the Determination of Migrants from Polystyrene-Packaging Materials into Yoghurt

et al. 2009

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In view of the importance of a rapid determination of migrants in food, a headspace solid-phase microextraction coupled with fast high-resolution capillary gas chromatography (HS-SPME/fast GC) method has been developed for the rapid determination of styrene and ethylbenzene in polystyrene-packaged yoghurt. The method accuracy is satisfactory with recoveries ranging from 97% to 105%. The developed method was applied to the study of the variation in migrant content during the shelf-life of commercial-packaged yoghurts. Compared with conventional SPME/GC, the employment of a SPME/fast GC method led to reduction of both the SPME equilibration and analyte separation time; the method allowed the determination of styrene and ethylbenzene in about 15 min (including sampling, extraction and analysis). At the same time, several volatile organic compounds belonging to the key aroma compounds of the fermented milks were identified. The coefficient of variation in terms of peak area and retention time was included between 3% and 4% for all the components identified. Styrene and ethylbenzene have been quantified using the standard addition method. Calibration curves were linear for both the compounds in the range from 1 to 10 ng g −1 for ethybenzene and from 2 to 25 ng g −1 for styrene. Detection limits ranged from 0.5 to 0.6 ng g −1 and quantification limits from 1.0 to 2.2 ng g −1 .

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“…Substances migrating to foodstuffs are of concern if they present a possible health hazard to the consumer, or cause unacceptable changes to the organoleptic properties of the food or beverages [2]. Numerous studies have shown that styrene and other volatile compounds present in polystyrene food packaging have the potential to migrate out into the contacting food [1,[3][4][5][6][7][8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products

El-Ziney¹,

Tawfik²

2016

MOJFPT

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The level of monomer styrene migrated from polystyrene containers (PS) was measured in different dairy products at various fat contents, storage periods and temperatures. The dairy products were packed in PS containers and divided into groups according to storage period and temperature. The samples were included whole milk (3.6% fat) kept at 100 °C for two hours (group 1), yogurt (3% fat), sour cream (6% fat), cream (30% fat) and drinking yogurt (3% fat) stored in polystyrene packages at 4°C for 14 days (group 2), mozzarella cheese (14.0% fat), cheddar cheese (34.4% fat) and butter (81.7% fat) stored at 4°C for 60 days (group 3) and ice-cream (16% fat) stored at -10°C for 60 days (group 4). Extending storage time and increasing temperature were found to be significantly elevated (p ≤ 0.05) the migration rate of styrene. Styrene migration was found to be strongly (p ≤ 0.05) dependent upon the fat content. Maximum migration limit has occurred with the highest fat content; butter (81.7%) at a concentration of 0.102 mg/kg.The calculated consumed quantity of styrene from each dairy food items in adults ranged from 0.018 to 0.170 μg/kg wt/day which corresponding to 1.1 -10.2 μg/ day/person while, total daily consumption of all the tested products is amounted to 50.6 μg/day. The study showed that the styrene intake from each tested dairy product item is less than the international allowable level. The results postulate that consumption of foods rich in fat content especially, at high storage temperatures in PS packages could represent health hazard while they are highly stimulating migration of monostyrene.

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Styrene migration from general-purpose and high-impact polystyrene into food-simulating solvents

Cited by 46 publications

References 6 publications

Application of free‐volume theory to self diffusion of solvents in polymers below the glass transition temperature: A review

Application of free‐volume theory to self diffusion of solvents in polymers below the glass transition temperature: A review

Solid-Phase Microextraction Coupled to Fast Gas Chromatography for the Determination of Migrants from Polystyrene-Packaging Materials into Yoghurt

Migration Levels of Monostyrene from Polystyrene Containers to Dairy Products

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