Time–temperature study of the kinetics of migration of DPBD from plastics into chocolate, chocolate spread and margarine

Sanches-Silva, A.; Cruz, José Manuel; Garcı́a, Raquel Sendón; Franz, Roland; Losada, Perfecto Paseiro

doi:10.1016/j.foodres.2006.11.012

Cited by 39 publications

(13 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As shown in several studies, the temperature is a variable that influences significantly the migration. 3,26,27 The diffusion coefficient is strongly affected by the temperature. The higher is temperature, the faster is the migration rate of active constituents from film to food simulants.…”

Section: The Migration Into 95% Ethanol (V/v) Of Active Compounds Frommentioning

confidence: 99%

See 1 more Smart Citation

Potential of migration of active compounds from protein‐based films with essential oils to a food and a food simulant

et al. 2017

View full text Add to dashboard Cite

Migration tests at different temperatures and storage periods were performed to evaluate the release of active compounds from active whey protein films (WPFs) to a food and food simulants.Whey protein film incorporated with different levels of an optimized essential oils (EOs) blend (1%, 2%, 2.7%, and 5%, w/w) were prepared by casting. This blend contained EOs from rosemary and 2 species of cinnamon. Salami was packaged with WPF and stored during 180 days at 5°C.Temperature influenced significantly the migration of compounds (P<.1). It was observed that eucalyptol was the compound that presented the highest potential of migration into 95% ethanol (v/v). After contact of film with salami, it was observed that, in general, more than 50% of active compounds released from WPF to salami. It was observed that higher amounts of active compounds were released to salami than to fatty food simulant. Results suggested that the release of compounds depends on their affinity with the food/food simulant, temperature, their concentration in packaging, and composition of food. Active packaging may ensure the quality of food due the migration of compounds from EO with antimicrobial and antioxidant activity incorporated in the film to the foodstuff.

show abstract

Section: The Migration Into 95% Ethanol (V/v) Of Active Compounds Frommentioning

confidence: 99%

“…However, these can be technically difficult, due to the complexity of foods. 3 Therefore, food simulants are authorized to be used in migration tests.…”

mentioning

confidence: 99%

Potential of migration of active compounds from protein‐based films with essential oils to a food and a food simulant

et al. 2017

View full text Add to dashboard Cite

show abstract

“…The partition coefficient (K P/S ) indicates the ratio between the concentration of the active compound in the film and the concentration in the food simulant at equilibrium [48,49]. The partition coefficients, shown in Table 1, correspond to the values predicted by the mathematical model used.…”

Section: Natamycin Release Kineticsmentioning

confidence: 99%

Antimicrobial Films Based on Chitosan and Methylcellulose Containing Natamycin for Active Packaging Applications

et al. 2017

View full text Add to dashboard Cite

Biodegradable polymers are gaining interest as antimicrobial carriers in active packaging. In the present study, two active films based on chitosan (1.5% w/v) and methylcellulose (3% w/v)\ud enriched with natamycin were prepared by casting. The antimicrobial’s release behavior was evaluated by immersion of the films in 95% ethanol (v/v) at different temperatures. The natamycin content\ud in the food simulant was determined by reversed-high performance liquid chromatography with diode-array detection (HPLC-DAD). The apparent diffusion (DP) and partition (KP/S) coefficients\ud were calculated using a mathematical model based on Fick’s Second Law. Results showed that the release of natamycin from chitosan based film (DP = 3.61 × 10−13 cm2/s) was slower, when compared\ud with methylcellulose film (DP = 3.20 × 10−8 cm2/s) at the same temperature (p < 0.05). To evaluate the antimicrobial efficiency of active films, cheese samples were completely covered with the films,\ud stored at 20 ◦C for 7 days, and then analyzed for moulds and yeasts. Microbiological analyses showed a significant reduction in yeasts and moulds (7.91 log CFU/g) in samples treated with chitosan active\ud films (p < 0.05). The good compatibility of natamycin with chitosan, the low Dp, and antimicrobial properties suggested that the film could be favorably used in antimicrobial packagings

show abstract

“…where, m F,t is the mass (lg) of the migrant transferred from P (chitosan-based film) into F (food simulant) after time t; A is the area of P in contact with F (cm 2 ); C P,0 is the initial concentration of the migrant in P (mg/kg); q P is the density of P (g/cm 3 ); t is the migration time (s); d p is the thickness of P (cm); V P is the volume of P (cm 3 ); V F is the volume of F (cm 3 ); q n is the positive root of the equation tan q n = -aÁq n ; D P is the diffusion coefficient of the migrant in the polymer (cm 2 /s); K P/F is the partition coefficient of the migrant between P and F. The partition coefficient indicates the ratio between the concentration of the active compound in the polymer and the concentration in the food or food simulant once the equilibrium is reached (Tehrany and Desobry 2004;Sanches Silva et al 2007). The partition coefficients were estimated as follows:…”

Section: Mathematical Modelmentioning

confidence: 99%

Preparation of antioxidant active films based on chitosan: diffusivity study of α-tocopherol into food simulants

et al. 2016

View full text Add to dashboard Cite

New active films based on chitosan and polycaprolactone blends and containing α-tocopherol were designed for food packaging applications. Mechanical properties, stability against temperature and swelling degree in 50 % ethanol (v/v) were evaluated. Migration kinetics of α-tocopherol from the developed films into butter and food simulants [50 % ethanol (v/v), 95 % ethanol (v/v), and isooctane] at different temperatures were studied. α-Tocopherol was quantified in the food simulants by means of high performance liquid chromatography with diode-array detection at 292 nm. The proposed method exhibited a good sensitivity with a limit of detection of 0.1 mg/L. The kinetics release of α-tocopherol was characterized by determining the partition and the diffusion coefficients by using a mathematical modeling based on Fick's Second Law. The diffusion coefficients obtained ranged between 1.03 × 10(-13) and 2.24 × 10(-12) cm(2)/s for 95 % ethanol (v/v) at 4 and 20 °C, respectively. Developed films maintained the antioxidant activity for more than 20 days.

show abstract

Time–temperature study of the kinetics of migration of DPBD from plastics into chocolate, chocolate spread and margarine

Cited by 39 publications

References 19 publications

Potential of migration of active compounds from protein‐based films with essential oils to a food and a food simulant

Potential of migration of active compounds from protein‐based films with essential oils to a food and a food simulant

Antimicrobial Films Based on Chitosan and Methylcellulose Containing Natamycin for Active Packaging Applications

Preparation of antioxidant active films based on chitosan: diffusivity study of α-tocopherol into food simulants

Contact Info

Product

Resources

About