Comparative migration study of primary aromatic amines from raw polyamide granules and polyamide kitchen utensils into aqueous food simulants and food
FOOD PACKAGING AND SHELF LIFE(2024)
摘要
Because of their alkaline character, the worst -case scenario of primary aromatic amine (PAA) migration from food contact materials is commonly simulated by the use of 3% (w/V) acetic acid. However, stability -related issues have already shown that this simulant might not be the best choice. To investigate which simulant might represent the worst -case scenario better, and to what extent simulants can model real food, a comparative migration study was performed from raw white polyamide granules and black polyamide spatulas into 3% (w/V) acetic acid, 3 mmolL-1 HCl, 10%, 20%, and 50% (V/V) ethanol solutions, orange juice, and milk. The greatest amount of PAAs migrated into 50% (V/V) ethanol. Orange juice and milk were better represented by 3 mmolL-1 HCl and 10% or 20% (V/V) ethanol, than their recommended simulants, 3% (w/V) acetic acid and 50% (V/V) ethanol. These recommended simulants overestimated PAA migration compared to the tested food.
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关键词
Primary aromatic amines,Food simulants,Food,Polyamide,Migration testing,Swelling
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