title: Migration of di-(2-ethylhexylexyl)adipate plasticizer from food-grade polyvinyl chloride film into hard and soft cheeses.
abstract: Food-grade polyvinyl chloride (PVC) film containing 28.3% di-(2-ethylhexylexyl)adipate (DEHA) plasticizer was used to wrap three different types of cheese (Kefalotyri, Edam, and Feta). Samples were split into two groups and stored at 5+/-0.5 degrees C. One group was analyzed for DEHA content at intervals between 1 and 240 h of contact (kinetic study), and a second group was cut into slices (1.2 mm thick) after 240 h of cheese/PVC contact and was analyzed for DEHA content (penetration study). The DEHA was determined by indirect gas chromatography. Statistically significant differences in migration of DEHA were observed between the cheese types. Migration of DEHA depended on contact time, fat, and moisture contents, and consistency of cheese samples. Equilibrium conditions were approached after approximately 100 h of contact for Edam and 150 h for Kefalotyri cheese. Equilibrium conditions were not reached for Feta cheese, even after 240 h of contact. After 240 h of contact under refrigeration, the migration of DEHA was approximately 345.4 mg/kg (18.9 mg/dm2) for Kefalotyri, 222.5 mg/kg (12.2 mg/dm2) for Edam, and 133.9 mg/kg (7.3 mg/dm2) for Feta. The loss of DEHA from the PVC film into the three cheese types was 37.8, 24.3, and 14.6%, respectively. These values, with the exception of Feta, were higher than the upper limit for global migration from plastic packaging materials into food and food stimulants set by the European Union (EU) (10 mg/dm2 or 60 mg/kg). After 240 h of cheese/film contact, DEHA was detected in the first three slices beneath the cheese surface (3.6 mm total depth) of Edam cheese and in the first two slices (2.4 mm total depth) of Kefalotryi and Feta cheeses. DEHA was not detected in subsequent layers. The effect of cheese rind on migration of DEHA was studied in Edam and Kefalotyri cheeses. The DEHA migration after 240 h into the first 1 mm beneath the surface of Kefalotyri cheese was 22.4 mg/kg, while DEHA was not detected in Edam cheese.
authors.affiliation: Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, Greece.
authors.forename: A E
authors.initials: AE
authors.lastname: Goulas
authors.forename: K I
authors.initials: KI
authors.lastname: Anifantaki
authors.forename: D G
authors.initials: DG
authors.lastname: Kolioulis
authors.forename: M G
authors.initials: MG
authors.lastname: Kontominas
mesh_terms: D000272:Adipates / Q000378:metabolism*; D002611:Cheese / Q000032:analysis*; D002849:Chromatography, Gas; D005060:Europe; D005223:Fats / Q000737:chemistry; D005511:Food Handling / Q000331:legislation & jurisprudence; D007700:Kinetics; D010968:Plasticizers / Q000378:metabolism*; D011143:Polyvinyl Chloride / Q000378:metabolism*; D013997:Time Factors
chemical_list: D000272:Adipates; D005223:Fats; D010968:Plasticizers; C013966:dioctyl adipate; D011143:Polyvinyl Chloride