Migration and sensory properties of plastics-based nets used as food-contacting materials under ambient and high temperature heating conditions.
Overall migration from a wide range of commercial plastics-based netting materials destined to be used as either meat or vegetable packaging materials into the fatty food simulant isooctane or the aqueous simulant distilled water, respectively, was studied. In addition, sensory tests of representative netting materials were carried out in bottled water in order to investigate possible development of off-odour/taste and discoloration in this food simulant as a result of migration from the netting material. Sensory tests were supplemented by determination of the volatile compounds' profile in table water exposed to the netting materials using SPME-GC/MS. Test conditions for packaging material/food simulant contact and method of overall migration analysis were according to European Union Directives 90/128 (EEC, 1990) and 2002/72 (EEC, 2002). The results showed that for both PET and polyethylene-based netting materials, overall migration values into distilled water ranged between 11.5 and 48.5 mg l(-1), well below the upper limit (60 mg l(-1)) for overall migration values from plastics-packaging materials set by the European Union. The overall migration values from netting materials into isooctane ranged between 38.0 and 624.0 mg l(-1), both below and above the European Union upper limit for migration. Sensory tests involving contact of representative samples with table water under refluxing (100 degrees C/4 h) conditions showed a number of the netting materials produced both off-odour and/or taste as well as discoloration of the food simulant rendering such materials unfit for the packaging of foodstuffs in applications involving heating at elevated temperatures. GC/MS analysis showed the presence of numerous volatile compounds being produced after netting materials/water contact under refluxing conditions. Although it is extremely difficult to establish a clear correlation between sensory off-odour development and GC/MS volatile compounds' profile, it may be postulated that plastics oxidation products such as hexanal, heptanal, octanal and 2,6 di-tert-butylquinone may contribute to off-odour development using commercially bottled table water as a food simulant. Likewise, compounds such as carbon disulfide, [1,1'-biphenyl]-2-ol and propanoic acid, 2 methyl 1-(1,1-dimethyl)-2-methyl-1,3-propanediyl ester probably originating from cotton and rubber components of netting materials may also contribute to off-odour/taste development.
Kontominas
M G
MG
Department of Chemistry, Laboratory of Food Chemistry and Technology, University of Ioannina, Ioannina 45110, Greece. mkontomi@cc.uoi.gr
Goulas
A E
AE
Badeka
A V
AV
Nerantzaki
A
A
D003116:Color; D005506:Food Contamination; D018857:Food Packaging; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006358:Hot Temperature; D008460:Meat; D009795:Octanes; D010969:Plastics / Q000737:chemistry*; D020959:Polyethylene; D011093:Polyethylene Terephthalates; D012677:Sensation; D012903:Smell; D013649:Taste; D014675:Vegetables; D014867:Water
D009795:Octanes; D010969:Plastics; D011093:Polyethylene Terephthalates; D014867:Water; D020959:Polyethylene; C045798:2,2,4-trimethylpentane