Migration and diffusion of diphenylbutadiene from packages into foods.
Monitoring of exposure to chemicals from food contact materials is a subject of increasing importance. The concentration of the chemicals and their migration levels, as well as food consumption and packaging usage data, are required to enable calculation of the degree of such exposure. The present study investigated the migration kinetics of diphenylbutadiene (DPBD) from packages into flour, rice, honey, milk powder and toast. Migration was not always negligible, except in honey and skimmed milk powder. Experiments carried out with starch alone enabled us to conclude that diffusion of migrants occurred through starch and fat. Key diffusion parameters were determined (diffusion coefficient and partition coefficient) based on Fick's second equation. The following diffusion coefficients were obtained at 25 degrees C: 2.7 x 10(-10), 3.4 x 10(-11), 3.2 x 10(-10), 8.4 x 10(-11), 8.1 x 10(-11) cm(2) s(-1), for wheat flour, rice, milk powder and toast, with 4 and 21% fat, respectively. A very good fit between experimental and predicted data was achieved. The data obtained in the present study confirm the validity of the mathematical model for predicting migration from Food Contact Materials (FCM) into foods.
Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
A Sanches
AS
Silva
J M
JM
Cruz Freire
R
R
Sendón
R
R
Franz
P
P
Paseiro Losada
D002070:Butadienes / Q000737:chemistry*; D004058:Diffusion; D005503:Food Additives / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D018857:Food Packaging; D007700:Kinetics
D002070:Butadienes; D005503:Food Additives; C475636:diphenylbutadiene