Evaluation of Polytriphenylmethyl Methacrylate for Food Packaging by Determining Interactions Using HPLC

Abstract

Polytriphenyl methyl methacrylate was evaluated for food packaging by determining interactions with food components such as ascorbic acid, niacin, phenylalanine and caffeine. The polymer was covalently bonded on silica surface by polymerizing monomer of the same with vinylic bonded silica gel. Food based solvent like water was used as a mobile phase. Enthalpy of sorption data were used to determine mechanism of interactions. Other thermodynamic parameters such as Gibb's free energy and activity coefficient were used to determine magnitude and kind (weak or strong) of interactions. Suitability of the polymer for packaging food system containing ingredients under investigation was determined from activity coefficient values.