Determination of diffusion and partition coefficients of model migrants by direct contact and vapour phase transfer from low-density polyethylene films into cake

ABSTRACT

The aim of the present study was to determine the migration kinetics of one photoinitiator, benzophenone, and two optical brighteners, Uvitex OB and 1,4-diphenyl-1,3-butadiene (DPBD), from low-density polyethylene (LDPE) films into cake. Transfer was assessed by both direct contact and also the vapour phase.

To perform the migration tests by direct contact, plastic films enriched with the additives were placed between two cake slices. To evaluate the migration through the gas phase, cake and the fortified LDPE film were placed with no direct contact in a glass container that was hermetically closed. Samples were stored at different time–temperature conditions.

Target compounds were extracted from the films with ethanol (70°C, 24 h) and analysed by HPLC-DAD. Relevant parameters such as partition and diffusion coefficients between food and plastic film were calculated. The Arrhenius equation was applied to estimate the diffusion coefficient at any temperature.

The data indicate that migration of benzophenone occurs in a significant extent into cake by both direct contact and through the gas phase (no direct contact). Conversely, very little migration occurred for Uvitex OB by direct contact and none through the gas phase. Results for benzophenone suggest that migration through the gas phase should be considered when evaluating migration from food packaging materials into food.

Graphical Abstract

KEYWORDS:

• Food packaging
• migration
• vapour phase
• diffusion coefficients
• partition coefficients
• photoinitiators
• additives
• modelling
• cake
• fatty food

Acknowledgment

The authors are grateful to ‘Ministerio de Ciencia e Innovación’ for a Predoctoral Fellowship FPI (ref. BES-2009-023016) awarded to Rafael Paseiro-Cerrato (2009-2012). The study was financially supported by the Ministerio de Ciencia e Innovación, ref. Nº AGL/2008-04146 ‘MIGRAMIN’. This work was also funded by the European Union under Grant Agreement 211686 (Project FACET – Flavours, Additives and food Contact material Exposure Task). The authors would like also to thank C. Casal, P. Blanco and G. Hermelo for their excellent technical assistance.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by Ministerio de Ciencia e Innovación [AGL/2008-04146]; European Union [211686].