Document Detail


Functional barriers: properties and evaluation.
MedLine Citation:
PMID:  16227179     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Functional barriers are multilayer structures deemed to prevent migration of some chemicals released by food-contact materials into food. In the area of plastics packaging, different migration behaviours of mono- and multilayer structures are assessed in terms of lag time and of their influence of the solubility of the migrants in food simulants. Whereas barriers to oxygen or to aromas must prevent the diffusion of these compounds under conditions of use, a functional barrier must also be efficient under processing conditions, to prevent diffusion of substances when the polymer layers are in contact at high (processing) temperatures. Diffusion in melted polymers at high temperatures is much slower for glassy polymers, than in polymers that are rubbery at ambient temperature. To evaluate the behaviour of functional barriers under conditions of use, a set of reference diffusion coefficients in the 40-60 degrees C range were determined for 14 polymers. Conditions for accelerated migration tests are proposed based on worst-case activation energy in the 40-60 degrees C range. For simulation of migration, numerical models are available. The rules derived from the models can be used both by industry (to optimize a material in terms of migration) or by risk assessors. Differences in migration behaviour between mono- and multilayer materials are discussed.
Authors:
A Feigenbaum; P Dole; S Aucejo; D Dainelli; C De la Cruz Garcia; T Hankemeier; Y N'Gono; C D Papaspyrides; P Paseiro; S Pastorelli; S Pavlidou; P Y Pennarun; P Saillard; L Vidal; O Vitrac; Y Voulzatis
Related Documents :
10772169 - Determination of paraffins in food simulants and packaging materials by liquid chromato...
24568069 - Development and validation of a food frequency questionnaire (ffq) for assessing sugar ...
23986359 - Leptin-sensitive neurons in the arcuate nucleus integrate activity and temperature circ...
25225489 - Mood, food, and obesity.
19897949 - study of relationship between consumption of potassium permanganate and total organic c...
24773539 - Seasonal and life-phase related differences in growth in scarus ferrugineus on a southe...
22410209 - Not all shellfish "allergy" is allergy!
18843389 - The plutonium isotopic composition of marine biota on enewetak atoll: a preliminary ass...
6381469 - Enumeration of total coliforms, fecal coliforms, and escherichia coli in foods by hydro...
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Food additives and contaminants     Volume:  22     ISSN:  0265-203X     ISO Abbreviation:  Food Addit Contam     Publication Date:  2005 Oct 
Date Detail:
Created Date:  2005-10-17     Completed Date:  2006-02-09     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8500474     Medline TA:  Food Addit Contam     Country:  England    
Other Details:
Languages:  eng     Pagination:  956-67     Citation Subset:  IM    
Affiliation:
INRA EMOA, Campus Moulin de la Housse, F-51687 Reims, France. alexandre.feigenbaum@reims.inra.fr
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Alkanes / analysis
Chlorobenzenes / analysis
Dibutyl Phthalate / analysis
Dimethyl Sulfoxide / analysis
Environmental Exposure / adverse effects
Equipment Design
Food Contamination*
Food Packaging*
Humans
Molecular Weight
Polymers*
Polypropylenes
Solubility
Temperature
Time Factors
Chemical
Reg. No./Substance:
0/Alkanes; 0/Chlorobenzenes; 0/Polymers; 0/Polypropylenes; 108-90-7/chlorobenzene; 111-84-2/nonane; 67-68-5/Dimethyl Sulfoxide; 84-74-2/Dibutyl Phthalate

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


Previous Document:  Application of Finite Element Analysis (FEA) for the simulation of release of additives from multila...
Next Document:  New phenylenediamine antiozonants for commodities based on natural and synthetic rubber.