Release of non-intentionally added substances (NIAS) from food contact polycarbonate: Effect of ageing

Non-intentionally added substances (NIAS) released from polycarbonate tableware were evaluated through untargeted analysis by UHPLC-ESI-Orbitrap. Migration experiments from fifteen samples of different age were performed using ethanol 95% and isooctane as food simulants. High-resolution mass spectro...

Full description

Saved in:
Bibliographic Details
Published in:Food control 2017-01, Vol.71, p.329-335
Main Authors: Bignardi, Chiara, Cavazza, Antonella, Laganà, Carmen, Salvadeo, Paola, Corradini, Claudio
Format: Article
Language:English
Subjects:
Ageing
Colourants
Degradation products
Migration
Polycarbonate
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Non-intentionally added substances (NIAS) released from polycarbonate tableware were evaluated through untargeted analysis by UHPLC-ESI-Orbitrap. Migration experiments from fifteen samples of different age were performed using ethanol 95% and isooctane as food simulants. High-resolution mass spectrometry permitted the identification of oligomers derived from polycarbonate degradation and traces of colouring agents. Data were analysed with the aim of exploring a possible correlation between type and amount of different oligomers and age of the samples. It has been found out for the first time that the pattern of polycarbonate degradation products observed in new samples was different from that of old samples. Colouring agents were found to be released in higher amount from new samples than from old ones. The work shows the high potential of the technique employed and its importance in the field of control related to safety concern. •Study on potential migration of non-intentionally added substances from tableware.•Use of high-resolution mass spectrometry for molecule identification.•Migration of polycarbonate products of degradation to simulants.•Migration of colouring agents to simulants.•Correlation between age of the sample and pattern of compounds discovered.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2016.07.013