Migration of selected hydrocarbon contaminants into dry semolina and egg pasta packed in direct contact with virgin paperboard and polypropylene film

Migration of mineral oil saturated hydrocarbons (MOSH), polyolefin oligomeric saturated hydrocarbons (POSH), and polyalphaolefins (PAO from hot melts) into dry semolina and egg pasta packed in direct contact with virgin paperboard or polypropylene (PP) flexible film was studied. Migration was monito...

Full description

Saved in:
Bibliographic Details
Published in:Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Chemistry, analysis, control, exposure & risk assessment, 2015-09, Vol.32 (9), p.1542-1551
Main Authors: Barp, Laura, Suman, Michele, Lambertini, Francesca, Moret, Sabrina
Format: Article
Language:English
Subjects:
adhesives
aluminum
aluminum foil
direct contact
dry pasta
Eggs
Flour - analysis
Food additives
Food Analysis
Food contamination & poisoning
Food Contamination - analysis
Food Packaging
Hydrocarbons
Hydrocarbons - analysis
melting
migration
mineral oil
Mineral oils
paperboard
pasta
plastic film
polyalphaolefins
polyolefin
Polypropylene
polypropylene film
polypropylenes
Polypropylenes - chemistry
semolina
shelf life
supermarkets
virgin paperboard
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:Migration of mineral oil saturated hydrocarbons (MOSH), polyolefin oligomeric saturated hydrocarbons (POSH), and polyalphaolefins (PAO from hot melts) into dry semolina and egg pasta packed in direct contact with virgin paperboard or polypropylene (PP) flexible film was studied. Migration was monitored during shelf life (up to 24 months), through storage in a real supermarket (packs kept on shelves), conditions preventing exchange with the surrounding environment (packs wrapped in aluminium foil), and storage in a warehouse (packs inside of the transport box of corrugated board). Semolina pasta packed in virgin paperboard (without hot melts) had a MOSH content lower than 1.0 mg kg ⁻¹. An increasing contamination with PAO belonging to the adhesives used to close the boxes was detected in egg pasta, wrapped in aluminium (1.5 and 5 mg kg ⁻¹ after 3 and 24 months, respectively). An environmental contribution to total hydrocarbon contamination was observed in egg pasta kept on shelves that, after 3 and 24 months, showed levels of PAO/MOSH 
ISSN:1944-0057
1944-0049
1944-0057
DOI:10.1080/19440049.2015.1075176