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Effect of High-Dose Electron Beam Irradiation on the Migration of DOA and ATBC Plasticizers from Food-Grade PVC and PVDC/PVC Films, Respectively, into Olive Oil

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Abstract:

The effect of high-dose irradiation on the migration of dioctyl adipate (DOA) and acetyl tributyl citrate (ATBC) plasticizers from food-grade poly(vinyl chloride) (PVC) and poly(vinylidene chloride/vinyl chloride) (PVDC/PVC) copolymer (Saran) films, respectively, into olive oil was studied. The results showed a significantly higher amount of DOA migrated into olive oil from irradiated versus nonirradiated samples. This difference was more noticeable in oil samples collected during initial periods of contact. The amount of DOA migrating into olive oil was lower for samples irradiated at a dose of 20 kGy in comparison with samples irradiated at a dose of 50 kGy. At a sampling time of 1 h the amount of DOA that migrated into olive oil was 93.9 mg/liter, 141.5 mg/liter, and 183.4 mg/liter for nonirradiated samples, 20-kGy irradiated samples, and 50-kGy irradiated samples, respectively. After 288 hr (12 days) of oil-film contact the respective amounts were 390.8 mg/liter, 409.2 mg/liter, and 430.1 mg/liter. There were no statistically significant differences in migrating amount of ATBC between nonirradiated samples and samples irradiated at a dose of 20 kGy, while in samples irradiated at a dose of 50 kGy the migration of ATBC was increased. After 1 h of oil-film contact no detectable amounts of ATBC had migrated. After 288 h of contact the amounts of ATBC that migrated into olive oil were 3.59 mg/liter, 3.56 mg/liter, and 4.12 mg/liter for nonirradiated samples, 20-kGy irradiated samples, and 50-kGy irradiated samples, respectively. It is suggested that plasticized PVC should not be used in direct contact with high-fat foodstuffs with or without irradiation treatment.

Document Type: Research Article

Affiliations: 1: Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece 2: Institute of Food Engineering, Federal Research Centre for Nutrition, Engesserstr. 20, D-76131 Karlsruhe, Germany

Publication date: June 1, 1998

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