Störmer et al.
10.3389/fchem.2024.1397913
In three other studies of this author consortium, the migration of MOSH from paper food contact material into dry foods, such as noodles, rice, and muesli, was investigated (Biedermann and Grob, 2012; Biedermann et al., 2013b; Lorenzini et al., 2013). An important aim was to better understand the transfer mechanisms and the in fl uence of the type and nature of dry foods on migration. Kinetic studies into egg pasta and muesli at fi ve different temperatures (4 ° C, 20 ° C, 30 ° C, 40 ° C, and 60 ° C) up to 400 days were performed (Lorenzini et al., 2013). Both food types showed quite similar migration curves with very steep increases at 60 ° C and with slow migration rates at the low temperatures. However, migration was increasing even after 300 and 400 days. It appeared that all migration points are likely to approach the same or similar migration levels in foods at an in fi nite time. In the following study (Zur fl uh et al., 2013), “ conventional ” migration testing of a recycled paper to simulate long-term storage at ambient temperature was studied using MPPO (simulant E). “ Conventional ” testing was understood to apply test conditions from EU Regulation 10/2011 (for plastics), i.e., 10 days at 60 ° C; however, 10 days at 40 ° C were also applied. In addition, polenta (maize semolina) was used at the same conditions as MPPO. The results were compared with the migration into test foods (biscuits containing 18% fat, polenta, noodles, rice, breadcrumbs, and oatmeal) in contact with the same paper packaging material stored for more than 9 months (same experiment as Biedermann et al., 2013b). Simulation with MPPO after 10 days at 60 ° C led to almost full “ extraction ” of migratable MOSH (i.e., up to C24), overestimating the maximum migration of MOSH in the real packs by 73%. Ten days of contact with polenta at 60 ° C gave a similar migration of MOSH as the average of the tested foods. At 40 ° C, 10 days of contact with polenta underestimated the average migration in the tested foods. Increasing the temperature not only accelerated the migration of given substances but also broadened the range of migrating substances in the direction of lower volatiles. The authors concluded that simulation with MPPO was too overestimative because of the adsorbent and the accelerated conditions of testing. Therefore, MPPO failed in testing the migration of mineral oil from paperboard packaging. The authors questioned the suitability of such simulation for the prediction of long-term migration and proposed determination in paper by de fi ning conventional transfer rates to food (70% – 80%). The food data under controlled conditions in direct paper contact compared with indirect contact (behind polyole fi n layers) were separately published (Biedermann et al., 2013b). In addition to MOSH, speci fi c substances like DIPN, phthalates such as DiBP, and several photoinitiators, e.g., benzophenone, were measured as target migrants. This is useful to learn more about the transport mechanisms from paper. For this review, we refer only to the results obtained from direct paper food contact. The foods (choco biscuits, polenta, noodles, rice, breadcrumbs, and oatmeal) were stored for 9 months at ambient temperature with in-between measurements at 2 and 4 months. For the level of migration, there was no severe dependency on the food type (mostly < 2 factor), particularly while considering single speci fi c substances rather than the whole group of MOSH. The fastest and highest migration was shown into oatmeal; however, for the aromatic compounds, MOAH and DIPN oatmeal and biscuits were similar. After 9 months, for all six foods, the migration ranged for MOSH < C24 group from 50% to
Swiss and Italian market surveys, showing the presence of considerable amounts of MOH in food boxes, which because of the presence of a large fraction of volatile MOH, gave rise to safety concerns owing to their potential to gas phase transfer into the packed foods (Lorenzini et al., 2010). This was con fi rmed by a follow-up German market survey of 119 samples of dry foods, such as cereals, biscuits, and rice, packed in printed paperboard boxes — with and without internal bags — and intended for longer storage at ambient temperature. In this survey, predominantly saturated hydrocarbons (MOSH), up to approximately C24, were found in dry foods (Vollmer et al., 2011), showing that substances with boiling points up to approximately 400 ° C can be transferred via gas phase at ambient temperatures from paper into dry foods. This fi ts with the fi ndings of Jickells et al. regarding transfer from secondary packaging using polar contaminants (Jickells et al., 2005). Even up to C28 is expected to be transferred into dry food like rice in long-term storage (Biedermann and Grob, 2010; 2012). The measurements of replicates from the same samples of the survey were repeated after further 4 months and another 12 months of storage time (Biedermann et al., 2013a). Migration increased from fi rst measurement to third measurement (on average by 60%); however, more than half of the transfer was already found in the fi rst few months. Except for table salt (non-adsorptive food matrix) and noodles (low adsorptive; not speci fi ed but most probably without eggs), the migration ranged between 40% and 84% of the potential, after 16 months of storage with semolina, as the most potent adsorbent. The differences between the food types were considered modest. Differences were related more to the packaging materials than to the foods.
5.2.5 Migration studies with mineral oil components under controlled conditions
The above-summarized studies were carried out with market samples from the German survey, in which storage times and temperatures before purchasing were not known (Biedermann et al., 2013a). Additional studies were performed with contact to the food in the laboratory or samples taken directly from the line after fi lling under controlled conditions. Dima et al. (2011) explored possibilities for adequate testing of paper party plates, which are covered by a thin polyethylene or polypropylene layer to make them resist liquids from foods. Although there is no direct food contact with paper, including this study here is worthwhile because of the evaluation approach. Furthermore, the thin polymer layers do not act as functional barriers against organic molecules. The authors compared migration of the sum of MOSH and polyole fi n oligomers (POSH) of the coating from 16 party plates using an edible oil as a simulant at 70 ° C, with migration into a variety of fatty foods under foreseeable contact conditions ranging from 60 min to 1 day at room temperature and for some foods with preceding hot contact. The latter was the case for a hot meatloaf, which was freshly fried, placed for 1 h on the plate, and cooled down to room temperature. From the kinetic measurements at 70 ° C in contact with oil over 120 min, the time point of 30 min was found to reasonably cover the worst case determined in foods. For substances other than mineral oil, edible oil is a complicated analytical matrix in many cases to measure migrants at low levels and due to penetration into paper not suitable for non-coated materials.
Frontiers in Chemistry
07
frontiersin.org
Made with FlippingBook Digital Proposal Creator