Biomedical subjects

R Rijk

Publications and source records attributed to R Rijk.

7 recordsLinked to original sources

PubMed2000

Tests of potential functional barriers for laminated multilayer food packages. Part II: Medium molecular weight permeants.

Experiments were performed to characterize the kinetics of the permeation of different medium molecular weight model permeants: bisphenol A, warfarin and anthracene, from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick orientated polypropylene--OPP) into the food simulants olive oil and 3% (w/v) acetic acid. The characterization of permeation kinetics generally observed the permeation models previously reported to explain the experimental permeation results obtained for a low molecular weight group of model permeants. In general, the model permeants exhibited behaviour consistent with their relative molecular weights with respect to (a) the time taken to attain steady-state permeation into the food simulant in which they were more soluble, (b) their subsequent steady-state permeation rates, and (c) their partition between liquid paraffin and the OPP membrane.

Acetic Acid↗

PubMed2000

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants.

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 microns-thick oriented PP) into the food stimulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.

2-Propanol↗

PubMed1998

Stability of the Secondary Antioxidant Bis(2,4-di-tert-butylphenyl)pentaerythritol Diphosphite in Food Simulants.

To establish the stability of Ultranox 626 (an antioxidant added to plastics) in food simulants under migration conditions, migrations tests have been performed. A method has been developed for the determination of Ultranox 626 in the aqueous food simulants distilled water, 3% (w/v) acetic acid, and 15% (v/v) ethanol and in the fatty food simulants 95% (v/v) ethanol and isooctane. The method uses reversed-phase high-performance liquid chromatography with ultraviolet detection at 230 nm, is fast, and can be run automatically. To determine the stability of Ultranox 626, it was heated in each of the listed food simulants under the conditions stipulated in EU regulations for testing for compliance with migration limits. These experiments showed that this additive had acceptable stability in water, 15% and 95% (v/v) ethanol, and isooctane but that it decomposed completely in 3% (w/v) acetic acid. Migration testing with 3% acetic acid is of no use, since by the end of the testing regime the additive will have undergone substantial or total decomposition, and the level detected will not reflect the true level of migration. The EU Commission should replace 3% acetic acid with 15% ethanol as an appropriate test simulant for the determination of Ultranox 626 in all types of acid- and alcohol-containing foodstuffs. A number of experiments were carried out to develop a suitable method for the determination of Ultranox in fat simulants such as olive oil and HB 307. It appeared not possible, within the scope of this project, to obtain a method suitable to establish the stability of Ultranox 626 in fat simulants. Best results were obtained by freezing out the fat at -80 degrees C, but recovery was limited to 50%, which was insufficient for the intended purpose. Further experiments are required to establish the stability of Ultranox 626 in fat simulants such as olive oil and HB 307.

Journal Article↗

PubMedDate not supplied

Migration testing with olive oil in a microwave oven.

A study was carried out to compare the overall migration from packaging materials into olive oil during heating in a microwave oven, and the overall migration from the same materials into olive oil but applying time and temperature conditions stipulated in the current EC and Dutch legislation on food packaging. Application of additional test conditions (e.g. 30 min and 1 h in combination with test temperatures exceeding 121 degrees C, and a test temperature of 130 degrees C) have demonstrated the need for extension of the test conditions mentioned in existing food packaging regulations to enable realistic migration testing of microwave packaging materials under conventional test conditions. It is concluded that the overall migration into olive oil from packaging materials intended for microwave oven use, including susceptor materials, can be judged on the basis of migration testing using conventional heating. For testing film or susceptor materials in a microwave oven by one-sided contact, a migration cell transparent to microwaves was developed and used up to 200 degrees C. In conventional high-temperature tests applying hot-filling of trays or migration cells, a temperature drop was observed, while handling oil at temperatures of 150 degrees-175 degrees C may be considered perilous. To prevent problems of this kind it is proposed to start migration tests at room temperature and to heat the simulant rapidly to the final test temperature. This procedure is comparable to migration tests carried out with aqueous food simulants at 121 degrees C in an autoclave.(ABSTRACT TRUNCATED AT 250 WORDS)

Food Contamination↗

PubMedDate not supplied

Test methods to simulate high-temperature exposure.

A study was carried out to compare the actual overall migration from packaging materials into food simulants during heating in a microwave oven, and the overall migration from these materials into food simulants applying time and temperature conditions stipulated in the current EC and Dutch legislation on food packaging. It was demonstrated that the requirement by some food packaging regulations to conduct migration tests in a conventional oven using test conditions that are more stringent than the conditions occurring in practice results in excessively severe and unreasonable test conditions. On the basis of the results obtained additional test conditions (e.g. 30 min and 1 h in combination with test temperatures exceeding 121 degrees C, and a test temperature of 130 degrees C) are proposed to be inserted in existing food packaging regulations to enable realistic migration testing of microwave packaging materials under conventional test conditions. It is concluded that the overall migration behaviour of packaging materials intended for microwave oven use, including microwave-active (susceptor) materials, can be judged on the basis of migration testing using conventional heating. The suitability of iso-octane as a volatile fatty food simulant for the determination of the overall migration under high-temperature test conditions was also investigated. For most samples investigated a good agreement was observed between the overall migration values obtained with olive oil applying both microwave and conventional heating, and those obtained with iso-octane under conventional conditions.

Aluminum↗

PubMedDate not supplied

The suitability of alternative fatty food simulants for overall migration testing under both low- and high-temperature test conditions.

The suitability of various alternative, volatile fatty food simulants for overall migration testing was investigated under both low- and high-temperature test conditions. The overall migration into olive oil from a large number of commercially used food packaging materials applying various low- and high-temperature test conditions (e.g. 2 h at 175 degrees C, 30 min at 130 degrees C, 1 h at 100 degrees C followed by 10 days at 40 degrees C, 10 days at 20 degrees C) was determined. The results were compared with overall migration from these samples into iso-octane, 50% or 95% ethanol and isopropanol under appropriate test conditions. The samples investigated include homogeneous plastic films, laminates, coated board samples, a coated can, and articles. The results of the study indicate that iso-octane, 95% ethanol and isopropanol are suitable alternative fatty food simulants for overall migration testing under various time and temperature conditions.

2-Propanol↗

PubMedDate not supplied

Determination of paraffins in food simulants and packaging materials by liquid chromatography with evaporative mass detection and identification of paraffin type by liquid chromatography/gas chromatography and fourier transform infrared spectroscopy.

A liquid chromatographic method with evaporative mass detection (EMD) is described for the determination of paraffins in food contact materials that do not contain polyolefin oligomers, or paraffins migrating from these materials into fatty food simulants or certain simple foods. A normal-phase column operating at maximum column efficiency separates nonparaffinic and paraffinic materials without resolving the latter into individual components, and EMD is used to quantitate the paraffins. An on-line qualitative method that uses liquid chromatography/gas chromatography with flame ionization detection discriminates between paraffin waxes and oils in food contact materials, food simulants, and certain simple foods; a Fourier transform infrared spectrophotometric qualitative method also discriminates between waxes and oils, but is usually restricted to food contact materials that do not contain polyolefins and to migration experiments with organic solvents as fatty food simulants (with some other fatty food simulants, paraffin type must then be identified in the food contact material).

Chromatography, Gas↗