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Migration studies and toxicity evaluation of cyclic polyesters oligomers from food packaging adhesives.
- Source :
-
Food chemistry [Food Chem] 2020 May 01; Vol. 311, pp. 125918. Date of Electronic Publication: 2019 Dec 04. - Publication Year :
- 2020
-
Abstract
- Multilayer materials used in food packaging are commonly manufactured with a polyurethane adhesive layer in its structure that may contain cyclic esters oligomers as potential migrants. However, little is known about their toxicity. In this work, two cyclic esters of polyurethane are evaluated in migration from 20 multilayer packaging samples. They were composed by adipic acid (AA), diethylene glycol (DEG) and isophthalic acid (IPA) and their structure was AA-DEG and AA-DEG-IPA-DEG. The concentration of these compounds in migration exceeded the maximum level established by Regulation EU/10/2011 (10 ng g <superscript>-1</superscript> ). Bioaccessibility of both compounds was evaluated by studying gastric and intestinal digestion. The studies showed that the concentration of the compounds decreased during digestion and that their hydrolysed molecules increased. Furthermore, endocrine activity in vitro assays were performed. A weak androgen receptor antagonism was identified, whereas no arylhydrocarbon receptor activity or binding to the thyroid hormone transport protein was found.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Subjects :
- Adipates chemistry
Adipates toxicity
Androgen Receptor Antagonists chemistry
Androgen Receptor Antagonists toxicity
Cell Line
Ethylene Glycols chemistry
Ethylene Glycols toxicity
Food Contamination analysis
Humans
Phthalic Acids chemistry
Phthalic Acids toxicity
Polyurethanes toxicity
Adhesives chemistry
Food Packaging instrumentation
Polyesters chemistry
Polyurethanes chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 311
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 31869647
- Full Text :
- https://doi.org/10.1016/j.foodchem.2019.125918