000102252 001__ 102252
000102252 005__ 20210902121635.0
000102252 0247_ $$2doi$$a10.1016/j.fct.2020.111457
000102252 0248_ $$2sideral$$a118024
000102252 037__ $$aART-2020-118024
000102252 041__ $$aeng
000102252 100__ $$0(orcid)0000-0001-8822-7303$$aAsensio Casas, Esther$$uUniversidad de Zaragoza
000102252 245__ $$aMigration of volatile compounds from natural biomaterials and their safety evaluation as food contact materials
000102252 260__ $$c2020
000102252 5060_ $$aAccess copy available to the general public$$fUnrestricted
000102252 5203_ $$aThe concern for environmental conservation is increasing, and a very important factor to consider is the search for alternatives to the use of plastics in the food packaging industry. A good option is the manufacture of containers of biodegradable materials, such as the so-called biomaterials made of vegetable fibre such as wheat, wood, bamboo or palm leaf pulp. The migration of compounds from food packaging can cause alterations in food safety and acceptability. Therefore, their control through studies of specific migration is definitely important in the food industry. Specific migration has been studied in two types of dishes (wheat pulp and wood) in contact with three liquid simulants (ethanol 10%, acetic acid 3% and ethanol 95%). The analysis of migration extracts have been carried out by solid-phase microextraction coupled to gas chromatography (SPME-GC-MS) in the most suitable working conditions. In addition, those identified compounds considered of interest according to existing legislation have been quantified in order to assess whether exceed or not the migration limits established for some of them. The results obtained show that the quantified compounds are well below the specific migration limits (SML) set by the legislation, thereby showing the safety in use of this type of biodegradable dishes.
000102252 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/T53-17R
000102252 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000102252 590__ $$a6.023$$b2020
000102252 591__ $$aTOXICOLOGY$$b9 / 93 = 0.097$$c2020$$dQ1$$eT1
000102252 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b14 / 144 = 0.097$$c2020$$dQ1$$eT1
000102252 592__ $$a0.95$$b2020
000102252 593__ $$aFood Science$$c2020$$dQ1
000102252 593__ $$aToxicology$$c2020$$dQ1
000102252 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1
000102252 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000102252 700__ $$aMontañés, Laura
000102252 700__ $$0(orcid)0000-0003-2685-5739$$aNerín de la Puerta, Cristina$$uUniversidad de Zaragoza
000102252 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000102252 773__ $$g142 (2020), [28 pp.]$$pFood chem. toxicol.$$tFOOD AND CHEMICAL TOXICOLOGY$$x0278-6915
000102252 8564_ $$s990712$$uhttps://zaguan.unizar.es/record/102252/files/texto_completo.pdf$$yPostprint
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000102252 909CO $$ooai:zaguan.unizar.es:102252$$particulos$$pdriver
000102252 951__ $$a2021-09-02-08:55:24
000102252 980__ $$aARTICLE