000130770 001__ 130770
000130770 005__ 20240131210811.0
000130770 0247_ $$2doi$$a10.1016/j.foodchem.2019.125918
000130770 0248_ $$2sideral$$a115703
000130770 037__ $$aART-2020-115703
000130770 041__ $$aeng
000130770 100__ $$0(orcid)0000-0002-9804-8699$$aUbeda, Sara$$uUniversidad de Zaragoza
000130770 245__ $$aMigration studies and toxicity evaluation of cyclic polyesters oligomers from food packaging adhesives
000130770 260__ $$c2020
000130770 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130770 5203_ $$aMultilayer 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-1). 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.
000130770 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-17R$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-67362-P$$9info:eu-repo/grantAgreement/ES/MINECO/BES-2016-077159
000130770 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130770 590__ $$a7.514$$b2020
000130770 591__ $$aCHEMISTRY, APPLIED$$b7 / 74 = 0.095$$c2020$$dQ1$$eT1
000130770 591__ $$aNUTRITION & DIETETICS$$b6 / 87 = 0.069$$c2020$$dQ1$$eT1
000130770 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b7 / 143 = 0.049$$c2020$$dQ1$$eT1
000130770 592__ $$a1.772$$b2020
000130770 593__ $$aAnalytical Chemistry$$c2020$$dQ1
000130770 593__ $$aMedicine (miscellaneous)$$c2020$$dQ1
000130770 593__ $$aFood Science$$c2020$$dQ1
000130770 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130770 700__ $$0(orcid)0000-0002-0759-9170$$aAznar, Margarita$$uUniversidad de Zaragoza
000130770 700__ $$aRosenmai, Anna Kjerstine
000130770 700__ $$aVinggaard, Anne Marie
000130770 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000130770 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000130770 773__ $$g311 (2020), 125918 [10 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000130770 8564_ $$s774533$$uhttps://zaguan.unizar.es/record/130770/files/texto_completo.pdf$$yPostprint
000130770 8564_ $$s1261737$$uhttps://zaguan.unizar.es/record/130770/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130770 909CO $$ooai:zaguan.unizar.es:130770$$particulos$$pdriver
000130770 951__ $$a2024-01-31-19:19:23
000130770 980__ $$aARTICLE