000130786 001__ 130786
000130786 005__ 20240131210811.0
000130786 0247_ $$2doi$$a10.1016/j.fpsl.2020.100552
000130786 0248_ $$2sideral$$a119850
000130786 037__ $$aART-2020-119850
000130786 041__ $$aeng
000130786 100__ $$0(orcid)0000-0002-0759-9170$$aAznar, Margarita$$uUniversidad de Zaragoza
000130786 245__ $$aRelease of volatile compounds from cooking plastic bags under different heating sources
000130786 260__ $$c2020
000130786 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130786 5203_ $$aThe use of packaging materials at very high temperatures, such as in-pack cooking, could lead to the formation of odorous compounds and also to the transference of migrants to food. In this work, the effect of high temperature or microwave cooking has been studied for 2 different cooking bags. The study was performed by gas-chromatography coupled to mass spectrometry and to olfactometric detection (GC-MS-O). The results showed that the bags heated in a conventional oven had a higher effect on the increment of odor impact compounds from the packaging than those heated in microwaves. Aldehydes and ketones were the major responsible for the odors detected in the olfactometry. Migration experiments to different food simulants (ethanol 10%, vegetable oil and ethanol 95%) and food samples (chicken) were also performed. In migration to food simulants, migrants were only detected in ethanol 10 %: 1-nonanol was detected below the specific migration limit established in the European Regulations and nonanal and decanal were below 10 ng/g. In migration to chicken a total of 27 compounds, mostly aldehydes, were transferred to it under the worst case migration conditions.
000130786 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-17R$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-67362-P$$9info:eu-repo/grantAgreement/ES/MINECO/RYC-2012-11856
000130786 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130786 590__ $$a6.429$$b2020
000130786 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b10 / 143 = 0.07$$c2020$$dQ1$$eT1
000130786 592__ $$a1.098$$b2020
000130786 593__ $$aBiomaterials$$c2020$$dQ1
000130786 593__ $$aFood Science$$c2020$$dQ1
000130786 593__ $$aSafety, Risk, Reliability and Quality$$c2020$$dQ1
000130786 593__ $$aPolymers and Plastics$$c2020$$dQ1
000130786 593__ $$aMicrobiology (medical)$$c2020$$dQ1
000130786 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130786 700__ $$0(orcid)0000-0001-8893-0963$$aDomeño, Celia$$uUniversidad de Zaragoza
000130786 700__ $$0(orcid)0000-0001-9858-1349$$aOsorio, Jazmín$$uUniversidad de Zaragoza
000130786 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, Cristina$$uUniversidad de Zaragoza
000130786 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000130786 773__ $$g26 (2020), 100552 [8 pp.]$$tFood Packaging and Shelf Life$$x2214-2894
000130786 8564_ $$s937351$$uhttps://zaguan.unizar.es/record/130786/files/texto_completo.pdf$$yPostprint
000130786 8564_ $$s850866$$uhttps://zaguan.unizar.es/record/130786/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130786 909CO $$ooai:zaguan.unizar.es:130786$$particulos$$pdriver
000130786 951__ $$a2024-01-31-19:20:59
000130786 980__ $$aARTICLE