000148125 001__ 148125
000148125 005__ 20250114155432.0
000148125 0247_ $$2doi$$a10.1016/j.foodchem.2025.142764
000148125 0248_ $$2sideral$$a141639
000148125 037__ $$aART-2025-141639
000148125 041__ $$aeng
000148125 100__ $$aNieves, Sofia
000148125 245__ $$aSafety assessment of natural materials for food contact in high temperature applications: Migration studies with solid simulant (Tenax®)
000148125 260__ $$c2025
000148125 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148125 5203_ $$aThe concern of conventional plastics for food contact has opened the use of natural vegetal materials which can be used even at high temperature. However, their safety in use has to be carefully evaluated. This study shows the migration tests of volatile compounds to Tenax® at 175 °C for 1 h. Hexadecanoic, octadecanoic and tetracosanoic
acid were detected and quantified, presenting values well below the specific migration limits (SML) according to Regulation (EU) No 10/2011. Aldehydes were detected and semi-quantified and were generally below the migration limits established for compounds without SML. Compounds related to the manufacturing process of different types of food contact materials (FCM) were identified. The use of this type of dishes made from natural materials does not present a risk to the consumer due to the migration of volatile compounds when used at high temperature, in accordance with the conditions of use set by the manufacturer.
000148125 536__ $$9info:eu-repo/grantAgreement/ES/DGA/T53-23R$$9info:eu-repo/grantAgreement/ES/MICINN/RTI2018-097805-B-I00
000148125 540__ $$9info:eu-repo/semantics/embargoedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000148125 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000148125 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000148125 700__ $$0(orcid)0000-0001-8822-7303$$aAsensio, Esther$$uUniversidad de Zaragoza
000148125 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000148125 773__ $$g471 (2025), 142764$$pFood chem.$$tFood Chemistry$$x0308-8146
000148125 8564_ $$s512616$$uhttps://zaguan.unizar.es/record/148125/files/texto_completo.pdf$$yVersión publicada$$zinfo:eu-repo/date/embargoEnd/2026-01-04
000148125 8564_ $$s510063$$uhttps://zaguan.unizar.es/record/148125/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada$$zinfo:eu-repo/date/embargoEnd/2026-01-04
000148125 909CO $$ooai:zaguan.unizar.es:148125$$particulos$$pdriver
000148125 951__ $$a2025-01-13-14:28:16
000148125 980__ $$aARTICLE