Influence of cooking conditions on the migration of silicone oligomers from silicone rubber baking molds to food simulants

Liu, Y.Q. ; Wrona, M. (Universidad de Zaragoza) ; Su, Q.Z. ; Vera, P. (Universidad de Zaragoza) ; Nerín, C. (Universidad de Zaragoza) ; Hu, C.Y.

Resumen: The stability, surface micromorphology, and volatile organic compounds (VOCs) of silicone rubber baking molds (SRBMs) were tested while using the molds under severe conditions: baking at 175 °C, microwaving at 800 W, and freezing at -18 °C. Moreover, migration tests of SRBMs to food simulants (isooctane, 95% ethanol, and Tenax®) at 70 °C for 2 h (accelerated conditions) were performed. The initial total VOCs concentration was 2.53% higher than that recommended by BfR Recommendations on Food Contact Materials. Therefore, the SRBM samples were considered as badly tempered materials, and 18 different types of silicone oligomers were identified during the migration tests. The following percentage of silicone oligomers with a molecular weight lower than 1000 Da in isooctane, 95% ethanol, and Tenax® were detected: 70.7%, 91.8%, and 97.2%, respectively. It has been proven that previous baking treatments effectively reduced the content of silicone oligomers migrating from SRBMs.

Idioma: Inglés

DOI: 10.1016/j.foodchem.2020.128964

Año: 2021

Publicado en: Food Chemistry 347 (2021), 128964 [9 pp]
ISSN: 0308-8146

Factor impacto JCR: 9.231 (2021)

Categ. JCR: CHEMISTRY, APPLIED rank: 6 / 72 = 0.083 (2021) - Q1 - T1
Categ. JCR: NUTRITION & DIETETICS rank: 6 / 90 = 0.067 (2021) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 8 / 144 = 0.056 (2021) - Q1 - T1

Factor impacto CITESCORE: 13.1 - Medicine (Q1) - Agricultural and Biological Sciences (Q1)

Factor impacto SCIMAGO: 1.489 - Food Science (Q1) - Analytical Chemistry (Q1)

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Química Analítica (Dpto. Química Analítica)
Área (Departamento): Proy. investigación HVA (Dpto. Química Analítica)