000164010 001__ 164010 000164010 005__ 20251121161350.0 000164010 0247_ $$2doi$$a10.1016/j.foodchem.2021.131777 000164010 0248_ $$2sideral$$a125750 000164010 037__ $$aART-2022-125750 000164010 041__ $$aeng 000164010 100__ $$0(orcid)0000-0003-2638-9221$$aCanellas, Elena$$uUniversidad de Zaragoza 000164010 245__ $$aThe detection and elucidation of oligomers migrating from biodegradable multilayer teacups using liquid chromatography coupled to ion mobility time-of-flight mass spectrometry and gas chromatography-mass spectrometry 000164010 260__ $$c2022 000164010 5060_ $$aAccess copy available to the general public$$fUnrestricted 000164010 5203_ $$aBiodegradable materials are increasingly being used in manufacturing processes due to their environmental benefits. In this work, a study has been performed to assess the migration of compounds from biodegradable multilayer teacups to a tea solution. Liquid chromatography in conjunction with ion-mobility quadrupole time of-flight mass spectrometry has been used for the elucidation of non-volatile compounds. An orthogonal projection to latent structures-discriminant analysis has been carried out to compare the tea after migration against untreated tea used as blank. Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry has been optimised to analyse the migration of volatile compounds. Eight migrants were identified in the tea, six of which were non-intentionally added oligomers. The degree of migration for hot tea ranged from 0.05 and 4.68 mg/kg, exceeding the specific migration limit. Nevertheless, the migration to cold tea was an order of magnitude lower (between 0.003 and 0.56 mg/kg). 000164010 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FSE/T53-20R$$9info:eu-repo/grantAgreement/ES/MICINN/RTI2018-097805-B-I00 000164010 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 000164010 590__ $$a8.8$$b2022 000164010 591__ $$aCHEMISTRY, APPLIED$$b5 / 72 = 0.069$$c2022$$dQ1$$eT1 000164010 591__ $$aNUTRITION & DIETETICS$$b5 / 87 = 0.057$$c2022$$dQ1$$eT1 000164010 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b9 / 142 = 0.063$$c2022$$dQ1$$eT1 000164010 592__ $$a1.624$$b2022 000164010 593__ $$aAnalytical Chemistry$$c2022$$dQ1 000164010 593__ $$aMedicine (miscellaneous)$$c2022$$dQ1 000164010 593__ $$aFood Science$$c2022$$dQ1 000164010 594__ $$a14.9$$b2022 000164010 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000164010 700__ $$0(orcid)0000-0002-8765-4319$$aVera, Paula$$uUniversidad de Zaragoza 000164010 700__ $$0(orcid)0000-0003-2685-5739$$aNerin, Cristina$$uUniversidad de Zaragoza 000164010 700__ $$aDreolin, Nicola 000164010 700__ $$aGoshawk, Jeff 000164010 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica 000164010 773__ $$g374 (2022), 131777 [8 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146 000164010 8564_ $$s540407$$uhttps://zaguan.unizar.es/record/164010/files/texto_completo.pdf$$yPostprint 000164010 8564_ $$s2345766$$uhttps://zaguan.unizar.es/record/164010/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000164010 909CO $$ooai:zaguan.unizar.es:164010$$particulos$$pdriver 000164010 951__ $$a2025-11-21-14:24:42 000164010 980__ $$aARTICLE