Wongphan Phanwipa, Canellas Elena, Nerín Cristina, Estremera Carlos, Harnkarnsujarit Nathdanai, Vera Paula
Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Latyao, Chatuchak, Bangkok 10900, Thailand.
GUIA Group, Department of Analytical Chemistry, University of Zaragoza, I3A, María de Luna, 3, 50018 Zaragoza, Spain.
Foods. 2025 Jun 21;14(13):2171. doi: 10.3390/foods14132171.
A novel biodegradable food packaging material based on cassava thermoplastic starch (TPS) and polybutylene adipate terephthalate (PBAT) blends containing food preservatives was successfully developed using blown-film extrusion. This active packaging is designed to enhance the appearance, taste, and color of food products, while delaying quality deterioration. However, the incorporation of food preservatives directly influences consumer perception, as well as health and safety concerns. Therefore, this research aims to assess the risks associated with both intentionally added substances (IAS) and non-intentionally added substances (NIAS) present in the developed active packaging. The migration of both intentionally and non-intentionally added substances (IAS and NIAS) was evaluated using gas chromatography-mass spectrometry (GC-MS) and ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF-MS). Fifteen different volatile compounds were detected, with the primary compound identified as 1,6-dioxacyclododecane-7,12-dione, originating from the PBAT component. This compound, along with others, resulted from the polymerization of adipic acid, terephthalic acid, and butanediol, forming linear and cyclic PBAT oligomers. Migration experiments were conducted using three food simulants-95% ethanol, 10% ethanol, and 3% acetic acid-over a period of 10 days at 60 °C. No migration above the detection limits of the analytical methods was observed for 3% acetic acid and 10% ethanol. However, migration studies with 95% ethanol revealed the presence of new compounds formed through interactions between the simulant and PBAT monomers or oligomers, indicating the packaging's sensitivity to high-polarity food simulants. Nevertheless, the levels of these migrated compounds remained below the regulatory migration limits.
一种基于木薯热塑性淀粉（TPS）和含食品防腐剂的聚己二酸对苯二甲酸丁二醇酯（PBAT）共混物的新型可生物降解食品包装材料通过吹膜挤出工艺成功研发出来。这种活性包装旨在提升食品的外观、口感和色泽，同时延缓品质劣化。然而，食品防腐剂的添加会直接影响消费者认知以及健康和安全问题。因此，本研究旨在评估所研发的活性包装中存在的有意添加物质（IAS）和无意添加物质（NIAS）相关风险。使用气相色谱 - 质谱联用仪（GC - MS）和超高效液相色谱与四极杆飞行时间质谱联用仪（UHPLC - Q - TOF - MS）对有意和无意添加物质（IAS和NIAS）的迁移进行了评估。检测到15种不同的挥发性化合物，主要化合物被鉴定为1,6 - 二氧杂环十二烷 - 7,12 - 二酮，源自PBAT成分。该化合物与其他化合物是由己二酸、对苯二甲酸和丁二醇聚合形成线性和环状PBAT低聚物产生的。迁移实验在60℃下使用三种食品模拟物——95%乙醇、10%乙醇和3%乙酸——进行了10天。对于3%乙酸和10%乙醇，未观察到超过分析方法检测限的迁移。然而，用95%乙醇进行的迁移研究表明，模拟物与PBAT单体或低聚物之间的相互作用形成了新化合物，这表明该包装对高极性食品模拟物敏感。尽管如此，这些迁移化合物的含量仍低于监管迁移限量。
