Migração de plastificantes e avaliação de propriedades mecânicas de filmes de poli(cloreto de vinila) para alimentos

• Ano de defesa: 2007
• Autor(a) principal: Melo, Nathalia Ramos de
• Orientador(a): Soares, Nilda de Fatima Ferreira
• Banca de defesa: Abrantes, Shirley de Mello Pereira , Santos, Denilson da Silva , Fontes, Edimar Aparecida Filomeno
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Doutorado em Ciência e Tecnologia de Alimentos
• Departamento: Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos
• País: BR
• Palavras-chave em Português: Migração; Plastificante; PVC (Cloreto de polivinilo); Simulantes
• Palavras-chave em Inglês: Migration; Plasticizers; Poly(vinyl chloride); Simulants
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://locus.ufv.br/handle/123456789/512

The migration of packaging compounds can compromise the chemical and mechanical proprieties of the material, as well as causing toxicological problems with the consumer. The purpose of this work was to evaluate migration of plasticizers di-(2-ethylhexyl)phthalate (DEHP), di-(2-ethylhexyl)adipate (DEHA) and acetyl tributyl citrate (ATBC) used to produce poly(vinyl chloride) (PVC) film to be in contact with food. Two films were selected (10 μm), one from brazilian that has DEHA and DEHP added and another from european manufacturer containing DEHA and ATBC. The migration tests were conducted using 95% ethanol (w/w), isooctane and water as food simulants and actual food as mozzarella cheese and ham. The migration of plasticizer for different simulants, was accomplished immersing 12 cm2 of films into 20 mL of simulants, maintained closed and stored at 5±1°C and 20±2°C. Plasticizer migration to the foods was evaluated after contact of one sliced piece of cheese and ham (10 g and 45.5 cm2) with the film and stored into 5±1°C. The analysis were realized on the first, fifth, tenth and fifteenth day. The plasticizer concentration was quantified by gas chromatography with mass spectrometry (GC-MS) and mechanical tests realized using the Universal Materials Testing Machines (Instron). The plasticizers showed a larger migration tendency at temperature of 20°C. The plasticizer DEHA and DEHP had a larger migration for cheese than ham. The same did not occur with ATBC, which showed equivalent behavior among tested foods. The 95% ethanol and isooctane simulants showed higher plasticizer extraction when compared with water, therefore being indicated as food simulants for migration studies in cheese and ham. The migrated plasticizer concentrations (mg.dm-2) for the simulants, compared with the Specific Migration Limits (SML) showed that brazilian PVC film is not appropriate to use in contact with mozzarella cheese and ham, because, in spite of having presented migrated concentration of DEHP below regulated limits the migration of DEHA was higher than SML specified. The european PVC film showed all migration values according to the regulations and, therefore, is appropriate to use in contact with mozzarella cheese and ham. When the films were in contact with the foods the migrated plasticizer concentrations (mg.kg-1) were above SML, exceptions to DEHP in the brazilian film, when in contact with cheese and ham, and to DEHA in european film in contact with ham. It was observed changes in mechanicals proprieties of the PVC films after contact with the simulants and the foods. PVC films showed increasing in tensile strength at break values and decreasing in elongation at break values in most of the appraised cases. The mechanical changes were more accentuated when the films were in contact with 95% ethanol and isooctane, due to large losses of plasticizer to these simulants. Therefore, it can be concluded that the migration of plasticizers for the food occurred in most cases, above to SML, contributing to the ingestions of these additives by consumers. Furthermore, occurred alterations in the mechanical propriety of the films throughout the storage period when in contact with foods.