Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods
Migration kinetic data from general purpose polystyrene (GPPS) and high impact polystyrene (HIPS) were generated for a set of model substances as well as styrene monomer and oligomers at different temperatures (20 °C, 40 °C, 60 °C) using food simulants stipulated in the European Regulation (EU) 10/2...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/3/823 |
| _version_ | 1797486068559249408 |
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| author | Valeria Guazzotti Anita Gruner Mladen Juric Veronika Hendrich Angela Störmer Frank Welle |
| author_facet | Valeria Guazzotti Anita Gruner Mladen Juric Veronika Hendrich Angela Störmer Frank Welle |
| author_sort | Valeria Guazzotti |
| collection | DOAJ |
| description | Migration kinetic data from general purpose polystyrene (GPPS) and high impact polystyrene (HIPS) were generated for a set of model substances as well as styrene monomer and oligomers at different temperatures (20 °C, 40 °C, 60 °C) using food simulants stipulated in the European Regulation (EU) 10/2011 and real foods like milk, cream and olive oil (20 °C, 40 °C). The extent of polymer swelling was characterized gravimetrically and visual changes of the test specimens after migration contact were recorded. Isooctane and 95% ethanol caused strong swelling and visual changes of HIPS, overestimating real migration into foods especially at high temperatures; GPPS was affected by isooctane only at 60 °C. With 50% ethanol, after 10 days contact at 60 °C or 40 °C both polymers were slightly swollen. Contrary, most of the real foods analyzed caused no detectable swelling or visual changes of the investigated polymers. This study demonstrates that the recommendations provided by EU regulations are not always in agreement with the physicochemical properties of styrenic polymers. The critical point remains the selection of adequate food simulants/testing conditions, since the high overestimation of aggressive media can lead to non-compliance of polystyrene materials even if the migration into real food would be of no concern. |
| first_indexed | 2024-03-09T23:28:55Z |
| format | Article |
| id | doaj.art-0a5cf7e68d15411f805bea3f19dc367f |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T23:28:55Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-0a5cf7e68d15411f805bea3f19dc367f2023-11-23T17:13:02ZengMDPI AGMolecules1420-30492022-01-0127382310.3390/molecules27030823Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real FoodsValeria Guazzotti0Anita Gruner1Mladen Juric2Veronika Hendrich3Angela Störmer4Frank Welle5Fraunhofer Institute for Process Engineering and Packaging, IVV. Giggenhauser Straße 35, 85354 Freising, GermanyFraunhofer Institute for Process Engineering and Packaging, IVV. Giggenhauser Straße 35, 85354 Freising, GermanyFraunhofer Institute for Process Engineering and Packaging, IVV. Giggenhauser Straße 35, 85354 Freising, GermanyFraunhofer Institute for Process Engineering and Packaging, IVV. Giggenhauser Straße 35, 85354 Freising, GermanyFraunhofer Institute for Process Engineering and Packaging, IVV. Giggenhauser Straße 35, 85354 Freising, GermanyFraunhofer Institute for Process Engineering and Packaging, IVV. Giggenhauser Straße 35, 85354 Freising, GermanyMigration kinetic data from general purpose polystyrene (GPPS) and high impact polystyrene (HIPS) were generated for a set of model substances as well as styrene monomer and oligomers at different temperatures (20 °C, 40 °C, 60 °C) using food simulants stipulated in the European Regulation (EU) 10/2011 and real foods like milk, cream and olive oil (20 °C, 40 °C). The extent of polymer swelling was characterized gravimetrically and visual changes of the test specimens after migration contact were recorded. Isooctane and 95% ethanol caused strong swelling and visual changes of HIPS, overestimating real migration into foods especially at high temperatures; GPPS was affected by isooctane only at 60 °C. With 50% ethanol, after 10 days contact at 60 °C or 40 °C both polymers were slightly swollen. Contrary, most of the real foods analyzed caused no detectable swelling or visual changes of the investigated polymers. This study demonstrates that the recommendations provided by EU regulations are not always in agreement with the physicochemical properties of styrenic polymers. The critical point remains the selection of adequate food simulants/testing conditions, since the high overestimation of aggressive media can lead to non-compliance of polystyrene materials even if the migration into real food would be of no concern.https://www.mdpi.com/1420-3049/27/3/823polystyreneGPPS = general purpose polystyreneHIPS = high impact polystyrenefood contact materialsfood simulantsmigration testing |
| spellingShingle | Valeria Guazzotti Anita Gruner Mladen Juric Veronika Hendrich Angela Störmer Frank Welle Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods Molecules polystyrene GPPS = general purpose polystyrene HIPS = high impact polystyrene food contact materials food simulants migration testing |
| title | Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods |
| title_full | Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods |
| title_fullStr | Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods |
| title_full_unstemmed | Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods |
| title_short | Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods |
| title_sort | migration testing of gpps and hips polymers swelling effect caused by food simulants compared to real foods |
| topic | polystyrene GPPS = general purpose polystyrene HIPS = high impact polystyrene food contact materials food simulants migration testing |
| url | https://www.mdpi.com/1420-3049/27/3/823 |
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