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Plasticisers Used in PVC for Foods: Assessment of Specific Migration

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Food Packaging Hygiene

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

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Abstract

The use of polyvinyl chloride (PVC) in food packaging is mainly related to the plasticity of the same material when used in wrapping films and in gaskets for metal closures (applications: glass jars and bottles). Anyway, main required characteristics are the flexibility, the softness and the possibility of being used for wrapping films and hermetic closures. Pure PVC is a rigid material, but it may also be mixed in remarkable proportions with other substances: the final product may become flexible, soft and plastic. Many plasticisers may be used in the European Union in accordance with the Regulation (EU) No. 10/2011 on plastic materials and articles intended to come into contact with food. In relation to food contact-approved PVC materials, inglobated plasticisers can gradually migrate from the plasticised object to foods depending on the influence of factors such as the temperature or the physical medium (solvent, food). The Regulation (EU) No. 10/2011 provides specific migration limits for different plasticisers. The analytical control of these limits in foods and/or in food simulants is important by the viewpoint of food safety. Currently available and used methods for the evaluation of specific migration are reviewed in this paper.

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Abbreviations

acPG:

Acetylated partial glycerides

AFC:

Panel on food additives, flavouring, processing aids and materials in contact with food

ATBC:

Acetyl tributyl citrate

BBP:

Benzyl butyl phthalate

BBPd4:

Benzyl butyl phthalate deuterated

DEHA:

Bis-ethylhexyl adipate

DINCH:

1,2-Cyclohexane dicarboxylic acid, diisononyl ester

DBP:

Dibutyl phthalate

DBPd4:

Dibutyl phthalate deuterated

DBS:

Dibutyl sebacate

DCP:

Dicyclohexyl phthalate

DEHP:

Di(2-ethylhexyl) phthalate

DEHPd4:

Di(2-ethylhexyl) phthalate deuterated

DEP:

Diethyl phthalate

DEPd4:

Diethyl phthalate deuterated

DEHS:

Di-2-ethylhexyl sebacate

DIBP:

Diisobutyl phthalate

DIDP:

Diisodecyl phthalate

DINP:

Diisononyl phthalate

DMG:

Dimethyl glutarate

DMP:

Dimethyl phthalate

DMPi:

Dimethyl pimelate

DMS:

Dimethyl sebacate

DPP:

Di-n-propyl phthalate

DOP:

Dioctyl phthalate

DOPd4:

Dioctiyl phthalate deuterated

DpeP:

Dipentyl phthalate

ESBO:

Epoxidised soybean oil

EFSA:

European Food Safety Authority

SSICA:

Experimental Station for the Food Preserving Industry

FID:

Flame ionisation detector

GC:

Gas chromatography

GC/MS:

Gas chromatography/mass spectrometry

HPLC:

High-performance liquid chromatography

LC:

Liquid chromatography

LC/MS:

Liquid chromatography/mass spectrometry

LC/MS/MS:

Liquid chromatography/tandem mass spectrometry

MW:

Molecular weight

MgSO4 :

Magnesium sulphate

PVC:

Polyvinyl chloride

PSA:

Primary and secondary amines

QuEChERS:

Quick, Easy, Cheap, Effective, Rugged and Safe

RPLC:

Reversed-phase liquid chromatography

SML:

Specific migration limit

THF:

Tetrahydrofuran

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  1. Experimental Station for the Food Preserving Industry (SSICA), Viale Tanara, 31/A, 43121, Parma, Italy

    Luciana Bolzoni

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  1. Luciana Bolzoni
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Correspondence to Luciana Bolzoni .

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Bolzoni, L. (2015). Plasticisers Used in PVC for Foods: Assessment of Specific Migration. In: Food Packaging Hygiene. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-14827-4_3

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