Identification of polyester oligomers in laminated steel and their migration into food simulants

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Packaging and Shelf Life Pub Date : 2025-09-30 DOI:10.1016/j.fpsl.2025.101630

Jiaqi Li , Jianing Feng , Changjun Wang , Yifan Cheng , Chunfeng Lv , Canming Li , Kai Qiu , Gang Wu , Yining Xia

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引用次数: 0

Abstract

An UHPLC-QTOF/MS method was employed to identify polyester oligomers in a laminated steel food can. Over 15 oligomers originated from polyethylene terephthalate (PET) were identified with either a cyclic or a linear structure. Migration experiments were conducted by filling the cans with various food simulants (isooctane; 50 % ethanol; 50 % ethanol with 2 % NaCl, 5 g/L citric acid, or both), followed by sterilization at 121 °C for 30 min and storage at 60 °C for 10 days. Migration levels of PET oligomers were recorded by UHPLC-QTOF/MS as a function of time. The results indicated that sterilization (high temperature and pressure) greatly promoted the migration of most PET oligomers, with over 50 % migrating into isooctane and over 70 % into 50 % ethanol after sterilization. The migration level varied among the PET oligomers, depending on their initial content in the polymer and solubility in the food simulant. Higher migration occurred in 50 % ethanol than in isooctane, and the presence of citric acid in 50 % ethanol further enhanced migration. A threshold of toxicological concern (TTC) assessment revealed that the migration of most cyclic PET oligomers into 50 % ethanol exceeded the TTC-derived threshold, which may present a safety concern.

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层合钢中聚酯低聚物的鉴定及其在食品模拟物中的迁移

采用UHPLC-QTOF/MS方法对复合钢食品罐中聚酯低聚物进行了鉴别。从聚对苯二甲酸乙二醇酯（PET）中鉴定出了15种环状或线性结构的低聚物。迁移实验通过用各种食品模拟剂（异辛烷、50% %乙醇、50% %乙醇和2 % NaCl、5 g/L柠檬酸或两者混合）填充罐头进行，然后在121°C下灭菌30 min， 60°C下保存10天。用UHPLC-QTOF/MS记录PET低聚物随时间的迁移水平。结果表明，灭菌（高温高压）极大地促进了大多数PET低聚物的迁移，灭菌后迁移到异辛烷的比例超过50% %，迁移到乙醇的比例超过70% %。PET低聚物之间的迁移水平不同，取决于它们在聚合物中的初始含量和在食品模拟剂中的溶解度。50% %乙醇中的迁移率高于异辛烷，50% %乙醇中柠檬酸的存在进一步增强了迁移率。毒理学关注阈值（TTC）评估显示，大多数环PET低聚物在50% %乙醇中的迁移超过了TTC衍生的阈值，这可能存在安全问题。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Packaging and Shelf Life Agricultural and Biological Sciences-Food Science

CiteScore

14.00

自引率

8.80%

发文量

214

审稿时长

70 days

期刊介绍： Food packaging is crucial for preserving food integrity throughout the distribution chain. It safeguards against contamination by physical, chemical, and biological agents, ensuring the safety and quality of processed foods. The evolution of novel food packaging, including modified atmosphere and active packaging, has extended shelf life, enhancing convenience for consumers. Shelf life, the duration a perishable item remains suitable for sale, use, or consumption, is intricately linked with food packaging, emphasizing its role in maintaining product quality and safety.