Effect of high-pressure processing on the migration of antioxidant Irganox 1076 from polypropylene film into a food simulant

Caner C., HARTE B.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.85, no.1, pp.39-46, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 85 Issue: 1
  • Publication Date: 2005
  • Doi Number: 10.1002/jsfa.1935
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.39-46
  • Keywords: high pressure, migration, antioxidant, polypropylene, food-package interaction, FOODSTUFFS, ADDITIVES
  • Çanakkale Onsekiz Mart University Affiliated: Yes


The effect of high-pressure processing (HPP) on the migration behaviour of a typical antioxidant, Irganox 1076, from polypropylene (PP) flexible structures was studied. Initial concentrations of Irganox 1076 in polypropylene (PP) were 2.0 and 5.0 mg g(-1). The migration experiments were carried out on high-pressure treated and non-treated polypropylene pouches containing either 95 or 10% ethanol aqueous food simulating liquids (FSL) for 20 days at 40 and 60degreesC. After the contact period, concentrations of Irganox in PP and FSL were measured to determine migration behaviour. The results showed that there was no significant difference in the concentration of Irganox 1076 migrating from PP, and into the FSL for pressure-treated vs non-treated samples. No significant concentration differences were found in nontreated (control) samples and those treated for 5 and 10 min. However, there was a storage time effect on the migration level. There was also a significant migration effect on the migration of Irganox between the two different food simulants, and an increase in the HPP temperature increased the rate of migration. (C) 2004 Society of Chemical Industry.