Correlation of the solubility behavior for migrants of
foods with ethanol-water mixtures and via log KP/F
versus log PO/W relationships
Annika Seiler1, Catherine Simoneau2, Malcolm Driffield3, Perfecto Paseiro Losada4,
Peter Mercea5, Valer Tosa6, Roland Franz1
1Fraunhofer
Institute for Process Engineering and Packaging (IVV), Giggenhauser Straße 35, 85354 Freising, Germany, 2European
Commission JRC Unit Chemical Assesment and Testing, Via D Fermi 1, 21020 Ispra (Varese), Italy, 3Food and Environment Research
Agency (Fera), Sand Hutton, YO41 1LZ York, United Kingdom, 4Universidade de Santiago de Compostela, Dpt. Química Analítica,
Nutrición E Bromatoloxia, Santiago de Compostela, Spain, 5Fabes Forschungs-GmbH, Schragenhofstraße 35, 80992 München, Germany,
6INCDTIM, str. Donath, no. 65-103 400293, Cluj-Napoca, Romania
Introduction
Results
Within the FACET project a convenient method for the determination of
partition coefficients KP/F for migrants between polymer and food was
developed. For this purpose 17 model migrants were selected to cover a wide
range of physical-chemical properties (Table 2). With this method approx. 600
KP/F values between LDPE and FACET model foods (Table 1) were determined.
Using the same method further migration tests were carried out using different
ethanol concentrations (10, 20, 30, 40, 50, 60, 70, 80, 95%) and olive oil
instead of foods to determine partition coefficients between the polymer and
the food simulants (FS), KP/FS. KP/FS data obtained from the Foodmigrosure
project[1] were also included to extend the data pool.
Using this approach allows in a new and pragmatic way to estimate KP/F values
for any organic substance through its otherwise easily accessible PO/W value.
Furthermore, based on this correlation the complete FACET food list with
approx. 180 entries at the first tier (representing several thousands of individual
foods at tier 3) can be assigned to ethanol-in-water equivalents and thus
expressed as ethanol/water mixtures (Table 1).
12,5
11,5
10,5
20 % Ethanol
10 % Ethanol
9,5
Method
8,5
30 % Ethanol
log KP/F
7,5
First of all, the log-log-plot of partition coefficients between plastic and ethanolic
solution (KP/FS) against octanol/water partition coefficients (PO/W) of the migrants
was made and linear regression lines ("mean lines") were established. In this
way a coordination system was established into which the results obtained from
the food experiments, i.e. the log PO/W - log KP/F relationships were overlaid
(Figure 1). Then to each FACET model food an ethanol-in-water equivalent was
established (Figure 2). The physico-chemical meaning of this correlation is that
when the log – log relationship (in form of a regression line) for a given food
coincides with a given ethanol-in-water line then this food would have the same
or similar solubility for migrants.
20
Apple sauce
25
Orange juice
40
Ketchup
Tomato sauce
Milk powder
Instant soup
Wheat flour
Rice
Mayonnaise
25
25
50
55
35
45
55
EthanolEquiv.
[%]
Condensed
milk
Cottage
cheese
Soft cheese
Whipping
cream
Cheese
sauce
FACET
Model
Foods
60
Noodles
40
Ground
nuts
50
Dough
FACET
Model
Foods
Ethanol
-Equiv.
[%]
60 % Ethanol
2,5
1,5
70 % Ethanol
0,5
80 % Ethanol
95 % Ethanol
Olivenöl
-0,5
-1,5
0
EthanolEquiv.
[%]
Sausage:
Polony
50
60
Pate
60
95
Sausage:
Salami
95
35
50 % Ethanol
3,5
40
Gouda
60
Yoghurt
50
UHT milk
60
Turkey
Salmon
50
40
Cake
Buttertoast
Dark
chocolate
Chocolate
spread
Honey
Margarine
Olive oil
70
50
95
75
0
95
95
8
10
12
14
16
11,5
20 % Ethanol
10 % Ethanol
orange drink
9,5
Gouda
30 % Ethanol
Clear drinks
7,5
6,5
50
40 % Ethanol
5,5
95
Ham
50
< 5 % fat: 30
5-20% fat:
40
> 20% fat:
50
40
40
50 % Ethanol
4,5
3,5
60 % Ethanol
2,5
1,5
70 % Ethanol
0,5
80 % Ethanol
95 % Ethanol
Olivenöl
-0,5
-1,5
0
2
4
6
8
10
12
14
16
Benzophenone (BP)
Octadecyl-3-(3,5)-di-tert-butyl-4-hydroxy-
2,5-Bis(5-tert-butyl-2-benzoxazolyl)
thiophene (Uvitex® OB)
1,4-Diphenylbutadiene (DPBD)
2,2-bis(4-hydroxyphenyl) propane
Tri-n-butyl acetyl citrate (ATBC)
(Bisphenol A)
Diisopropyl naphthalene (DIPN)
Isopropyl thioxanthone (ITX)
2,6-Di-tert-butyl-p-cresol (BHT)
Triclosan
Diisononylphtalate (DINP)
Styrene
1,2-Cyclohexane dicarboxylic acid diisononyl 1-Octene
ester (DINCH)
Adipic acid, bis(2-ethylhexyl) ester (DEHA)
Poster presentation at the 5th international Symposium on
Food Packaging, 14-16 November 2012, Berlin
18
-2,5
log PO/W
Figure 2: Correlation of water-ethanol equivalents to selected foods
FACET Model Migrants
Diphenyl phthalate (DPP)
2-Hydroxy-4-n-octyloxy-benzophenone
(Chimasorb® 81)
20
log PO/W
50
Table 2: FACET model migrants
phenyl) propionate (Irganox 1076)
18
10,5
Bacon
Tuna
Fish sticks
6
12,5
Cooked
ham
Sausage:
Landjäger
Pork raw
4
Figure 1: Coordination system (log PO/W - log KP/F relationship)
8,5
95
2
-2,5
log KP/F
Wine
FACET
Model
Foods
EthanolEquiv.
[%]
40 % Ethanol
5,5
4,5
Table 1: FACET model foods and its water-ethanol equivalencies
FACET
Model
Foods
6,5
Reference
[1]
FOODMIGROSURE project, contract number QLK-CT2002-2390
20