Abstract
Food packaging has received special attention from the food safety standpoint since it could be a potential source of contamination through the migration of chemical substances from the packaging material into food. The assessment of the exposure through the diet to these contaminants from food packaging is necessary. In this work, an estimation of dietary exposure of the young Spanish population (1–17 years) to target chemicals from packaging for fatty dried foods based on cereals was assessed. For this purpose, a gas chromatography coupled to mass spectrometry (GC–MS) method was developed for screening of volatile and semivolatile compounds, potential migrants from the packaging. Then, this technique was used to quantify 8 target analytes, which were previously identified in the packaging (including phthalates, acetyl tributyl citrate (ATBC), butylated hydroxytoluene (BHT) and octocrylene), in composite food samples of fatty cereals prepared according to the consumption data for different age groups. Among the phthalates, exposure to diethyl phthalate (DEP) was the highest for the three groups considered (0.0761–0.545 µg/kg body weight/day), followed by bis(2-ethylhxyl)phathalate (DEHP), while the lowest mean intake was found for di-n-octyl phathalate (DNOP; 0.00463–0.0209 µg/kg body weight/day). The estimated dietary exposures did not exceed for any of the analytes the corresponding established tolerable daily intakes.
Highlights
Food packaging has become an indispensable tool in food manufacturing since it protects the food from contamination retaining its nutritional properties and sensory characteristics, which extends the shelf-life of the product [1,2]
Butylated hydroxytoluene (BHT) 99%, di-n-octyl phthalate (DNOP) 99.5%, bis(2-ethylhexyl)phthalate (DEHP) 99%, acetyl tributyl citrate (ATBC) 99% and as an internal standard diethyl phthalate-3,4,5,6-d4 (DEP-d) 99.3% were purchased from Fluka (Steinheim, Germany)
An approach to estimate dietary exposure to certain chemicals transferred from plastic packaging materials into fatty cereal based foods is presented
Summary
Food packaging has become an indispensable tool in food manufacturing since it protects the food from contamination (chemical, biological and physical) retaining its nutritional properties and sensory characteristics, which extends the shelf-life of the product [1,2]. Foods 2020, 9, 1038 contain the popularly known as non-intentionally added substances (NIAS) like decomposition products, reaction intermediates, impurities, etc., which could migrate from the packaging into food, into fatty foods [1,3]. This fact is undesirable, but a certain transfer is inevitable because currently the majority of foodstuffs are commercially packaged. The problem arises when the quantities of these migrating compounds that are transferred into foodstuffs may endanger health of the consumer or cause unacceptable changes in the composition or organoleptic characteristics of the food [4]
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