The Impact of Storage on Phthalic Acid Esters Concentrations in Yogurts Packed in Plastic Cups

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43916344" target="_blank" >RIV/62156489:43210/19:43916344 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.11118/actaun201967030689" target="_blank" >https://doi.org/10.11118/actaun201967030689</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun201906730689" target="_blank" >10.11118/actaun201906730689</a>

Result language

angličtina

Original language name

The Impact of Storage on Phthalic Acid Esters Concentrations in Yogurts Packed in Plastic Cups

Original language description

Phthalic acid esters are used as plastic softeners and also can be found in food packaging materials. European legislation defines specific migration limits of plastic additives for plastic materials that come into contact with food. This study monitors the phthalic acid ester concentrations in yogurts after manufacturing and then after a 3-week storage. The studied yoghurts were natural yogurt with 1 % of chia flour, natural yogurt with 5 % of chia flour, natural yogurt with 1 % of bamboo fibre, natural yogurt with 5 % of bamboo fibre and natural yogurt. The analysed phthalic acid esters were dibutyl phthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP). The average phthalate concentrations in plastic cups were detected for DBP of 59.5 µg/g and for DEHP of 9.0 µg/g of the plastic material. Higher DBP concentrations than DEHP concentrations were also found in all studied yogurts. The average DBP concentrations in yogurts were detected from 1.8 µg/g up to 5.0 µg/g of the original matter and the average DEHP concentrations were determined from 0.5 µg/g up to 1.0 µg/g of the original matter. No statistically significant difference was found when comparing phthalic acid ester concentrations in yogurts immediately after production and after three weeks of storage. However, in our study in all cases of yogurts, the DBP concentrations were higher than the specific migration limit set by the legislation (0.3 mg/kg) and the DEHP concentrations were in all cases of yogurts lower than the specific migration limit set by the legislation (1.5 mg/kg).

Czech name

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Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

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Volume of the periodical

67

Issue of the periodical within the volume

3

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

5

Pages from-to

689-693

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-85071568089