The concentrations of phthalic acid esters in a water bath at sous-vide heat treatment

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915967" target="_blank" >RIV/62156489:43210/19:43915967 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16270/19:43878052

Výsledek na webu

<a href="https://doi.org/10.5219/1114" target="_blank" >https://doi.org/10.5219/1114</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1114" target="_blank" >10.5219/1114</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The concentrations of phthalic acid esters in a water bath at sous-vide heat treatment

Popis výsledku v původním jazyce

Esters of phthalic acid are common contaminants of the environment because of their large application in plastics. Phthalic acid esters are used as plasticizers in plastics, and they are also used in plastic intended for contact wi th food. In our research, we investigated the influence of heating on the migration of phthalic acid esters into the water used as a water bath. The water bath was used to heat the vacuum - wrapped meat, this heating is called the sous - vide method. The plast ic thermostable bags containing phthalates were used on the meat packaging. Two esters of phthalic acid dibutyl phthalate (DBP) and di - 2 - ethylhexyl phthalate (DEHP) have been determined. Three packaged meat samples were heated in a water bath for one hour either at 50 oC or at 60 oC. The water was analyzed always before the heating and after the heating. Average DEHP concentrations in the water dropped after heating at 50 oC in two cases and average DBP concentrations rose in one case and declined in one case. Average DBP concentrations in water declined after heating at 60 oC, while average DEHP concentrations after heating at 60 oC in water increased. The concentrations of phthalic acid esters in the water ranged from 15.2311 μg.L - 1 to 34.5645 μg.L - 1 for DEHP and from 0.0433 μg.L - 1 to 2.6529 μg.L - 1 for DBP. The heating of vacuum - packed food in plastic phthalate bags in a water bath does not pose a great risk of contamination of water with phthalic acid esters.

Název v anglickém jazyce

The concentrations of phthalic acid esters in a water bath at sous-vide heat treatment

Popis výsledku anglicky

Esters of phthalic acid are common contaminants of the environment because of their large application in plastics. Phthalic acid esters are used as plasticizers in plastics, and they are also used in plastic intended for contact wi th food. In our research, we investigated the influence of heating on the migration of phthalic acid esters into the water used as a water bath. The water bath was used to heat the vacuum - wrapped meat, this heating is called the sous - vide method. The plast ic thermostable bags containing phthalates were used on the meat packaging. Two esters of phthalic acid dibutyl phthalate (DBP) and di - 2 - ethylhexyl phthalate (DEHP) have been determined. Three packaged meat samples were heated in a water bath for one hour either at 50 oC or at 60 oC. The water was analyzed always before the heating and after the heating. Average DEHP concentrations in the water dropped after heating at 50 oC in two cases and average DBP concentrations rose in one case and declined in one case. Average DBP concentrations in water declined after heating at 60 oC, while average DEHP concentrations after heating at 60 oC in water increased. The concentrations of phthalic acid esters in the water ranged from 15.2311 μg.L - 1 to 34.5645 μg.L - 1 for DEHP and from 0.0433 μg.L - 1 to 2.6529 μg.L - 1 for DBP. The heating of vacuum - packed food in plastic phthalate bags in a water bath does not pose a great risk of contamination of water with phthalic acid esters.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Svazek periodika

13

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

681-687

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85072870443