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

Identifikátory výsledku

  • Kód výsledku v 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>

  • Výsledek na webu

    <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>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

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

  • Popis výsledku v původním jazyce

    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).

  • Název v anglickém jazyce

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

  • Popis výsledku anglicky

    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).

Klasifikace

  • Druh

    J<sub>SC</sub> - Článek v periodiku v databázi SCOPUS

  • CEP obor

  • OECD FORD obor

    21101 - Food and beverages

Návaznosti výsledku

  • Projekt

  • Návaznosti

    S - Specificky vyzkum na vysokych skolach

Ostatní

  • Rok uplatnění

    2019

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • Název periodika

    Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

  • ISSN

    1211-8516

  • e-ISSN

  • Svazek periodika

    67

  • Číslo periodika v rámci svazku

    3

  • Stát vydavatele periodika

    CZ - Česká republika

  • Počet stran výsledku

    5

  • Strana od-do

    689-693

  • Kód UT WoS článku

  • EID výsledku v databázi Scopus

    2-s2.0-85071568089