期刊
FOOD CHEMISTRY
卷 417, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.135852
关键词
Food contact materials; Migration; Leaching; High -resolution mass spectrometry; Food safety; Orbitrap; Non -intentionally added substances; In situ formed substances; Liquid chromatography
Microwavable plastic food containers can release toxic substances into food. Plastic migrants in food contact materials can react with natural food components and form compounds after cooking. Polypropylene glycol substances have also been found to transfer into food through microwave cooking. Advanced mass spectrometry instrumentation and metabolomics-based strategies are needed to identify these substances.
Microwavable plastic food containers can be a source of toxic substances. Plastic materials such as polypropylene polymers are typically employed as safe materials in food packaging, but recent research demonstrates the migration of plastic substances or their by-products to food simulants, to foodstuff, and, more recently, to the human body through food consumption. However, a thorough evaluation of foodstuff in food contact materials under cooking conditions has not yet been undertaken. Here we show for the first time that plastic migrants present in food contact materials can react with natural food components resulting in a compound that combines a UV-photoinitiator (2-hydroxy-2-methyl-1-phenylpropan-1-one) with maltose from potato starch; this has been identified after cooking potatoes in microwavable plastic food containers. Additionally, polypropylene glycol substances have been found to transfer into food through microwave cooking. Identifying these substances formed in situ requires state-of-the-art high-resolution mass spectrometry instrumentation and metabolomics-based strategies.
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