This chapter reviews the state of the art on the migration of primary aromatic amines (PAAs) from packaging materials to the food. The main routes of formation of PAAs in polyurethane (PU)-based multilayer films are described, with special emphasis on the processing parameters that most affect the potential release of PAAs across the film thickness. The last part of the chapter is devoted to the analytical tools that are used nowadays for the determination of PAAs, with an in-depth description of electrochemical sensors as new tools for the future.

Migration of Primary Aromatic Amines From Food Packaging Materials / M. Ghaani, S. Farris - In: Reference Module in Food Science[s.l] : Elsevier, 2018 Sep. - ISBN 9780081005965. - pp. 1-8 [10.1016/B978-0-08-100596-5.22482-7]

Migration of Primary Aromatic Amines From Food Packaging Materials

Ghaani, Masoud;Farris, Stefano
2018-09

Abstract

This chapter reviews the state of the art on the migration of primary aromatic amines (PAAs) from packaging materials to the food. The main routes of formation of PAAs in polyurethane (PU)-based multilayer films are described, with special emphasis on the processing parameters that most affect the potential release of PAAs across the film thickness. The last part of the chapter is devoted to the analytical tools that are used nowadays for the determination of PAAs, with an in-depth description of electrochemical sensors as new tools for the future.
Adhesive; Allophanate; Consumer; Electrochemistry; Isocyanate; Lamination; Legislation; Migration; Multilayer film; Pasteurization; Polyurethane; Primary aromatic amine; Sensor; Sterilization
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/590025
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