Migration of plasticizers from metal lid gasket of glass jar into food

Abstract

Simulation of plasticizer migration from jar metal caps was studied. The parameters investigated are contact time, contact temperature, initial heating, and contact surface area. The study was conducted on lug caps size 48 mm and 63 mm. The gasket composition was first screened by Attenuated Total Reflection Fourier Transform-infrared microspectroscopy and analyzed by gas chromatography flame ionization detector. The data identified four types of plasticizers: ESBO, TAC, DBS and DINCH. Total plasticizer contents were 540.2 ± 14.1 mg and 924.5 ± 105.5 mg per cap size 48 mm and 63 mm, respectively. The migration study was performed according to the European Union standard method using olive oil to represent fatty foods. The simulated migration data identified contact surface area as the primary source of contamination followed by contact temperature and contact time. Initial process heating has no influence on the migration. Migration sources during storage were size and molecular shape of the plasticizers. Small linear plasticizer contributed largely to the total migration.