فهرست مقالات Plasticizer

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  1 - An Investigation into Possible Sources and Health Risks of Phthalic Acid Esters in the Iranian Laminated Flexible Films
  M. Mizani F. Rasouli Ghahroudi A. Zulfiqar A. R. Milaninejad H. Khanlarloo
  Phthalates are esters of phthalic acid, mainly used as plasticizer in polymeric packaging materials. The main objective of this research was to determine the exact roots of the phthalate esters in the Iranian flexible/laminated packaging films commercially used for food چکیده کامل

  Phthalates are esters of phthalic acid, mainly used as plasticizer in polymeric packaging materials. The main objective of this research was to determine the exact roots of the phthalate esters in the Iranian flexible/laminated packaging films commercially used for food products such as ketchup, spaghetti, mayonnaise, black tea and snack foods. This investigation was carried out by analyzing the layer by layer constituents of the commercial packaging multi-layer films. Twenty samples have been provided by three different known Iranian companies and analyzed by GC/MS/SIM method. The possibility of film contamination passing through the processing line and the risk of transferring of the phthalate esters from printing inks during winding the printed film (set-off migration) have been also studied. Four different types of phthalate compounds were found in all of the film samples in the range of 1.58-120.99 ppm. No serious phthalate contamination source was distinguished in the film processing line and no set-off migration was observed. The results showed that the total amounts of phthalates in the printed films were higher than the specific migration limit regulatory established for this group of compounds and it may be concluded that the main origin for phthalate esters in the Iranian laminated flexible films are the printing inks. پرونده مقاله
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  2 - Edible Film Based on Lallemantia peltata L. Seed Gum: Development and Characterization
  Anna Abdolshahi Mojtaba Heydari Majd Mehdi Abdollahi Saeideh Fatemizadeh Leila Monjazeb Marvdashti
  10.22034/jchr.2020.1896596.1118
  A novel edible film was developed using Lallemantia peltata (L.) seed gum (LSG), and its water sensitivity, physico-mechanical, barriers, microstructural and thermal properties as a function of glycerol concentration (20, 30, 40, 50 and 60% w/w) were studied. Different چکیده کامل

  A novel edible film was developed using Lallemantia peltata (L.) seed gum (LSG), and its water sensitivity, physico-mechanical, barriers, microstructural and thermal properties as a function of glycerol concentration (20, 30, 40, 50 and 60% w/w) were studied. Different models were also used to investigate the water sorption of the LSG films. Unplasticized LSG films were brittle and difficult to handle which were effectively modified by glycerol addition. Water sensitivity, oxygen permeability, and elongation of LSG films were increased with increasing glycerol concentration. Also, increasing of glycerol concentration resulted in reduction of tensile strength, glass transition temperature (Tg) and melting temperature (Tm) of the films. Electron scanning micrographs revealed a smooth surfaceand compact cross-section microstructure in LSG films.The films showed sigmoid shape type II water sorption isotherms, representing typical features of most of biopolymers. Accordingly, the results suggest that LSG films containing desired glycerol concentration could potentially be used as edible films in food packaging. پرونده مقاله