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Effect of antioxidants and light stabilizers on silver migration from nanosilver-polyethylene composite packaging films into food simulants

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment | 26 Jul 2015

QZ Su, QB Lin, CF Chen, YM Wu, LB Wu, XQ Chen and ZW Wang
Abstract
The effect of exposure time, temperature, food simulants, especially additives on the release of silver from nanosilver-polyethylene composite films to food simulants has been studied. Two different type of nanosliver-polyethylene composite films (with or without additives) were chosen to conduct the experiment with the aim of exploring the behavior of silver migration. It was shown that the migration of silver into 50% ethanol at 40℃ and 70℃ was much less than that into 3% acetic acid. With the increase of exposure time and the temperature, the release of silver increased. The migration even continued after a long exposure time (14 days at 20℃, 10 days at 40℃, and 6 days at 70℃ respectively). Only about 0.15‰ of silver migrated from composite films with the additives into 3% acetic acid after 6 days of exposure at 70℃, while about 1.3% of silver migrated from composite films that did not contain additives under the same conditions. This could be due to the fact that the addition of the antioxidants and light stabilisers prevent silver from being oxidised, which is an important way for the release of silver.
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Concepts
Oxygen, Photography, Exposure value, Exposure, Acetic acid, Shutter speed, Ethanol, Vinegar
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