Determinación de los productos de termodegradación de plásticos empleados en envases alimentarios.
Archivos
Fecha
2024-01-09
Autores
Título de la revista
ISSN de la revista
Título del volumen
Editor
Jaén: Universidad de Jaén
Resumen
Un envase alimentario es todo producto fabricado que se utilice para contener,
proteger, manipular, distribuir y presentar mercancías. A través de él, el alimento
está expuesto a la acción de factores externos físicos, químicos y microbiológicos
que contribuyen a su alteración, por lo que debe ser inerte y no ceder componentes
a los alimentos que contienen en su interior. Los plásticos son una de las opciones
más utilizadas como material para contacto alimentario directo o como Constituyentes de las capas interiores de un envase. La degradación térmica de los mismos produce el deterioro de sus propiedades; las temperaturas elevadas conducen a la degradación del material y a la formación de productos que pueden migrar al alimento. En este trabajo, se han determinado y estudiado los productos de termodegradación de envases alimentarios fabricados de materiales plásticos (polipropileno (PP) y poliestireno (PS)), mediante un tratamiento térmico en horno a las temperaturas de 40 y 60 oC, durante 2 y 3 semanas. Los resultados obtenidos por Espectroscopía de Infrarrojo por Transformada de Fourier (FT-IR) indican la degradación del plástico y los índices de los productos de degradación y grupos
funcionales del polímero con el paso del tiempo y el aumento de la temperatura.
[EN] A food packaging is any product that can be used to contain, protect, handle, distribute and present goods. Through it, the food is exposed to the action of external physical factors, chemical and microbiological products that contribute to its alteration, which must be inert and not yield the components to the food they contain inside. Plastics are the most used options as material for direct food contact or as components of the inner layers of a container. Their thermal degradation produces the deterioration of their properties; high temperatures lead to the degradation of the material and the formation of products that can migrate to the food. In this work, the thermodegradation products of plastic food packaging (polypropylene (PP) and polystyrene (PS)) have been determined and studied, by means of an oven thermal treatment at temperatures of 40 and 60oC, for 2 and 3 weeks. The results obtained by Fourier Transform Infrared Spectroscopy (FTIR) indicate the degradation of the plastic and the degradation rates of the cycle parameters with the passage of time and the increase in temperature.
[EN] A food packaging is any product that can be used to contain, protect, handle, distribute and present goods. Through it, the food is exposed to the action of external physical factors, chemical and microbiological products that contribute to its alteration, which must be inert and not yield the components to the food they contain inside. Plastics are the most used options as material for direct food contact or as components of the inner layers of a container. Their thermal degradation produces the deterioration of their properties; high temperatures lead to the degradation of the material and the formation of products that can migrate to the food. In this work, the thermodegradation products of plastic food packaging (polypropylene (PP) and polystyrene (PS)) have been determined and studied, by means of an oven thermal treatment at temperatures of 40 and 60oC, for 2 and 3 weeks. The results obtained by Fourier Transform Infrared Spectroscopy (FTIR) indicate the degradation of the plastic and the degradation rates of the cycle parameters with the passage of time and the increase in temperature.