« Previous AbstractIn vitro genotoxicity of exhaust emissions of diesel and gasoline engine vehicles operated on a unified driving cycle    Next AbstractMorphology and Distribution of Antennal Sensilla in Three Species of Thripidae (Thysanoptera) Infesting Alfalfa Medicago sativa »

Food Chem

Title:		Influence of cooking conditions on the migration of silicone oligomers from silicone rubber baking molds to food simulants
Author(s):		Liu YQ; Wrona M; Su QZ; Vera P; Nerin C; Hu CY;
Address:		"Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China. Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, Maria de Luna 3, 50018 Zaragoza, Spain. Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, Maria de Luna 3, 50018 Zaragoza, Spain. Electronic address: cnerin@unizar.es. Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, Guangdong, China. Electronic address: hucy0000@sina.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20210105
Issue:
Page Number:		128964 -
DOI:		10.1016/j.foodchem.2020.128964
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The stability, surface micromorphology, and volatile organic compounds (VOCs) of silicone rubber baking molds (SRBMs) were tested while using the molds under severe conditions: baking at 175 degrees C, microwaving at 800 W, and freezing at -18 degrees C. Moreover, migration tests of SRBMs to food simulants (isooctane, 95% ethanol, and Tenax(R)) at 70 degrees C for 2 h (accelerated conditions) were performed. The initial total VOCs concentration was 2.53% higher than that recommended by BfR Recommendations on Food Contact Materials. Therefore, the SRBM samples were considered as badly tempered materials, and 18 different types of silicone oligomers were identified during the migration tests. The following percentage of silicone oligomers with a molecular weight lower than 1000 Da in isooctane, 95% ethanol, and Tenax(R) were detected: 70.7%, 91.8%, and 97.2%, respectively. It has been proven that previous baking treatments effectively reduced the content of silicone oligomers migrating from SRBMs"
Keywords:		Cooking/*methods Food Contamination/*analysis Motion Silicone Elastomers/*chemistry Volatile Organic Compounds/chemistry Gas chromatography Migration Severe processing conditions Silicone oligomers Silicone rubber baking molds Volatile organic compounds;
Notes:		"MedlineLiu, Yi-Qi Wrona, Magdalena Su, Qi-Zhi Vera, Paula Nerin, Cristina Hu, Chang-Ying eng England 2021/01/17 Food Chem. 2021 Jun 15; 347:128964. doi: 10.1016/j.foodchem.2020.128964. Epub 2021 Jan 5"