Importance of profile of volatile and off-odors compounds from different recycled polypropylene used for food applications

Author(s)

Paiva, Robert ^[1] ; Wrona, Magdalena ^[2] ; Nerin, Cristina ^[2] ; Veroneze, Isabelly Bertochi ^[1] ; Gavril, Georgiana-Luminita ^[3] ; Cruz, Sandra Andrea ^[1]

Affiliation

^[1] Fed Univ Sao Carlos UFSCar, Ctr Exact Sci, Chem Dept, Rodovia Washington Luis, Km 235, 10 SP-310, Sao Carlos, SP - Brazil

^[2] Univ Zaragoza, Aragon Inst Engn Res I3A, Dept Analyt Chem, CPS, Torres Quevedo Bldg, Maria de Luna 3, Zaragoza 50018 - Spain

^[3] Natl Inst Res & Dev Biol Sci, Dept Bioinformat, 296 Splaiul Independentei, Sect 6, Bucharest 060031 - Romania

• Document type: Journal article
• Source: Food Chemistry; v. 350, JUL 15 2021.
• Web of Science Citations: 0

Abstract

Nowadays, polypropylene is one of the most common polymers used in the food packaging industry due to its good functionality and relatively low cost. Nevertheless, usage of plastic disposable packaging can be a generator of plastic pollution having negative environmental effects. A feasible solution for this issue would be to recycle. The polypropylene samples were submitted to two processes, forced contamination, and recycling, and they were analyzed by solid-phase microextraction gas chromatograph-olfactometry-mass spectrometry. 45 different volatile compounds were identified and 9 of them presented distinct odoriferous activities. Among them, two important markers were detected: diethyl phthalate (probably coming from the catalyst of PP polymerization, intentionally added substance (IAS)), and glycerine (a marker of non-intentionally added substances (NIAS)). (AU)

• FAPESP's process: 16/25703-2 - Recycled polypropylene for food contact: employment of a-C:H thin films by plasma deposition and degradation in the presence of contaminants
• Grantee: Sandra Andrea Cruz
• Support Opportunities: Regular Research Grants