Publication
Migration of MDI from agglomerated cork stoppers into food simulants
| dc.contributor.author | André, Catarina | |
| dc.contributor.author | Delgado, Inês | |
| dc.contributor.author | Matos, Ana Sofia | |
| dc.contributor.author | Castanheira, Isabel | |
| dc.date.accessioned | 2013-02-12T11:20:42Z | |
| dc.date.available | 2013-02-12T11:20:42Z | |
| dc.date.issued | 2012-09 | |
| dc.description.abstract | Polyurethane based polymers are used as adhesives in agglomerated cork stoppers. These cork stoppers improve wine quality when comparing to screw caps or foam. Agglomerated cork stoppers are currently used for still wines, semi-sparkle and gaseous wines, beer and cider. Methylene diphenyl diisocyanate (MDI) is presently the isocyanate used in the production of polyurethane based adhesive due to its lowest toxicity comparing with toluene diisocyanate (TDI) previously employed. However, free monomeric MDI (fm-MDI) can migrate from agglomerated cork stoppers to beverages. Therefore it needs to be under control. The presence of these compounds are usually investigated by HPLC with Fluorescence or UV-Vis detector depending on the derivatising agent. Ultra Performance Liquid Chromatography with Diode Array Detector (UPLC-DAD) method is replacing HPLC with the advantage of decreasing time and solvent consumption. Although optimization is necessary because column and solvent conditions are not the same in both systems. Agglomerated cork stoppers glued with MDI based polyurethane were produced and put in contact with food simulant, ethanol:water 50:50, with different times after production. Samples were taken, from each contact time after production, after 15, 60, 120, 360 min, 1 day and 1 month contact period. The same proceeding was also performed using dichloromethane as extraction solvent with agglomerated cork stoppers with two days after production. The samples in contact with food simulant (EtOH:H2O) was dried with rotary evaporator, dissolved in the appropriated solvent and fm-MDI determined with the analytical method that was optimized. Secondly key parameters of the migration process are expected to be calculated according to a mathematical model based on the second Fick’s equation. Regarding that MDI reacts rapidly very low concentrations of fm-MDI are expected. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.18/1275 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | no | por |
| dc.publisher | Instituto Nacional de Saúde Doutor Ricardo Jorge, IP | por |
| dc.relation | LIRACork | por |
| dc.subject | Migration | por |
| dc.subject | MDI | por |
| dc.subject | Agglomerated Cork Stoppers | por |
| dc.subject | Food Safety | por |
| dc.subject | Segurança Alimentar | por |
| dc.title | Migration of MDI from agglomerated cork stoppers into food simulants | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Bragança, Portugal | por |
| oaire.citation.title | 11º Encontro de Química dos Alimentos - Qualidade dos alimentos: novos desafios, Sociedade Portuguesa de Química, 16-19 setembro 2012 | por |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | conferenceObject | por |