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Cushen M.,University College Dublin | Kerry J.,Food Packaging Group | Morris M.,University College Cork | Cruz-Romero M.,Food Packaging Group | Cummins E.,University College Dublin
Journal of Agricultural and Food Chemistry | Year: 2014

Silver nanoparticles (nanosilver) and copper nanoparticles (nanocopper) exhibit antimicrobial activity and have been incorporated into polymers to create antimicrobial packaging materials. Their use in conjunction with food has caused concerns regarding the potential risk of particle migration, resulting in human exposure to nanoparticles. A migration experiment was carried out to investigate the effect of time and temperature on the migration of nanosilver and nanocopper particles from polyethylene (PE) nanocomposites to boneless chicken breasts. Migration of silver ranged from 0.003 to 0.005 mg/dm 2, while migration of copper ranged from 0.024 to 0.049 mg/dm 2, for a set of four different scenarios representing typical storage conditions. Effects of time and temperature were not significant (p > 0.1). A migration and exposure model was developed on the basis of mathematical relationships defining migratability and subsequent migratables using the Williams-Landel-Ferry equation for time-temperature superposition. The results of the model accurately predicted the nanosilver levels detected in the laboratory migration tests (R values ranging from 0.43 to 0.99); however, the model was less accurate in predicting nanocopper levels (R values ranging from 0.65 to 0.99), probably because of the highly variable background levels of copper observed in the real food matrix. The 95th percentile of the simulated human exposure to nanosilver based on laboratory experimental results of four scenarios ranged from 5.89 × 10-5 to 8.9 × 10 -5 mg kgbw -1 day-1. For the measured migration of copper under the same storage conditions, the exposure ranged from 2.26 × 10-5 to 1.17 × 10-4 mg kg bw -1 day-1. This study highlights the potential migration of nanoparticles from PE composite packaging to a food material and the potential for simulation models to accurately capture this migration potential; however, variable background levels of copper in the food matrix can make prediction more difficult for trace migration of nanocopper. © 2014 American Chemical Society.


Nur Hanani Z.A.,Food Packaging Group | Beatty E.,Food Packaging Group | Morris M.A.,University College Cork | Kerry J.P.,Food Packaging Group
Journal of Food Engineering | Year: 2012

Gelatin films derived from beef, pork and fish sources were manufactured by twin-screw, co-rotating extrusion. The effect of extrusion processing parameters, namely; screw speed (100-400 rpm) and temperature (90, 90, 90, 90 °C and 90, 120, 90, 90 °C) on the mechanical and barrier properties of gelatin films were studied. Increasing screw speed up to 300 rpm improved (P < 0.05) tensile strength (TS) and reduced (non-significantly) water vapour permeability (WVP) values for all manufactured gelatin films. However, the WVP of various gelatin film types was reduced (P < 0.05) when a screw speed of 400 rpm was employed. Increasing the speed of extrusion promoted (P < 0.05) increased solubility of films in water. Manufacture of films using a higher temperature profile resulted in films possessing higher puncture strengths (PS), increased water barrier properties with higher water solubility. © 2012 Elsevier Ltd. All rights reserved.

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