BIMLESH MANNNISHI SINGH2024-08-082024-08-082022https://krishikosh.egranth.ac.in/handle/1/5810213050Polymers are commonly used in food packaging applications and varieties of chemical compounds, such as starting materials, additives, etc. are added during their manufacture. Migration of compounds from packaging materials into food could be a potential means of contamination which possess serious human health risk. In order to assess food contact materials safety, analytical methodologies to identify potential migrants are required. Hence, physico-chemical characterization of the secured 49 packaging materials was carried out; followed by optimization of solvent and analytical conditions to bring about an exhaustive and rapid extraction of chemical additives from packaging materials. Spectroscopic studies demonstrated that blend of LDPE: o-/b-LLDPE & Nylon 6: LDPE + o-/b LLDPE are widely used for packaging of milk and ghee respectively. Chloroform: methanol (1:1) was screened as suitable extraction solvent with focused ultra sound liquid solid extraction (FULSE) as the superior method for additives extraction from packaging films. Frequently occurring 10 chemical compounds with substantial relative abundance were picked for quantification in multiple reaction monitoring (MRM) mode. Thereafter, overall and specific migration studies of the procured packaging samples were carried out. Extraction methodologies for quantification of the identified migrants from milk and ghee were developed and validated in terms of linearity, % recovery, repeatability, and limits of detection and quantification. Spiked recoveries varied between 88.5 and 102.64%, and relative standard deviation (RSD) was in the range of 0.21–6.53%. Acetyl tributylcitrate was the highest detected compound in both milk and ghee at the concentration of 16 ppm and 56.57 ppm respectively, followed by Irganox®1076 and Irgafos®168. All quantified migrants were present below the prescribed SMLs by EU 10/2011. To understand the behaviour of additives and factors influencing migration, kinetics studies were carried at 4℃ and 25℃ in milk and at 25℃ in ghee. Diffusion coefficients (Dp) of migrants were calculated using Brandsch equation and FDA model, wherein significantly different values of Dp were observed.EnglishThesis