OCCURRENCE OF DIETHYL PHTHALATE (DEP) IN FOOD USING DIFFERENT PACKAGING: DETECTION AND TRACEABILITY

Almeida, Maria Carolina de; Sá, Fernando Pereira de; Ishizawa, Taís Aragão; Silva, Flávio Alves da; Pereira, Julião; Oliveira, Tatianne Ferreira de

doi:10.21577/0100-4042.20240019

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Article • Quím. Nova 47 (7) • 2024 • https://doi.org/10.21577/0100-4042.20240019 copy

OCCURRENCE OF DIETHYL PHTHALATE (DEP) IN FOOD USING DIFFERENT PACKAGING: DETECTION AND TRACEABILITY

Authorship SCIMAGO INSTITUTIONS RANKINGS

The objective of this work was the detection and traceability of the occurrence of diethyl phthalate (DEP) migrating from flexible packaging to food. Brazil is one of the largest producers of flexible plastics widely used in food. The evaluation of migrations of contaminants for food, mainly fatty foods, elucidates the possible transmission of diseases through the daily consumption of migrant contaminants from packaging. Throughout an accurate and highly specific methodology, with no use of simulants or organic solvents during sample preparation, the proposal of this study obtained a direct DEP ranking through migration traceability via headspace: HS-GC-MS. Of the 9 samples of flexible packaging and packaged foods analyzed, DEP was identified in 100%, thus confirming its occurrence in foods. Despite the storage conditions: temperature, shelf life, fat content of the products and the manufacturer’s assessment of use. It is urgent to review official standards to promote intense restrictions on the occurrence of DEP in food and encourage the benefits of reflecting daily consumption habits.

Keywords:
flexible plastic packaging; fatty foods; diethyl phthalate; detection; public health

Sample packaging	Sample food	Description of packaging in direct contact with food	Type	Description of food	Manufacturer’s recommendation
EE1	EA1	Moldable term		Sliced cooked ham	Keep refrigerated at 1 to 10 ºC and after opening consume within 5 days
EE2	EA2	Moldable term		Sliced mozzarella cheese	Keep refrigerated at 1 to 10 ºC and after opening consume within 5 days
EE3	EA3	PVC flexible film	Not informed	Sliced prato cheese	No information
EE4	EA4	Moldable term		Cooked and smoked pepperoni sausage	Keep in a dry and cool place +25 ºC, after opening keep in the refrigerator for up to 5 days. Consume only after cooking, frying or roasting completely
EE5	EA5	PVC flexible film	Not informed	Minced shoulder meat	Keep refrigerated at 1 to 10 ºC and after opening consume within 5 days
EE6	EA6	Vacuum	Not informed	Matured hump meat	Keep refrigerated at 1 to 10 ºC until expiration date. Duration of up 73 days from the date of manufacture
EE7	EA7	Sterilized plastic bag		UHT milk	No information
EE8	EA8	Sterilized plastic bag		Red fruit yogurt	Keep refrigerated at 1 to 10 ºC and after opening consume within 2 days
EE9	EA9	PVC flexible film	Not informed	Frozen chicken thighs with 10% brine (water, salt, garlic, onion herbs, and additives)	Take it from the freezer to the oven, remove the outer packaging, keep the product inside the internal transparent bag suitable for baking and place in a preheated oven at 190 to 210 ºC for 10 min, bake at a medium-high temperature of a maximum of 210 ºC for 1 h and 10 min. The special bag replaces the aluminum foil. During cooking, partially open the package to release steam, leaving the product more succulent and golden. Return the product to the oven to brown for another 10 min. Or until you reach the desired color

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[1] *e-mail: maria.almeida@ifg.edu.br