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Does the storage time of food packaging material influence the migration degree of 4-phenylobenzophenone photoinitiator from packaging materials to food?

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Nowakowski P., Dybowski M. P., Typek R.
Annales Universitatis Mariae Curie-Skłodowska, sectio AA – Chemia
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2018
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vol. 73
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issue 1
EN
Nowadays, it is not possible to produce food packaging without the use of polygraphic varnishes. Their main task is to protect packaging from the effects of external factors, as well as to give the effect of clarity with greater exposure of the colors used. However, such varnishes contain in their composition low-molecular-weight photoinitiators that can easily migrate to a protected product. The aim of this work was to determine the migration of 4-PBZ from various types of substrates used in the printing industry, i.e. paper, aluminum foil and polyethylene foil. In addition, extensive studies on the impact of the storage conditions of a fresh reprint on the change in the migration of the photoinitiator to food were carried out.
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Isomerization of bitter acids during the brewing process

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Dybowski M. P., Typek R., Bernacik K., Dawidowicz A. L.
Annales Universitatis Mariae Curie-Skłodowska, sectio AA – Chemia
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2015
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vol. 70
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issue 2
EN
Beer is the world's oldest and most widely consumed alcoholic beverage. The transformation of bitter acids to iso-α and iso-ß-acids is recognized as the key step of beer production. The paper shows and discusses the transformation kinetics of α- and ß-acids into their iso-form. Following the performed experiments, the largest amounts of the bitter acids isomers are formed in the brewing process carried out at 80oC for more than 100 minutes. The presented data are in good agreements with the knowledge of experienced brewers who learned about the brewing process relying on sensory tests.
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