Evaluation of polymethacrylic acid for food packaging by examining interactions using hplc

Amrik L. Khurana; Chi Tang Ho

doi:10.1080/10826079208017190

Evaluation of polymethacrylic acid for food packaging by examining interactions using hplc

Amrik L. Khurana, Chi Tang Ho

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

Interaction study of polymethacrylic acid with food components like ascorbic acid, niacin, phenylalanine and caffeine was conducted by immobilizing the same on silica support and using food based solvent like water as a mobile phase. The mechanism of interactions was determined from thermodynamic parameter such as enthalpy of sorption data. The Gibb's free energy and activity coefficient data were used to determine magnitude and kind (weak or strong) of interactions. From these thermodynamic data, it was possible to study migration and suitability of the polymer to be used as a packaging material.

Original language	English (US)
Pages (from-to)	535-544
Number of pages	10
Journal	Journal of Liquid Chromatography
Volume	15
Issue number	3
DOIs	https://doi.org/10.1080/10826079208017190
State	Published - Mar 1 1992

All Science Journal Classification (ASJC) codes

Molecular Medicine

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10.1080/10826079208017190

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abstract = "Interaction study of polymethacrylic acid with food components like ascorbic acid, niacin, phenylalanine and caffeine was conducted by immobilizing the same on silica support and using food based solvent like water as a mobile phase. The mechanism of interactions was determined from thermodynamic parameter such as enthalpy of sorption data. The Gibb's free energy and activity coefficient data were used to determine magnitude and kind (weak or strong) of interactions. From these thermodynamic data, it was possible to study migration and suitability of the polymer to be used as a packaging material.",

author = "Khurana, {Amrik L.} and Ho, {Chi Tang}",

note = "Funding Information: New Jersey Agricultural Experiment Station Pub1 ication No. D- 10205-2-91 supported by State Funds.",

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Y1 - 1992/3/1

N2 - Interaction study of polymethacrylic acid with food components like ascorbic acid, niacin, phenylalanine and caffeine was conducted by immobilizing the same on silica support and using food based solvent like water as a mobile phase. The mechanism of interactions was determined from thermodynamic parameter such as enthalpy of sorption data. The Gibb's free energy and activity coefficient data were used to determine magnitude and kind (weak or strong) of interactions. From these thermodynamic data, it was possible to study migration and suitability of the polymer to be used as a packaging material.

AB - Interaction study of polymethacrylic acid with food components like ascorbic acid, niacin, phenylalanine and caffeine was conducted by immobilizing the same on silica support and using food based solvent like water as a mobile phase. The mechanism of interactions was determined from thermodynamic parameter such as enthalpy of sorption data. The Gibb's free energy and activity coefficient data were used to determine magnitude and kind (weak or strong) of interactions. From these thermodynamic data, it was possible to study migration and suitability of the polymer to be used as a packaging material.

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Evaluation of polymethacrylic acid for food packaging by examining interactions using hplc

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