Migration of antioxidants from food-contact rubber materials to food simulants

Abstract The migration behavior of 4,4′-thiobis (6-tert-butyl-m-methyl phenol) (antioxidant 300) and hexamethylene bis [3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate] (antioxidant 259) from ethylene-propylene-diene monomer (EPDM) to food simulants was studied under different processing conditions [various temperatures (40, 70, 100 °C), autoclaving, and microwave]. The influencing factors for migration behavior were discussed. Neither antioxidant 300 nor 259 was detected in either 10% ethanol or 4% acetic acid. The migration of antioxidants increased with rising temperature, particularly, the maximum migration of antioxidant 259 at 100 °C was 2.78 and 1.51 times higher than that at 40 °C and 70 °C respectively. Pretreatment under autoclaving and microwave promoted the migration rate and thus should be paid more attention during the food processing. The diffusion coefficients were obtained by fitting the migration data based on the Crank model and the values were between 4.86 × 10−12 and 8.96 × 10−7 cm2/s. Moreover, the relationship between the diffusion coefficients and temperature was found to conform to the Arrhenius formula. These results for the migration of antioxidants from EPDM to food simulants provide reference for the risk assessment of antioxidant migration from food contact rubber materials to food while using rubber products in food processing.