Detection of Bispehnol A in Beer Packaged in PET Bottles During Storage

Primjena plastičnih ambalažnih materijala za pakiranje prehrambenih proizvoda donosi sa sobom niz pozitivnih svojstva. Plastični materijal je jeftiniji, lakše se oblikuje i ima manju težinu od drugih materijala pa je primarni izbor mnogih industrija za pakiranje hrane i pića. U plastičnim materijalima nalaze se dodani spojevi koji poboljšavaju svojstva plastike, ali negativno utječu na ljudsko zdravlje. Raznim čimbenicima dolazi do razgradnje plastike na manje fragmente (mikroplastika) i otpuštanja štetnih spojeva u okolinu pa tako i u prehrambene proizvode. Razvijene su metode analize određivanja ovih spojeva u hrani npr. GC-MS metoda analize (tekućinska kromatografija s masenim spektrom). U ovom radu istraživana je promjena koncentracije bisfenola A tijekom skladištenja u pivima punjenima u PET boce koje u svom sastavu nose spoj bisfenol A (BPA). Cilj ovog rada je odrediti koncentracija BPA u pivu tijekom vremena skladištenja od četri mjeseca na dvije temperature (4 i 20 °C) korištenjem GC-MS metode te identificirati čestice mikroplastike u pivu pomoću FT-IR metode (infracrvena spektrofotometrija s Fourierovom transformacijom). Rezultati analize pokazuju da se koncentracija BPA u uzorcima povećava s vremenom, a da od čestica mikroplastike prevladavaju klorirani polietilen, mirkokristalna celuloza, akrilonitril, poli(2-3-dihidrofuran).The use of plastic packaging materials for food products comes with a number of positive properties. Plastic material is cheaper, easier to shape and has less weight than other materials, so it is the primary choice of many industries for food and beverage packaging. However, many compounds that improve the properties of the plastic are added to plastic materials, and have a negative effect on human health. Various factors lead to the breakdown of plastic into smaller fragments (microplastics) and the release of harmful compounds into the environment and into food products. Analytical methods for the determination of these compounds in food have been developed, for example the GC-MS analysis method (liquid chromatography with mass spectrum). The aim of this work is to determine the concentration of BPA in beer during a storage period of four months at two temperatures (4 and 20 °C) using the GC-MS method and FT-IR method (infrared spectrophotometry with Fourier transformation) to identify microplastic particles in investigated beers. The results of the analysis show that the concentration of BPA in the samples increases with time, and that chlorinated polyethylene, microcrystalline cellulose, acrylonitrile, and poly(2-3-dihydrofuran) predominate among microplastic particles