Food Control 36 (2014) 55e62

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Food Control
journal homepage: www.elsevier.com/locate/foodcont

Structural changes and plasticizer migration of starch-based food

packaging material contacting with milk during microwave heating
Chen Huang, Jie Zhu, Ling Chen, Lin Li, Xiaoxi Li*
Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural
Products and Product Safety, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China

a r t i c l e i n f o a b s t r a c t

Article history: The effect of microwave treatment on the plasticizer migration and the changes in multi-scale structures
Received 3 June 2013 of starch ester films for food packaging were evaluated, and the relationship between these structural
Received in revised form changes and plasticizer migration was revealed. The plasticizer migration from the starch ester film to
5 August 2013
the milk system was accelerated during microwave heating compared with during simple immersion at
Accepted 6 August 2013
30
C without microwave. After microwave heating, the water and/or fat molecules of the milk system
rapidly permeated the film interface to enlarge the interchain spaces. The plasticizer molecules
Keywords:
distributed near the boundary more readily migrated out than those located in the matrix interior. The
Starch ester film
Microwave
changes in the plasticizer/starch ester interaction and film structures weakened the stability of the ether
Plasticizer migration bond both in the plasticizer and starch ester molecules. The crystalline structure of the film was changed
Structural changes with a certain degree of destruction and the relevant interplanar spacing was decreased. The milk
Milk permeation into the amorphous region of the film impeded the shrinkage and aggregation of amorphous
starch ester chains and even enlarged the inter-chain distances in this region. However, the ordered
microaggregations were shrunk with reduced polydisperse size distribution. In consequence, the ag-
gregation structure showed less restriction to the activated plasticizer molecules as a result of microwave
treatment. These structural changes, including the expanded amorphous region and shrunk ordered
microregions, could be the reason for the greater plasticizer migration during the microwave treatment.
This knowledge will help us in further designing the starch-based materials with restrained plasticizer
migration by controlling the molecular interaction, crystalline structure and ordered aggregation
structure within the film matrix for safe and reasonable application of this type of packaging materials.
Ó 2013 Elsevier Ltd. All rights reserved.

1. Introduction heating aggravates molecules movement and decreases the activa-

The principal roles of food packaging are to protect food prod-
ucts from external influence or damage and provide consumers
with ingredient and nutritional information (Marsh & Bugusu,
2007). However, food packaging materials usually contain chemi-
cal additives (Singh, Saengerlaub, Wani, & Langowski, 2012), which
could migrate into foodstuffs inside and thus be ingested by the
consumer (Bomfim, Zamith, & Abrantes, 2011; Fasano, Bono-Blay,
Cirillo, Montuori, & Lacorte, 2012; Grob et al., 2010; Singh et al.,
2012; Triantafyllou, Akrida-Demertzi, & Demertzis, 2007; Von
Goetz et al., 2013).
As a popular and efficient processing method applied in the field
of food processing, especially for the “ready-to-eat” meals
(Chandrasekaran, Ramanathan, & Basak, 2013; Salazar-González, San
Martín-González, López-Malo, & Sosa-Morales, 2012), microwave
* Corresponding author. Tel./fax: þ86 20 8711 3252.
E-mail address: xxlee@scut.edu.cn (X. Li).
tion energy (Vadivambal & Jayas, 2010), and consequently, the
chemical migration from the packaging material during microware
heating would be different from that during conventional heating
(López-Cervantes, Sánchez-Machado, Simal-Lozano, & Paseiro-
Losada, 2003). On the other hand, food/packaging interactions and
the packaging material structure were affected by microwave
treatment (Guillard, Mauricio-Iglesias, & Gontard, 2010). For the
packaging polymers, the multi-scale structure plays an important
role in the diffusion coefficient of migration (Hernandez, Selke, &
Culter, 2004), which determines the migration of chemical compo-
nents added in the materials (Helmroth, Rijk, Dekker, & Jongen,
2002). However, little work has been performed for the determi-
nation of the rearrangement of aggregation structure in the pack-
aging material during microwave treatment. The structural changes
can significantly affect the additive migration from the packaging
material matrix to the food system.
Starch-based food packaging materials have attracted much
interest because of its biodegradability to ease the environmental

0956-7135/$ e see front matter Ó 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.foodcont.2013.08.007
56 C. Huang et al. / Food Control 36 (2014) 55e62
crisis and the petroleum shortage arising from the consumption of
traditional plastics (Chandra & Rustgi, 1998; Siracusa, Rocculi,
Romani, & Rosa, 2008). The potential application in the food in-
dustry has been investigated extensively (Jiménez, Fabra, Talens, &
Chiralt, 2012). However, the water-sensitivity of starch-based ma-
terials (Shogren, 1992) because of the inherent hydrophilicity of
starch greatly restricts their application in food packaging, espe-
cially in food systems containing moisture. Many researches have
focused on chemical modification of starch to improve the hydro-
phobicity of starch-based materials for expanding their application.
It has already been reported that esterification of starch with a high
degree of substitution (DS) can convert native starch into hydro-
phobic starch ester (Fringant, Rinaudo, Foray, & Bardet, 1998;
Hassan Nejad, Ganster, & Volkert, 2010), which could be an effec-
tive solution to produce water-resistant starch-based materials.
While plasticizer is indispensable in thermal processing of starch-
based materials (Liu, Xie, Yu, Chen, & Li, 2009; Xie, Halley, &
Averous, 2012) and in improving the mechanical and barrier
properties of them (Avérous & Halley, 2009; Mathew & Dufresne,
2002), the inevitable migration of plasticizer from starch-based
materials to the packaged foods generates concerns about food
safety, especially when starch-based packaging materials with
improved hydrophobicity are used (Munroa, Haightona, & Lyncha,
2009). This is further especially the case with microwave heating
which could accelerate the motion of molecules (foods and plasti-
cizer) and result in structural changes of the starch-based pack-
aging materials. Therefore, the study of the relationship between
the structural changes and the plasticizer migration during mi-
crowave treatment of foods packaged with starch-based films is of
great significance for the safe application and the rational design of
water-resistant starch-based films.
Based on our previous study (Zhu, Li, Huang, Chen, & Li, 2013)
where the hydrophobic starch ester films plasticized with triacetin
were successfully prepared, this paper aims at evaluating the
plasticizer migration from this water-resistant starch-based film
into aqueous foods such as whole milk and skimmed milk by
attenuated total reflectance Fourier transform infrared spectros-
copy (ATR-FTIR) and thermal gravimetric analysis (TGA). The
changes in the molecular interaction between the plasticizer and
starch ester, crystalline structure and ordered aggregation structure
of the starch ester film during microwave heating were character-
ized in detail by utilizing ATR-FTIR and wide-small angle X-ray
scattering (WAXS/SAXS).
2. Materials and methods
2.1. Materials
Starch ester with the degree of substitution (DS) value of 2.49 was
prepared according to the method in our previous study (Pu et al.,
2011). Triacetin (AR, Mw ¼ 218.20) as the plasticizer was purchased
from Aladdin Chemistry Co. Ltd. (Shanghai, China). The whole milk
with 3.4 g/mL fat content and the skimmed milk with 0.1 g/mL fat
content, purchased from Parmalat Australia Ltd. (Australia), were
selected as food systems according to Grob (Koni Grob, 2008).
2.2. Film preparation
Starch ester films were prepared by a solvent-cast method as
described in our previous study (Zhu et al., 2013).
2.3. Microwave treatment
A microwave heating device Ethos Sel (Milestone, Italy)
(maximum power 1000 W) was used. According to the ratio
between food volume and contact area of packaging material in
American Society for Testing and Materials (ASTM) standard
D4754-11 (ASTM, 2011), each starch ester film (2  0.7 cm2) was
immersed in 7 mL of either whole milk or skimmed milk in the
vessels. The samples were heated from 30
C at a heating rate of
2
C/min for different heating times (15 min, 20 min, 25 min,
30 min, and 35 min). After treatment, all the samples were taken
out and washed with distilled water. Then the water on the surface
was wiped out, and the films were stored in resealable bags at
constant temperature (26
C) and humidity (40%) for 24 h before
analysis. The corresponding control starch ester films without mi-
crowave treatment were immersed in whole milk and skimmed
milk at 30
C.
2.4. Attenuated total reflectance-Fourier transform infrared
spectroscopy
ATR-FTIR spectroscopy is an analytical method to obtain the
structure information of the surface (below 5.0 mm) of a sample.
Therefore, the migration of low molecular weight plasticizer
around the filmemilk interface could be detected (Koenig, 1999;
Torregrosa-Coque, Álvarez-García, & Martín-Martínez, 2011). The
IR spectra of the films were characterized using a Tensor 37
spectrometer (Bruker Optik, Germany) in the Attenuated Total
Reflectance (ATR) mode with the scanning range between 600
and 2000 cm1 by 32 scans at a resolution of 4 cm1. Three times
of repetition were performed. The spectra were subjected to
baseline correction using the OPUS 6.5 software (Bruker Optik,
Germany). An open beam background spectrum of clean crystal
was recorded before each sample analysis. The Peak Fit 4.12
(SYSTAT Software Inc., Richmond, CA, USA) program was then
performed to obtain peak positions and areas for further analysis.
The AutoFit peaks III deconvolution method was applied. The
deconvolution filter constant was 75.0 and was kept consistent
for all samples.
2.5. Thermal gravimetric analysis
Thermal gravimetric analysis of starch-ester films was carried
out using a PerkinElmer Pyris 1 TGA system (Perkin Elmer Inc, USA)
with Al2O3 as the reference material. The heating rate was 10
C/
min and the heating range was 30e500
C. Nitrogen was used as
the purge gas at a flow rate of 20 mL/min. According to the thermal
stability of triacetin, the mass loss before 250
C arose from the
triacetin evaporation. The triacetin contents of original and pro-
cessed starch ester films were determined. Three times of repeti-
tion were performed.
2.6. Wide and small angle X-ray scattering experiment
A SAXSess camera (Anton-Paar, Austria) and a PW3830 X-ray
generator with a long fine focus sealed glass X-ray tube (PAN-
alytical) operating at 40 kV and 50 mA were used to carry out the
SAXS/WAXS experiment for the starch ester films. An intense
monochromatic primary beam (Cu-Ka, l ¼ 0.1542 nm) was ob-
tained. The film sample was placed in the sample holder along the
line shaped X-ray beam in the evacuated camera housing. The
sample-detector distance was 261.2 mm, and the temperature was
kept at 26
C. The 2D data were integrated into the one-
dimensional scattering function I(q) as a function of the magni-
tude of the scattering vector q defined as: q ¼ 4psinq/l, where l is
the wavelength and 2q is the scattering angle. Each measurement
was collected for 5 min. All I(q) data were normalized and des-
meared. Three times of repetition were performed.
 C. Huang et al. / Food Control 36 (2014) 55e62 57

Fig. 1. (a) IR spectra of starch ester films with different triacetin contents; (b) Linear regression between the ratio of peak areas and corresponding triacetin contents (ACeO and ACeO0
represent the peak areas of stretching vibration of CeO in triacetin and starch ester molecules, respectively).

skimmed milk with microwave treatment whole milk with microwave treatment

original
original
Absobance (a.u.)

15 min
Absobance (a.u.)

15 min
20 min
20 min
25 min
25 min
30 min
30 min
35 min 35 min

1800 1600 1400 1200 1000 800 1800 1600 1400 1200 1000 800
-1 -1
Wavenumber (cm ) Wavenumber (cm )

(a)

skimmed milk with microwave treatment

whole milk with microwave treatment
20
skimmed milk
whole milk
Triacetin content (%)

15

10

0 15 20 25 30 35
Time (min)

(b)
Fig. 2. (a) Changes in the IR spectra of starch ester films immersed in milk systems with microwave treatment; (b) changes in the triacetin content in film surface calculated from
the linear regression equation according to ACeO/ACeO0 variation (data not shown).
58 C. Huang et al. / Food Control 36 (2014) 55e62

3. Results and discussion microwave heated films decreased more dramatically, which
signified that the microwave treatment accelerated the plasticizer
3.1. Changes in plasticizer content on the surface of starch ester film migration from the starch ester film surface. However, no obvious
difference was observed between the migration into whole milk
Fig. 1(a) shows the IR spectra of starch ester films with different and skimmed milk.
triacetin contents. The bands at ca. 1220 cm1 and 1169 cm1 were
attributed to the stretching vibration of the ether bond (CeO) in the 3.2. Changes in plasticizer migration from starch ester film
alcoxyl group (CeOeC) of triacetin and starch ester molecules (Zhu
et al., 2013). As presented in Fig. 1(b), by further deconvolution of Fig. 3(a) shows the initial thermograms of starch ester films
these two characteristic bands, the change in the peak area ratio immersed in whole milk and skimmed milk heated by microwave.
ACeO/ACeO0 yielded a straight line as a function of the triacetin The weight loss related to triacetin evaporation became uncon-
content (R2 ¼ 0.9962), indicating that the changes of characteristic spicuous with an increase in the microwave heating time, which
peaks could be utilized to calculate the plasticizer migration in the indicated that the triacetin migration was enhanced. As seen from
film surface region. Fig. 3(b), the films after microwave heating showed greater plas-
Fig. 2(a) shows the changes of IR spectra of starch ester films ticizer migration than those of the corresponding control films.
immersed in whole milk and skimmed milk heated by microwave. However, the difference of migration between the films immersed
The peak area at 1220 cm1 decreased obviously in both whole milk in whole milk and in skimmed milk at 30
C was comparatively
and skimmed milk with an increase in the microwave heating time, small, while the microwave treatment enhanced the plasticizer
suggesting that the plasticizer migrated rapidly from the film sur- migration into whole milk which had a higher fat content. The
face under microwave treatment. Accordingly, the changes in the property of food affects the migration of the additive(s) in the
plasticizer content in the film surface were presented in Fig. 2(b). packaging material if the food component has a high affinity with
Compared to the controlled samples, the plasticizer content of the additive(s) (Helmroth et al., 2002). Here, the larger amount of

skimmed milk with microwave treatment whole milk with microwave treatment
100 100

original 35min 35min

80 80 original
30min 30min
25min 25min
20min
Weight (%)

20min
Weight (%)

60 60
15min 15min

40 40

triacetin triacetin
20 20

0 0

0 50 100 150 200 250 300 350 400 450 500 0 50 100 150 200 250 300 350 400 450 500
Temperature (°C) Temperature (°C)
(a)
25 skimmed milk with microwave treatment
whole milk with microwave treatment
skimmed milk
20 whole milk
Triacetin content (%)

15

10

0 15 20 25 30 35
Time (min)

(b)
Fig. 3. (a) TG curves of starch ester films immersed in milk systems with microwave treatment; (b) calculated changes in the triacetin content in starch ester films.
 C. Huang et al. / Food Control 36 (2014) 55e62 59

Fig. 4. The variation of characteristic peaks from the stretching vibration of CeO after deconvolution with Peak Fit 4.12. nas(CeO) and nas(CeO0 ) represent the stretching vibration of Ce
O in triacetin and starch ester molecules, respectively.

plasticizer migration was attributed to the better affinity among
triacetin, starch ester film and the fat molecules in whole milk.
On the other hand, it was obvious that the amount of plasticizer
migration on the film surface was larger than that within the whole
film. The milk system first interacted with the surface of starch
ester film to enlarge the distances between the macromolecular
chains; therefore, the plasticizer distributed in the surface region
was more likely to migrate from the film matrix into the milk.
During the microwave treatment, the interaction between the milk
system and the surface was also preferentially enhanced to facili-
tate the plasticizer migration. The difference of plasticizer content
between the surface and interior of the starch ester film led to the
redistribution of plasticizer molecules within the film matrix.
Combined with the permeation of milk, the plasticizer/starch ester
interaction and the film structure were supposed to be changed
accordingly.
3.3. Changes in the interaction between triacetin and starch ester
molecules
As shown in Fig. 4, the specific peak positions of starch ester
films immersed in whole milk and skimmed milk with/without
microwave treatment shifted to lower wavenumbers, indicating
the stability of CeOeC was weakened, which was supposed to arise
from the structural changes within the film matrix during the im-
mersion in the milk systems caused by the plasticizer migration
and milk permeation.
Obviously, the peak positions decreased to a greater degree
during the microwave treatment compared to immersed at 30
C
without the microwave treatment. In addition to the large amount
of traction migration, the microwave treatment promoted the milk
permeation to occupy the interspaces of the film matrix. Conse-
quently, the inner structure was changed more significantly during
the microwave treatment to provide triacetin and starch eater
molecules with a different chemical environment.
3.4. Changes in crystalline structure
WAXS data presented in Fig. 5 reveals the changes in the crys-
talline structure. Four well-defined scattering peaks at 4.02, 4.93,
5.69 and 6.32 nm1 respectively were observed in the diffractogram
of untreated starch ester film. With an increase in the microwave
heating time, these peaks became first weakened and then
enhanced to a certain extent. Especially, the peak at 4.93 nm1 was
vanished after 35 minutes’ treatment. Moreover, the peaks at 4.02
and 5.69 nm1 were shifted to a larger q range (indicated by the
arrows). In comparison, all the mentioned changes were not
observed for the starch ester films immersed at 30
C (data not

Fig. 5. WAXS data of starch ester films immersed in milk systems with microwave treatment (the curves have been shifted vertically to avoid overlapping).
60 C. Huang et al. / Food Control 36 (2014) 55e62

100 skimmed milk with microwave treatment 100 whole milk with microwave treatment

10 10

35 min
Intensity (a.u.)

Intensity (a.u.)
35 min
30 min 30 min
1 1 25 min
25 min
20 min 20 min
15 min 15 min
0.1 original 0.1 original

0.01 0.01
0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0
-1 -1
q (nm ) q (nm )

Fig. 6. SAXS data of starch ester films immersed in milk systems with microwave treatment.

shown). Previous paper has reported that rapid microwave heating rearrangement within crystallites, including a certain degree of
accelerated the destruction of the V-type single helix in starch destruction to the crystalline structure and a decrease in the inter-
granules (Fan et al., 2013). Analogously, the observed changes indi- planar spacing, which arose from the greater plasticizer migration
cated that the microwave treatment led to the macromolecular and milk permeation resulting from the microware treatment.

Fig. 7. (a) Guinier curves of starch ester films immersed in milk systems with microwave treatment plotted in the form of ln[I(q)] versus q2; (b) according changes of Rg values.
 C. Huang et al. / Food Control 36 (2014) 55e62
3.5. Changes in aggregation structure and size
The changes in aggregation structure and size within starch
ester films during microwave treatment were detected by SAXS.
Fig. 6 shows the changes in the scattering intensity of starch ester
films at a low q range. For the films heated with microwave, the
scattering intensity between 0.1 and 0.5 nm1 was increased with
the microwave treatment, identifying the structural changes at the
corresponding dimension of ca. 13e63 nm (d ¼ 2p/q). For the films
microwave heated in whole milk, the scattering intensity was
mainly increased at a wider q range of 0.1e0.8 nm1 (8e63 nm)
except the film microwave heated for 35 min. In addition,
compared with the films in skimmed milk, those in whole milk
showed a significant increase in the scattering intensity for the
same microwave heating time.
WAXS results revealed that the crystalline structure was
destroyed slightly, leading to present lower electron density.
Considering the increased scattering intensity at small angle, the
electron density in the amorphous region should be reduced to a
greater degree, which was caused by the plasticizer migration and
permeation of milk components. Plasticizer migration resulted in
the aggregation of macromolecular chains by gradually increasing
polymerepolymer interaction to generate more compact amor-
phous region with higher electron density. However, because of the
ordered crystalline domains, the milk components mainly perme-
ated the amorphous part of the film matrix, which was further
accelerated by microwave heating. The interchain distances in the
amorphous region were thus enlarged and the electron density was
reduced accordingly. In consequence, the electron density differ-
ence between the crystalline and amorphous regions was
increased, which was reflected by the increased scattering in-
tensity. Moreover, whole milk with more fat presented a stronger
affinity with the film matrix, thus more milk components were
absorbed to generate more structural changes. Although certain
scattering peak (q ¼ 5.70 nm1) was enhanced after a long time
(35 min) of microwave heating in the whole milk, the whole
crystalline structure was changed with decreasing integrity and
electron density. Thus, the electron density difference between
these two regions within the film was weakened after 35 minutes’
treatment (Fig. 6).
Fig. 7 shows the Guinier plots (Glatter & Kratky, 1982) and all the
Rg values estimated from the slope of the linear regression. With
the microwave treatment, a decrease in linearity of the regression
line with a greater curvature was observed, implying that the
original uniform size of ordered aggregation structure was gradu-
ally changed to present polydisperse size distribution. The
decreased Rg values (Fig. 7b) means that the entire ordered ag-
gregation structure was affected. According to the above discus-
sions, it could be deduced that the microwave treatment not only
led to direct destruction to the crystallite structure, but also caused
the overall shrinkage of the ordered aggregation structure, which
was due to the fact that the macromolecules at the edge of ordered
regions were rearranged into an amorphous state, i.e. the amor-
phous region was expanded after the microwave treatment.
4. Conclusion
Compared to simple immersion in the milk at 30
C, the addi-
tional microwave treatment could lead to multiple structural
changes in the starch ester film and to the migration of a greater
amount of plasticizer into the milk system. When used was whole
milk which had a better affinity with triacetin and starch ester film,
the microwave treatment intensified the plasticizer migration to a
greater degree. With the permeation of water and/or fat molecules
from the milk system, the inter-chain spaces in the film surface
61
region was enlarged and therefore the plasticizer distributed in the
surface region was more likely to migrate out than from the interior
region, which resulted in continual movement of plasticizer mol-
ecules within the film matrix. Consequently, the redistributed
plasticizer and permeation of milk component molecules caused
the changes in the plasticizer/starch ester interaction and the film
structures, providing triacetin and starch eater molecules a
different chemical environment which weakened the stability of
CeOeC. During the microwave treatment, the crystalline structure
was changed with a certain degree of destruction and the inter-
planar spacing was decreased to some extent. The water and/or fat
molecules mainly permeated the amorphous region to impede the
shrinkage and aggregation of macromolecular chains due to the
increasing polymerepolymer interaction in this region. The amor-
phous interchain distances were even enlarged. In addition, the
ordered aggregation structure gradually shrank to present reduced
and polydisperse size distribution.
The expanded amorphous region provided larger space for the
motion of plasticizer and milk component molecules, and simul-
taneously, the shrunk ordered aggregation structure with less
crystallites could pose fewer obstacles for the kinetic plasticizer
molecules with greater average energy provided by microwave.
Therefore, the plasticizer migration was accelerated during mi-
crowave treatment. Discussion about the relation between struc-
tural changes and plasticizer migration is of practical significance
for the application of this novel hydrophobic starch-based food
packaging material. It could be accomplished to restrain the plas-
ticizer migration by controlling the molecular interaction, crystal-
line structure and ordered aggregation structure within the film
matrix, which will guide the rational design and safety application
of this novel packaging material.
Acknowledgements
The authors would like to acknowledge the National Natural
Science Funds of China (No. 21076086, 31130042), the National Key
Technology R&D Program (2012BAD37B01) and Program for New
Century Excellent Talents in University (NCET-12-0193).
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