Interaction of dyes used for foods with food packaging polyamides | Zendy

Arvanitoyannis I. | Zendy; Tsatsaroni E. | Zendy; Psomiadou E. | Zendy; Blanshard J. M. V. | Zendy

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Interaction of dyes used for foods with food packaging polyamides

Author(s) -

Arvanitoyannis I.,

Tsatsaroni E.,

Psomiadou E.,

Blanshard J. M. V.

Publication year - 1993

Publication title -

journal of applied polymer science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.575

H-Index - 166

eISSN - 1097-4628

pISSN - 0021-8995

DOI - 10.1002/app.1993.070491005

Subject(s) - polyamide , adsorption , cosmetics , chemistry , polymer chemistry , kinetics , organic chemistry , physics , quantum mechanics

The effect of pH, temperature, dye concentration, and additives on the adsorption of the dyes FD & C (Food, Drugs & Cosmetics) Blue 1 and Blue 2 upon the polyamides nylon 4–7,9, and 10–12 was studied and a correlation between these parameters and the dye uptake was found. The adsorption kinetics of the dyes on the polyamides were studied and a mechanism based on the interaction of the acid groups of the dyes and the positively charged groups of the polyamides was suggested. © 1993 John Wiley & Sons, Inc.

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