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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.