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Interaction of dyes used for foods with food packaging polyamides

✍ Scribed by I. Arvanitoyannis; E. Tsatsaroni; E. Psomiadou; J. M. V. Blanshard

Publisher
John Wiley and Sons
Year
1993
Tongue
English
Weight
758 KB
Volume
49
Category
Article
ISSN
0021-8995

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✦ Synopsis

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.

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