Polyvinyl acetate was evaluated for food packaging by studying interactions with food nutrients like ascorbic acid, niacin, phenylalanine and caffeine. The polymer was immobilized on silica support and food based solvent like water used as a mobile phase. Thermodynamic parameters such as enthalpy of sorption, Gibb's free energy and activity coefficient data were used to determine mechanism, magnitude and kind (weak or strong) of interactions. Possibility of migration of the nutrients into the polymer and its suitability as a packaging matrix was concluded from the activity coefficient values.
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