Interaction of dyes used for foods with food packaging polyamides
Article first published online: 10 MAR 2003
Copyright © 1993 John Wiley & Sons, Inc.
Journal of Applied Polymer Science
Volume 49, Issue 10, pages 1733–1749, 10 September 1993
How to Cite
Arvanitoyannis, I., Tsatsaroni, E., Psomiadou, E. and Blanshard, J. M. V. (1993), Interaction of dyes used for foods with food packaging polyamides. J. Appl. Polym. Sci., 49: 1733–1749. doi: 10.1002/app.1993.070491005
- Issue published online: 10 MAR 2003
- Article first published online: 10 MAR 2003
- Manuscript Accepted: 3 DEC 1992
- Manuscript Received: 14 SEP 1992
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.