Physicochemical Properties and Styrene Migration Potential of Polystyrene Food Packaging
Abstract
Abstract Polystyrene (PS) is extensively used in food packaging owing to its lightweight nature, thermal insulation, and low production cost; however, concerns remain regarding styrene migration into foods under different storage conditions[1]. This study integrated physicochemical characterization with migration analysis to evaluate the structural stability and styrene release potential of commercial PS food packaging. Surface morphology and elemental composition were determined by scanning electron microscopy coupled with energy-dispersive X-ray spectroscopy (SEM–EDS), while thermal behaviour was assessed using differential scanning calorimetry (DSC), differential thermal analysis (DTA), and thermogravimetric analysis (TGA). Functional groups were identified by Fourier transform infrared spectroscopy (FTIR), and styrene migration into distilled water, 10% ethanol, 3% acetic acid, and vegetable oil at 25, 40, and 70°C was quantified by high-performance liquid chromatography (HPLC). SEM–EDS revealed carbon as the predominant element (83.25 wt%; 90.33 at%), confirming the polymeric carbon-rich matrix. FTIR spectra exhibited characteristic aromatic and aliphatic functional groups of polystyrene, while DSC identified a major thermal transition at 87.01°C. TGA demonstrated excellent thermal stability, with negligible mass loss below 250°C and principal degradation occurring above 300°C. HPLC analysis showed temperature-dependent styrene migration, with the highest concentration…
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