Emissions of selected monoaromatic hydrocarbons as a factor affecting the removal of single-use polymer barbecue and kitchen utensils from everyday use.

ABSTRACT

The main focus of this study is the emission of monoaromatic hydrocarbons because these are the preliminary factors of potential solvent and monomer residues present in single-use plastic barbecue and kitchen utensils comprising polystyrene, polypropylene, natural cellulose, and biodegradable polymers intended for use with hot meal or beverages. Herein, the emissions of monoaromatic hydrocarbons (styrene, benzene, toluene, ethylbenzene, and xylene compounds and the total volatile organic compounds (TVOC)) from nine types of disposable plastic utensils are reported. Seventy two samples of single-use plastic utensils were conditioned at 40 and 80 °C using a stationary emission microchamber system. The average TVOC released from the studied polystyrene, polypropylene, and natural or biodegradable utensils were (2.3 ±â€¯1.3), (1.01 ±â€¯0.15), and (0.48 ±â€¯0.37) µg g-1, respectively, at 40 °C and (11.1 ±â€¯1.2), (46.1 ±â€¯9.5), and (5.5 ±â€¯1.1) µg g-1, respectively, at 80 °C. Significant emissions of styrene (ranged from 3.5 up to 15.3 × 103 ng∙g-1), toluene (from 2.8 up to 0.53 × 103 ng∙g-1), and ethylbenzene (from 3.7 up to 5.7 × 103 ng∙g-1) from the studied samples were observed, especially at 80 °C. Thus, elevated temperatures increase the potential emission of solvent and monomer residues from plastics and could affect the quality of consumed meals or beverages, such as taste. Additionally, to determine the possible interactions between the measured chemical compounds in the plastic utensils, the Pearson's correlation coefficients were calculated.