Leaching of chemicals in bottled water

1. Leaching of chemicals in bottled
water
Corina Konstantinou, MSc
Dr. Konstantinos Makris

2. Learning Objectives
 Demonstrate an understanding
of:
 The basic types of plastics and
their characteristics.
 The factors that can increase the
chemical leaching.
 Understand, communicate and
apply:
 The basic guidelines for the use,
storage and transportation of
bottled water in order to minimize
the chemical leaching into water.
http://mydietcom.c.presscdn.com/wp-content/uploads/2013/08/bigstock-water-pouring-into-glass-from-
15034502.jpg

3. Types of plastics
PET or PETE:
Polyethylene
Terephthalate
HDPE: High-
density
Polyethylene
Other (PC)
LDPE: Low-density
Polyethylene
PS:
Polystyrene
PP: Polypropylene
PVC: Polyvinyl
Chloride

4. PET
 The most widely used material
for bottling water
 Resistance to chemicals
 Low gas and water vapour
permeability
 Strength and impact-resistance
 Low weight
 Colourlessness and
transparency
 Easy recycling procedures

5. PC
 High transparency
 High strength
 High heat resistance
 Good electrical insulation
properties
 Biologically inert
 Readily recyclable
 Easy to process
 Widely used in
 tableware (plates, mugs, jugs,
beakers)
 microwave ovenware
 storage containers
 returnable water and milk bottles
 refillable water containers

6. Plasticizers in bottled water
 Causes:
 Water contamination in the
bottling plant
 Indirect contamination during
analytical procedures due to
the wide use of plasticizers.
 Migration of plasticizers from
the bottle material to the
water

7. Additives in plastic bottles
Plasticizers Coloring agents Heat
stabilizers
 Offer broad functionality to polymers
 Not chemically bound to the polymer chains
 Can migrate within the material and leach into water
 More prone to dissolve in the aqueous environment

8. Endocrine-disrupting chemicals (EDCs)
 Substances which interfere with the synthesis,
secretion, transport, binding, action or elimination
of natural hormones in the body
 Can affect development, behaviour, fertility and
homeostasis (normal cell metabolism)
 BPA, phthalates, alkylphenols etc.

9. Migration of plasticizers
 Increases under specific conditions/parameters
Need to avoid these conditions
Minimization of chemicals leaching into bottled water

10. Factors affecting chemical leaching
 Temperature
 Prolonged storage
 Frequency of reuse
 Polymer age
 Carbon dioxide
 UV-exposure
 Bottle volume
 Bottle material

11. Basic Guidelines
for minimization of chemical leaching
 Storage and transportation of bottled water
 Under room temperature conditions (20-22ºC)
 Without sunlight exposure

12.  Minimization of:
 Prolonged storage of bottled water
 Reusing plastic bottles
 Filling hot water/tap water into plastic
bottles
Basic Guidelines
for minimization of chemical leaching