Migration of Chemical Compounds from Packaging Polymers
Researchers study the migration of food-packaging compounds by exposing food or food-simulating liquids to conventional and microwave heating and storage conditions, primarily through chromatographic or spectroscopic methods; from these data, they develop kinetic and risk assessment models.
Plasticiser loss from plastic or rubber products through
Arvanitoyannis, I. S. & Bosnea, L. Migration of substances from food packaging materials to foods. ... Wheat bran addition as potential alternative to control the plasticizer migration into PLA
Food packaging’s materials: A food safety perspective
Also, additives such as plasticizers, monomers, and oligomers found in the packaging materials could transfer to the foods upon contact during processing or packaging; this transfer of chemical compounds between the food and packaging is termed “migration” (Arvanitoyannis and Bosnea, 2004).
Migration from plasticized films into foods. 3. Migration
Levels of plasticizers found in foods were in the following ranges: ATBC in cheese, 2-8 mg/kg; DBS in processed cheese and cooked meats, 76-137 mg/kg; 76-137 mg/kg; DBP, DCHP, BBP, and DPOP found individually or in combination in confectionery, meat pies, cake and sandwiches, total levels from 0.5 to 53 mg/kg; and DEP in quiches, 2-4 mg/kg.
Study of the Migration of Stabilizer and Plasticizer
This study investigates the determination and migration of stabilizers and plasticizers from polyethylene terephthalate (PET). Two methods [ultrasonic extraction with dichloromethane or methanol and total dissolution with phenol/tetrachloroethane (m:m/1:1)] for pre-concentration of additives in PET
- Do plasticizers migrate into acidic foodstuffs?
- Thus, it has been demonstrated that a contact for prolonged time up to 40 °C did not promote the migration of plasticizers into acidic foodstuffs, but the migration of plasticizers to fatty foods can be high (75%–90% loss of plasticizers) and limit the use of PVC films as fatty food packaging. 1. Introduction
- Do plasticizers migrate into food simulants?
- In addition, commercial films have been evaluated as to plasticizers concentration and specific migration into food simulants. It was found that 25% of the samples comply with the specific migration limits for fatty foods contact while 50% might be used for contact with fatty foods with FRF 2–5.
- How much plasticizer migrates to the packed food?
- The quantity of plasticizer that migrates to the packed food depends on several factors such as the fat contents of the food, type and initial concentration of the plasticizer in the packaging material, storage time and temperature and the contact area ( Goulas, Salpea, & Kontominas, 2008 ).
- Do plasticizers migrate better than SML?
- Migration performance of conventional and new plasticizers were investigated. Distinct migration was due to different interactions between the plasticizers. Correlation between migration and tensile properties of the films was done. Most of commercial samples showed migration lower than SML established.
- Can inglobated plasticisers migrate from contact-approved PVC materials to food?
- In relation to food contact-approved PVC materials, inglobated plasticisers can gradually migrate from the plasticised object to foods depending on the influence of factors such as the temperature or the physical medium (solvent, food). The Regulation (EU) No. 10/2011 provides specific migration limits for different plasticisers.
- Does PVC film affect specific migration of plasticizers into aqueous acidic foods simulant?
- The samples of commercial PVC film displayed lower values of specific migration of plasticizers into aqueous acidic foods simulant than the quantification limit (LOQ) of the respective methods, even with concentration of approx. 40% in the formulation of the film ( Table 9 ).
