Overall migration from commercial coextruded food packaging multilayer films and plastics containers into official EU food simulants

The overall migration from a wide range of commercial five-layer coextruded packaging films into aqueous food simulants (distilled water, 3% aqueous acetic acid) and alternative fatty food simulant (iso-octane) was studied. The overall migration from commercial plastics cups (PS, HIPS, and PP) used for ice-cream or yogurt packaging into distilled water and 3% aqueous acetic acid was also studied. Test conditions for packaging material/food simulant contact and method of overall migration analysis were according to the EU directives and CEN-standards. The results showed that for all tested five-layer films and plastics (PS, HIPS, and PP) cups values of overall migration into aqueous simulants (0.11-0.79 mg/dm², 2.3-15.9 mg/l) and (<0.10-0.41 mg/dm², <0.80-3.1 mg/l) were significantly lower than the upper limit (10 mg/dm²) for overall migration from plastic packaging materials and articles into food and food simulants set by the EU Directive 90/128/EEC and their revisions. The overall migration values from five-layer materials into iso-octane were significantly higher (0.94-8.23 mg/dm², 18.8-164.7 mg/l) than the above values but are still lower than the upper limit for overall migration. Global migration values of five-layer films into aqueous food simulants seems to be independent of material thickness. In contrast, overall migration into iso-octane increases with film thickness.     

DECONTAMINATION OF A MULTILAMINATED ASEPTIC FOOD PACKAGING MATERIAL AND STAINLESS STEEL BY OZONE

A multilaminated aseptic food packaging material and stainless steel were treated with ozone to inactivate natural contaminants, bacterial biofilms and dried films of Bacillus subtilis spores and Pseudomonas fluorescens. Sterility of the multilaminated packaging material was achieved when 1.0 x 2.0 cm-pieces of the naturally-contaminated material were treated with ozone in water (5.9 μg/mL) for 1 min. Dried films of spores (10⁸/6.3–cm² surface) were eliminated by 13 μg/mL of ozone in water for the multilaminated packaging material and 8 μg/mL in case of the stainless steel. Ozone inactivated Pseudomonas fluorescens in biofilms more effectively on stainless steel than on the multilaminated packaging material. Repeated exposure to ozone of Pseudomonas fluorescens in biofilms on the multilaminated packaging material eliminated up to ∼10⁸ cfu/12.5 cm². In conclusion, ozone is an effective sanitizer with potential applications in the decontamination of packaging materials and equipment food-contact surfaces.     

Migration and sensory properties of plastics-based nets used as food-contacting materials under ambient and high temperature heating conditions

Overall migration from a wide range of commercial plastics-based netting materials destined to be used as either meat or vegetable packaging materials into the fatty food simulant isooctane or the aqueous simulant distilled water, respectively, was studied. In addition, sensory tests of representative netting materials were carried out in bottled water in order to investigate possible development of off-odour/taste and discoloration in this food simulant as a result of migration from the netting material. Sensory tests were supplemented by determination of the volatile compounds' profile in table water exposed to the netting materials using SPME-GC/MS. Test conditions for packaging material/food simulant contact and method of overall migration analysis were according to European Union Directives 90/128 (EEC, 1990) and 2002/72 (EEC, 2002). The results showed that for both PET and polyethylene-based netting materials, overall migration values into distilled water ranged between 11.5 and 48.5 mg l^-1, well below the upper limit (60 mg l^-1) for overall migration values from plastics-packaging materials set by the European Union. The overall migration values from netting materials into isooctane ranged between 38.0 and 624.0 mg l^-1, both below and above the European Union upper limit for migration. Sensory tests involving contact of representative samples with table water under refluxing (100°C/4 h) conditions showed a number of the netting materials produced both off-odour and/or taste as well as discoloration of the food simulant rendering such materials unfit for the packaging of foodstuffs in applications involving heating at elevated temperatures. GC/MS analysis showed the presence of numerous volatile compounds being produced after netting materials/water contact under refluxing conditions. Although it is extremely difficult to establish a clear correlation between sensory off-odour development and GC/MS volatile compounds' profile, it may be postulated that plastics oxidation products such as hexanal, heptanal, octanal and 2,6 di-tert-butylquinone may contribute to off-odour development using commercially bottled table water as a food simulant. Likewise, compounds such as carbon disulfide, [1,1'-biphenyl]-2-ol and propanoic acid, 2 methyl 1-(1,1-dimethyl)-2-methyl-1,3-propanediyl ester probably originating from cotton and rubber components of netting materials may also contribute to off-odour/taste development.     

4-Nonylphenol (NP) in food-contact materials: analytical methodology and occurrence.

Nonylphenol is a recognized environmental contaminant, but it is unclear whether its occurrence in food arises only through environmental pathways or also during the processing or packaging of food, as there are reports that indicate that materials in contact with food such as rubber products and polyvinylchloride wraps can contain nonylphenol. A review of the literature has highlighted the scarcity of robust analytical methodology or data on the occurrence of nonylphenol in packaging materials. This paper describes a methodology for the determination of nonylphenol in a variety of packaging materials, which includes plastics, paper and rubber. The method uses either Soxhlet extraction or dissolution followed by solvent extraction (depending on the material type), followed by purification using adsorption chromatography. Procedures were internally standardized using 13C-labelled nonylphenol and the analytes were measured by gas chromatography-mass spectrometry. The method is validated and data relating to quality parameters such as limits of detection, recovery, precision and linearity of measurement are provided. Analysis of a range of 25 food-contact materials found nonylphenol at concentrations of 64-287 microg g(-1) in some polystyrene and polyvinylchloride samples. Far lower concentrations (<0.03-1.4 microg g(-1)) were detected in the other materials. It is possible that occurrence at the higher levels has the potential for migration to food.     

4-Nonylphenol (NP) in food-contact materials: analytical methodology and occurrence

Nonylphenol is a recognized environmental contaminant, but it is unclear whether its occurrence in food arises only through environmental pathways or also during the processing or packaging of food, as there are reports that indicate that materials in contact with food such as rubber products and polyvinylchloride wraps can contain nonylphenol. A review of the literature has highlighted the scarcity of robust analytical methodology or data on the occurrence of nonylphenol in packaging materials. This paper describes a methodology for the determination of nonylphenol in a variety of packaging materials, which includes plastics, paper and rubber. The method uses either Soxhlet extraction or dissolution followed by solvent extraction (depending on the material type), followed by purification using adsorption chromatography. Procedures were internally standardized using 13C-labelled nonylphenol and the analytes were measured by gas chromatography-mass spectrometry. The method is validated and data relating to quality parameters such as limits of detection, recovery, precision and linearity of measurement are provided. Analysis of a range of 25 food-contact materials found nonylphenol at concentrations of 64-287 microg g(-1) in some polystyrene and polyvinylchloride samples. Far lower concentrations (<0.03-1.4 microg g(-1)) were detected in the other materials. It is possible that occurrence at the higher levels has the potential for migration to food.     

HEAVY METALS AND OPTICAL WHITENINGS AS QUALITY PARAMETERS OF RECYCLED PAPER FOR FOOD PACKAGING

The aim of the present work was to evaluate the suitability of recycling papers for their possible use in the field of food packaging. Therefore, the amount of some heavy metals (Pb, Cd, Cr, Cr VI, Hg) and the presence/migration of optical whitenings in 14 samples of recycled papers was determined.     

Migration of nanoparticles from plastic packaging materials containing carbon black into foodstuffs

Carbon black was investigated to assess and quantify the possibility that nanoparticles might migrate out of plastic materials used in the food packaging industry. Two types of carbon black were incorporated in low-density polyethylene (LDPE) and polystyrene (PS) at 2.5% and 5.0% loading (w/w), and then subjected to migration studies. The samples were exposed to different food simulants according to European Union Plastics Regulation 10/2011, simulating long-term storage with aqueous and fatty foodstuffs. Asymmetric flow field-flow fractionation (AF4) coupled to a multi-angle laser light-scattering (MALLS) detector was used to separate, characterise and quantify the potential release of nanoparticles. The AF4 method was successful in differentiating carbon black from other matrix components, such as extracted polymer chains, in the migration solution. At a detection limit of 12 µg kg^?1, carbon black did not migrate from the packaging material into food simulants. The experimental findings are in agreement with theoretical considerations based on migration modelling. From both the experimental findings and theoretical considerations, it can be concluded that carbon black does not migrate into food once it is incorporated into a plastics food contact material.     

食品接触塑料中化学成分迁移研究方法进展

塑料以其优良的物理化学性能和低廉的价格广泛应用于食品接触制品中。然而食品长期与塑料包装接触可能导致塑料中化学成分向食品中迁移,进而造成食品污染,并最终危害消费者的身体健康。故食品接触塑料中化学成分的迁移行为受到国内外政府机构和科研工作者的广泛关注。本文简述了食品接触塑料迁移实验中食品模拟物的选择、迁移实验条件的设定,以及受限物质的检测方法。并对食品接触塑料中的光引发剂、重金属元素、增塑剂等三类化学成分的迁移规律的研究进行综述。     

Migration and sorption phenomena in packaged foods

Rapidly developing analytical capabilities and continuously evolving stringent regulations have made food/package interactions a subject of intense research. This article focusses on: (1) the migration of package components such as oligomers and monomers, processing aids, additives, and residual reactants in to packaged foods, and (2) sorption of food components such as flavors, lipids, and moisture into packages. Principles of diffusion and thermodynamics are utilized to describe the mathematics of migration and sorption. Mathematical models are developed from first principles, and their applicability is illustrated using numerical simulations and published data. Simulations indicate that available models are system (polymer‐penetrant) specific. Furthermore, some models best describe the early stages of migration/sorption, whereas others should be used for the late stages of these phenomena. Migration‐ and/or sorption‐related problems with respect to glass, metal, paper‐based and polymeric packaging materials are discussed, and their importance is illustrated using published examples. The effects of migrating and absorbed components on food safety, quality, and the environment are presented for various foods and packaging materials. The impact of currently popular packaging techniques such as microwavable, ovenable, and retortable packaging on migration and sorption are discussed with examples. Analytical techniques for investigating migration and sorption phenomena in food packaging are critically reviewed, with special emphasis on the use and characteristics of food‐simulating liquids (FSLs). Finally, domestic and international regulations concerning migration in packaged foods, and their impact on food packaging is briefly presented.     

Safety by design of printed multilayer materials intended for food packaging

ABSTRACT

Printing inks are commonly used in multilayer plastics materials used for food packaging, and compounds present in inks can migrate to the food either by diffusion through the multilayers or because of set-off phenomena. To avoid this problem, the right design of the packaging is crucial. This paper studies the safety by design of multilayer materials. First, the migration from four different multilayers manufactured using polyethylene terephthalate (PET), aluminium (Al) and polyethylene (PE) was determined. The structural differences among materials such as the presence of inks or lacquer coatings as well as the differences in layers position allowed the study of a safety-by-design approach. Sixty-nine different compounds were detected and identified; 49 of them were not included in the positive list of Regulation EU/10/2011 or in Swiss legislation and 15 belong to Cramer class III, which means that they have a theoretical high toxicity. Some of the compounds related to ink composition were pyrene, a compound commercially used to make dyes and dye precursors and the antioxidant Irganox 1300. The application of external lacquers decreased the concentration of some migrants but also brought the potential for new migrants coming from its composition. A final risk assessment of the material allowed evaluating food safety for different food simulants and confirm it.     

4-Nonylphenol (NP) in food-contact materials: Analytical methodology and occurrence

Nonylphenol is a recognized environmental contaminant, but it is unclear whether its occurrence in food arises only through environmental pathways or also during the processing or packaging of food, as there are reports that indicate that materials in contact with food such as rubber products and polyvinylchloride wraps can contain nonylphenol. A review of the literature has highlighted the scarcity of robust analytical methodology or data on the occurrence of nonylphenol in packaging materials. This paper describes a methodology for the determination of nonylphenol in a variety of packaging materials, which includes plastics, paper and rubber. The method uses either Soxhlet extraction or dissolution followed by solvent extraction (depending on the material type), followed by purification using adsorption chromatography. Procedures were internally standardized using ¹³C-labelled nonylphenol and the analytes were measured by gas chromatography-mass spectrometry. The method is validated and data relating to quality parameters such as limits of detection, recovery, precision and linearity of measurement are provided. Analysis of a range of 25 food-contact materials found nonylphenol at concentrations of 64–287 µg g^?1 in some polystyrene and polyvinylchloride samples. Far lower concentrations (<0.03–1.4 µg g^?1) were detected in the other materials. It is possible that occurrence at the higher levels has the potential for migration to food.     

Functional barriers: Properties and evaluation

Functional barriers are multilayer structures deemed to prevent migration of some chemicals released by food-contact materials into food. In the area of plastics packaging, different migration behaviours of mono- and multilayer structures are assessed in terms of lag time and of their influence of the solubility of the migrants in food simulants. Whereas barriers to oxygen or to aromas must prevent the diffusion of these compounds under conditions of use, a functional barrier must also be efficient under processing conditions, to prevent diffusion of substances when the polymer layers are in contact at high (processing) temperatures. Diffusion in melted polymers at high temperatures is much slower for glassy polymers, than in polymers that are rubbery at ambient temperature. To evaluate the behaviour of functional barriers under conditions of use, a set of reference diffusion coefficients in the 40-60°C range were determined for 14 polymers. Conditions for accelerated migration tests are proposed based on worst-case activation energy in the 40-60°C range. For simulation of migration, numerical models are available. The rules derived from the models can be used both by industry (to optimize a material in terms of migration) or by risk assessors. Differences in migration behaviour between mono- and multilayer materials are discussed.     

食品包装油墨迁移研究进展

食品安全越来越受到广泛关注,包装材料中油墨引起的食品质量问题频频发生,本文论述国内外包装油墨安全相关的法规及要求,总结国内外油墨迁移研究现状,为今后的食品包装油墨安全提供法律依据和实验指导。     

SUBJECT: SOME ENVIRONMENTAL ASPEGTS OF WON-RETURNABLE PACKAGING WITH PARTIGUUR REFERENCE TO PAGKAGIWB OF DAIRY PRODUCTS IN PLASTICS

The types of plastics used for packaging dairy products are reviewed briefly and their advantages for non-returnable containers discussed. Virtual complete resistance to biodegradation, an important asset in packaging food products, has lead to suggestion of disposal difficulties. Detailed studies have, however, established that plastics currently present no major problems in any of the waste disposal methods used by municipalities and may present some advantages. The litter problem is primarily a social and aesthetic one rather than an ecological one. Attempts are being made to develop plastics which degrade more readily in sunlight. Possibilities for recycling plastics are also being studied. The launch of any product in a non-returnable pack should be preceded by careful study of likely environmental impact.     

天然包装材料在食品包装设计中的应用

针对塑料、纸质、金属等食品包装材料各自的弊端和问题,阐述了食品包装材料减量化、单一化、轻型化、无毒无害化发展趋势,指出天然包装材料在食品包装中的应用范围及性能,揭示了天然包装材料的审美价值,提出了天然包装材料的选用原则和应用原则。     

Plastics packaging — perspectives and functions

The development of plastics materials is traced through their use as simple replacements for other packaging materials to their increasing sophistication in specialist applications. The development of improved barriers and conversion processes has increasing opened new areas of penetration for plastics in food packaging. The role of plastics in aseptics together with conversion processes commonly used is discussed, and it is considered that as filling technology develops, plastics materials will be available to package the products.     

食品包装材料中有害物质迁移行为的研究进展

食品包装材料在食品安全中发挥了重要的作用。食品包装能有效地保护食品,防止变质,但其中化学物质的迁移,又会给食品质量和安全带来负面影响。因此,对食品包装材料中化学物质的迁移进行研究显得非常必要。本文综述了近几年食品包装材料中有害物质的检测分析、迁移规律以及传质模型;对主要被检物质所采用的检测方法进行了总结,并对塑料与纸基材料中物质的迁移规律和传质模型进行了对比;最后对食品包装材料未来的发展方向进行展望。     

Migration of substances from food packaging materials to foods

The employment of novel food packaging materials has increased the number of occurring hazards due to the migration from packaging material to the packaged food. Although polymers have mainly monopolized the interest of migration testing and experimentation, recent studies have revealed that migration also occurs from "traditional" materials generally considered to be safe, such as paper, carton, wood, ceramic, and metal. The regulations and the directives of the EU tend to become stricter in this respect. The emphasis is on reaching a consensus in terms of food simulants and testing conditions for migration studies. Furthermore, the list of hazardous monomers, oligomers, and additives continues to augment in order to ensure that the consumer safety is in current agreement with the HACCP, which is continuously gaining ground.     

塑料包装材料化学物迁移试验中食品模拟物的选用

人们对健康的广泛重视引发了国际社会对食品安全的普遍关注。塑料包装材料化学物向食品的迁移与食品安全息息相关,美国FDA、欧盟EC等就此进行了广泛而深入的理论与试验研究。本文综述了包装材料化学物迁移试验中应用的食品模拟物并对其选用作了分析。     

Effect of novel food processing methods on packaging: structure, composition, and migration properties

Classical stabilization techniques (thermal treatments) usually involve food to be packed after being processed. On the contrary and increasingly, novel food processing methods, such as high pressure or microwaves, imply that both packaging and foodstuff undergo the stabilization treatment. Moreover, novel treatments (UV light, irradiation, ozone, cold plasma) are specifically used for disinfection and sterilization of the packaging material itself. Therefore, in the last several years a number of papers have focused on the effects of these new treatments on food-packaging interactions with a special emphasis on chemical migration and safety concerns. New packaging materials merged on the market with specific interest regarding the environment (i.e. bio-sourced materials) or mechanical and barrier properties (i.e. nanocomposites packaging materials). It is time to evaluate the knowledge about how these in-package food technologies affect food/packaging interactions, and especially for novel biodegradable and/or active materials. This article presents the effect of high pressure treatment, microwave heating, irradiation, UV-light, ozone and, cold plasma treatment on food/packaging interactions.