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Migration of Package Components in Food

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Submitted By fhotee
Words 3074
Pages 13
1. Introduction

Packaging has become an integral part of the processing, preservation, distribution, marketing, and even the cooking of foods. Food packaging materials include paper, cellulose products, cellophane, tinplate, aluminium, stainless steel, ceramics, glass, rubber, aluminium foil, plastics and laminates (Mercer, 1990). Since its introduction in the 1950’s, the use of plastic in the packaging industry has increased at a greater rate than any other packaging material due to their low cost and outstanding functional service properties (Hernandez and Giacin, 1998).

Packaging materials provide protection for microbiological, chemical, and physical contamination (World Packaging Organisation, 2009). However, components of the packaging material must be safe to the product as well as to the consumers. Food may interact with the packaging materials and this may change the initial mechanical and barrier properties as well as the safety of the product (Sablani and Rahman, 2007). Three types of food packaging interaction are distinguished:
(i) migration,
(ii) permeation,
(iii) and absorption.

Migration is the transfer of chemical components from the packaging material to the contained food product (Paneva et al., 2005). The migration of potentially toxic substances from packaging material to foods is a major concern in the selection and use of materials for food packaging because of the possible effect upon human health. In addition, migration of other components from packaging materials, which are not harmful to human health, may adversely reduce the quality of products.

Two types of migration are distinguished. Global migration refers to the total transfer of all substances migrating from the package into the packaged food regardless of their toxicity or non-toxicity, whereas specific migration relates to the transfer of one or more

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