A regression-based model to predict chemical migration from packaging to food

Abstract

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Essential oil‐based active polymer‐based packaging system: A review of its effect on the antimicrobial, antioxidant, and sensory properties of beef and chicken meat

“…This phenomenon is a typical diffusion process that entails the migration of components (either from the active package, active pads/labels, or food) from a higher concentration to a lower concentration region. The migration process is briefly described in Figure 4 by the following crucial steps; (a) Diffusion of constituents from the food matrix, (b) Desorption of diffusible molecules from the surface of the active packaging material, (c) The sorption (absorption or adsorption) of constituents at the packaging material–food interface (Daniloski et al, 2020; Douziech et al, 2019).…”

“…This phenomenon is a typical diffusion process that entails the migration of components (either from the active package, active pads/labels, or food) from a higher concentration to a lower concentration region. The migration process is briefly described in face (Daniloski et al, 2020;Douziech et al, 2019).…”

Design and Practical Considerations for Active Polymeric Films in Food Packaging

“…Although the models can effectively estimate the diffusion coefficient when partitioning and resistance to mass transfer are insignificant [ 63 ], they can hardly accurately be used to determine the diffusion coefficient for partitioned migration [ 63 ]. Even though other migration models have been proposed [ 64 , 65 , 66 , 67 ], each of these models has specific limitations in providing a strong correlation between theoretical and practical observation under different conditions. Development of effective models and characterization methods to evaluate food-packaging interactions will be one important area that plays a vital role in facilitating the design and optimization of safe and effective polymeric films for active food packaging.…”

Advances in Active Packaging: Perspectives in Packaging of Meat and Dairy Products

“…The migration process entails diffusion of the chemical substances from an area of higher concentration to an area of lower concentration, in precise, from food-contact layer to a food surface. The major steps which describe the migration process are: diffusion of chemical components through the matrix, desorption diffused molecules from the material surface, the sorption of the components at material-food interface and desorption of the compounds which migrated in the food [38]. Although many ingredients do not pose a high risk (they are nevertheless undesirable) as they pass, they build the concept of global migration.…”