2013
DOI: 10.1111/1541-4337.12028
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Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage

Abstract: Polymeric packaging protects food during storage and transportation, and withstands mechanical and thermal stresses from high-temperature conventional retort or microwave-assisted food processing treatments. Chemical compounds that are incorporated within polymeric packaging materials to improve functionality, may interact with food components during processing or storage and migrate into the food. Once these compounds reach a specified limit, food quality and safety may be jeopardized. Possible chemical migra… Show more

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Cited by 323 publications
(194 citation statements)
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References 101 publications
(183 reference statements)
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“…The obtained results in this research showed that as stated by Bhunia et al (22), temperature and storage time have a significant effect on the migration of DEHP. At the same study, Salah et al (25) determined the presence of phthalates in 10 different brands of bottled water available in Saudi markets and stored under different conditions.…”
Section: Discussionsupporting
confidence: 74%
See 1 more Smart Citation
“…The obtained results in this research showed that as stated by Bhunia et al (22), temperature and storage time have a significant effect on the migration of DEHP. At the same study, Salah et al (25) determined the presence of phthalates in 10 different brands of bottled water available in Saudi markets and stored under different conditions.…”
Section: Discussionsupporting
confidence: 74%
“…During the process of diffusion, these compounds enter into another matrix (such as film or food), which changes their concentration in both the packaging film and food. Although chemical compound migration is mainly a diffusion-controlled process, it is equally important to consider the mechanism of convection and chemical reactions (22).…”
Section: Discussionmentioning
confidence: 99%
“…Several industrial formulations, e.g., chocolate [4], food packaging [5], etc., suffer from this ubiquitous problem. While many experimental [1,2,6] and theoretical studies [7] of this phenomenon exist, a good quantitative agreement between theoretical predictions and experiments is still lacking [1].…”
mentioning
confidence: 99%
“…The leaching of plasticisers from foodcontact materials is facilitated under several conditions, including heating, exposure to alkaline conditions (i.e., dishwashing soap), and exposure to lipid-rich foods (90). Therefore, when assessing exposure to plasticisers from food contact material using a questionnaire-based approach, it is important to consider the conditions that the food contact materials are subject to and whether the materials come into contact with fatty foods in particular.…”
Section: Dietmentioning
confidence: 99%