The release phenomena ofpropyl paraben fiom a polymer coating to water and three food simulating solvents (1 0% aqueous ethanol, 50% aqueous ethanol, nheptane) were studied for antimicrobial packaging applications. The effects of food simulating solvent, initial concentration in the coating and temperature on the propyl paraben release were examined. The initial concentration of propyl paraben in the coating rangedfiom 1.26 x lV to 10.52 x 10 g/m' and the temperaturefiom 5.5 to 30C. For water, the release was controlled by Fickian dirusion with constant difision coefficient (7-11 x I@" cmz/s at 30C), and independent of the initial concentration. For 10% ethanol, the release followed again the Fickian model with constant dimion coefficient (30-40 x I @ ] I cmz/s at 30C). For 50% ethanol and n-heptane, the release was instantaneous and not controlled by Fickian dimion. For the release into water, the activation energy for d i f i i o n from the Arrhenius relationship was around 88 kl/mole.