Partition coefficients in food/packaging systems: a review

Food contamination can result from various interactions between food and packaging materials. Migration of volatiles, additives, monomers and oligomers from packaging materials into food or adsorption of volatile compounds from the food by the polymer are important considerations from safety, hygien...

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Bibliographic Details
Published in:Food additives and contaminants 2004-12, Vol.21 (12), p.1186-1202
Main Authors: Tehrany, E.A, Desobry, S
Format: Article
Language:English
Subjects:
adsorption
aromas
aromatic compounds
Biological and medical sciences
crystallization
Dietary Fats - analysis
Diffusion
equations
food additives
Food Analysis - methods
food contamination
Food Contamination - analysis
Food industries
Food Packaging
food safety
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Humans
Hygiene and safety
lipid content
migration
Molecular Weight
octanol-water partition coefficients
odor compounds
packaging materials
packaging materials migration
plastic polymers
plastics
Plastics - chemistry
polymers
quantitative structure-activity relationships
quantitative structure-property relationship (QSPR)
Structure-Activity Relationship
Temperature
volatile compounds
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Summary:Food contamination can result from various interactions between food and packaging materials. Migration of volatiles, additives, monomers and oligomers from packaging materials into food or adsorption of volatile compounds from the food by the polymer are important considerations from safety, hygienic and economic points of view. The term 'migration' includes two phenomena (partition and diffusion) that can be important in determining the concentration of contaminants in a food system at any time. An estimation of the partition coefficient, K, in food/packaging systems has been the major objective of numerous different studies. Various parameters can influence K such as temperature, pH, the chemical structure of the migrant, molecular size and structure, fat content, and degrees of crystallinity. Some theoretical approaches such as the quantitative structure-property relationship method could be of interest in the near future.
ISSN:0265-203X
1464-5122
DOI:10.1080/02652030400019380