对物质从包装材料迁移到干食品中的文献进行了全面审查,特别是那些不含游离脂肪或油的表面。历史上,从食品包装到干食品的迁移被认为是最小的。然而,最近的一些出版物报道了移民进入干食品的浓度大大高于预期。这篇综述的目的是提供最近研究的全面总结,这些研究检查了向干食物或干食物模拟物的迁移,观察和评估普通移民,并报告最高的迁移值。专注于表现出最高移民价值的包装材料和移民,这篇综述将研究分为两类:1)直接从杂货店货架上获取的商业包装食品的分析,and2)analysisoffoodproductsandfoodsimulantsincontactwithpackagingorothermaterialsfortifiedwithknownquantityofalighment.讨论包括迁移测试方法的检查,不同食物模拟物的生存力,和影响迁移行为的变量。这些包括移民和食物的物理化学性质(即挥发性,分子大小,结构,食品成分和粒度)以及与包装材料和环境有关的因素(即温度,湿度,湿度和二级屏障的存在)。还确定并讨论了信息差距和剩余问题。
A comprehensive
review of the literature was performed on migration of substances from packaging materials into dry foods, specifically those with surfaces containing no free fats or oils. Historically, migration from food packaging to dry foods has been assumed to be minimal. However, several recent publications have reported concentrations of migrants into dry foods that are substantially higher than anticipated. The goal of this
review is to provide a comprehensive summary of recent studies that examined migration to dry foods or dry food simulants, observe and assess common migrants, and report the highest migration values. Focusing on the packaging materials and migrants that exhibit the highest migration values, this
review divided the studies into two categories: 1) analysis of food products in commercial packaging taken directly from grocery store shelves, and 2) analysis of food products and food simulants in contact with packaging or other material fortified with known quantities of a migrant. Discussions include the examination of migration testing methods, viability of different food simulants, and variables that affect migration behaviour. These include the physicochemical properties of both the migrant and food (i.e. volatility, molecular size, structure, food composition and particle size) and factors pertaining to the packaging material and the environment (i.e. temperature, humidity, and the presence of a secondary barrier). Information gaps and remaining questions are also identified and discussed.