Gnanasekharan V, Floros J D
Frito-Lay, Dallas, Texas, USA.
Crit Rev Food Sci Nutr. 1997 Oct;37(6):519-59. doi: 10.1080/10408399709527788.
Rapidly developing analytical capabilities and continuously evolving stringent regulations have made food/package interactions a subject of intense research. This article focuses on: (1) the migration of package components such as oligomers and monomers, processing aids, additives, and residual reactants in to packaged foods, and (2) sorption of food components such as flavors, lipids, and moisture into packages. Principles of diffusion and thermodynamics are utilized to describe the mathematics of migration and sorption. Mathematical models are developed from first principles, and their applicability is illustrated using numerical simulations and published data. Simulations indicate that available models are system (polymer-penetrant) specific. Furthermore, some models best describe the early stages of migration/sorption, whereas others should be used for the late stages of these phenomena. Migration- and/or sorption-related problems with respect to glass, metal, paper-based and polymeric packaging materials are discussed, and their importance is illustrated using published examples. The effects of migrating and absorbed components on food safety, quality, and the environment are presented for various foods and packaging materials. The impact of currently popular packaging techniques such as microwavable, ovenable, and retortable packaging on migration and sorption are discussed with examples. Analytical techniques for investigating migration and sorption phenomena in food packaging are critically reviewed, with special emphasis on the use and characteristics of food-simulating liquids (FSLs). Finally, domestic and international regulations concerning migration in packaged foods, and their impact on food packaging is briefly presented.
快速发展的分析能力和不断演变的严格法规使食品/包装相互作用成为深入研究的课题。本文重点关注：（1）包装材料中的低聚物、单体、加工助剂、添加剂和残留反应物等成分向包装食品中的迁移，以及（2）食品中的风味物质、脂质和水分等成分在包装中的吸附。利用扩散和热力学原理来描述迁移和吸附的数学过程。从基本原理出发建立数学模型，并通过数值模拟和已发表的数据来说明其适用性。模拟结果表明，现有的模型是针对特定系统（聚合物-渗透剂）的。此外，一些模型最能描述迁移/吸附的早期阶段，而其他模型则应在这些现象的后期使用。讨论了玻璃、金属、纸质和聚合物包装材料在迁移和/或吸附方面的相关问题，并通过已发表的实例来说明其重要性。针对各种食品和包装材料，介绍了迁移和吸附成分对食品安全、质量和环境的影响。通过实例讨论了当前流行的包装技术，如可微波、可烘烤和可蒸煮包装对迁移和吸附的影响。对研究食品包装中迁移和吸附现象的分析技术进行了批判性综述，特别强调了食品模拟液（FSLs）的使用和特性。最后，简要介绍了国内外有关包装食品中迁移的法规及其对食品包装的影响。
