title: Evaluating the migration of ingredients from active packaging and development of dedicated methods: a study of two iron-based oxygen absorbers.
abstract: The behaviour of two commercial oxygen-scavenging products with respect to migration of active ingredients into foodstuffs was investigated. Migrants were identified, and by using appropriate analytical methods, migration was determined in a variety of liquid, solid or gelled food simulants and foods. Simulants were chosen to cover a range of water activities and viscosities. Foods and the gelled food simulant agar were packed with and without vacuum, and with the oxygen scavenger in various locations relative to the packed food. The main migrants, as identified by X-ray fluorescence spectrometry, infrared spectroscopy and scanning electron microscopy with energy-dispersive spectrometry were Na(+) and Cl(-) in non-acidic aqueous simulants, and Na(+), Cl(-) and Fe(2+) in 3% acetic acid. Migration into aqueous simulants exceeded the current European Union limit for total migration from plastic materials (assumed to be currently applicable to these systems) and was probably excessive by any reasonable standard. However, neither oxygen scavenger appeared to release significant quantities of migrants into solid foods when the scavenger was properly located in the package and the packing process does not favour the contents becoming wet by water released from the food.
authors.affiliation: Departamento de Química Analítica, Facultad de Farmacia, Universidad de Santiago de Compostela, E-15782 Santiago de Compostela, La Coruña, Spain.
authors.forename: J
authors.initials: J
authors.lastname: López-Cervantes
authors.forename: D I
authors.initials: DI
authors.lastname: Sánchez-Machado
authors.forename: S
authors.initials: S
authors.lastname: Pastorelli
authors.forename: R
authors.initials: R
authors.lastname: Rijk
authors.forename: P
authors.initials: P
authors.lastname: Paseiro-Losada
mesh_terms: D019342:Acetic Acid / Q000737:chemistry; D005062:European Union; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D018857:Food Packaging / Q000331:legislation & jurisprudence / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D016166:Free Radical Scavengers / Q000737:chemistry; D007501:Iron / Q000737:chemistry; D007881:Legislation, Food; D012965:Sodium Chloride / Q000737:chemistry; D014867:Water / Q000737:chemistry
chemical_list: D016166:Free Radical Scavengers; D014867:Water; D012965:Sodium Chloride; D007501:Iron; D019342:Acetic Acid