ABSTRACT
Packaging materials are used to protect foods against microbiological, chemical, and physical contamination during storage and distribution. However, most food packaging materials are not inert, and therefore reactions may occur between the food and packaging material. This may change the initial mechanical and barrier properties as well as safety of the packaged foods. Components of the packaging material must be safe to the product as well as to the consumers. This interaction may be classified into three main phenomena: migration, permeation, and absorption. In packaging regulations migration describes the transfer of packaging components from the packaging to the interior of foods. A distinction is usually made between global migration and specific migration. Global migration refers to the total transfer, i.e., the quantity of all substances migrating from the package into the packaged food, whereas specific migration relates to the transfer of one or more identifiable substances contained in the packaging material [1]. When volatile compounds, such as flavors and aromas, are lost through permeation and absorption, food quality may be affected. The permeation in polymeric film depends on the solution and transport behavior of gas and vapor and properties of polymers as well. Packaging materials can also absorb flavor compounds from products, reducing the desired consumer perception of quality.
