Abstract
Packaging is of paramount importance regarding the preservation of food products before and after processing, and during shelf life. The use of different packaging materials with specific properties allows a suitable selection for each type of food product to be packed. Recent research includes the study of packaging compounds that may interact with food components during processing or storage and migrate into food, and the factors that may affect migration rate of those compounds. This chapter presents different plastic packaging materials, their properties, simulants, and testing conditions, and the migration and release kinetics of compounds into food from those packages and from new packaging systems.
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