Background The development of applications using nanomaterials is accompanied by safety concerns due to gaps in understanding the toxicology. In case of incorporation in food contact polymers, the first step to consumer exposure is the transfer of nanomaterials from the polymer to the food. Thus, in order to evaluate the risk the key questions are whether nanoparticles can be released from food contact polymers and under which conditions. Scope and Approach This article critically reviews the published nanomaterial migration studies which are partly contradictory. The influence of analytical techniques and the experimental design on the results are discussed. Theoretical approaches by mathematical modelling are addressed. Furthermore, a short overview on nanomaterial applications for food contact materials and on the regulatory situation in Europe and USA is given. Key findings and conclusions Distinguishing between particle release and migration of dissolved ions is crucial for proper interpretation of migration results. Nanosilver which is the mostly investigated species, and other metals are easily oxidized to ions but can re-form nanoparticles at slightly reductive conditions, e.g. at sample preparation, pretending particle migration. At cutting edges the particles may be released due to weak binding to the surface. Nanoparticles which are completely encapsulated in the host polymer matrix do not have a potential to migrate into food. Thus, consumers will not be exposed to nanoparticles from food contact polymers when those are completely embedded in polymer and the contact surface is not altered by mechanical surface stress during application

Polyethylene terephthalate (PET) bottles are widely used as packaging material for natural mineral water. However, trace levels of acetaldehyde can migrate into natural mineral water during the shelf life and might influence the taste of the PET bottled water. 2-Aminobenzamide is widely used during PET bottle production as a scavenging agent for acetaldehyde. The aim of this study was the determination of the migration kinetics of 2-aminobenzamide into natural mineral water as well as into 20% ethanol. From the migration kinetics, the diffusion coefficients of 2-aminobenzamide in PET at 23 and 40°C were determined to be 4.2 × 10− 16 and 4.2 × 10− 15 cm2 s–1, respectively. The diffusion coefficient for 20% ethanol at 40°C was determined to be 7.7 × 10− 15 cm2 s–1, which indicates that 20% ethanol is causing swelling of the PET polymer. From a comparison of migration values between 23 and 40°C, acceleration factors of 9.7 when using water as contact medium and 18.1 for 20% ethanol as simulant can be derived for definition of appropriate accelerated test conditions at 40°C. The European Union regulatory acceleration test based on 80 kJ mol–1 as conservative activation energy overestimates the experimentally determined acceleration rates by a factor of 1.6 and 3.1, respectively.

The objective of the present article is to bring new insights into the relationships between the structural and physical-chemical stability and the inertness of PHBV films with respect to the targeted food packaging application. It is concluded from overall migration tests that PHBV films can be used as food contact materials for any type of food. Functional properties of PHBV films (mechanical properties and water vapor permeability) were also very stable after contact at 40°C during 10 days with all food simulating liquids tested (water, acetic acid 3% (w/v), ethanol 20% (v/v), and iso-octane), except with ethanol 95% (v/v). Ethanol 95% (v/v) was identified as the worst case for PHBV films, with a high sorption value and an increase in the water vapor permeability. This was mainly explained by a significant plasticizing effect, together with a decrease in both the molecular weight and the crystallinity degree of PHBV films. From an industrial point of view, it allows assessing that the packaging functions of PHBV are fulfilled all over the food supply chain

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