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The migration/sorption behaviour of butylated hydroxytoluene (BHT) and alpha-tocopherol was studied in packaging material in contact with fatty food simulants. Two low-density polyethylene (LDPE) films, containing either BHT or alpha-tocopherol as antioxidants, were stored in contact with sunflower oil or 95% (v/v) ethanol. The antioxidant content was monitored in the films throughout a period of 7 weeks. The migration of alpha-tocopherol into the food simulants was slower than that of BHT. Since alpha-tocopherol was transferred from the film to the simulant to a lesser extent, it is considered to be a more stable antioxidant than BHT when used in an LDPE film in contact with 95% ethanol or sunflower oil.

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Abstract:A supercritical fluid extractionlgas chromatography method has been used to study the influence of different factors on the absorption of aroma compounds into low-density polyethylene. Factors studied included concentration of aroma substances, storage temperature, pH and interactive effects of different food components. There were no significant differences in the partition coefficients when the concentration of the flavours was varied between 0.1 and 10 mg kg-'.The storage temperature, however, affected the absorption significantly (P < 0.05), approximately twice as much was absorbed at 75°C compared with 5°C. Acidification to pH 3 with acetic acid did not significantly alter the amounts of the aromas being absorbed. Further, when occurring alone in the model solutions the aroma substances had much larger partition coefficients than when in mixtures with others, indicating an antagonistic effect of different aroma compounds on absorption. Olive oil and, thereby, the flavours dissolved in the oil, were absorbed in large amounts by the plastic. Extractions of plastic films stored in concentrated apple juice were successfully carried out. In addition to many unknown substances, nine of the 10 aromas used in the model solution were detected in the plastic stored in concentrated apple juice.