“…Green tea polyphenols have been reported to act as antioxidants by donation of hydrogen atoms, acceptors of free radicals, interrupters of chain oxidation reactions or by chelating metals (Gramza & Korczak, 2004), and they have shown inhibitory effects in vitro against food spoilage and pathogenic microorganisms (Hamilton-Miller, 1995;Perumalla & Hettiarachchy, 2011). Furthermore, green tea extract has been already incorporated in food products to extend its shelf life (Gramza-Michalowska & Regula, 2007;Martín-Diana, Rico, & Barry-Ryan, 2008;Wanasundara & Shahidi, 1998), and more recently it has been used as active compound in packaging films (Chiu & Lai, 2010;López-de-Dicastillo et al, 2011;Siripatrawan & Noipha, 2012). However, the successful use of green tea extract as source of antioxidant and antimicrobial compounds in packaging films greatly depends on the ability of these compounds to migrate from the film matrix to the food.…”