Phthalates in Oily and Aqueous Extractants

Polyvinylchloride (PVC) films have found wide applications in the packaging of a large variety of foodstuffs, such as fresh meat, fruits and vegetables, and cheeses [1]. These commercial films, in addition to the polymeric component, contain a number of additives. The one used in the highest proportion is the plasticiser. 

Plasticisers are low-melting solids or high-boiling organic liquids added to plastic polymers in order to aid flow and processing, to extend and modify the natural properties of the resin and to develop new, technologically important properties not present in the resin itself [2]. 

Among the most commonly used plasticisers are di-2-ethylhexyl phthalate (DEHP) and di-2-ethyl hexyl adipate (DEHA) [3]. 

The amount of packaging components that may be leached by food or food simulating solvents depends on the original concentration of the particular component or migrant in the polymer, its solubility in the solvent and/or the partition coefficient between the polymer and solvent as well as temperature and time [4]. 

Various workers have discussed the occurence of phthalate plasticisers in food packaging materials [5, 6]. 

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