2. Introduction to Food Packaging
Packaging primarily maintains the benefits of Food processing.
Benefits of food packaging:
Contains the food
Allows us to carry the food
Protects food from damage/outside influencers
Provides Ingredient and nutrition information
Increases Shelf Life
Enables the trade and globalization of food
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4. Food packaging is not a new concept
For 1000’s of years, foods have been stored in containers
1700s: Food stored in bottles
1800s: Food sold in cans
1890s: Use of sealed wax paper bags and paperboard boxes (modern age of Food
Packaging)
1920s & 1930s: Plastics and Synthetics for food packaging
Today: Up to 6000 different chemicals are used as FCM*, some linked to chronic
diseases (COCs) while some lacking sufficient toxicological information.
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5. Phthalates
Phthalates are esters of phthalic acid [C6H4(CO2H)2]
Synthetic organic chemicals introduced in 1920
Common examples of phthalates used in Food Packaging:
1. High molecular weight phthalates: DINP, DIDP. Classified as non-toxic for
human health.
2. Low molecular weight phthalates: DEHP, DBP, BBP. Classified as very
dangerous.
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6. Why Phthalates are added in Food
Packaging?
Food packaging materials are made of plastics
To increase the durability, strength, resistance, flexibility of plastics, certain additives
are used
Phthalates are one of such additives
Most commonly, phthalates are added in PVC (Polyvinyl Chloride-common
packaging material)
Also added in Polypropylene plastics
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7. Toxicity of Phthalates
Phthalates form loose and reversible bonds with PVC. Phthalates escape from these
loose bonds into the food material and are therefore an increasing public health
concern
Low molecular weight phthalates are classified as substances toxic to reproduction
DEHP (Di 2-ethylhexyl phthalate) directly affects foods, especially fatty foods.
DEHP has been detected in serum, urine and amniotic fluids of human subjects.
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8. Pharmacokinetics of DEHP
We will be discussing:
Intake (routes of exposure)
Metabolism
1. Hydrolysis
2. Conjugation
Excretion
DEHP specific toxicities
Mode of action
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9. Intake of DEHP
Different routes of exposure:
1. Ingestion
2. Inhalation
3. Dermal contact
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10. Food packaging as a source of DEHP
exposure
Multiple sources of DEHP exposure such as automotive, cosmetics, medical instruments children
toys and food packaging.
Yet Food Packaging is the major source of DEHP exposure.
Confirmed by a research group in 2011 : The levels of DEHP in human body were considerably
reduced when the intake of packaged foods was limited.
Rudel, Ruthann A., et al. "Food packaging and bisphenol A and bis (2-ethyhexyl) phthalate exposure: findings from a dietary intervention."
Environmental health perspectives 119.7 (2011): 914.
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13. Excretion of DEHP
Has a relatively short half life
Eliminated via urine in first 48 hrs of intake
67% of DEHP is eliminated after 24 hrs as 3.8% of DEHP is eliminated after 48 hrs
as
2-Ethyl-5-hydroxy-hexyl phthalate 2-Carboxy-methyl-hexyl phthalate
2-Ethyl-5-carboxy-pentil phthalate 2-Ethyl-5-carboxy-pentil phthalate
2-Ethyl-5-oxy-hexyl phthalate 2-Ethyl-5-hydroxy-hexyl phthalate
Mono-2-ethyl-hexyl phthalate 2-Ethyl-5-oxy-hexyl phthalate
2-Carboxy-methyl-hexyl phthalate
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14. If DEHP has a short half life than how it
can be toxic?
The toxicity caused by DEHP is dependent on:
1. Dose
2. Frequency of exposure
In case of our current exposure to DEHP, the dose is but the frequency is
We are being constantly exposed to low doses of DEHP which is emerging as the leading cause of
reproductive toxicity.
Resemblance of DEHP effects to common human reproductive disorders.
Genotoxic at high exposure levels
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15. Level of DHP in food packaging
DEHP is widely found in plastics used to make food containers, plastic wraps, glass jars and aluminum food
wraps.
Tolerable Daily Intake of DEHP: 0.05 mg/kg/day
Studies have confirmed that DEHP can cause biological changes within the range of common human
exposure level.
According to European Food Safety Authority (EFSA),
NOAEL for DEHP in foods: 5mg/kg/day
LOAEL for DEHP in foods: 14mg/kg/day
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16. DEHP Specific Toxicities
Reproductive System Toxicities:
(discussed in detail later)
Carcinogenesis:
- Causes Hepatocellular carcinoma in both sexes
- Liver tumors and pancreatic tumors
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17. Reproductive System Toxicities
Anti-androgenic
Decreased weight of testes
Atrophy of seminiferous tubules
Degeneration of sperm cells
Target Leydig cells and induce hormonal changes
The range of toxic responses varies with age and social factors of an
individual. Young children can show more severe responses.
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18. Mode of action
DEHP affects the reproductive system by disrupting the development of
androgen dependent structures e.g. DEHP disturbs the Leydig and Sertoli
cell functions.
Left: Normal Testicular sections of adult rat, Right: DEHP exposed sections showing atrophic tubules
and reduced germ cell differentiation
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20. Some Facts about DEHP
DEHP is called a gender-bending chemical.
DEHP is one of the top 6 chemical threats to human.
According to a study in 2014, DEHP exposure to kids in USA exceeds the
recommended reference dose.
DEHP is present in both TEDx List of Endocrine disruptors and Substitute it
Now (SIN) list.
DEHP is present in highest concentrations in bread, meat, fats and dairy
products.
Removing DEHP from Food Packaging can significantly decrease exposure
for adults and children.
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21. Potential for further research
Further research should be done to determine:
- Dose- response relationships
- The effect and mode of action of all metabolites of a toxicant
- Relevancy of effects to human subjects especially children
- Chemical alternatives to DEHP that can be used for food packaging
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22. What we can do?
Cooking at home with fresh foods.
Making some very basic changes in the kitchen, such as avoiding canned
foods, choosing glass and stainless steel food and beverage containers.
Not microwaving and reheating plastic food packaging.
Avoiding contact of food with plastics. Replace plastics with:
1. Glass jars with clean lids.
2. Metal cans having inner lining suitable for the pH level of the food.
3. Silicone containers
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23. Food Grade packaging
US FDA advises to use food grade packaging for storing foods.
Edible packaging
Introducing sustainable packaging technologies:
1. Co-extruded high transparent cast films. Used for packaging fresh produce, bakery, grain mill
products.
2. Transparent and non-transparent laminates. Used for granola bars, potato chips and other
snacks.
3. Shellfish derived food packaging alternatives
4. Biopolymer based food packaging
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24. Substitution principle
Replacing Chemicals of Concern (COCs) with alternative chemicals or
non-chemical technologies.
Identifying technically and economically feasible alternatives for COCs.
Challenges:
1. Section of alternative chemicals
2. Check of their regulatory status
3. Safety evaluation/Migration analysis
4. Production trials
5. Shelf life quality checks
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25. References:
Ventrice, Pasquale, et al. "Phthalates: European regulation, chemistry, pharmacokinetic and
related toxicity." Environmental toxicology and pharmacology 36.1 (2013): 88-96.
Geueke, Birgit, Charlotte C. Wagner, and Jane Muncke. "Food contact substances and chemicals
of concern: a comparison of inventories." Food Additives & Contaminants: Part A 31.8 (2014): 1438-
1450.
Fasano, Evelina, et al. "Migration of phthalates, alkylphenols, bisphenol A and di (2-ethylhexyl)
adipate from food packaging." Food Control 27.1 (2012): 132-138.
Martino‐Andrade, Anderson Joel, and Ibrahim Chahoud. "Reproductive toxicity of phthalate
esters." Molecular nutrition & food research 54.1 (2010): 148-157.
Marsh, Kenneth, and Betty Bugusu. "Food packaging—roles, materials, and environmental
issues." Journal of food science 72.3 (2007): R39-R55.
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