Occurrence and migration of synthetic phenolic antioxidants in food packaging materials: Effects of plastic types and storage temperature

Synthetic phenolic antioxidants (SPAs) are widely used in food packaging materials to extend product shelf life. Not much attention has been paid to high molecular weight SPAs (HMW SPAs) so far, despite their potential health risks. In this study, we first analyzed the concentrations of ten HMW SPAs in food plastic packaging materials (including 6 plastic categories, n = 116). The total concentrations of HMW SPAs (∑SPAs) ranged from 0.0844 to 894 mg/kg, with a geometric mean of 71.7 mg/kg. The predominant HMW SPAs included AO1010 (accounting for 71.8 % of total concentrations of HMW SPAs), AO1076 (21.4 %), and AO3114 (3.14 %), with AO1010 detected in all samples. Higher concentrations were notably found in polypropylene (PP), polyethylene (PE), and polyethylene terephthalate (PET) materials. Migration tests revealed that HMW SPAs could readily transfer into food simulants, with PP exhibiting the lowest migration levels. Migration of SPAs into fatty foods was pronounced, increasing with temperature (temperature gradients: 4 °C, 25 °C, and 60 °C). In the 95 % ethanol food simulants, the maximum migration amounts of AO1076 in PE (7.05 mg/kg at 25 °C) and PET (9.79 mg/kg at 25 °C; 10.8 mg/kg at 60 °C) surpassed the specific migration limit (SML) set by the national standards, posing potential food safety risks. This was the first report on the presence and migration patterns of ten HMW SPAs in food plastic packaging materials, providing crucial insights into food packaging material safety. [Display omitted] •All 10 HMW SPAs were frequently found in the PP, PE, and PET materials at high concentrations.•AO1010, AO1076, and AO3114 were identified as the dominant HMW SPAs in food plastic packaging materials.•HMW SPAs can temperature-dependently migrate into food simulants, particularly into fatty foods.•The maximum migration of AO1076 surpassed its specified migration limit, indicating a potential exposure risk.