Abstract
Use of plastics is ubiquitous in food and beverage industries, with expanding usage in wine production. Common plastic additives, used to modify and improve applicability and durability of plastics, include phthalate plasticizers and bisphenols. Phthalates are used in many products from polyvinyl chloride (PVC), lubricants, and emulsifying agents. Bisphenols such as bisphenol A (BPA) and related BPA non-intent (BPA-NI) alternatives are used to harden plastics and are commonly used in polycarbonate plastics and epoxy coatings. Migration of bisphenols and plasticizers into wine from plastic containers and closures has been studied through the utilization of analytical tools such as GC-MS and LC-MS. Foodstuffs can become contaminated with plastic additives through food-contact processing and packaging materials, leading to environmental and human health concerns. This work reviews current food product use and regulations regarding plastic additives and potential leachates, particularly in wines, hazard analysis and critical control points (HACCP) approaches, alternative plasticizers, and bio-based plastics.
- Received May 2017.
- Revision received December 2017.
- Revision received January 2018.
- Revision received June 2018.
- Accepted June 2018.
- Published online July 2018
- ©2018 by the American Society for Enology and Viticulture