Investigation into the presence of alkaloids in Areca catechu-based single-use food-contact articles (FCA).

IF 2.3 3区农林科学 Q2 CHEMISTRY, APPLIED

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment Pub Date : 2025-04-01 Epub Date: 2025-02-28 DOI:10.1080/19440049.2025.2469271

J Brad Mangrum, Lowri DeJager, Tim Begley

引用次数: 0

Abstract

In this work, we have developed a method to investigate the presence of four alkaloids and their migration potential from single-use, biodegradable Areca catechu-derived dinnerware. The seeds of Areca catechu palm, commonly referred to as the betel nut, are known to contain high concentrations of four alkaloids: arecoline, guvacoline, areciadine, and guvacine. Migration of these alkaloids into a food simulant was determined using a single-sided migration cell. The results indicate that carboxylic acid alkaloids, arecaidine, and guvacine, preferentially migrate under the experimental conditions which mimic the conditions of use for dinnerware.

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来源期刊

Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment CHEMISTRY, APPLIED-FOOD SCIENCE & TECHNOLOGY

CiteScore

7.40

自引率

6.90%

发文量

136

审稿时长

3 months

期刊介绍： Food Additives & Contaminants: Part A publishes original research papers and critical reviews covering analytical methodology, occurrence, persistence, safety evaluation, detoxification and regulatory control of natural and man-made additives and contaminants in the food and animal feed chain. Papers are published in the areas of food additives including flavourings, pesticide and veterinary drug residues, environmental contaminants, plant toxins, mycotoxins, marine biotoxins, trace elements, migration from food packaging, food process contaminants, adulteration, authenticity and allergenicity of foods. Papers are published on animal feed where residues and contaminants can give rise to food safety concerns. Contributions cover chemistry, biochemistry and bioavailability of these substances, factors affecting levels during production, processing, packaging and storage; the development of novel foods and processes; exposure and risk assessment.