Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment最新文献

{"title":"Chemical and toxicological characterization of food contact recycled paperboard extracts.","authors":"Abdulhadi Aljawish, Emilie Souton, Laurence Dahbi, Isabelle Severin","doi":"10.1080/19440049.2024.2387201","DOIUrl":"10.1080/19440049.2024.2387201","url":null,"abstract":"<p><p>Food contact paperboard poses a potential risk of food contamination due to the possible release of chemicals (intentionally added or not), particularly in recycled paperboard. Water extractions were performed, according to wet food procedures, of paperboard samples collected from a manufacturer at the beginning and the end of a recycling production chain. Chemical analysis and hormonal activities <i>in vitro</i> of water extracts were studied. ICP-MS analysis confirmed the presence of 15 trace elements with lower concentrations after the recycling process, with the exception of chlorine. The chromatographic analyses demonstrated that the identified substances in the starting paperboard, before the recycling process, were approximately twice as high as in the end paperboard, after the recycling process. These substances included also natural wood products, chemical additives, and undesirable substances such as phthalates. Two major products (3,5-di-tert-butylphenol and methyl-2-pyrrolidone) were found in the starting and the end paperboard extracts, respectively. Two common substances were identified in both extracts: 2,4-di-tert-buthylphenol and dehydroabietic acid. Evaluation of potential endocrine disruption showed that the starting paperboard extract exhibited oestrogenic and antiandrogenic effects, while these effects nearly disappeared in the end paperboard extract. These results confirmed that the recycling process was effective in removing most of the contaminant substances.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141893229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Trends in acrylamide content in selected potato/sweet potato products on the Canadian market.","authors":"Zakir Hossain, Tony Zhao, Adam Becalski, Jakob Schneider, Sherry Yu Feng, Dorothea F K Rawn","doi":"10.1080/19440049.2024.2379388","DOIUrl":"10.1080/19440049.2024.2379388","url":null,"abstract":"<p><p>Processed plant-based foods, particularly high carbohydrate-containing foods, are among the greatest contributors to dietary acrylamide, a probable human carcinogen, uptake. Between 2009 and 2020, five surveys were conducted to determine acrylamide in high carbohydrate-containing foods in Canada. These surveys included sampling of potato and sweet potato chips, French fries, and frozen potato/sweet potato products, as a follow-up to our earlier surveys from 2002 - 2008. Samples were analyzed using isotope dilution (¹³C₃-acrylamide) with LC-MS/MS. The highest mean acrylamide levels were found in sweet potato chips. Among potato chips (57 to 4660 ng g^-1), one brand consistently showed the highest concentrations with wide variability. Acrylamide concentrations decreased over time in ready-to-eat French fries (from 480 to 358 ng g^-1), and one brand showed a clear reduction temporally. Wide variations were observed among brands, among lots/outlets of same brands, and among different food chains. Acrylamide levels in potato chips decreased between 2009 and 2016 (504.3 ng g^-1) relative to the period 2002 - 2008 (1096.9 ng g^-1). The acrylamide trends observed in the products measured in the latest study indicate that food producers may have adopted mitigation strategies.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141619788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Adulterated dietary supplements commercialized in Brazil: development of a screening method and a preliminary study of cytotoxicity.","authors":"Thaís R Dal Molin, Lauren Pappis, Alencar Kolinski Machado, Géssica Domingos da Silveira, Michele Rorato Sagrillo, Carolina Gonzalez Urquhart, Leandro M de Carvalho, Simone Noremberg, Carine Viana","doi":"10.1080/19440049.2024.2385712","DOIUrl":"10.1080/19440049.2024.2385712","url":null,"abstract":"<p><p>The high consumption of dietary supplements was a fundamental driver for the creation of the regulatory framework by the Brazilian governmental authorities. However, the regulatory agencies lack official low-cost methodologies to evaluate the quality of food supplements. A preliminary screening method by HPLC-DAD was proposed and validated for screening and quantification of adulterants in dietary supplements. The limits of detection and quantification were <0.11 and 0.37 µg.g^-1, respectively. The method was applied for the investigation of ten unauthorized substances (spironolactone, hydrochlorothiazide, furosemide, clenbuterol, testosterone, testosterone propionate, yohimbine, vardenafil, tadalafil, and sildenafil) with a time of analysis of <5 min. Sixteen percent of the 44 samples analyzed had at least one adulterant at or above therapeutic concentrations. Subsequently, <i>in vitro</i> evaluations were performed of the potential cytotoxicity to evaluate the cell viability, DNA damage, determination of nitric oxide levels, and quantification of reactive oxygen species. Despite the necessity of further studies, the results indicate a relationship between the presence of adulterants in food supplements and a potential cytotoxic effect.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141859483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of fraud in the production of butter: a forensic case study of criminal association.","authors":"Leice Milla Ribeiro de Novais, Vinícius Kemper Melara, Kahlil Schwanka Salome, Andersson Barison, Ricardo de Oliveira Mascarenhas, Marcus Vinicius de Oliveira Andrade, Marcelo Carvalho Lasmar, Jorge Marcelo de Freitas, Márcio Ronaldo Santos Fernandes, Caroline Da Ros Montes D'Oca","doi":"10.1080/19440049.2024.2387191","DOIUrl":"10.1080/19440049.2024.2387191","url":null,"abstract":"<p><p>Butter is among the most popular and commercially valuable dairy products. Its high commercial value makes it a major target for adulteration, which aims to reduce production costs by using lower-quality fats and oils from other sources. The annual global market is around USD 30 billion (2023), expected to reach USD 36 billion in 2028, which also justifies the enormous interest in adulteration. In this work, a confirmed case of butter adulteration was studied by Nuclear Magnetic Resonance (NMR) and Stable Carbon Isotopic Ratio Analysis (SCIRA) techniques, employed to detect the inclusion in butter production of vegetable oils, such as soybean and palm oils. A total of 21 samples seized by the Brazilian Federal Police were analysed by NMR and SCIR, and compared to original butter obtained from commercial sources. The composition of all the seized samples was a mixture of butter (dairy fat of animal origin) with fat of vegetable origin (soybean and palm oil) and did not contain milk as a major component. While NMR was an unequivocal choice to discriminate the chemical composition of food samples, identifying the short-chain saturated fatty acids present in milk fat, including the butyryl alkyl chain, SCIRA was able to discriminate the origin of fat present in the butter samples as C3 sources, such as palm vegetable oils.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141916505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Organic food and internal exposure to pollutants among Flemish adolescents.","authors":"Nicolas van Larebeke, Ann Colles, Martine Leermakers, Elly Den Hond, Stefan Voorspoels, Lode Goderis, Greet Schoeters","doi":"10.1080/19440049.2024.2386143","DOIUrl":"10.1080/19440049.2024.2386143","url":null,"abstract":"<p><p>Contrary to the initial hypothesis, Flemish adolescents who reported consuming organic food at least 7.5 times per week did not exhibit reduced internal exposure to the tested recently used pesticides. After adjustment for gender, age, country of origin, socioeconomic status, body mass index, consumption of high-fat foods and foods linked to organic food consumption, and concerning organochlorine derivatives and lead, additional adjustment for the duration of breastfeeding expressed in weeks, they displayed slightly elevated internal exposure to organochlorine derivatives, lead, methyl arsenate, and toxic relevant arsenic. A comparison was also made between the correlation of internal exposure to pollutants with the frequency of organic food consumption on one hand and the total consumption of equivalent products from all sources on the other. Regarding potatoes, vegetables, and fruits, no clear trends were observed. Regarding eggs, there was a trend towards higher internal exposures with organic food consumption, significant for trans-nonachlor, PCB118, and 2,4-dichlorophenoxyacetic acid, and marginally significant for glyphosate. For dairy, there was a trend towards higher internal exposures with organic food consumption, significant for perfluorononanoic acid and marginally significant for PCB153. Regarding nuts and seeds, the higher internal exposure to dichlorophenoxyacetic acid and the lower exposure to 3-phenoxybenzoic acid were marginally significant, while there was also a trend towards higher internal exposure to other pollutants with organic food consumption, significant for PCB118, PCB153, and sum PCBs, and marginally significant for trans-nonachlor. Concerning breakfast cereals and muesli, no clear trends were observed.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142079877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Element release from lead crystal ware and metallic hip flasks.","authors":"Sarah von Leliwa, Roman Schmidt, Svetlana Andrievskih, Thomas Tietz, Stefan Merkel, Andreas Luch, Oliver Kappenstein","doi":"10.1080/19440049.2024.2406002","DOIUrl":"https://doi.org/10.1080/19440049.2024.2406002","url":null,"abstract":"<p><p>The release of 21 elemental ions from lead crystal ware and metallic hip flasks into different food simulants as well as alcoholic beverages was investigated in this study. For this purpose, an ICP-MS method including a sample pre-treatment based on microwave-assisted digestion was developed and validated. Elemental ion release from lead crystal glasses into artificial tap water, 0.5% citric acid solution and white wine, respectively, was only analysed for Pb. Within 24 h, Pb release from crystal glass was shown to increase with time. To account for repeated use, at least three consecutive release experiments were performed, which showed - with one remarkable exception - constant or decreasing levels of element ion release. However, after four months resting period, Pb release from crystal glass was higher than before. In contrast, all 21 elemental ions were detected to be released from the hip flasks into 0.5% citric acid solution, apple liqueur and herb liqueur, respectively. Release of Cd, Cr, Ni, As, TI, Sn and most prominently Pb from hip flasks was in the range of and above the respective release limit (SRL) as set by the Council of Europe (CoE). When focussing on the third repetition, only one out of six hip flasks met the suggested SRL for all determined elements in all test solutions. This demonstrates both, that the SRLs of the CoE can be met and that producers of hip flasks may have to review their manufacturing processes.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142344409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antioxidant packaging films based upon starch-montmorillonite with forsythia flower extract: characterization and application.","authors":"Lilin Zhang, Minghui Zhang, Hongyan Chen","doi":"10.1080/19440049.2024.2408739","DOIUrl":"https://doi.org/10.1080/19440049.2024.2408739","url":null,"abstract":"<p><p>Plastic pollution is one of the most acute environmental problems in the world, so active packaging materials made from biodegradable natural polymers have received widespread attention in recent years. In this paper, forsythia flower extract, serving as an active ingredient, was integrated into the starch-sodium alginate-montmorillonite composite film. The physicochemical properties and functional packaging applications of the composite films were investigated. The results demonstrate the formation of a tightly-knit network structure through molecular interactions among forsythia flowers, starch, sodium alginate, and montmorillonite. Notably, the addition of forsythia flower extracts conferred better UV resistance (from 200 nm to 400 nm) and outstanding antioxidant properties to the composite films. After 18 days of storage, in comparison with the control group, the decay rate of fresh cherry tomatoes packaged with the composite film containing forsythia flower extract showed a significant reduction of 40%, the hardness increased by 25%, and the content of vitamin C was enhanced by 33%. Hence, the forsythia flower extract composite film offers a novel perspective for the design and development of bio-based packaging films for preserving fresh fruits. The results serve as a foundation for the subsequent advancement and application of forsythia flower in the field of packaging.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142344408","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The relationship between the deterioration of frying oil and the generation of hazards during frying.","authors":"Guoyan Liu, Yinyin Wu, Xiaowei Xu, Xiangxin Xu, Li Liang, Jixian Zhang, Chaoting Wen, Youdong Li, Xudong He, Xin Xu, Xiaofang Liu","doi":"10.1080/19440049.2024.2406513","DOIUrl":"https://doi.org/10.1080/19440049.2024.2406513","url":null,"abstract":"<p><p>Deep-fat frying gives food a desirable color and flavor but inevitably leads to oil deterioration and production of hazards. In this study, the simultaneous generation of multiple hazards under different frying conditions was investigated, the deterioration of frying oil was evaluated, and finally, their correlation was analyzed. The results showed that as the temperature of frying chicken wings increased from 150 to 190 °C, the levels of acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs) in the oil also increased proportionally. At 190 °C, the fried potato oil contained the highest AA content of 2.60 mg·kg^-1, while the content of HCAs and PAHs was the highest in fried chicken wings oil, with values of 5.06 μg·kg^-1 and 5.18 μg·kg^-1, respectively. 5-Hydroxymethylfurfural was detected only in fried potato oil. Oil quality deteriorated gradually with increasing frying temperature and heating time, as indicated by increased acid value, carbonyl value, and levels of total polar compounds. Overall, the results indicated hazards were positively correlated with oil deterioration, suggesting that oil deterioration contributed to the generation of hazards. This work links hazards and oil deterioration, which is crucial for improving the quality and safety of fried foods, while reducing negative environmental impacts, and achieving clean production.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142344410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exposure assessment and semi-quantitative risk analysis of histamine in tuna and tuna-like fish from Indonesia.","authors":"Novalia Rachmawati, Farida Ariyani, Radestya Triwibowo, Hedi Indra Januar, Dwiyitno Dwiyitno, Yusma Yennie, Arifah Kusmarwati, Achmad Poernomo","doi":"10.1080/19440049.2024.2396971","DOIUrl":"10.1080/19440049.2024.2396971","url":null,"abstract":"<p><p>This study aimed to investigate histamine exposure associated with consumption of fresh tuna and tuna-like species in West Java, and to estimate risk of Scombroid Fish Poisoning (SFP) in Indonesia. A range of species, including tuna (<i>Thunnus</i> spp.<b>)</b>, bullet tuna <b>(</b><i>Auxis</i> sp.<b>)</b>, and skipjack <b>(</b><i>Katsuwonus pelamis</i><b>)</b> were collected from local markets and fish landing sites. Subsequently, histamine concentrations were determined using NMR analysis and exposure was calculated in mg/day for toddlers, children, and adults. The results showed that skipjack had the highest histamine exposure for all age groups, followed by bullet and regular tuna. The highest EDI for histamine was from skipjack consumption, accounting for 38.67; 37.77 and 20.74 percentage of exposure for toddlers, children and adults, respectively. These values are below the defined thresholds levels (ARfD), indicating no potential risk of acute health effect. Cooked bullet tuna and skipjack were estimated to cause similar illnesses, accounting for 6-7 cases per 100,000 individuals, which was higher than cooked tuna at 1-2 cases per 100,000 individuals. Considering the preparation of raw tuna in restaurants following Good Hygienic Practices (GHP), the predicted annual cases decreased significantly to 4-5 cases per million individuals. This risk estimation only considered histamine levels in fresh fish, without including data from fish preparation. Therefore, further studies were recommended to estimate the risk level in raw/fresh tuna and similar species before consumption.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142282770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of PFAS and further VOC from fluoropolymer-coated cookware by thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS).","authors":"Nancy Wolf, Lina Müller, Sarah Enge, Tina Ungethüm, Thomas J Simat","doi":"10.1080/19440049.2024.2406007","DOIUrl":"10.1080/19440049.2024.2406007","url":null,"abstract":"<p><p>Per- and polyfluoroalkyl substances (PFAS) are used in the production of PTFE based coatings for cookware. In this study, emission of PFAS and further volatile organic compounds (VOC) from kitchenware articles were investigated. First, method development for thermal extraction of baking trays, frying pans and baking mats at 250 °C was done by testing three different extraction devices. A thermal desorption oven showed the best blank and highest recoveries of PFAS analytes (70-101% for 12 perfluorocarboxylic acids (PFCAs), 2 fluorotelomer alcohls (FTOHs), 3 per- and polyfluoroether carboxylic acids (PFECAs), 1 polyfluoroether (PFE)). Second, 18 cookware samples, a PTFE micro powder and 2 lab made coating strips have been investigated. No PFAS were detected in 12 samples (limits of detection: 1-13 ng/dm²). PFCAs (C5-C23) were detected in a baking tray in amounts up to 34 ng/dm². A baking mat contained 3 ng/dm² PFOA. FTOHs were not detected in the samples. A PFECA (bC7O2) and its hydride (bC6O2H PFE) were detected in one coating intended for use in frying pans. The hydrides of the PFECA mixture, b(C3O1)_nC3 PFECA (Krytox 157FSH), were detected in five baking trays. The PFAS target analytes were not detectable in the five investigated frying pans. Analysing further VOC in the emissions of coatings, 175 compounds could be identified, including alkanes, alkenes, aromatic substances, esters, aldehydes, ketones, ethers, alcohols, carboxylic acids, siloxanes and sulphur, nitrogen, as well as chlorine containing compounds (< 10 µg/dm²). The identified substances cannot be connected to the basic coating polymer of the kitchenware articles, which were PTFE and PES. All samples have undergone a threefold thermal extraction. No substances could be detected in the second and third consecutive extraction, which means that a removal and no new formation of the investigated PFAS as well as the further VOC at 250 °C has occurred.</p>","PeriodicalId":12295,"journal":{"name":"Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142282768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}