Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment最新文献

{"title":"Exploration of the construction of a food safety risk index evaluation system for chemical contaminants in fresh vegetables.","authors":"Yijun Ou, Zhiheng Lai, Yuhua Zhang, Yanyan Wang, Yan Li, Rongfei Peng, Zhijun Bai, Sixuan Wu, Jiangbo Lei, Weiwei Zhang","doi":"10.1080/19440049.2026.2658575","DOIUrl":"https://doi.org/10.1080/19440049.2026.2658575","url":null,"abstract":"<p><p>Fresh vegetables, widely consumed agricultural products, have attracted considerable attention in food safety research, particularly on chemical contamination. Because vegetable-related risks are shaped by multiple interacting factors, this study develops a comprehensive risk evaluation index system and an associated composite calculation method for assessing food safety risks from chemical contamination in fresh vegetables. The Modified Delphi method was used to identify indicators at all levels. The analytic hierarchy process (AHP) was then applied to determine indicator weights, and an index calculation method was developed based on the comprehensive index method and the multiplicative synthesis method. Finally, this method was used to assess the risks of fresh vegetables in Guangzhou from 2017 to 2024. The final system comprises 5 primary indicators and 17 secondary indicators, and its scientific validity and reliability were confirmed. The empirical analysis showed that overall risk remained low over 2017-2024, and the total risk index was on an upward trend from 2017 to 2020, peaking in 2020. Among chemical categories, metallic elements, organophosphates and pyrethroids were the major contributors to total risk. Regarding vegetable varieties, leafy vegetables and fresh beans showed higher composite risk indices. The food safety risk index evaluation system developed in this study is scientifically grounded, feasible, and can serve as an effective tool for assessing the edible safety of fresh vegetables while providing new insights for food safety analysis.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1-16"},"PeriodicalIF":2.2,"publicationDate":"2026-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147849138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Migration of ionic and nanoparticulate zinc from nanocellulose/ZnO nanoparticle films: morphology-dependent behaviour and modelling.","authors":"Ana Rita Mendes, Otmar Geiss, Ivana Bianchi, Jessica Ponti, Ana Matos, Cristina L M Silva, Fátima Poças","doi":"10.1080/19440049.2026.2633744","DOIUrl":"https://doi.org/10.1080/19440049.2026.2633744","url":null,"abstract":"<p><p>The incorporation of zinc oxide nanoparticles (ZnO NPs) into biopolymers has gained attention for active food packaging due to their antimicrobial properties. However, potential Zn migration associated with safety concerns remains underexplored, particularly in non-regulated bio-based polymers. In this study, Zn migration from nanocellulose (NC) films incorporating spherical-, flower- and sheet-shaped ZnO NPs was evaluated, in ionic and nanoparticulate forms. Migration tests were conducted using water and ethanol 10% as food simulants under different time-temperature conditions. Zinc release was quantified using complementary analytical and microscopic approaches, and Fick's second law and Weibull models were employed to describe the migration kinetics. Migration behaviour was influenced by nanoparticle morphology, simulant type, and temperature. Zinc migrated predominantly as Zn²⁺, with minimal nanoparticle contribution, although distinction from cellulose fibres proved challenging. NC films containing flower-shaped nanoparticles exhibited the highest Zn migration, yet migration levels for all films remained below the European specific migration limit. Water promoted higher migration than ethanol, and unexpectedly, Zn migration was lower at 60 °C compared to 23 °C, likely due to matrix effect. Fickian fits yielded diffusion coefficients in the range 10^-16-10^-15 m² s^-1, while Weibull β < 1, confirmed diffusion-controlled release. These findings confirm the potential of NC/ZnO nanocomposites for food packaging applications and highlight the importance of combining multi analytics with kinetic modelling to support safety assessment.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1-20"},"PeriodicalIF":2.2,"publicationDate":"2026-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147849141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chromatographic fingerprinting with diode array detection for screening regulated plants with potency enhancement properties.","authors":"Surbhi Ranjan, Lika Bakhturidze, Erwin Adams, Eric Deconinck","doi":"10.1080/19440049.2026.2628934","DOIUrl":"https://doi.org/10.1080/19440049.2026.2628934","url":null,"abstract":"<p><p>Analysing plant-based food supplements is particularly challenging due to their complex composition. The inclusion of multiple plant species in a single product often results in overlapping or interfering signals when conventional chromatographic methods are used. To overcome these limitations, a novel approach was applied, integrating chromatographic fingerprinting with chemometric analysis and employing a multi-wavelength detection strategy to improve resolution and accuracy. Binary classification models were built to identify the presence or absence of regulated plant materials in the samples. These models achieved strong performance and were validated through both cross-validation and external test sets, ensuring the robustness of the results. A targeted market study of 25 samples arising from illegal sources was carried out, uncovering several noteworthy and concerning findings. This study focused on supplements marketed for potency enhancement, often linked to unregulated or illicit sources. The results revealed a significant occurrence of herbal adulteration, highlighting the urgent need for systematic screening protocols and stricter regulatory measures.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1-11"},"PeriodicalIF":2.2,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147825940","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"¹H NMR spectroscopy with one-class and discriminant chemometric models for detecting sugar adulteration in coconut water.","authors":"Joel I Ballesteros, Harriet Jane R Caleja-Ballesteros, Rajelle D Hernandez, Marte C Villena","doi":"10.1080/19440049.2026.2666839","DOIUrl":"https://doi.org/10.1080/19440049.2026.2666839","url":null,"abstract":"<p><p>Sugars may be added to coconut water to enhance sweetness or mask product dilution, necessitating the development of reliable methods for detecting such adulteration. This study evaluated proton nuclear magnetic resonance (¹H NMR) spectroscopy combined with chemometric approaches to detect coconut water adulterated with high-fructose corn syrup (HFCS), cane syrup, glucose, fructose, and sucrose. A total of 120 authentic fresh coconut water samples and 150 adulterated samples (5-50% v/v, using sugar solutions adjusted to 5.1°Brix) were analysed. The one-class approach using data-driven soft independent modelling of class analogy (DD-SIMCA) showed strong capability to identify samples belonging to the authentic class, with 23 out of 24 authentic samples correctly identified (sensitivity = 0.958). However, specificity for rejecting adulterated samples was lower (0.700), with 45 out of 150 adulterated samples incorrectly accepted as authentic, resulting in an overall efficiency of 0.819. For binary discrimination, support vector machine (SVM) outperformed partial least squares-discriminant analysis (PLS-DA), misclassifying only three samples in the prediction set (balanced accuracy = 0.946) compared with ten misclassifications for PLS-DA (balanced accuracy = 0.817). For multi-class discrimination of adulterated samples, both models performed well, with PLS-DA correctly classifying all samples (balanced accuracy = 1.00), likely due to distinct spectral profiles among sugar types. Overall, the results demonstrate that ¹H NMR spectroscopy combined with chemometric approaches provides a rapid and promising method for detecting undeclared sugar addition in coconut water.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"1-16"},"PeriodicalIF":2.2,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147825970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Studies on the representativeness of sampling large lots of dried herbs and dried spices for their pyrrolizidine alkaloid content and results of the subsequent homogenisation of the laboratory sample.","authors":"Anja These, Bernhard Klier, Anja Moennig, Frank Schuett, Lutz Elflein, Franziska Gabriel, Helmut Mank, Christophe Goldbeck, Lutz Graffelmann, Julia Himmel, Martin Einig, Oliver Keuth, Nicole Lorenz, Jennifer Mels, Arne Mohring, Bettina Pengel, Sabine Schwartz, Birgit Wienecke, Maximilian Wittig, Farshad La-Rostami, Michael Weiß","doi":"10.1080/19440049.2025.2611397","DOIUrl":"10.1080/19440049.2025.2611397","url":null,"abstract":"<p><p>Since 2022, maximum levels for pyrrolizidine alkaloids (PAs) in herbs and spices have been in force in the EU. In this context, the representativeness of sampling and sample processing (including the homogeneity of the laboratory sample) poses a major challenge because even a very small proportion of PA-containing plant material is already sufficient to exceed the maximum levels. This study evaluated the representativeness of sampling of large lots (15 to 25 tonnes) of dried herbs (here oregano and sage) and dried spices (here cumin) for their PA contents, depending on the size of the aggregate sample. Based on these results, the methods of sampling for the control of plant toxins (which are also applicable to mycotoxins) in dried herbs, herbal infusions (dried product), teas (dried product) and powdered spices, as originally laid down in Commission Implementing Regulation (EU) 2023/2782, were amended, with the aggregate sample size increased from 2 to 4 kg (Commission Regulation (EU) 2024/885). This study also investigated the influence of the size and number of incremental samples taken to generate the aggregate sample. The data confirmed that larger aggregate samples generally result in a more reliable estimate of the PA content. Given the high volume-to-weight ratio of herbs, large aggregate samples also result in a tremendous workload for samplers and laboratories, so the best compromise between effort and precision has to be found for control purposes. Taking all data into account, an aggregate sample of around 4 kg appears to be sufficient to determine the PA content of dried herbs and powdered spices in lots of 15-25 t as reliable as possible. In terms of representativeness, no difference was found between aggregate samples generated by taking smaller incremental sample more frequently or by taking larger incremental samples less frequently.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"782-794"},"PeriodicalIF":2.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147461318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of nitrate concentrations and dietary exposure from leafy vegetables in Montenegro.","authors":"Amil Orahovac, Dijana Đurović, Ljubica Ivanović, Borko Bajić, Robert L Mach","doi":"10.1080/19440049.2026.2631560","DOIUrl":"10.1080/19440049.2026.2631560","url":null,"abstract":"<p><p>Nitrate concentrations in leafy vegetables represent a major dietary source of nitrate exposure. This study assessed nitrate occurrence in leafy vegetables marketed in Montenegro and estimated dietary exposure in adults using a tiered EFSA approach combining deterministic and probabilistic models. A total of 71 samples (lettuce, spinach, chard, rocket, cabbage, and other leafy vegetables) were analysed using high-performance liquid chromatography (HPLC-UV). The limit of quantification (LOQ) was 10 mg/kg fresh weight (FW) and left-censored results were treated using EFSA lower- and upper-bound scenarios. Nitrate concentrations ranged from 387 to 4,275 mg/kg FW, with the highest values observed in rocket and spinach. Sampling conducted in spring and autumn captured seasonal variability; however, production system information was available only for a subset of samples, limiting formal spatiotemporal comparisons. Dietary exposure was estimated using nationally representative consumption data (<i>N</i> = 1,513 adults). Mean nitrate exposure was 384 µg/kg bw/day (10.4% of the ADI), while high consumers (P95) reached 1,930 µg/kg bw/day (52% of the ADI). Overall, nitrate exposure from leafy vegetables does not represent a health concern for adults in Montenegro under realistic consumption conditions.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"657-671"},"PeriodicalIF":2.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147314526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A systematic evaluation of aluminium oxide (Alox) on mineral oil saturated hydrocarbons (MOSH) recovery and dietary exposure from vegetable oils in China.","authors":"Mingming Zhang, Xian Liang Ho, Yan Wang, Yuan Yuan, Hai Zhang, Wenbin Wu, Untzizu Elejalde, Haiming Shi","doi":"10.1080/19440049.2026.2644477","DOIUrl":"10.1080/19440049.2026.2644477","url":null,"abstract":"<p><p>Aluminium oxide (Alox) has long been recommended for use as an additional cleanup step to remove naturally occurring long-chain biogenic <i>n</i>-alkanes that interfere with the quantification of mineral oil saturated hydrocarbons (MOSH). However, the retention mechanism of Alox remains insufficiently understood, and the extent of MOSH loss across carbon-chain ranges during Alox treatment has not been systematically quantified. This study is the first to systematically quantify MOSH losses during Alox clean-up in a chain-length-resolved manner, based on the analysis of 150 vegetable oil samples representing 12 different oil types. The results demonstrate that MOSH below C20 is not measurably affected, while losses for C20-C25 remain below 5%, with progressively increasing losses observed at higher carbon numbers. These findings address the gaps described in earlier literature regarding Alox's uncertain retention behaviour as a pre-treatment method to quantify MOSH in vegetable oil samples. Quantitative MOSH profiling was further used to support a population-level dietary exposure assessment, indicating low MOSH exposure and high margin-of-exposure (MOE) values for the Chinese population. Collectively, this work provides critical analytical evidence supporting the appropriate application of Alox in MOSH determination and illustrates the relevance of the occurrence data generated in this study for screening-level exposure assessment of MOSH from vegetable oils.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"771-781"},"PeriodicalIF":2.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147680167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification and quantification of a sulphonated quinolinecarboxylic acid in the color additive D&C Yellow No. 10 (Quinoline Yellow).","authors":"Adrian Weisz, Rodrigo Lazo-Portugal, Marianita Perez-Gonzalez, Clark D Ridge","doi":"10.1080/19440049.2026.2643204","DOIUrl":"10.1080/19440049.2026.2643204","url":null,"abstract":"<p><p>A form of Quinoline Yellow (QY, Color Index No. 47005) is certifiable in the U.S. by the Food and Drug Administration as D&C Yellow No. 10 (Y10) for use in drugs, cosmetics, and contact lenses. The EU and Australia permit QY in foods and drugs, designating it as E104. To be certified in the U.S., a QY batch must comply with specifications in the Code of Federal Regulations (CFR) for certain components and impurities. Non-CFR-specified impurities should not be present, if avoidable by Good Manufacturing Practice. This study focused on identifying an impurity present in most QY batches submitted for certification as Y10. The impurity was isolated by high-speed countercurrent chromatography from a sample of Y10 and characterised as 6-sulfo-2-quinolinecarboxylic acid (6S2QCA) by spectroscopic methods and by comparison with several synthesised isomers. All 28 Y10 batches analysed by HPLC contained 6S2QCA. Quantifiable levels ranged from 0.008% to 0.234% (mean = 0.070%).</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"672-682"},"PeriodicalIF":2.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147489207","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Artificial food dyes intake in Rio Grande do Sul - Brazil through a food frequency questionnaire and maximum permitted levels.","authors":"Débora de Barros Nassif, Raísa Vieira Homem, Vanessa Bielefeldt Leotti, Florencia Cladera-Olivera","doi":"10.1080/19440049.2026.2644495","DOIUrl":"10.1080/19440049.2026.2644495","url":null,"abstract":"<p><p>Food dyes enhance natural colour or provide colour to foods. Artificial food dyes are synthetic organic dyes not found in natural sources. Exposure to dyes has been linked to cases of attention deficit hyperactivity disorder (ADHD), rhinitis, urticaria and angioedema. This study used a Food Frequency Questionnaire (FFQ) to assess the exposure to artificial food dyes among the population of Rio Grande do Sul - Brazil through the estimated consumption of foods containing tartrazine (INS 102), sunset yellow (INS 110), amaranth (INS 123), Ponceau 4 R (INS 124), allura red (INS 129) and brilliant blue (INS 133). Exposure estimates were obtained using the maximum limits of usage permitted by Brazilian regulations. Different subpopulations were compared through the Wilcoxon-Mann-Whitney or Kruskal-Wallis tests, followed by the Dunn test; significant differences were found in the latter. The exposure to all dyes was significantly higher among children and adolescents, as was the risk of an intake higher than the Acceptable Daily Intake (ADI). There was also a relationship between lower <i>per capita</i> income and higher exposure to artificial dyes. Amaranth (INS 123) showed a higher risk of intake greater than the ADI (1.56% of survey participants). The exposure to artificial dyes can be considered safe in Rio Grande do Sul, except for amaranth, but and children and adolescents demand special attention.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"713-725"},"PeriodicalIF":2.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147611665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of raw material on the physical-chemical profile of cachaça: effects of variety and sugarcane cutting conditions.","authors":"Maria Augusta L S M Marques, Maria G Cardoso, Wilder D Santiago, Guilherme V Pimentel, Tharyn Reichel, Antonia Isadora Fernandes, Sara C S Silva, Maria Luisa Teixeira, Danubia Ap C S Rezende, David L Nelson","doi":"10.1080/19440049.2026.2647899","DOIUrl":"10.1080/19440049.2026.2647899","url":null,"abstract":"<p><p>Cachaça is a Brazilian beverage produced exclusively from sugarcane, with an alcohol content between 38% and 48% (v/v) at 20 °C. The Identity and Quality Parameters stipulated by the Ministry of Agriculture and Livestock control the quality of the beverage, limiting secondary compounds and contaminants. Possible sources of contamination by some secondary compounds include inadequate sugarcane trimming and the presence of plant impurities in the production of cachaça because they contain compounds that participate in the pathways for the formation of secondary compounds. The objective of this study was to analyse the physical-chemical profile of cachaças produced under different conditions of cutting the stalks of six varieties of sugarcane, and correlate the concentration of secondary compounds with the cutting conditions: tip, point and stalk, point and stalk and only the stalk. The physical-chemical analyses followed Ministry of Agriculture and Livestock standards, and no sample exceeded the limits for cachaça. Four samples were classified as spirits because of their alcohol content. Samples with the presence of the apical meristem (tops of sugarcane shoots) presented higher levels of higher alcohols, suggesting that the amino acids in this region influence the formation of these compounds. Principal Component Analysis and Hierarchical Clustering indicated that the sugarcane variety exerts a greater influence on the final quality of the beverage than the conditions for cutting the raw material.</p>","PeriodicalId":520628,"journal":{"name":"Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment","volume":" ","pages":"695-704"},"PeriodicalIF":2.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147648845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}