Food Analytical Methods最新文献

{"title":"Validation and Application of an LC–MS/MS Method for the Determination of Antioxidants Originating from Commercial Polyethylene Packages and their Migration into Food Simulants","authors":"Toma Petrulionienė,&nbsp;Tomas Murauskas,&nbsp;Evaldas Naujalis","doi":"10.1007/s12161-024-02631-8","DOIUrl":"10.1007/s12161-024-02631-8","url":null,"abstract":"<div><p>Plastics are remarkable due to their chemical and physical properties and are used in many fields, especially food packaging. To produce the packages, during the manufacturing processes, an array of additives such as plasticisers, stabilisers, antioxidants, lubricants, and pigments is required. Unfortunately, most additives can migrate and contaminate the food they are intended to hold and preserve. Identifying potential migrants is likely the only way to gain knowledge, improve the manufacturing processes, and assess potential health risks related to the migration of additives and their degradation products to food media. Therefore, in this study, commercial polyethylene packages were investigated using validated liquid chromatography with tandem mass spectrometry (LC–MS/MS) method to reliably quantify the content of the antioxidants Irganox 1010 and Irgafos 168-ox and their migration levels to food simulants representing foods having hydrophilic and lipophilic properties. The results revealed the highly varying amount of antioxidants in different types of polyethylene food contact materials.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 7","pages":"1087 - 1099"},"PeriodicalIF":2.6,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140882752","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":"Optimization of Extraction and Analysis of Inulin in Extracts of Roasted Açaí (Euterpe oleracea Mart.) Seeds by Ion Chromatography","authors":"Renata da Silva Magalhães,&nbsp;Patrícia Tonon de Souza,&nbsp;Ramon Sousa Barros Ferreira,&nbsp;Gabriel Sthefano Lourenço Pereira,&nbsp;Eduardo Augusto Caldas Batista,&nbsp;Klicia Araujo Sampaio","doi":"10.1007/s12161-024-02616-7","DOIUrl":"10.1007/s12161-024-02616-7","url":null,"abstract":"<div><p>This study aimed to develop and optimize an ion chromatography methodology for the determination of inulin in aqueous extracts of roasted açaí (<i>Euterpe oleracea</i> Mart.) seeds belonging to the Arecaceae family. Additionally, the optimization of inulin extraction conditions was sought using an experimental design with temperature and solid-to-solvent ratio as independent variables. Ion chromatography analysis was adjusted by varying flow conditions, eluent composition, and column oven temperature. The optimized chromatographic conditions were as follows: a flow rate of 1 mL min⁻¹, eluent containing 2 mmol L⁻¹ NaOH and 5 mmol L⁻¹ sodium acetate in an isocratic mode, column oven temperature of 20 °C, injection volume of 20 µL, and a runtime of 40 min. The optimal extraction condition was determined using a temperature of 94.1 °C and a solid-to-solvent ratio of 10/135.25 (g mL⁻¹), resulting in an inulin content of 16% (w w⁻¹). The developed methodology met the criteria and guidelines of the Association of Official Analytical Chemists (AOAC) validation guide, including linearity, precision, accuracy, repeatability, reproducibility, matrix effect, and recovery. The results demonstrate the efficiency and applicability of the methodology, which is essential for identifying the best ways to utilize açaí seeds in an environmentally responsible and economically viable manner. This study promotes innovation and sustainable development in the Amazon region, aligning with the principles of the green concept.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 7","pages":"1073 - 1086"},"PeriodicalIF":2.6,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140882549","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":"An Investigation of the Toxicity and Mechanisms of Food Additives Based on Network Toxicology and GEO Databases: A Case Study of Aspartame","authors":"Bin Li,&nbsp;Lingyang Shi,&nbsp;Mei Feng,&nbsp;Weichuan Fan,&nbsp;Wenting Lu,&nbsp;Yukai Wang,&nbsp;Zhiqi He,&nbsp;Tao Liu","doi":"10.1007/s12161-024-02634-5","DOIUrl":"10.1007/s12161-024-02634-5","url":null,"abstract":"<div><p>This study employs network toxicology, molecular docking, and molecular dynamics simulations to assess the characteristics and potential molecular mechanisms of aspartame-induced hepatocellular carcinoma (HCC). Utilizing ChEMBL, STITCH, and SwissTargetPrediction databases, potential target proteins associated with aspartame are identified. HCC-related targets are determined through bioinformatics and weighted gene co-expression network analysis (WGCNA). Gene enrichment analysis explores the signaling pathways related to aspartame-induced HCC. Further refinement using the STRING database and Cytoscape software highlights 15 key targets. Molecular docking, conducted using Autodock Vina, assesses the relationships between aspartame and each key target. Molecular dynamics simulations evaluate the binding capabilities of aspartame with core targets obtained through molecular docking. The results indicate that aspartame may induce HCC by modulating apoptosis and proliferation of liver cancer cells, affecting inflammatory signaling pathways, and regulating estrogen metabolism, posing to the occurrence and development of liver toxicity and associated inflammation, thereby leading to a risk of hepatocarcinogenesis. This study provides a theoretical foundation for understanding the molecular mechanisms underlying aspartame-induced HCC. Additionally, our network toxicology approach accelerates the elucidation of toxic pathways for uncharacterized food additives.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 7","pages":"1057 - 1072"},"PeriodicalIF":2.6,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140882558","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":"Determination of the Number of Food Products in Closed Packages with the Help of X-ray Imaging and Image Processing","authors":"Ahmet Görgülü,&nbsp;Mehmet Ünlü","doi":"10.1007/s12161-024-02623-8","DOIUrl":"10.1007/s12161-024-02623-8","url":null,"abstract":"<div><p>In this research, the determination of the number of products in closed (sealed) and bulk-type packages has been investigated using “X-ray imaging” and “image processing” techniques. A custom image processing program was developed to analyze X-ray images captured at a resolution of 784 × 1024 pixels. The program assigns numerical values ranging from absolute white to absolute black to each pixel in the image on a scale of 0–255. The number of products that belong to separate groups within each package was calculated by dividing the total grayness value of the group by the average grayness value of a single unit of the product. To minimize fluctuations, we employed moving average grayness values. The grayness values represent the overall intensity or darkness of the pixels in the image. The error rate of the multi-head weighers tested in determining the number of products in closed packages was determined to be 4%, the error rate of the product counting systems was 1.25%, and the error rate of the developed X-ray imaging method was 0.25%.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 7","pages":"1046 - 1056"},"PeriodicalIF":2.6,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140882769","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":"Aluminium Determination in Foodstuffs by ICP-MS: Influence of Microwave Digestion Parameters on the Recovery","authors":"Lucas Givelet,&nbsp;Heidi Amlund,&nbsp;Katrin Loeschner,&nbsp;Jens J. Sloth","doi":"10.1007/s12161-024-02628-3","DOIUrl":"10.1007/s12161-024-02628-3","url":null,"abstract":"<div><p>Aluminium (Al) is the third most common element in the Earth’s crust and occurs naturally in drinking water and agricultural products, and humans are consequently exposed to the element from dietary sources. A tolerable weekly intake of 1 mg/kg has been established by the European Food Safety Authority (EFSA); however, no maximum levels for aluminium in foodstuffs have so far been established in the European Union (EU) legislation. Official food control requires validated methods for the determination of aluminium. Acid digestion assisted by microwaves is the main sample preparation technique used for the determination of aluminium, usually in combination with atomic spectrometry for quantification. In the present study, different parameters in the digestion step were investigated including test portion, digestion temperature, the reagent used and duration of the digestion to assess the aluminium extraction. The presented work is following up on an observation from a proficiency test (PT) on trace elements (including aluminium) in cocoa powder organised in 2020 by the European Union Reference Laboratory for metals and nitrogenous compounds in feed and food (EURL-MN), where the participant results for aluminium showed an unexpectedly large variation. In addition to the PT material, different certified reference materials were included in the present study, and the results highlighted that the temperature and reagent used are the most critical parameters to obtain a satisfactory sample digestion prior to aluminium determination. Based on the obtained results, it is recommended to digest food samples with a mix of ultrapure water and nitric acid for 25 min at a temperature of at least 240 °C with a mix of HNO₃ and H₂O to achieve satisfactory microwave-assisted digestion.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 7","pages":"1038 - 1045"},"PeriodicalIF":2.6,"publicationDate":"2024-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12161-024-02628-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140803512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Geographical Origin Identification of Red Chili Powder Using NIR Spectroscopy Combined with SIMCA and Machine Learning Algorithms","authors":"Deepoo Meena,&nbsp;Somsubhra Chakraborty,&nbsp;Jayeeta Mitra","doi":"10.1007/s12161-024-02625-6","DOIUrl":"10.1007/s12161-024-02625-6","url":null,"abstract":"<div><p>Knowing the geographical origins of chili papers produced in specific areas is crucial because the geographical origins of various varieties of chili powder have a significant impact on their quality and price. In this research, for the first time, NIR (near-infrared) spectroscopy was used for the identification and classification of the geographical origin of chili powder of 6 different varieties, combining the method of PCA (principal component analysis) to extract relevant spectral features from the spectral data and segregate visible cluster trends, SIMCA (soft independent modeling of class analogy) statistically based classification model, and the four machine learning (ML) classifiers, including K-Nearest Neighbors (KNN), Decision Tree (DT), Random Forest (RF), and Support Vector Machine (SVM), were applied for supervised classification. It was found that the SVM classifier, with a <i>C</i> value of 4013.0 and γ of 0.04125, delivered the highest cross-validation accuracy of 98.41% and prediction accuracy of 97.22%. The optimization process, guided by a detailed 3D contour plot, led to a model that not only generalized well but also offered remarkable precision, as confirmed by confusion matrices. The classification accuracy of the SIMCA model was 94.04% for the calibration set and 84.74% for the prediction set. The nonlinear SVM technique of classification outperformed the linear SIMCA model and other ML models. In general, the results indicated that chili powder from various geographic origins could be discriminated by the use of NIR spectroscopy combined with the SVM model quickly, nondestructively, and reliably.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 7","pages":"1005 - 1023"},"PeriodicalIF":2.6,"publicationDate":"2024-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140806408","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":"Red Jambo Flower (Syzygium malaccense L.) as a Potential Bioactive Compound to Obtain Edible Extract: Optimization of Extraction, Toxicity, Antioxidant, and Antimicrobial Potential","authors":"Rafael Carneiro de Sousa,&nbsp;Alexandra Lizandra Gomes Rosas,&nbsp;Glória Caroline Paz Gonçalves,&nbsp;Tassiana Ramires,&nbsp;Wladimir Padilha da Silva,&nbsp;Tayse F. F. da Silveira,&nbsp;Lillian Barros,&nbsp;Bruna Trindade Paim,&nbsp;Thamyres César de Albuquerque Sousa,&nbsp;Adriana Dillenburg Meinhart","doi":"10.1007/s12161-024-02629-2","DOIUrl":"10.1007/s12161-024-02629-2","url":null,"abstract":"<div><p>This paper aimed to demonstrate the production of edible extracts from red jambo flowers, cultivated in northeastern Brazil, and investigate their bioactive properties. For this purpose, a multivariate optimization of the extraction process was performed, by solid–liquid extraction, where it was observed that the presence of ethanol, acetone, and polysorbate in the extracting solution had the most significant influence on the extraction process, as opposed to temperature, time, volume of extracting solution, and the use of ultrasound. After the mixture system optimization, the best extraction condition was achieved when the extracting solution was composed of 25% ethanol, 25% acetone, and 50% polysorbate 0.25% in water, resulting in an extract containing 27.11 mg of anthocyanins, 457.69 mg of total carotenoids, and 198.09 mg of, total flavonoids, per 100 g of dried flower. The reducing capacity was 466.8 mg GAE per 100 g of dried flower, and the antioxidant activity was 17.25% against the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical. Through chromatographic analysis, it was possible to identify 10 compounds with bioactive properties (ferulic acid dihexoside, pedunculagin, methyl-dihydroquercetin dihexoside, dimethyl-dihydromyricetin diglucoside, kaempferol-3-O-hexosyl-rutinoside-7-O-rhamnoside, quercetin-O-hexoside-O-hexoside, ellagic acid, quercetin-O-hexoside, hesperetin-O-rutinoside, and diosmetin-O-rhamnoside), with a high prevalence of flavonoids. The extract showed no toxicity in an in vivo model of <i>Galleria mellonella</i> when administered at up to 1.6 g kg⁻¹ of body mass. The extract exhibited inhibition of <i>Staphylococcus aureus</i> (23 mm), <i>Salmonella</i> Typhimurium (12 mm), and <i>Escherichia coli</i> (12 mm), with inhibition zones close to that of gentamicin for the latter two. This study highlights the promising potential of red jambo flower extract as a valuable source of bioactive compounds with significant antioxidant, antimicrobial, and non-toxic properties. The optimized extraction process yielded extracts rich in bioactive compounds, demonstrating its suitability for various applications in the food industry. Further research is warranted to explore the full range of applications and potential health benefits of this natural extract.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 7","pages":"1024 - 1037"},"PeriodicalIF":2.6,"publicationDate":"2024-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140803504","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":"Retraction Note: Application of Polypropylene Amine Dendrimers (POPAM)-Grafted MWCNTs Hybrid Materials as a New Sorbent for Solid-Phase Extraction and Trace Determination of Gold(III) and Palladium(II) in Food and Environmental Samples","authors":"Mohammad Behbahani,&nbsp;Tayebeh Gorji,&nbsp;Mojtaba Mahyari,&nbsp;Mani Salarian,&nbsp;Akbar Bagheri,&nbsp;Ahmad Shaabani","doi":"10.1007/s12161-024-02627-4","DOIUrl":"10.1007/s12161-024-02627-4","url":null,"abstract":"","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 5","pages":"651 - 651"},"PeriodicalIF":2.6,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142409236","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":"Use of Design of Experiments to Optimize the Chromatographic Separation and Ultrasound-Assisted Extraction for Simultaneous Determination of Methylxanthines and Flavonoids in Guarana","authors":"Pedro Kaynnan C. Barreto,&nbsp;André Luiz S. da Silva Jr.,&nbsp;Robson M. de Jesus,&nbsp;Janclei P. Coutinho,&nbsp;Ivon P. Lôbo,&nbsp;Herick M. Santos,&nbsp;Raildo Mota de Jesus","doi":"10.1007/s12161-024-02618-5","DOIUrl":"10.1007/s12161-024-02618-5","url":null,"abstract":"<div><p>In this work, Design of Experiments and the Derringer’s desirability function were used to optimize the chromatographic conditions and an ultrasound-extraction procedure for the simultaneous determination of caffeine, theobromine, theophylline, catechin, and epicatechin in guarana seeds by HPLC-UV/Vis. The composition of the mobile phase was optimized using a mixture design, where an adequate chromatographic separation was obtained with 92.4% of an aqueous solution of acetic acid (0.1% v v^− 1), 5.2% methanol, and 2.4% isopropanol. A mixture design using water, acetone, and ethanol was used to optimize the composition of the extractor solution for ultrasound-assisted extraction. The best conditions for simultaneous extraction of the target compounds were 1.45, 0.45, and 0.1 mL of water, ethanol, and acetone, respectively. After defining the extractor solution, we applied a Doehlert matrix to study the instrumental conditions of the ultrasonic bath. Instrumental parameters were optimized at 35 °C, 30% and 10.5 min for temperature, power, and extraction time, respectively. The proposed procedure was validated and applied for analysis of guarana seeds samples dried by different techniques. Our results indicated that post-harvest management can significantly change the catechin and epicatechin contents in guarana samples.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 6","pages":"930 - 944"},"PeriodicalIF":2.6,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140624626","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":"Optimization of Process Parameters Using Response Surface Methodology for Essential Oil Extraction from Canarium odontophyllum Kernels by Subcritical Water Treatment","authors":"Muhammad Hazwan Hamzah,&nbsp;Nurbalqis Zulkefli,&nbsp;Adila Fazliyana Aili Hamzah,&nbsp;Rosnah Shamsudin,&nbsp;Hasfalina Che Man,&nbsp;Abd Halim Md Ali,&nbsp;Maimunah Mohd Ali,&nbsp;Bernard Maringgal,&nbsp;Mohd Hafizz Wondi","doi":"10.1007/s12161-024-02624-7","DOIUrl":"10.1007/s12161-024-02624-7","url":null,"abstract":"<div><p>The physicochemical properties of dabai kernel oil as well as the morphology of dabai samples are affected by the optimal extraction method and process configurations. Subcritical water treatment prior to dabai kernel oil extraction was optimized through the utilization of response surface methodology based on central composite design. The subcritical water treatment was carried out within the following temperature ranges of 100 to 150 °C, 10- to 20-min reaction times, and 10:1 to 20:1 solvent to solid ratios. Results showed that temperature of 100 °C, reaction time of 10 min, and solvent to solid ratio of 10:1 were optimal parameters for dabai kernel oil by subcritical water treatment prior to Soxhlet extraction. Dabai kernel oil yields via subcritical water treatment were 96.53% on average, compared to 42.85% for Soxhlet extraction sample. Gas chromatography mass spectrometry analysis found for subcritical water treatment samples revealed value-added compounds, including oxalic acid and 9-octadecenoic acid, which can be utilized for cleaning and pharmaceutical applications. Scanning electron microscope images provided evidence that rapid extraction was driven by the degradation and aggregation of dabai kernel powder structure. The Brunauer–Emmett–Teller analysis indicated that the dabai kernel of subcritical water treatment displayed a greater surface area (14.813 m²/g) than the raw (2.804 m²/g) or Soxhlet extraction (13.452 m²/g) dabai kernel. Subcritical water treatment could be considered a promising method in combination with Soxhlet extraction in order to improve the oil yield from dabai kernels.</p></div>","PeriodicalId":561,"journal":{"name":"Food Analytical Methods","volume":"17 6","pages":"910 - 929"},"PeriodicalIF":2.6,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140624485","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}