Development of a new analytical method for the determination of sulfites in fresh meats and shrimps by ion-exchange chromatography with conductivity detection

Determination of Sulfites in Dried Fruits by Paper Spray Ionization Tandem Mass Spectrometry

Sulfite, a widely used food additive, is subject to regulated labeling. The extraction of sulfite as the stable hydroxymethylsulfonate (HMS) form and its quantitative analysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) has been recognized for their good sensitivity, selectivity, and versatility across various food materials. This study aimed to develop a cost-effective and simpler method for sulfite quantitation, while maintaining the superior sensitivity and selectivity of mass spectrometry (MS). To achieve this, we introduced paper spray ionization (PSI), an ambient desorption ionization technique that could achieve the direct measurement of analytes without employing separation. We also employed a novel internal standard (IS) structurally similar to the analyte, replacing the more expensive isotopically labeled IS. Although the PSI-MS/MS method developed in this study exhibited slightly lower analytical performance compared to the conventional LC-MS/MS, it remained effective for sulfite analysis in dried fruits.

Novel styrylbenzimidazolium-based fluorescent probe for reactive sulfur species: Selectively distinguishing between bisulfite and thiol amino acids

In this study, a new fluorescent probe containing dicyanovinyl moiety has been designed and synthesized. Fluorescent probe based on styrylbenzimidazolium derivative was reported for the effective detection of bisulfite and distinguish it from biothiols by exploiting dicyanovinyl group as the recognition site. The photophysical properties of the novel styrylbenzimidazolium derivative were assessed by determination of absorption and fluorescence spectra, fluorescence quantum yield, and fluorescence lifetime. Its spectroscopic behavior towards various analytes has been evaluated in aqueous media at a pH of 7.4. The highest increase in fluorescence intensity of compound 5 in the presence of different analytes was observed for sodium bisulfite and the limit of detection was estimated to be 0.25 μM. The styrylbenzimidazolium dye was applied to detect bisulfite in various wine sample using fluorimetry. Finally, the ability of this novel probe to detect HSO₃^- in red wine samples was evaluated.

Starch-Based Carbon Dots for Nitrite and Sulfite Detection

Nitrite and sulfite play important roles in human health and environmental science, so it is desired to develop a facile and efficient method to evaluate NO2 - and SO3 2- concentrations. In this article, the use of green alternatives with the potential of multi-functionality has been synthesized to detect nitrite and sulfite based on fluorescent probe. The carbon dots (CDs) with starch as only raw materials show fluorescence turn "on-off-on" response towards NO2 - and SO3 2- with the limits of detection of 0.425 and 0.243 μМ, respectively. Once nitrite was present in the solution, the fluorescence of CDs was quenched rapidly due to the charge transfer. When sulfite was introduced, the quenching fluorescence of CDs was effectively recovered because of the redox reaction between NO2 - and SO3 2-, and thus providing a new way for NO2 - and SO3 2- detection. Owing to their excellent analytical characteristics and low cytotoxicity, the "on-off-on" sensor was successfully employed for intracellular bioimaging of NO2 - and SO3 2-.

2D CoOOH nanosheets as oxidase mimic for the colorimetric assay of sulfite in food

Here, we report a rapid, sensitive and selective colorimetric assay for sulfite (SO32-) based on the intrinsic oxidase-like activity of 2D cobalt oxyhydroxide nanosheets (CoOOH NSs). The 2D CoOOH nanozyme could directly oxidize 3,3',5,5'-tetramethylbenzidine (TMB) into blue products (TMBox) in an aerobic solution without H2O2. Interestingly, the presence of SO32- could effectively inhibit the CoOOH NS-O2-TMB reaction system and thus caused changes in color and absorbance, which facilitated a colorimetric sensor for sulfite. After optimizing detection conditions, a facile and robust approach was developed for SO32- detection in food.

Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review

Sulfites are a class of chemical compounds, SO₂ releasers, widely used as additives in food industry, due to their antimicrobial, color stabilizing, antibrowning, and antioxidant properties. As the results of these pleiotropic functions they can be added to a broad range of products including dried fruits and vegetables, seafood, juices, alcoholic and nonalcoholic beverage, and in few meat products. Sulfites ingestion has been correlated with several adverse and toxic reactions, such as hypersensitivity, allergic diseases, vitamin deficiency, and may lead to dysbiotic events of gut and oral microbiota. In many countries, these additives are closely regulated and in meat products the legislation restricts their usage. Several studies have been conducted to investigate the sulfites contents in meat and meat products, and many of them have revealed that some meat preparations represent one of the main sources of SO₂ exposure, especially in adults and young people. This review discusses properties, technological functions, regulation, and health implications of sulfites in meat-based foods, and lays a special emphasis on the chemical mechanisms involved in their interactions with organic and inorganic meat components.

A dual electron-withdrawing enhanced selective/sensitive chemodosimeter for detection on bisulfate and its living cell imaging

Fluorescence detection of sulfur dioxide has attracted great interest from researchers in recent years. Usually double bonds and aldehyde group were employed as reaction sites for sulfur dioxide. In this work, the double bond was linked with cyano and carboxyl group as dual electron-withdrawing to enhance the reaction reactivity between the probe and sulfite. Meanwhile, coumarin with good biocompatibility was introduced as fluorophore. Thus D-π-A form constructs intramolecular charge transfer (ICT), the probe has weak yellow fluorescence emission (565 nm), after addition reaction taking place between the probe and bisulfate, conjugated double bond is broken, the system showed a short-wavelength fluorescence emission (483 nm). All these realized a ratiometric fluorescence detection for bisulfate. The study found that dual electron-withdrawing groups enhanced the specificity and sensibility (with a low detection limit 82 nM) of the probe recognizing bisulfate. These excellent properties led directly to the use of probes to image sulfur dioxide in living cells. Further applications are still being on the way.

Highly sensitive and selective sulfite sensors based on solution-gated graphene transistors with multi-walled carbon nanotube functionalized gate electrodes

Due to the potential toxicity of sulfite as widely used food additive, there is urgent need for the development of low-cost, rapid and convenient sensors for sulfite detection. Toward this end, highly sensitive and selective sulfite sensors based on solution gated graphene transistors (SGGTs) was innovatively developed. The performance of the device was significantly improved through the functionalization of the gate electrode with multi-walled carbon nanotubes (MWCNTs). We found that the MWCNT modified SGGT sensor showed an ultra-low detection limit of 30 nM toward sulfite. In addition, we also demonstrated that the SGGT-based sulfite sensor was capable of detecting sulfite content in practical liquor samples with high recovery rate. Considering its low-cost and easy-fabricating features, we believe that the SGGT-based sensor with appropriate functionalization may be applied as a highly potential platform for ultra-sensitive detection of a broad range of important analytes in practical samples for food safety purpose.

Detection of Sulfites in Fresh Meat Preparation Commercialised at Retail in Lazio Region

In Europe sulfur dioxide (SO₂) and sulfites in foods and beverages at concentrations of more than 10 mg kg^–1 or 10 mg L^–1 expressed as SO₂ equivalents are subject to mandatory labelling. In fresh meats the addition of sulfites is not admitted because of their unlawful use to give the product a more attractive appearance. Aim of the study was to detect sulfites in meat product sampled in 19 commercial shops of Lazio Region. In n=12 samples, sulfites were present at different concentrations and no indication for them was reported on the label. Sulfites concentrations ranged from 13.3 to 1278.9 mg kg^–1. The results of the present investigation underline the need for better controls by operators, not only under the food information but also in the consumers’ health perspective.

Development of a liquid chromatography-tandem mass spectrometry method for the determination of sulfite in food

Sulfites are widely used food preservatives that can cause severe reactions in sensitive individuals. As a result, the U.S. FDA requires that sulfites be listed on the label of any food product containing >10 mg/kg (ppm) sulfite (measured as sulfur dioxide). Currently, the optimized Monier-Williams (MW) method (AOAC Official Method 990.28) is the most common approach for determining sulfite concentrations in food samples. However, this method is time-consuming and lacks specificity in certain matrices. An improved rapid, sensitive, and selective method has been developed using electrospray ionization (ESI) high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) for the determination of sulfite in various food matrices. A total of 12 different types of foods were evaluated. These included dried fruits and vegetables, frozen seafood, sweeteners, and juices. The matrix is extracted with a buffered formaldehyde solution, converting free and reversibly bound sulfite to the stable formaldehyde adduct, hydroxymethylsulfonate (HMS). Extracts are prepared for injection using a C18 SPE cartridge to remove any lipophilic compounds. HMS is then separated from other matrix components using hydrophilic interaction chromatography (HILIC) and detected using multiple reaction monitoring (MRM). The method was validated at 5 concentrations in 12 food matrices. Accuracy data showed spiked recoveries ranging from 84 to 115% in representative foods. Six commercially available sulfited products were analyzed using the LC-MS/MS method, as well as the MW method, to determine if differences exist.

Cyclic voltammetric determination of free and total sulfite in muscle foods using an acetylferrocene-carbon black-poly(vinyl butyral) modified glassy carbon electrode

A novel method for the selective extraction of free (pH 8.4) and total sulfite (pH 11.0) from muscle foods and the following determination by a voltammetric sensor was reported. The proposed method was based on the eletrocatalytic oxidation of sulfite at modified glassy carbon electrode (GCE) fabricated by immobilizing 9 μg of acetylferrocene on the surface of GCE along with 35 μg of carbon black to improve the electron transfer within poly(vinyl butyral) membrane matrix. The external standard calibration curve was linear in the range of 0.03-4.0 mmol L(-1) with a detection limit of 15 μmol L(-1). This method had been applied to the determination of free and total sulfite in shrimp muscle fortified samples and compared with an ion chromatography method. The proposed electrode and analysis methods were proven to be sensitive, accurate, and rapid and exhibited very good reproducibility and stability under the used conditions.

Comparison of four different methods for the determination of sulfites in foods marketed in South Korea

Sulfites in foods were analysed using four methods: optimised Monier-Williams (official method), modified Rankine, HPLC and ion-exchange chromatography (IEC). The modified Rankine and HPLC methods were performed according to the previously reported methods but with some modifications. The IEC method was carried out through a combination of a modified Rankine apparatus and an anion-exchange column for the first time. In false-positive response tests, false-positive results with acetic acid and propionic acid were not observed in the modified Rankine, HPLC or IEC methods, unlike the optimised Monier-Williams method. All methods were evaluated for accuracy, precision and simple correlations. Modified Rankine, HPLC and IEC methods were determined to be suitable for foods with less than 10 mg kg(-1) of sulfur dioxide (SO₂). The modified Rankine and HPLC methods were suggested to be the most appropriate for the determination of sulfites in foods due to their high correlation coefficient with the optimised Monier-Williams method (R(2) = 0.9138 and 0.9011, respectively).

Monitoring of sulphites levels in shrimps samples collected in Puglia (Italy) by ion-exchange chromatography with conductivity detection

In shrimps the treatment with sulphiting agents is currently the best option for controlling Melanosis, which is a visual defect of the products that compromises marketability. However, sulphites may cause pseudo-allergic reactions in humans. In this study, 210 samples of shrimps were analysed in order to assess the residual levels of sulphiting agents. A quantifiable sulphites concentration was detected in 76 samples, and these concentrations were higher than the legal limits in eight samples. Considering the important pseudo-allergenic effects caused by these food additives, the non-negligible percentage of 3.8% and the high levels registered in non-compliant samples (up to 1174.1 mg kg(-1)), a strong contrast action based on permanent controls is necessary. Moreover, the levels measured in whole samples were up to four times higher than in the edible parts. These results suggest to consider the introduction of legal limits, related to sulphurous anhydride in the whole product.

Food production and processing considerations of allergenic food ingredients: a review

Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided.

Investigation on the presence of sulphites in fresh meat preparations: estimation of an allowable maximum limit

Sulphiting agents are commonly used food additives. They are not allowed in fresh meat preparations. In this work, 2250 fresh meat samples were analysed to establish the maximum concentration of sulphites that can be considered as "natural" and therefore be admitted in fresh meat preparations. The analyses were carried out by an optimised Monier-Williams Method and the positive samples confirmed by ion chromatography. Sulphite concentrations higher than the screening method LOQ (10.0 mg · kg(-1)) were found in 100 samples. Concentrations higher than 76.6 mg · kg(-1), attributable to sulphiting agent addition, were registered in 40 samples. Concentrations lower than 41.3 mg · kg(-1) were registered in 60 samples. Taking into account the distribution of sulphite concentrations obtained, it is plausible to estimate a maximum allowable limit of 40.0 mg · kg(-1) (expressed as SO(2)). Below this value the samples can be considered as "compliant".