1
|
Borba VSD, Barbosa SC, Kupski L, Primel EG. Acrylamide, hydroxymethylfurfural and furfural in ready-to-eat foods consumed by child population: Presence, risk assessment and future perspectives. Food Chem 2024; 457:140086. [PMID: 38936121 DOI: 10.1016/j.foodchem.2024.140086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 06/01/2024] [Accepted: 06/11/2024] [Indexed: 06/29/2024]
Abstract
Food intake contributes to adequate growth and neurodevelopment of children. Ready-to-eat foods, frequently consumed by this population, are sources of acrylamide (AA), hydroxymethylfurfural (HMF) and furfural (FF). In this sense, a review of the AA, HMF, and FF presence in ready-to-eat foods was evaluated through a systematic search to infer the risk of exposure in the child population. About 75.8%, 24.2%, and 21% of the studies found AA, HMF, and FF in ready-to-eat foods, respectively. AA is predominant in processed and ultra-processed foods, while HMF and FF are commonly found in fruit-based foods. Only 17.7% of the studies assessed the children's risk of exposure, based on the contaminant concentration in ready-to-eat food and not after gastrointestinal digestion, a more realistic measure. Therefore, with the obtained information and found gaps, it is expected that new strategies will be proposed to assess the vulnerability of the child population to these processing contaminants.
Collapse
Affiliation(s)
- Verônica Simões de Borba
- Laboratório de Análise de Compostos Orgânicos e Metais (LACOM), Escola de Química e Alimentos (EQA), Universidade Federal do Rio Grande (FURG), Avenida Itália Km 8, Campus Carreiros, 96203-900, Rio Grande, RS, Brazil.
| | - Sergiane Caldas Barbosa
- Laboratório de Análise de Compostos Orgânicos e Metais (LACOM), Escola de Química e Alimentos (EQA), Universidade Federal do Rio Grande (FURG), Avenida Itália Km 8, Campus Carreiros, 96203-900, Rio Grande, RS, Brazil.
| | - Larine Kupski
- Laboratório de Micotoxinas e Ciência de Alimentos (LAMCA), Escola de Química e Alimentos (EQA), Universidade Federal do Rio Grande (FURG), Avenida Itália Km 8, Campus Carreiros, 96203-900, Rio Grande, RS, Brazil.
| | - Ednei Gilberto Primel
- Laboratório de Análise de Compostos Orgânicos e Metais (LACOM), Escola de Química e Alimentos (EQA), Universidade Federal do Rio Grande (FURG), Avenida Itália Km 8, Campus Carreiros, 96203-900, Rio Grande, RS, Brazil.
| |
Collapse
|
2
|
Pasdar N, Mostashari P, Greiner R, Khelfa A, Rashidinejad A, Eshpari H, Vale JM, Gharibzahedi SMT, Roohinejad S. Advancements in Non-Thermal Processing Technologies for Enhancing Safety and Quality of Infant and Baby Food Products: A Review. Foods 2024; 13:2659. [PMID: 39272425 PMCID: PMC11394636 DOI: 10.3390/foods13172659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2024] [Revised: 08/20/2024] [Accepted: 08/21/2024] [Indexed: 09/15/2024] Open
Abstract
Breast milk is the main source of nutrition during early life, but both infant formulas (Ifs; up to 12 months) and baby foods (BFs; up to 3 years) are also important for providing essential nutrients. The infant food industry rigorously controls for potential physical, biological, and chemical hazards. Although thermal treatments are commonly used to ensure food safety in IFs and BFs, they can negatively affect sensory qualities, reduce thermosensitive nutrients, and lead to chemical contaminant formation. To address these challenges, non-thermal processing technologies such as high-pressure processing, pulsed electric fields, radio frequency, and ultrasound offer efficient pathogen destruction similar to traditional thermal methods, while reducing the production of key process-induced toxicants such as furan and 5-hydroxymethyl-2-furfural (HMF). These alternative thermal processes aim to overcome the drawbacks of traditional methods while retaining their advantages. This review paper highlights the growing global demand for healthy, sustainable foods, driving food manufacturers to adopt innovative and efficient processing techniques for both IFs and BFs. Based on various studies reviewed for this work, the application of these novel technologies appears to reduce thermal processing intensity, resulting in products with enhanced sensory properties, comparable shelf life, and improved visual appeal compared to conventionally processed products.
Collapse
Affiliation(s)
- Nasim Pasdar
- Department of Agricultural Engineering and Technology, Payame Noor University (PNU), Tehran 19395-4697, Iran
| | - Parisa Mostashari
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran 19419-33111, Iran
| | - Ralf Greiner
- Max Rubner-Institut, Federal Research Institute of Nutrition and Food, 76131 Karlsruhe, Germany
| | - Anissa Khelfa
- École Supérieure de Chimie Organique et Minérale (ESCOM), Université de Technologie de Compiègne (UTC), EA 4297 TIMR, 1 Allée du Réseau Jean-Marie Buckmaster, 60200 Compiègne, France
| | - Ali Rashidinejad
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Hadi Eshpari
- Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
| | - Jim M Vale
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | | | - Shahin Roohinejad
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| |
Collapse
|
3
|
Gao Q, Wang Y, Li Y, Hou J, Liang Y, Zhang Z. Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing. Food Res Int 2024; 190:114546. [PMID: 38945559 DOI: 10.1016/j.foodres.2024.114546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 04/30/2024] [Accepted: 05/25/2024] [Indexed: 07/02/2024]
Abstract
The thermal treatment carried out in the processing of apple products is very likely to induce Maillard reaction to produce furfurals, which have raised toxicological concerns. This study aimed to elucidate the formation of furfural compounds in apple products treated with pasteurization and high pressure processing (HPP). The method for simultaneous determination of five furfural compounds including 5-hydroxymethyl-2-furfural (5-HMF), furfural (F), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF), 2-acetylfuran (FMC), and 5-Methyl-2-furfural (MF) using high performance liquid chromatography equipped with diode array detector (HPLC-DAD) was successfully developed and validated. All five furfurals exhibited an increasing trend after the pasteurization treatment of apple clear juice, cloudy juice, and puree. 5-HMF, F, FMC, and MF were increased significantly during the precooking of apple puree. Whereas there was no significant change in the furfurals formation after apple products treated with high pressure processing (HPP) with 300 MPa and 15 min. Based on the variation of the fructose, glucose and sucrose detected in apple products after thermal treatment, it revealed that the saccharides and thermal treatment have great effect on the furfural compounds formation. The commercial fruit juice samples with different treatments and fruit puree samples treated with pasteurization were also analyzed. Five furfurals were detected more frequently in the fruit juice samples treated with pasteurization or ultra-high temperature instantaneous sterilization (UHT) than those treated with HPP. 5-HMF and FMC were detected in all fruit puree samples treated with pasteurization, followed by F, MF, and HDMF with the detection rate of 79.31 %, 72.41 %, and 51.72 %. The results could provide a reference for risk assessment of furfural compounds and dietary guidance of fruit products for human, especially for infants and young children. Moreover, moderate HPP treatment with 300 MPa and 15 min would be a worthwhile alternative processing technology in the fruit juice and puree production to reduce the formation of furfural compounds.
Collapse
Affiliation(s)
- Qingchao Gao
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China
| | - Yingxin Wang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yahui Li
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China
| | - Jianbo Hou
- Zhejiang Academy of Science and Technology for Inspection and Quarantine, Hangzhou 310016, China
| | - Ying Liang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Zhiyong Zhang
- Jiangsu Key Laboratory for Food Quality and Safety, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, China.
| |
Collapse
|
4
|
Silva Nascimento LE, da Silva Oliveira W, Mujtaba Abbasi N, Teixeira Godoy H, Anderson JL. Dilute-and-shoot approach combined with in-situ formed metal-containing ionic liquids for extraction of benzophenone and related compounds from açaí-based food products. J Chromatogr A 2024; 1717:464686. [PMID: 38310697 DOI: 10.1016/j.chroma.2024.464686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/23/2024] [Accepted: 01/25/2024] [Indexed: 02/06/2024]
Abstract
For the first time, benzophenone and related compounds were investigated in açaí-based food products. An extraction method based on the dilute-and-shoot approach, combined with the use of in-situ formed metal-containing ionic liquids (MCILs) followed by high-performance liquid chromatography, was developed and validated. A nickel and cobalt-based MCIL, in addition to the ratio of MCIL to lithium bis[(trifluoromethyl)sulfonyl]imide salt ([Li+][NTf2-]) for the ensuing metathesis reaction, were optimized. Parameters of the in-situ formed MCIL step, namely, the amount of MCIL, centrifugation time, and dilution step, were analyzed using a multivariate optimization approach, including central composite rotatable design and Derringer and Suich's tool. Optimum extraction performance was achieved using 50.98 mg of nickel-based MCIL and a MCIL to ([Li+][NTf2-]) ratio of 1:3 (m/m), a centrifuge time of 22 min, and 10.53 mL of water for the dilution step. This condition was used to perform analytical validation, which yielded satisfactory results with R2 ≥ 0.995, limits of detection (LOD) ranging from 0.0025 to 0.5 mg kg-1, and limits of quantification (LOQ) between 0.008 and 1.5 mg kg-1. The recovery rate ranged from 87 % to 107 % and precision values (as percent relative standard deviation) were equal or lower than 13 %. The validated method was applied to 25 samples of açaí-based food products purchased from Brazil and the United States. None of the samples showed analyte concentration levels above the LOD. The method's suitability was demonstrated for future monitoring of complex samples, such as foodstuffs.
Collapse
Affiliation(s)
- Luis Eduardo Silva Nascimento
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862, Campinas, Sao Paulo, Brazil; Department of Chemistry, Iowa State University, Ames, IA 50011, USA.
| | - Wellington da Silva Oliveira
- Reference Laboratory for Physical, Sensory and Statistics Analysis, Science and Food Quality Center, Institute of Food Technology (ITAL), Avenida Brasil 2880, 13070-178, Campinas, Sao Paulo, Brazil
| | | | - Helena Teixeira Godoy
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862, Campinas, Sao Paulo, Brazil
| | - Jared L Anderson
- Department of Chemistry, Iowa State University, Ames, IA 50011, USA.
| |
Collapse
|
5
|
Martins FCOL, Alcantara GMRN, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chem 2022; 395:133539. [PMID: 35779506 DOI: 10.1016/j.foodchem.2022.133539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/09/2022] [Accepted: 06/18/2022] [Indexed: 11/18/2022]
Abstract
The thermal processing, storage, and transportation of foodstuffs (e.g., fruit juices, coffee, honey, and vinegar) generate 5-hydroxymethylfurfural (HMF). The food industry uses this compound as a quality marker, thus increasing the demand for fast and reliable analytical methods for its determination. This review focuses on the formation of HMF in food, its desirable and toxic effects, and recent advances in analytical methods for its determination in foodstuffs. The advantages and limitations of these analytical approaches are discussed relative to the main analytical features.
Collapse
Affiliation(s)
- Fernanda C O L Martins
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil
| | - Gabriela M R N Alcantara
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil
| | - Anna Flavia S Silva
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil
| | - Wanessa R Melchert
- College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil.
| | - Fábio R P Rocha
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil
| |
Collapse
|