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Barp L, Višnjevec AM, Moret S. Pressurized Liquid Extraction: A Powerful Tool to Implement Extraction and Purification of Food Contaminants. Foods 2023; 12:foods12102017. [PMID: 37238835 DOI: 10.3390/foods12102017] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/11/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Pressurized liquid extraction (PLE) is considered an advanced extraction technique developed in the mid-1990s with the aim of saving time and reducing solvent with respect to traditional extraction processes. It is commonly used with solid and semi-solid samples and employs solvent extraction at elevated temperatures and pressures, always below the respective critical points, to maintain the solvent in a liquid state throughout the extraction procedure. The use of these particular pressure and temperature conditions changes the physicochemical properties of the extraction solvent, allowing easier and deeper penetration into the matrix to be extracted. Furthermore, the possibility to combine the extraction and clean-up steps by including a layer of an adsorbent retaining interfering compounds directly in the PLE extraction cells makes this technique extremely versatile and selective. After providing a background on the PLE technique and parameters to be optimized, the present review focuses on recent applications (published in the past 10 years) in the field of food contaminants. In particular, applications related to the extraction of environmental and processing contaminants, pesticides, residues of veterinary drugs, mycotoxins, parabens, ethyl carbamate, and fatty acid esters of 3-monochloro-1,2-propanediol and 2-monochloro-1,3-propanediol from different food matrices were considered.
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Affiliation(s)
- Laura Barp
- Department of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
| | - Ana Miklavčič Višnjevec
- Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, Glagoljaška 8, 6000 Koper, Slovenia
| | - Sabrina Moret
- Department of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy
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2
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Urbelis JH, Cooper JR. Migration of food contact substances into dry foods: A review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1044-1073. [PMID: 33905306 DOI: 10.1080/19440049.2021.1905188] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
A comprehensive review of the literature was performed on migration of substances from packaging materials into dry foods, specifically those with surfaces containing no free fats or oils. Historically, migration from food packaging to dry foods has been assumed to be minimal. However, several recent publications have reported concentrations of migrants into dry foods that are substantially higher than anticipated. The goal of this review is to provide a comprehensive summary of recent studies that examined migration to dry foods or dry food simulants, observe and assess common migrants, and report the highest migration values. Focusing on the packaging materials and migrants that exhibit the highest migration values, this review divided the studies into two categories: 1) analysis of food products in commercial packaging taken directly from grocery store shelves, and 2) analysis of food products and food simulants in contact with packaging or other material fortified with known quantities of a migrant. Discussions include the examination of migration testing methods, viability of different food simulants, and variables that affect migration behaviour. These include the physicochemical properties of both the migrant and food (i.e. volatility, molecular size, structure, food composition and particle size) and factors pertaining to the packaging material and the environment (i.e. temperature, humidity, and the presence of a secondary barrier). Information gaps and remaining questions are also identified and discussed.
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Affiliation(s)
- Jessica H Urbelis
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration (US FDA), College Park, MD, USA
| | - Jessica R Cooper
- Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration (US FDA), College Park, MD, USA
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Baele M, Vermeulen A, Claes M, Ragaert P, De Meulenaer B. Migration of surrogate contaminants from paperboard to foods: Effect of food and surrogate properties. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:2165-2183. [PMID: 32970534 DOI: 10.1080/19440049.2020.1778184] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
The current research describes an alternative test method to evaluate the impact of food properties and compound characteristics on migration from paperboard to food. Tightly sealed bottles containing paperboard spiked with surrogate components as a donor, together with modified polyphenylene oxide (MPPO or Tenax®) or one of the nine considered foods as a receptor, were stored at 22°C. Instead of analysing the receptor, migration from donor to receptor was followed up by evaluating the recovery of surrogates from the donor over time, thus avoiding challenges in the analysis of the foods as such. Free fat content affected the migration more than the specific surface area of the food, reaching a plateau at fat contents >8.1%. The highest migration was observed to fatty foods such as biscuits (8% to 25% fat) and chocolate (40% fat). Intermediate migration occurred to starchy and particulate foods such as egg-based wheat pasta (2.6% fat), wheat flour (1% fat) and rice flour (0.5% fat). Low migration occurred in the case of paperboard in contact with wheat pasta (0.4% fat). Native starch was found to be more sensitive to migration than gelatinised starch. Volatility was identified as the most important characteristic of the migrating compounds. MPPO was considered as a suitable surrogate for dry foods as it did not underestimate migration in any case. However, for low-fat foods such as wheat pasta, clear overestimations could occur, but only for volatile surrogates with vapour pressure over 1.45 mTorr.
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Affiliation(s)
- Maarten Baele
- Research Group Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Technology, Safety and Health, Ghent University , Ghent, Belgium
| | | | - Maarten Claes
- Research Group Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Technology, Safety and Health, Ghent University , Ghent, Belgium
| | - Peter Ragaert
- Research Group Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Technology, Safety and Health, Ghent University , Ghent, Belgium.,Pack4Food , Ghent, Belgium
| | - Bruno De Meulenaer
- Research Group Food Chemistry and Human Nutrition (nutriFOODchem), Department of Food Technology, Safety and Health, Ghent University , Ghent, Belgium
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Conchione C, Lucci P, Moret S. Migration of Polypropylene Oligomers into Ready-to-Eat Vegetable Soups. Foods 2020; 9:E1365. [PMID: 32992980 PMCID: PMC7601618 DOI: 10.3390/foods9101365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 11/19/2022] Open
Abstract
Polyolefin oligomeric hydrocarbons (POH) are non-intentionally added substances (NIAS) which mainly reside in the polymer (PE, PP) as a consequence of the polymerization process, and that under favorable conditions (high fat content, high temperature, and long contact time) may migrate at high amount from the packaging into the food. The food industry offers a wide range of ready-to-eat products, among these, vegetable soups designed to be stored at refrigeration temperature (for times around 6 weeks), and in most cases to be heated for a few minutes in a microwave oven (into the original container, mostly of PP) before consumption. The present work aimed to study for the first-time migration of POH during the shelf life of these products, including storage at refrigeration temperature and after microwave heating. On-line high-performance liquid chromatography (HPLC)-gas chromatography (GC), followed by flame ionization detection (FID), was applied for POH analysis in a number of ready-to-eat products purchased from the Italian market. Microwave heating determined a variable POH increase ranging from 0.1 to 6.2 mg/kg. Parameters possibly affecting migration such as fat content and heating time were also studied.
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Affiliation(s)
- Chiara Conchione
- Department of Agri-Food, Environmental and Animal Sciences, University of Udine, 33100 Udine, Italy; (P.L.); (S.M.)
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Pack EC, Jang DY, Cha MG, Koo YJ, Kim HS, Yu HH, Park SC, Kim YS, Lim KM, Lee SH, Choi DW. Potential for short-term migration of mineral oil hydrocarbons from coated and uncoated food contact paper and board into a fatty food simulant. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:858-868. [DOI: 10.1080/19440049.2020.1730985] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Eun Chul Pack
- Department of Public Health Sciences, Graduate School, Korea University, Seoul, Republic of Korea
- School of Health and Environmental Sciences, Korea University, Seoul, Republic of Korea
| | - Dae Yong Jang
- Department of Public Health Sciences, Graduate School, Korea University, Seoul, Republic of Korea
| | - Min Gi Cha
- Department of Public Health Sciences, Graduate School, Korea University, Seoul, Republic of Korea
| | - Ye Ji Koo
- Department of Public Health Sciences, Graduate School, Korea University, Seoul, Republic of Korea
| | - Hyung Soo Kim
- Department of Public Health Sciences, Graduate School, Korea University, Seoul, Republic of Korea
| | - Hong Hyeon Yu
- Department of Public Health Sciences, Graduate School, Korea University, Seoul, Republic of Korea
| | - Seok Chan Park
- Department of Public Health Sciences, Graduate School, Korea University, Seoul, Republic of Korea
| | - Young Soon Kim
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul, Republic of Korea
| | - Kyung Min Lim
- College of Pharmacy, Ewha Womans University, Seoul, Republic of Korea
| | - Seung Ha Lee
- Department of Public Health Sciences, Graduate School, Korea University, Seoul, Republic of Korea
| | - Dal Woong Choi
- Department of Public Health Sciences, Graduate School, Korea University, Seoul, Republic of Korea
- Department of Health and Safety Convergence Science, Graduate School, Korea University, Seoul, Republic of Korea
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Bevan R, Harrison PTC, Jeffery B, Mitchell D. Evaluating the risk to humans from mineral oils in foods: Current state of the evidence. Food Chem Toxicol 2019; 136:110966. [PMID: 31751646 DOI: 10.1016/j.fct.2019.110966] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 11/10/2019] [Accepted: 11/11/2019] [Indexed: 10/25/2022]
Abstract
Key issues around the evaluation of risks to humans from mineral oils in food and feedstuffs are discussed. MOHs (MOAH and MOSH) occur in food due to intentional use, contamination from environmental sources and during transport/processing, or through migration from food contact materials. Problems in setting and enforcing human health guidelines for MOH include uncertainty around MOH toxicity and the specialist expertise needed for analysis of complex food matrices. Currently, the method of choice for measuring mineral oils is LC-GC-FID, however some complex food matrices also require additional analytical techniques to differentiate between some naturally occurring hydrocarbons and those from other sources, including of petrogenic origin. This requires the skills of an experienced analyst. Significant toxicological gaps for MOHs prevent robust human health risk assessment and the derivation of guidance values. As food-grade mineral oils are virtually MOAH-free, the key issue explored here is the relevance to humans of liver (micro)granulomas observed in F344 rats following oral intake. Available data suggest that despite the ubiquitous nature of MOH in the human diet, the prevalence of liver lipogranulomas in the population is low. These are not associated with inflammation and based on current evidence are not considered of human health significance.
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Affiliation(s)
- R Bevan
- IEH Consulting Ltd, Nottingham, UK.
| | | | - B Jeffery
- Mars Global Food Safety Center, Beijing, PR China
| | - D Mitchell
- Mars Global Food Safety Center, Beijing, PR China
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Andreu V, Picó Y. Pressurized liquid extraction of organic contaminants in environmental and food samples. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2019.06.038] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Zhang S, Liu L, Li B, Xie Y, Ouyang J, Wu Y. Concentrations of migrated mineral oil/polyolefin oligomeric saturated hydrocarbons (MOSH/POSH) in Chinese commercial milk powder products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1261-1272. [DOI: 10.1080/19440049.2019.1627001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Shuchang Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, China
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing, China
| | - Lingling Liu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing, China
| | - Bingning Li
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing, China
| | - Yaoqing Xie
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing, China
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Canavar Ö, Kappenstein O, Luch A. The analysis of saturated and aromatic mineral oil hydrocarbons in dry foods and from recycled paperboard packages by online HPLC–GC–FID. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:2471-2481. [DOI: 10.1080/19440049.2018.1543955] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Öner Canavar
- Faculty of Agriculture, Crop Science Department, Adnan Menderes University, Aydın, Turkey
- German Federal Institute of Risk Assessment (BfR), Department of Product Safety, Berlin, Germany
- Duke University, Biology Department, Durham, NC, USA
| | - Oliver Kappenstein
- German Federal Institute of Risk Assessment (BfR), Department of Product Safety, Berlin, Germany
| | - Andreas Luch
- German Federal Institute of Risk Assessment (BfR), Department of Product Safety, Berlin, Germany
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Vera P, Canellas E, Nerín C. Identification of non volatile migrant compounds and NIAS in polypropylene films used as food packaging characterized by UPLC-MS/QTOF. Talanta 2018; 188:750-762. [DOI: 10.1016/j.talanta.2018.06.022] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 06/06/2018] [Accepted: 06/07/2018] [Indexed: 12/19/2022]
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Spack LW, Leszczyk G, Varela J, Simian H, Gude T, Stadler RH. Understanding the contamination of food with mineral oil: the need for a confirmatory analytical and procedural approach. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:1052-1071. [DOI: 10.1080/19440049.2017.1306655] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | | | - Jesus Varela
- Institute of Food Safety and Analytical Sciences, Nestlé Research Centre, Lausanne, Switzerland
| | - Hervé Simian
- Institute of Food Safety and Analytical Sciences, Nestlé Research Centre, Lausanne, Switzerland
| | - Thomas Gude
- Swiss Quality Testing Services, Dietikon, Switzerland
| | - Richard H. Stadler
- Institute of Food Safety and Analytical Sciences, Nestlé Research Centre, Lausanne, Switzerland
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12
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Functional barriers or adsorbent to reduce the migration of mineral oil hydrocarbons from recycled cardboard into dry food. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2672-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Moret S, Scolaro M, Barp L, Purcaro G, Conte LS. Microwave assisted saponification (MAS) followed by on-line liquid chromatography (LC)–gas chromatography (GC) for high-throughput and high-sensitivity determination of mineral oil in different cereal-based foodstuffs. Food Chem 2016; 196:50-7. [DOI: 10.1016/j.foodchem.2015.09.032] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 08/31/2015] [Accepted: 09/10/2015] [Indexed: 10/23/2022]
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Biedermann-Brem S, Biedermann M, Grob K. Required barrier efficiency of internal bags against the migration from recycled paperboard packaging into food: a benchmark. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:725-40. [PMID: 26936619 DOI: 10.1080/19440049.2016.1160744] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The use of recycled paperboard and corrugated board for food packaging is in the interest of the sustainability of resources, but in most applications the food must be protected against contamination from these materials, such as by an internal bag with a functional barrier. Producers of packaging need a specification to find the most suitable and economical barrier for a given application, and the customer needs the confidence that a solution offered to him is adequate. An accurate determination of the barrier efficiency is not possible due to the large number of migrants, most of which have not been evaluated or not even identified. Hence the specification must be based on assumptions and verifiable by a simple test. The proposed benchmark presumes that the migration of all non-evaluated or even unknown substances in recycled paperboard will remain below 0.01 mg kg(-1) food, the conventional detection limit, if their transfer does not exceed 1% of the content in the paperboard. Some substances, such as mineral oil or fatty acids, will exceed the 0.01 mg kg(-1) limit, but they are known, evaluated and of no concern at the reduced migration. Since the critical substances must be assumed to be unknown, the criterion of the 1% migration is tested with three surrogate substances of similar volatility and covering a broad range of polarity. The cornerstones of the method are specified.
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Affiliation(s)
- Sandra Biedermann-Brem
- a Kantonales Labor Zürich (Official Food Control Authority of the Canton of Zurich) , Zurich , Switzerland
| | - Maurus Biedermann
- a Kantonales Labor Zürich (Official Food Control Authority of the Canton of Zurich) , Zurich , Switzerland
| | - Koni Grob
- a Kantonales Labor Zürich (Official Food Control Authority of the Canton of Zurich) , Zurich , Switzerland
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Lommatzsch M, Biedermann M, Grob K, Simat TJ. Analysis of saturated and aromatic hydrocarbons migrating from a polyolefin-based hot-melt adhesive into food. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:473-88. [DOI: 10.1080/19440049.2015.1130863] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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