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de Paula LCP, Alves C. Food packaging and endocrine disruptors. J Pediatr (Rio J) 2024; 100 Suppl 1:S40-S47. [PMID: 37913820 PMCID: PMC10960186 DOI: 10.1016/j.jped.2023.09.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Accepted: 09/14/2023] [Indexed: 11/03/2023] Open
Abstract
OBJECTIVES Narrative review evaluating food contamination by endocrine disruptors present in food packaging. DATA SOURCE The terms "endocrine disruptors" and "food packaging" were used in combination in the PubMed, MEDLINE and SciELO databases, evaluating studies, in humans, published in Portuguese, English, French and Spanish between 1990 and 2023. DATA SYNTHESIS Packaging, especially those made from plastic or recycled material, is an important source of food contamination by endocrine disruptors. Bisphenols and phthalates are the endocrine disruptors most frequently associated with food contamination from packaging. However, many unknown substances and even those legally authorized can cause harm to health when exposure is prolonged or when substances with additive effects are mixed. Furthermore, the discarding of packaging can cause contamination to continue into the environment. CONCLUSION Although packaging materials are essential for the transport and storage of food, many of them are associated with chemical contamination. As it is not possible to exclude them from our routine, it is important to develop research aimed at identifying the endocrine disruptors present in them, including the effects of chronic exposure; and that regulatory agencies and industry come together to reduce or prevent this risk. Additionally, consumers must be instructed on how to purchase products, handle them and prepare them to reduce the migration of chemical substances into food.
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Affiliation(s)
- Leila Cristina Pedroso de Paula
- Hospital de Clínicas da Faculdade de Medicina da Universidade Federal do Rio Grande do Sul, Residência de Endocrinologia e Endocrinologia Pediátrica, Porto Alegre, RS, Brazil
| | - Crésio Alves
- Universidade Federal da Bahia, Faculdade de Medicina, Hospital Universitário Prof. Edgard Santos, Serviço de Endocrinologia Pediátrica, Salvador, BA, Brazil.
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Lai P, Xiao Z, Li Y, Tang B, Wu L, Weng M, Sun J, Chen J. Grey Correlation Analysis of Drying Characteristics and Quality of Hypsizygus marmoreus (Crab-Flavoured Mushroom) By-Products. Molecules 2023; 28:7394. [PMID: 37959812 PMCID: PMC10647338 DOI: 10.3390/molecules28217394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/14/2023] [Accepted: 10/28/2023] [Indexed: 11/15/2023] Open
Abstract
The physical properties and nutritional quality of H. marmoreus by-products (HMB) dried by different methods were comprehensively evaluated by a rigorous statistical method of grey correlation analysis. The results indicated that different drying methods had significant impacts on the characteristics of HMB. Heat pump drying (HPD) was conducive to the preservation of protein and reducing sugar, and hot air drying (HAD) maintained a high content of total flavonoids. The highest fat, polysaccharide, and total phenolic contents were obtained by heated vacuum freeze-drying (H-VFD) treatment. The unheated vacuum freeze-drying (UH-VFD) treatment achieved bright colour, lacunose texture profile, and looser organization structure. The grey correlation analysis showed that UH-VFD and H-VFD had higher-weighted correlation degrees than HPD and HAD. HMB had many higher nutritional components than commodity specifications, especially protein, fat, polyphenols, and amino acids, and had potential applications in the food industry as functional foods and nutraceutical agents.
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Affiliation(s)
- Pufu Lai
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; (Z.X.); (Y.L.); (B.T.); (L.W.); (M.W.); (J.S.); (J.C.)
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Zheng Xiao
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; (Z.X.); (Y.L.); (B.T.); (L.W.); (M.W.); (J.S.); (J.C.)
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Yibin Li
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; (Z.X.); (Y.L.); (B.T.); (L.W.); (M.W.); (J.S.); (J.C.)
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Baosha Tang
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; (Z.X.); (Y.L.); (B.T.); (L.W.); (M.W.); (J.S.); (J.C.)
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Li Wu
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; (Z.X.); (Y.L.); (B.T.); (L.W.); (M.W.); (J.S.); (J.C.)
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Minjie Weng
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; (Z.X.); (Y.L.); (B.T.); (L.W.); (M.W.); (J.S.); (J.C.)
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Junzheng Sun
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; (Z.X.); (Y.L.); (B.T.); (L.W.); (M.W.); (J.S.); (J.C.)
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
| | - Junchen Chen
- Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350013, China; (Z.X.); (Y.L.); (B.T.); (L.W.); (M.W.); (J.S.); (J.C.)
- National R&D Center for Edible Fungi Processing, Fuzhou 350003, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China
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Kourkopoulos A, Sijm DTHM, Vrolijk MF. Current approaches and challenges of sample preparation procedures for the safety assessment of paper and cardboard food contact materials: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:4108-4129. [PMID: 35880303 DOI: 10.1111/1541-4337.13009] [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: 02/10/2022] [Revised: 06/14/2022] [Accepted: 06/29/2022] [Indexed: 01/28/2023]
Abstract
In the European Union (EU), Regulation (EC) 1935/2004 provides a harmonized legal EU framework and sets out the general principles for safety and inertness for all Food Contact Materials (FCMs) and Food Contact Articles. From a food safety point of view, however, specific EU legislation for paper and cardboard FCMs is lacking, while at Member State level, national legislation differs among countries. More than 11,000 chemicals have been identified in all types of FCMs, most of them without any information on toxicity or migration potential from FCM to food. The present review shows a wide variability of protocols, approaches, and conditions used in scientific studies, which are difficult to compare. In this regard, procedures and conditions laid down in EU legislation for plastics and European Standards (EN protocols) may serve as a good basis for the future sample preparation procedures in the framework of paper and cardboard FCMs safety assessment. Challenges on sample preparation procedures are presented involving the interlinked steps of sample preparation, conditions used and their impact in chemical analysis and in vitro bioassay testing. Currently, there is no general consensus on the criteria for structuring, evaluating, and tuning sample preparation procedures for paper and cardboard FCMs. For this purpose, a set of modified criteria and a decision tree are proposed based on the literature. Along this, mass transfer processes occurring in paper and cardboard FCMs and parameters affecting chemical migration need to be accounted for prior to reaching general consensus on criteria for sample preparation procedures.
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Affiliation(s)
- Athanasios Kourkopoulos
- Faculty of Health, Medicine and Life Sciences, Department of Pharmacology and Toxicology, Maastricht University, Maastricht, The Netherlands
| | - Dick T H M Sijm
- Faculty of Health, Medicine and Life Sciences, Department of Pharmacology and Toxicology, Maastricht University, Maastricht, The Netherlands.,Office for Risk Assessment and Research, Netherlands Food and Consumer Product Safety Authority (NVWA), Utrecht, The Netherlands
| | - Misha F Vrolijk
- Faculty of Health, Medicine and Life Sciences, Department of Pharmacology and Toxicology, Maastricht University, Maastricht, The Netherlands
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Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension. Foods 2022; 11:foods11050697. [PMID: 35267329 PMCID: PMC8909407 DOI: 10.3390/foods11050697] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 02/01/2023] Open
Abstract
In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging’s purpose; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign.
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Migration Testing of GPPS and HIPS Polymers: Swelling Effect Caused by Food Simulants Compared to Real Foods. Molecules 2022; 27:molecules27030823. [PMID: 35164087 PMCID: PMC8839621 DOI: 10.3390/molecules27030823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 01/15/2022] [Accepted: 01/21/2022] [Indexed: 11/17/2022] Open
Abstract
Migration kinetic data from general purpose polystyrene (GPPS) and high impact polystyrene (HIPS) were generated for a set of model substances as well as styrene monomer and oligomers at different temperatures (20 °C, 40 °C, 60 °C) using food simulants stipulated in the European Regulation (EU) 10/2011 and real foods like milk, cream and olive oil (20 °C, 40 °C). The extent of polymer swelling was characterized gravimetrically and visual changes of the test specimens after migration contact were recorded. Isooctane and 95% ethanol caused strong swelling and visual changes of HIPS, overestimating real migration into foods especially at high temperatures; GPPS was affected by isooctane only at 60 °C. With 50% ethanol, after 10 days contact at 60 °C or 40 °C both polymers were slightly swollen. Contrary, most of the real foods analyzed caused no detectable swelling or visual changes of the investigated polymers. This study demonstrates that the recommendations provided by EU regulations are not always in agreement with the physicochemical properties of styrenic polymers. The critical point remains the selection of adequate food simulants/testing conditions, since the high overestimation of aggressive media can lead to non-compliance of polystyrene materials even if the migration into real food would be of no concern.
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Grob K. How to make the use of recycled paperboard fit for food contact? A contribution to the discussion. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 39:198-213. [PMID: 34525320 DOI: 10.1080/19440049.2021.1977853] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Recycled paperboard contains hundreds of non-evaluated or even unidentified substances that could endanger human health if they turn out to be highly toxic. It seems as unrealistic to evaluate each of them as it is to phase out the use of the problematic ones or sort out the papers and boards introducing them into the recyclate. Therefore, measures should be taken that generally reduce migration into food, such as functional barriers or functional sorbents. A general approach is used for the recycling of plastics, particularly poly(ethylene terephthalate), PET: as not every potential contaminant can be regulated, a pragmatic approach is applied, for PET mainly on the required decontamination efficiency. Criteria are required on the required efficacy of the measures to be taken. Recycled paperboard is used for various types of food contact: mostly contact is through the gas phase (evaporation and recondensation), often indirect through other layers (e.g. internal bags or for transport boxes), seldom in wetting contact. Numerous factors have to be considered. For typical folding boxes and at least strongly dominating gas phase contact, it was proposed that no more than 1% of each contaminant in the recycled paperboard should enter the food. The efficiency of the measures required to comply with this criterion depends on the application. The three main measures are reviewed with regard to this criterion: (i) internal bags with an incorporated functional barrier (successfully used for some time), (ii) a barrier layer on the internal wall of the box (for which the design of the closures might be most critical) and (iii) functional sorbents added to the paperboard (for which the sorbent capacity is critical). For transport boxes, commonly of corrugated board (quantitatively the most important use of recycled paperboard in food contact), an adjusted or different criterion is needed.
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Affiliation(s)
- Koni Grob
- Retired from Kantonales Labor Zürich (Official Food Control Authority of the Canton of Zurich), Zurich, Switzerland
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