Application of Sorbent-Based Extraction Techniques in Food Analysis

This review presents an outline of the application of the most popular sorbent-based methods in food analysis. Solid-phase extraction (SPE) is discussed based on the analyses of lipids, mycotoxins, pesticide residues, processing contaminants and flavor compounds, whereas solid-phase microextraction (SPME) is discussed having volatile and flavor compounds but also processing contaminants in mind. Apart from these two most popular methods, other techniques, such as stir bar sorptive extraction (SBSE), molecularly imprinted polymers (MIPs), high-capacity sorbent extraction (HCSE), and needle-trap devices (NTD), are outlined. Additionally, novel forms of sorbent-based extraction methods such as thin-film solid-phase microextraction (TF-SPME) are presented. The utility and challenges related to these techniques are discussed in this review. Finally, the directions and need for future studies are addressed.

Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public health research. This review addresses the importance of the presence of neglected Maillard reaction intermediates found in foods, that may convert into acrylamide during digestion and the fate of acrylamide in the gastrointestinal tract as a reactive compound. Therefore, it is questioned in this review whether acrylamide concentration in ingested foods is directly correlated with the dietary exposure to acrylamide.

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Neglected Maillard reaction intermediates play role in acrylamide formation in gut.

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Exposure may increase when intermediates are converted into acrylamide in the gut.

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Nucleophiles cause elimination of acrylamide in the intestinal phase.

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The fate of acrylamide during digestion could be important for exposure estimation.

Acrylamide in Baby Foods: A Probabilistic Exposure Assessment

Acrylamide (also known as 2-propenamide) (AA) is a toxicant that develops in food during high-temperature cooking, and its occurrence is common in biscuits and baked snacks. AA is known for its in vivo neurotoxic and carcinogenic effects, and it is considered a potential carcinogen for humans. Infants may be exposed to AA as early as during weaning through baked food such as biscuits. This study set out to ascertain the concentration of AA in food products intended for infants to assess the dietary exposure to this food contaminant. AA levels were determined through GC/MS and bromination, and dietary exposure was evaluated by a probabilistic method based on Monte Carlo simulation. The results showed that the probability of a carcinogenic exposure is 94%, 92%, and 87%, respectively, for 6-, 12-, and 18-months infants, suggesting the need to delay the introduction of baked products in the diet of weaned infants. It should be noted, however, that these conclusions were drawn considering the biscuits as the primary source of exposure.