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Kriechbaum R, Spadiut O, Kopp J. Bioconversion of Furanic Compounds by Chlorella vulgaris-Unveiling Biotechnological Potentials. Microorganisms 2024; 12:1222. [PMID: 38930604 PMCID: PMC11205514 DOI: 10.3390/microorganisms12061222] [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: 05/28/2024] [Revised: 06/13/2024] [Accepted: 06/14/2024] [Indexed: 06/28/2024] Open
Abstract
Lignocellulosic biomass is abundant on Earth, and there are multiple acidic pretreatment options to separate the cellulose, hemicellulose, and lignin fraction. By doing so, the fermentation inhibitors 5-Hydroxymethylfurfural (HMF) and furfural (FF) are produced in varying concentrations depending on the hydrolyzed substrate. In this study, the impact of these furanic compounds on Chlorella vulgaris growth and photosynthetic activity was analyzed. Both compounds led to a prolonged lag phase in Chlorella vulgaris growth. While the photosynthetic yield Y(II) was not significantly influenced in cultivations containing HMF, FF significantly reduced Y(II). The conversion of 5-Hydroxymethylfurfural and furfural to 5-Hydroxymethyl-2-Furoic Acid and 2-Furoic Acid was observed. In total, 100% of HMF and FF was converted in photoautotrophic and mixotrophic Chlorella vulgaris cultivations. The results demonstrate that Chlorella vulgaris is, as of now, the first known microalgal species converting furanic compounds.
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Affiliation(s)
| | | | - Julian Kopp
- Research Division: Biochemical Engineering, Integrated Bioprocess Development, Institute of Chemical, Environmental and Bioscience Engineering, Technische Universität Wien, Gumpendorferstraße 1a, 1060 Wien, Austria; (R.K.); (O.S.)
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2
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Jozinović A, Panak Balentić J, Ačkar Đ, Benšić M, Babić J, Barišić V, Lončarić A, Miličević B, Šubarić D. Nutritionally Valuable Components and Heat-Induced Contaminants in Extruded Snack Products Enriched with Defatted Press Cakes. Molecules 2024; 29:791. [PMID: 38398542 PMCID: PMC10891715 DOI: 10.3390/molecules29040791] [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: 01/17/2024] [Revised: 02/02/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HMF), and acrylamide in directly and indirectly expanded snacks. The amounts of press cakes added to corn grits were 3, 6, and 9%. Extrusion was carried out in a laboratory single-screw extruder. For indirectly expanded products (SCFX), supercritical CO2 was injected during extrusion, and secondary expansion was completed in the microwave oven. The type and content of press cake, as well as the type of product, significantly influenced total polyphenol content and antioxidant activity. Press cakes increased the contents of both soluble and insoluble fibre (from 1.94% d. m. and 1.28% d. m. for extrudates without press cakes up to 3.17% d. m. and 6.94% d. m. for SCFX extrudates with press cakes, respectively), and resistant starch was not markedly influenced by their addition. The influence of the content of press cake on HMF was not significant, whereas the type of cake and the type of extrusion influenced HMF significantly. In a raw mixture of corn grits with 3% of pumpkin press cake, HMF was below the limit of detection, and the highest content was found in the classically extruded sample with the addition of 9% of camelina press cake (580 ppb). In all samples, the acrylamide content was below the limit of detection, indicating that safe products were obtained. This research shows potential for the implementation of supercritical CO2 extrusion in the production of safe, nutritionally improved snack products. Future research might bring about the design of cost-effective processes applicable in the industry.
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Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Jelena Panak Balentić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Mirta Benšić
- School of Applied Mathematics and Informatics, Josip Juraj Strossmayer University of Osijek, Ljudevita Gaja 6, 31000 Osijek, Croatia;
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Veronika Barišić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Ante Lončarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
| | - Borislav Miličević
- Faculty of Tourism and Rural Development Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia;
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (A.J.); (J.P.B.); (J.B.); (V.B.); (A.L.); (D.Š.)
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3
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Osiecka D, Vakh C, Makoś-Chełstowska P, Kubica P. Plant-based meat substitute analysis using microextraction with deep eutectic solvent followed by LC-MS/MS to determine acrylamide, 5-hydroxymethylfurfural and furaneol. Anal Bioanal Chem 2024; 416:1117-1126. [PMID: 38123751 PMCID: PMC10850178 DOI: 10.1007/s00216-023-05107-6] [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: 11/09/2023] [Revised: 12/07/2023] [Accepted: 12/08/2023] [Indexed: 12/23/2023]
Abstract
For the analysis of plant-based meat substitutes and the determination of Maillard reaction products such as acrylamide, 5-hydroxymethylfurfural and furaneol, a novel and effective procedure based on hydrophobic natural deep eutectic solvent and liquid chromatography coupled with tandem mass spectrometry was developed for the first time. The 49 compositions of the deep eutectic solvents were designed and screened to select the most suitable option. The terpenoids eugenol and thymol in a molar ratio of 2:1 were selected as precursors for solvent formation, allowing effective extraction of the target analytes. The developed procedure comprised two main steps: extraction - in which the analytes are isolated from the solid sample due to the salting-out effect and pre-concentrated in the deep eutectic solvent, and back-extraction - in which the analytes are re-extracted into the formic acid solution for subsequent mass spectrometric detection. As the density of the aqueous phases changed during the extraction and back-extraction steps, the phenomenon of inversion of the coalesced organic phase was observed, which simplified the withdrawing of the phases. The linear range was 1-50 ng/mL for acrylamide, 10-1000 ng/mL for 5-hydroxymethylfurfural and 200-1000 ng/mL for furaneol with coefficients of determination above 0.9952. The developed method was fully validated and found recoveries were in the range 83-120%, with CVs not exceeding 4.9%. The method was applied to real sample analysis of pea-based meat substitutes.
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Affiliation(s)
- Dominika Osiecka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland
| | - Christina Vakh
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland
- EcoTech Center, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland
| | - Patrycja Makoś-Chełstowska
- Department of Process Engineering and Chemical Technology, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland
| | - Paweł Kubica
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 G. Narutowicza Street, 80-233, Gdańsk, Poland.
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4
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Long Y, Huang Y, Zhu M, Ma Y, Gan B, Wang Y, Yu Q, Xie J, Chen Y. Development of QuEChERS clean-up based on EMR-lipid for simultaneous analysis of 9 mycotoxins, acaylamide and 5-Hydroxymethylfurfural in biscuit by UHPLC-MS/MS. Food Chem 2023; 409:135265. [PMID: 36584524 DOI: 10.1016/j.foodchem.2022.135265] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 11/20/2022] [Accepted: 12/18/2022] [Indexed: 12/27/2022]
Abstract
A robust and sensitive analytical method for the simultaneous determination of 9 mycotoxins, AA, and 5-HMF by UHPLC-MS/MS was developed. Clean-up of the extracts was achieved by d-SPE with EMR-lipid. A new column phase (C18-PFP) was selected for HPLC separation after comparison with the C18 column. Finally, the method gave good linear relations with regression coefficients R2 > 0.99. The recovery of all the tested compounds was within the range of 70.67 to 104.88%, and the intraday and interday relative standard deviations (RSD) were lower than 12.49. The proposed method was then applied to investigate the mycotoxins, AA and 5-HMF in 20 food samples sold in the retail market. AA and 5-HMF were widely detected, and half of the samples were found to contain at least one mycotoxin contamination. Therefore, this method is potential to be used as a convenient and effective method for the cookies product quality control in the future.
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Affiliation(s)
- You Long
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yousheng Huang
- Jiangxi Institute of Analysis and Testing, Nanchang 330029, China
| | - Mengting Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Yingjie Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Bei Gan
- Jiangxi Provincial Product Quality Supervision Testing College, Nanchang 330029, China
| | - YuanXing Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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5
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Delatour T, Desmarchelier A, Stadler RH. Challenges in the measurement of acrylamide in food by confirmatory methods. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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6
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Bobade H, Singh A, Sharma S, Gupta A, Singh B. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole grain corn flour-based breakfast cereals sweetened with honey. J Texture Stud 2022; 53:672-683. [PMID: 35722898 DOI: 10.1111/jtxs.12708] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 06/02/2022] [Accepted: 06/15/2022] [Indexed: 11/28/2022]
Abstract
The present study investigated the effect of honey and extrusion processing parameters on techno-functional and bioactive properties of wholegrain corn flour breakfast cereals. The central composite rotatable design (CCRD) was used to plan the experiments using feed moisture (FM), extrusion temperature (ET), and honey level as process variables and sectional expansion ratio (SER), bulk density (BD), water absorption index (WAI), water solubility index (WSI), and textural hardness as response variables. The feed containing honey and wholegrain corn flour was extruded through a twin-screw extruder according to CCRD. The data were fit in the appropriate regression models based on model significance and insignificant lack-of-fit. The selected experiments from CCRD were considered for studying the bioactive properties and the effect of ET and honey level on bioactive properties was determined. The results of the study indicated that FM and honey adversely affected the SER, BD, and textural hardness while ET augmented these properties of breakfast cereals. The WAI decreased with an increase in honey level and ET during extrusion. The incremental addition of honey in the mix as well extrusion at elevated temperature led to higher WSI. The whole grain corn flour added with 10.22% honey and extruded at 16.06% FM, and 138.07 o C ET produced optimum quality breakfast cereals with 0.70 desirability. The total phenolic content of breakfast cereals decreased and antioxidant activity, and hydroxymethylfurfural content increased upon extrusion at the higher temperatures. Honey addition lowers the loss of phenolic content during extrusion and improved the antioxidant activity of breakfast cereals. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Antima Gupta
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
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7
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Desmarchelier A, Bebius A, Reding F, Griffin A, Ahijado Fernandez M, Beasley J, Clauzier E, Delatour T. Towards a consensus LC-MS/MS method for the determination of acrylamide in food that prevents overestimation due to interferences. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:653-665. [PMID: 35113763 DOI: 10.1080/19440049.2021.2022773] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Acrylamide is prone to misquantification, and critical steps in the analytical procedures need to be identified and controlled to ensure a reliable determination. Four methods were considered to illustrate misquantification issues with acrylamide. For two methods varying by the extent of their sample preparations, cases of overestimation in cocoa samples reaching up to a 20-fold factor are shown. A second example, applied to a variety of food products, includes two other methods varying by their chromatographic conditions. As a follow up of a study conducted in 2020 about the identification of N-acetyl-ß-alanine as an interference of acrylamide in coffee, the extent of this interference was evaluated in a selection of coffee samples, cereal-based products and baby foods. The ultimate objective of this manuscript was to resolve such cases of misquantification and validate a wide scope and robust method allowing an interference free acrylamide analysis. To do so, an extraction procedure based on the EN 16618:2015 standard with water extraction and two consecutive solid phase extraction (SPE) steps was applied with modified liquid chromatographic conditions. The method was validated in coffee, cereals, baby foods, cocoa and pet foods with excellent performance in terms of recovery (97-108%) and precision (RSDr and RSDiR <12 %). The breath of scope was further proved through trueness determination in quality control materials and reference materials including French fries, potato crisps, vegetable crisps, instant coffee, infant food and biscuit (cookie), with trueness values found within a 94-107% range.
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Affiliation(s)
| | - Aude Bebius
- Société des Produits Nestlé SA, Nestlé Research and Development Orbe, Orbe, Switzerland
| | - Frédérique Reding
- Société des Produits Nestlé SA, Nestlé Research and Development Orbe, Orbe, Switzerland
| | - Ashley Griffin
- Center, Quality Management, Nestlé Quality Assurance Center, Dublin, Ohio, USA
| | | | - Jason Beasley
- Reading Scientific Services Ltd, Reading Science Centre, Reading, UK
| | - Emilie Clauzier
- Reading Scientific Services Ltd, Reading Science Centre, Reading, UK
| | - Thierry Delatour
- Société des Produits Nestlé SA, Nestlé Research, Lausanne, Switzerland
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8
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Analysis of acrylamide in vegetable chips after derivatization with 2-mercaptobenzoic acid by liquid chromatography–mass spectrometry. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-021-03898-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractSince many years, acrylamide (AA) is a well-known toxicologically relevant processing contaminant (“food-borne toxicant”). However, only during the recent years, high levels of acrylamide have been reported in vegetable chips. In the present study, AA was quantitated via a modified derivatization procedure with 2-mercaptobenzoic acid based on stable isotope dilution analysis and liquid chromatography–mass spectrometry. Extraction with a modified QuEChERS (quick, easy, cheap, efficient, rugged, safe) method, defatting with n-hexane, and a solid phase extraction clean-up with strong cation-exchange material were performed prior to the derivatization step. Limits of detection and quantitation (LoD and LoQ) were 12 and 41 µg of AA/kg of vegetable chips (estimated via signal-to-noise ratios of 3:1 and 10:1, respectively), and thus below the LoQ of 50 µg/kg requested by the European Food Safety Authority. Recovery rates between 92 and 101% at four spiking levels with a good precision expressed as a relative standard deviation < 7% were determined. With this method at hand, a survey of the current AA amounts in 38 vegetable chips from the worldwide market was performed, showing a remarkable variability between the different vegetables, but also between different products of the same vegetable. Thereby, the AA amounts ranged between 77.3 and 3090 µg/kg, with an average of 954 µg/kg which was distinctly higher in comparison to commercially available potato chips also analyzed in the present study (12 samples, range: 117–832 µg/kg, average: 449 µg/kg). While for sweet potato and parsnip relatively low AA amounts were found, beetroot and carrot showed rather high contents.
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9
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Quesada-Valverde M, Artavia G, Granados-Chinchilla F, Cortés-Herrera C. Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.2018611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mónica Quesada-Valverde
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Fabio Granados-Chinchilla
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
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10
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Bobade H, Singh A, Sharma S, Gupta A, Singh B. Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour‐based expanded snacks. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16132] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hanuman Bobade
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Antima Gupta
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
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11
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Sun G, Wang P, Chen W, Hu X, Chen F, Zhu Y. Simultaneous quantitation of acrylamide, 5-hydroxymethylfurfural, and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine using UPLC-MS/MS. Food Chem 2021; 375:131726. [PMID: 34954579 DOI: 10.1016/j.foodchem.2021.131726] [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] [Received: 09/01/2021] [Revised: 11/17/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
A robust and sensitive isotope dilution UPLC-MS/MS method was established for the simultaneous analysis of acrylamide (AA), 5-hydroxymethylfurfural (HMF), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]-pyridine (PhIP). A fairly good separation of three analytes was achieved within 4.5 min. High correlation coefficients (R2 > 0.9998) of the three compounds were obtained in their respective linear ranges. This method demonstrated low limits of detection (1.57 μg/L for AA, 0.61 μg/L for HMF, and 0.02 μg/L for PhIP) and limits of quantification (5.22 μg/L for AA, 2.03 μg/L for HMF, and 0.05 μg/L for PhIP). This method also demonstrated excellent quantification accuracy (99.02%-101.12%), precision (RSD < 6%), and recovery (82.83-119.92%) in the Maillard model systems and deep-fried meatballs. This work develops a fundamental method for the rapid simultaneous determination of AA, HMF, and PhIP in thermally processed foods that are both carbohydrates-rich and protein-rich, meanwhile providing technical support for the generation mechanism of various hazards.
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Affiliation(s)
- Guoyu Sun
- College of Food Science & Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Pengpu Wang
- College of Food Science & Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Weina Chen
- College of Food Science & Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science & Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science & Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Yuchen Zhu
- College of Food Science & Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
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12
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HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits. Foods 2021; 10:foods10092183. [PMID: 34574293 PMCID: PMC8470632 DOI: 10.3390/foods10092183] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 09/09/2021] [Accepted: 09/10/2021] [Indexed: 01/29/2023] Open
Abstract
Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of their own products. In this work, a simple methodology for AA quantification without derivatization was developed for biscuits, for which the benchmark levels recommended by EFSA are 350 µg/kg, and 150 µg/kg for biscuits for infants and young children. Headspace-solid phase microextraction (HS-SPME) was used in 120 mL screwed-cap vials with a carboxen/polydimetylsiloxane fiber, 4 g of biscuits, and 10 mL of water during 15 min at room temperature under stirring. The addition of 30 mL of propanol under stirring during 15 min at room temperature and 15 min at 60 °C was used to promote AA transfer to the headspace. The fiber exposure was 45 min. A gas chromatography-mass spectrometry analysis allowed to obtain an external calibration curve at m/z 71, with linearity R2 > 0.99 and precision RSD < 9%. The detection and quantification limits were 27.4 µg/kg and 91.5 µg/kg, respectively. The methodology was successfully used in biscuits with lower AA amount, where mitigation strategies (asparaginase or pectate) were applied.
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13
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Tyl C, Bresciani A, Marti A. Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks. Foods 2021; 10:foods10092024. [PMID: 34574134 PMCID: PMC8471519 DOI: 10.3390/foods10092024] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 08/11/2021] [Accepted: 08/22/2021] [Indexed: 12/29/2022] Open
Abstract
The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities, challenges, and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted. Specifically, the first part of the review presents the effects of extrusion cooking on bran's compositional aspects, focusing on structural changes and product quality. After summarizing the main quality traits of extruded snacks (e.g., expansion rate, bulk density, and textural attributes), the effects of bran enrichment on the physical and sensory characteristics of the final product are discussed. Finally, bran pre-treatments as well as processing optimization are discussed as approaches to improve the quality of bran-enriched snacks.
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Affiliation(s)
- Catrin Tyl
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science, 1433 Ås, Norway;
| | - Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Giovanni Celoria, 2, 20133 Milan, Italy;
- Correspondence:
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14
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González-Gómez L, Morante-Zarcero S, Pérez-Quintanilla D, Sierra I. Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction. Foods 2021; 10:1557. [PMID: 34359430 PMCID: PMC8305596 DOI: 10.3390/foods10071557] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/21/2021] [Accepted: 07/02/2021] [Indexed: 12/20/2022] Open
Abstract
Insect-based products are novel foods (NF) that merit careful study. For this reason, in this work a method has been developed for the simultaneous analysis of four food processing contaminants (FPC), acrylamide (AA), 5-hydroxymethylfurfural, (HMF), 5-methylfurfural (MF) and furfural (F), in insect-based products (bars, crackers and flours) by high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (HPLC-QqQ-MS/MS). The method consisted of a solid-liquid extraction (SLE) with acidified water, followed by solid-phase extraction (SPE), using 100 mg of a sorbent based on mesostructured silica with a large pore functionalized with amino groups (SBA-15-LP-NH2). The analytical method was properly optimized and validated in a representative bar sample of pineapple & coconut with cricket flour (Ins-B-Pine-Coco) showing good accuracy, with recoveries ranging from 70-101% for the four analytes and adequate precision (RSD < 9%). Good linearity (R2 ≥ 0.995) and low method quantification limits for AA (between 1.3-1.4 µg/g), F (between 7.9-8.8 µg/g), MF (between 3.1-6.5 µg/g) and HMF (between 1.5-3.3 µg/g) were also obtained in all samples studied. The proposed method was successfully applied in eleven insect-based foods. Results revealed that insect-based bars can be a good alternative to traditional cereal bars to reduce dietary exposure to HMF; but, in order to reduce the exposure to AA, alternative formulations must be evaluated in the design of innovative insect-based crackers.
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Affiliation(s)
| | | | | | - Isabel Sierra
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T, Universidad Rey Juan Carlos, C/Tulipán s/n, Móstoles, 28933 Madrid, Spain; (L.G.-G.); (S.M.-Z.); (D.P.-Q.)
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15
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Rolandelli G, Favre LC, Mshicileli N, Vhangani LN, Farroni AE, van Wyk J, Buera MDP. The complex dependence of non-enzymatic browning development on processing conditions in maize snacks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111636] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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16
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Qi K, Xu M, Yin H, Wu L, Hu Y, Yang J, Liu C, Pan Y. Online Monitoring the Key Intermediates and Volatile Compounds Evolved from Green Tea Roasting by Synchrotron Radiation Photoionization Mass Spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2021; 32:1402-1411. [PMID: 33961425 DOI: 10.1021/jasms.1c00012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Online monitoring of the volatile compounds during the tea roasting process is crucial to find the optimum roasting conditions and improve the quality of green tea. In this work, synchrotron radiation photoionization mass spectrometry (SR-PIMS) was utilized to online monitor the evolved gaseous compounds during the tea roasting process. By virtue of "soft" ionization and fast data acquisition characteristics of SR-PIMS, dozens of aroma compounds including alcohols, aldehydes, furans, and nitrogen- and sulfur-containing species were detected and identified in real time. Moreover, 5-hydroxymethylfurfural (5-HMF), the key intermediate of Maillard reactions, was found with high sensitivity. Evolution processes of all the products could be observed via the time- and temperature-resolved profiles in N2 and the air. Dehydration was found to be the first step during roasting. Oxygen in the air was found to accelerate the formation rate of various stable species and intermediates in the course of the thermal treatment of fresh green tea. The formation mechanisms of evolved compounds such as three sulfur-containing compounds, i.e., dimethyl sulfide, hydrogen sulfide, and methanethiol, could be proposed according to the step-by-step formation process. The time-resolved results were demonstrated to be applicable in the evaluation of different roasting processes by statistical analysis. The optimum tea roasting temperature and duration are proposed to be around 200 °C and 1000 s.
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Affiliation(s)
- Keke Qi
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Minggao Xu
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Hao Yin
- National Laboratory for Physical Sciences at Microscale, University of Science and Technology of China, Hefei 230026, P. R. China
| | - Liutian Wu
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Yonghua Hu
- Research and Development Centre, China Tobacco Anhui Industrial Co., Ltd., Hefei 230088, P. R. China
| | - Jiuzhong Yang
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Chengyuan Liu
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
| | - Yang Pan
- National Synchrotron Radiation Laboratory, University of Science and Technology of China, Hefei 230029, P. R. China
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17
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Artavia G, Cortés-Herrera C, Granados-Chinchilla F. Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis. Foods 2021; 10:1081. [PMID: 34068197 PMCID: PMC8152966 DOI: 10.3390/foods10051081] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/13/2021] [Accepted: 03/19/2021] [Indexed: 12/28/2022] Open
Abstract
This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique's principle and focused on said technologies' applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.
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Affiliation(s)
- Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos, Sede Rodrigo Facio, Universidad de Costa Rica, San José 11501-2060, Costa Rica;
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos, Sede Rodrigo Facio, Universidad de Costa Rica, San José 11501-2060, Costa Rica;
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18
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Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products. Foods 2021; 10:foods10050946. [PMID: 33925910 PMCID: PMC8146050 DOI: 10.3390/foods10050946] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/21/2021] [Accepted: 04/25/2021] [Indexed: 11/16/2022] Open
Abstract
The addition of brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.
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19
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Sarion C, Codină GG, Dabija A. Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:4332. [PMID: 33921874 PMCID: PMC8073677 DOI: 10.3390/ijerph18084332] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/08/2021] [Accepted: 04/17/2021] [Indexed: 12/13/2022]
Abstract
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.
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Affiliation(s)
| | - Georgiana Gabriela Codină
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (C.S.); (A.D.)
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20
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Mollakhalili-Meybodi N, Khorshidian N, Nematollahi A, Arab M. Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:15627-15645. [PMID: 33548042 DOI: 10.1007/s11356-021-12775-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/29/2021] [Indexed: 06/12/2023]
Abstract
Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3-20 μg/kg and limit of quantification of 10-50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
| | - Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
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21
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Cheng W, Wang X, Zhang Z, Ma L, Liu G, Wang Q, Chen F, Cheng KW. Development of an Isotope Dilution UHPLC-QqQ-MS/MS-Based Method for Simultaneous Determination of Typical Advanced Glycation End Products and Acrylamide in Baked and Fried Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2611-2618. [PMID: 33560839 DOI: 10.1021/acs.jafc.0c07575] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In this work, a stable isotope dilution ultrahigh-performance liquid chromatography triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS) method was developed and validated for simultaneous determination of Nε-(carboxymethyl)lysine (CML), Nε-(carboxyethyl)lysine (CEL), and acrylamide (AA) in baked and fried foods. Ground food samples were extracted with acetone followed by two parallel assays. In assay A, a cleanup procedure based on dispersive solid-phase extraction was conducted for AA, free CML, and CEL analysis using the supernatant. In assay B, a multistep process including reduction, protein precipitation, acid hydrolysis, and solid-phase extraction was conducted for bound CML and CEL analysis using precipitation. The developed method was validated in terms of linearity, sensitivity (limit of detection, LOD; limit of quantitation, LOQ), accuracy, and precision. The results showed that the method had a wide linear range (0.25-500 ng/mL for CML and CEL, 0.5-500 ng/mL for AA), low LOD and LOQ (0.47-0.94 and 1.52-1.91 μg/kg, respectively), and good linearity (R2 > 0.999). The recovery test on baby biscuit and French fries samples showed the recovery rates of 90.2-108.3% for CML, 89.0-106.1% for CEL, and 94.5-112.3% for AA with satisfactory precision (relative standard deviation (RSD) < 10%). Finally, the developed method was successfully applied to 11 baked and fried food samples, and total CML, CEL, and AA contents varied in the ranges of 4.07-35.88 mg/kg, 1.99-14.49 mg/kg, and 5.56-506.64 μg/kg, respectively. Therefore, the isotope dilution UHPLC-QqQ-MS/MS method developed herein is promising for routine analysis of CML, CEL, and AA in baked and fried foods.
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Affiliation(s)
| | | | | | - Lukai Ma
- College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Guoqin Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
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22
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Patrignani M, Brantsen JF, Awika JM, Conforti PA. Application of a novel microwave energy treatment on brewers' spent grain (BSG): Effect on its functionality and chemical characteristics. Food Chem 2020; 346:128935. [PMID: 33385918 DOI: 10.1016/j.foodchem.2020.128935] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/27/2020] [Accepted: 12/21/2020] [Indexed: 01/18/2023]
Abstract
The effect of a new microwave energy treatment on brewers' spent grain (BSG) functionality and its application in a bakery product was evaluated. The physicochemical modifications of BSG were studied with special emphasis on the analysis of non-enzymatic browning reactions. Microwave treatment induced the formation of Maillard reaction products with a high antioxidant activity. The structure of these compounds was fully analyzed and it was concluded that melanoidins were formed by polymerization of furanose rings. Results indicated that chlorogenic acids were also reactants involved in the development of this reaction, leading to the formation of new bioaccesible compounds with important antioxidant activity. Although the addition of BSG in cookie formulations negatively affect their texture, this effect was successfully reduced when the microwave treatment was applied on BSG. This was associated to the disrupting effect that the microwaves had on BSG fiber, which significantly reduced its water absorption index (p ≤ 0.05).
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Affiliation(s)
- Mariela Patrignani
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP, CCT La Plata, CONICET, CIC, 47 y 116, 1900 La Plata, Argentina.
| | - Julia F Brantsen
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA.
| | - Joseph M Awika
- Texas A&M University, Soil & Crop Sciences Department, 2474 TAMU, College Station, TX 77843, USA.
| | - Paula A Conforti
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP, CCT La Plata, CONICET, CIC, 47 y 116, 1900 La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales, UNLP, 60 y 116, 1900 La Plata, Argentina.
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23
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Rattanarat P, Chindapan N, Devahastin S. Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. Food Chem 2020; 341:128266. [PMID: 33035858 DOI: 10.1016/j.foodchem.2020.128266] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 08/28/2020] [Accepted: 09/27/2020] [Indexed: 11/28/2022]
Abstract
Although hot air (HA) is a conventional roasting medium for coffee beans, HA roasting is known to result in possible formation of toxic compounds, including acrolein, acrylamide and polycyclic aromatic hydrocarbons (PAHs). Superheated steam (SHS) roasting is therefore proposed as an alternative means to alleviate the formation of these toxic compounds in roasted coffee beans. Robusta coffee beans were roasted either with HA or SHS in a fluidized bed roaster at 210-250 °C until the bean color reached the targeted roast levels. The contents of acrolein, acrylamide and 16 PAHs in the roasted beans were determined; only acrylamide and 5 PAHs were nevertheless found. SHS roasting interestingly resulted in lower acrylamide contents in dark-roasted beans; similar trend was noted in the beans medium-roasted at 250 °C. The contents of three-ring PAHs, namely fluorene, phenanthrene and anthracene, in dark-roasted beans were significantly lower upon SHS roasting at 250 °C.
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Affiliation(s)
- Pornteera Rattanarat
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
| | - Nathamol Chindapan
- Department of Food Technology, Faculty of Science, Siam University, 38 Phetkasem Road, Phasicharoen, Bangkok 10160, Thailand.
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand; The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand.
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24
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Michalak J, Czarnowska-Kujawska M, Klepacka J, Gujska E. Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules 2020; 25:molecules25184140. [PMID: 32927728 PMCID: PMC7570677 DOI: 10.3390/molecules25184140] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/28/2020] [Accepted: 09/07/2020] [Indexed: 12/20/2022] Open
Abstract
Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.
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25
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Hydroxymethylfurfural determination in cereal and insect bars by high-performance liquid chromatography-mass spectrometry employing a functionalized mesostructured silica as sorbent in solid-phase extraction. J Chromatogr A 2020; 1622:461124. [PMID: 32376026 DOI: 10.1016/j.chroma.2020.461124] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 03/28/2020] [Accepted: 04/08/2020] [Indexed: 11/21/2022]
Abstract
In this work a new method for the determination of 5-hydroxymethylfurfural (HMF) in cereal and insect bars has been developed and validated. The method consisted of a solid-liquid extraction (SLE) followed by a solid phase extraction (SPE), employing functionalized mesostructured silica as sorbent, and prior to high-performance liquid chromatography coupled to mass spectrometry analysis (HPLC-MS/MS). Mesostructured silica with a large pore (SBA-15-LP) functionalized with aminopropyl- groups (SBA-15-LP-NH2), octyl- groups (SBA-15-LP-C8) and bifunctionalized with both organic ligands (SBA-15-LP-C8-NH2) were prepared, characterized and tested for this purpose. The optimal conditions showed that the best extraction solvent was water acidified with HCl (pH 1.0) and the best material for SPE was SBA-15-LP-NH2 (recoveries near 100%). Results were compared with other analogous commercial sorbent (Discovery® DSC-NH2), evaluated under similar conditions, and SBA-15-LP-NH2 sorbent showed better recoveries than the commercial one (62 ± 1%). The developed method was validated and good detection and quantification limits (MDL: 11 µg kg-1and MQL: 38 µg kg-1), good precision in terms of repeatability and within-laboratory reproducibility (RSD < 8%) and good accuracy (recoveries between 99-102%) were obtained. The method was successfully applied to the determination of HMF in different samples of cereals and insect bars. In all the samples analysed, high concentrations of HMF (ranging from 336 to 962 mg kg-1) have been found.
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26
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Gülcan Ü, Candal Uslu C, Mutlu C, Arslan-Tontul S, Erbaş M. Impact of inert and inhibitor baking atmosphere on HMF and acrylamide formation in bread. Food Chem 2020; 332:127434. [PMID: 32645669 DOI: 10.1016/j.foodchem.2020.127434] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2020] [Revised: 06/20/2020] [Accepted: 06/24/2020] [Indexed: 11/26/2022]
Abstract
The baking in N2 and CO2 atmosphere decreased by 50% the acrylamide, while this level was 99% in SO2. The highest acrylamide content was detected in the control sample as 39.03 µg/kg. Additionally, the lowest HMF content was determined in S-bread as 14.85 mg/kg. The baking atmosphere has a significant impact on L* and a* colour values of bread. The highest L* value was measured in S-bread as 71.2, whereas it was the lowest in the control sample as 49.1. According to the Pearson results, acrylamide showed a negative correlation between L* value. However, no correlation was detected between colour values and HMF. Acrylamide had a positive correlation with flavour, although it did not affect the taste features of bread. No correlation between HMF and sensory properties was determined. The result of the study suggested that inert or inhibitor baking atmosphere may help prevent the Maillard reactions in bakery products.
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Affiliation(s)
- Ümmügülsüm Gülcan
- Agriculture and Rural Development Support Institution, 37100 Kastamonu, Turkey
| | - Cihadiye Candal Uslu
- Artvin Coruh University, Faculty of Health Science, Nutrition and Dietetics, 08100 Artvin, Turkey; Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey
| | - Ceren Mutlu
- Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey; Balikesir University, Engineering Faculty, Department of Food Engineering, 10145 Balikesir, Turkey
| | - Sultan Arslan-Tontul
- Selçuk University, Agricultural Faculty, Department of Food Engineering, 42130 Konya, Turkey.
| | - Mustafa Erbaş
- Akdeniz University, Engineering Faculty, Department of Food Engineering, 07058 Antalya, Turkey
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27
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Luo K, Chen H, Zhou Q, Yan Z, Su Z, Li K. A sensitive and visual molecularly imprinted fluorescent sensor incorporating CaF 2 quantum dots and β-cyclodextrins for 5-hydroxymethylfurfural detection. Anal Chim Acta 2020; 1124:113-120. [PMID: 32534663 DOI: 10.1016/j.aca.2020.05.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 04/20/2020] [Accepted: 05/01/2020] [Indexed: 12/13/2022]
Abstract
Calcium fluoride (CaF2) quantum dots have many applications in various fields. But there is no report on fluorescent characteristics of CaF2 quantum dots (CaF2 QDs). Here, a synthesis of multiple-color emission CaF2 QDs by changing the temperature, time and raw ratio is reported, by which the CaF2 QDs with purple, blue, green, and yellow emission can be obtained, respectively. They were characterized by X-ray diffraction (XRD) and transmission electron microscope (TEM). On this basis, a novel molecular imprinting ratiometric fluorescence sensor (MIR sensor) had been constructed based on the prepared CaF2 QDs and CdTe QDs, in which the yellow emission CaF2 QDs was used as a responsive signal material and the red emission CdTe QDs was served as a reference signal material. And the β-CD and methylacrylic acid (MAA) as bifunctional monomers were used for constructing the specific molecularly imprinted polymers (MIPs) in MIR sensor. This MIR sensor was applied for highly selective and excellent sensitive detection of 5-hydroxymethylfurfural (HMF). Under optimum conditions, it exhibited an excellent linear relationship between the fluorescence intensity ratio (I599/I625) and the concentration of HMF in the range of 0.1-6.0 μg/mL with a detection limit of 0.043 μg/mL. Finally, the established HMF-MIR sensor was successfully utilized to detect HMF in honey with satisfactory results. This work provided a reference for the application of the CaF2 QDs and the detection of the furfural substances.
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Affiliation(s)
- Kang Luo
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Haicheng Chen
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Qing Zhou
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Zhihong Yan
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Zhengquan Su
- Guangdong Engineering Research Center of Natural Products and New Drugs, Guangdong Provincial University Engineering Technology Research Center of Natural Products and Drugs, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Kang Li
- School of Pharmacy, Guangdong Pharmaceutical University, Guangzhou 510006, China.
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Pan M, Liu K, Yang J, Hong L, Xie X, Wang S. Review of Research into the Determination of Acrylamide in Foods. Foods 2020; 9:E524. [PMID: 32331265 PMCID: PMC7230758 DOI: 10.3390/foods9040524] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/18/2020] [Accepted: 04/20/2020] [Indexed: 01/01/2023] Open
Abstract
Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
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Michalak J, Czarnowska-Kujawska M, Gujska E. Acrylamide and Thermal-Processing Indexes in Market-Purchased Food. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:E4724. [PMID: 31783483 PMCID: PMC6926834 DOI: 10.3390/ijerph16234724] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 11/19/2019] [Accepted: 11/23/2019] [Indexed: 11/16/2022]
Abstract
Determining acrylamide (AA) content in foods using chromatographic methods is expensive and time-consuming. Therefore, there is a need to develop a simple, economical method for monitoring the content of acrylamide in foods. This study analysed whether there is a relationship between acrylamide levels with some heat-induced parameters, such as 5-hydroxymethylfurfural (HMF) and browning, in order to assess their usefulness in predicting the potential acrylamide levels in market-purchased food. Sixty plant-based food products were tested. The correlation coefficients for AA levels with L*, a* and b* values and HMF content were significant (p < 0.05) for French fries and potato chips. There was no statistically significant correlation between thermal-processing indexes (HMF and colour parameters) and acrylamide levels in commercial bread, breakfast cereals and biscuits. The results indicate that these classical thermal-processing indexes are not directly related to the acrylamide content in commercial cereal-based food and they cannot be indicators of AA level. Thus, the correlation between HMF and colour parameters with acrylamide content depends on the type of food and it is difficult to estimate the amount of AA based on these classical thermal-processing indexes of market-purchased food.
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Affiliation(s)
| | - Marta Czarnowska-Kujawska
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-693 Olsztyn, Poland; (J.M.); (E.G.)
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Fernandes CL, Carvalho DO, Guido LF. Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application. Foods 2019; 8:E597. [PMID: 31756928 PMCID: PMC6963597 DOI: 10.3390/foods8120597] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Revised: 11/11/2019] [Accepted: 11/18/2019] [Indexed: 12/17/2022] Open
Abstract
Acrylamide (AA), a molecule which potentially increases the risk of developing cancer, is easily formed in food rich in carbohydrates, such as biscuits, wafers, and breakfast cereals, at temperatures above 120 °C. Thus, the need to detect and quantify the AA content in processed foodstuffs is eminent, in order to delineate the limits and mitigation strategies. This work reports the development and validation of a high-resolution mass spectrometry-based methodology for identification and quantification of AA in specific food matrices of biscuits, by using LC-MS with electrospray ionization and Orbitrap as the mass analyser. The developed analytical method showed good repeatability (RSDr 11.1%) and 3.55 and 11.8 μg kg-1 as limit of detection (LOD) and limit of quantification (LOQ), respectively. The choice of multiplexed targeted-SIM mode (t-SIM) for AA and AA-d3 isolated ions provided enhanced detection sensitivity, as demonstrated in this work. Statistical processing of data was performed in order to compare the AA levels with several production parameters, such as time/cooking temperature, placement on the cooking conveyor belt, color, and moisture for different biscuits. The composition of the raw materials was statistically the most correlated factor with the AA content when all samples are considered. The statistical treatment presented herein enables an important prediction of factors influencing AA formation in biscuits contributing to putting in place effective mitigation strategies.
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Affiliation(s)
| | | | - Luis F. Guido
- REQUIMTE—Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (C.L.F.); (D.O.C.)
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31
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Shi J, Shao Z, Li H, Zhang Y, Wang S. Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods. Molecules 2019; 24:E3734. [PMID: 31623227 PMCID: PMC6832612 DOI: 10.3390/molecules24203734] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 10/09/2019] [Accepted: 10/14/2019] [Indexed: 12/19/2022] Open
Abstract
Acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) are two of the most abundant compounds generated during thermal processing. A simple method for the simultaneous quantitation of acrylamide and 5-HMF was developed and successfully applied in thermally processed foods. Acrylamide and 5-HMF were co-extracted with methanol and then purified and enriched by an Oasis HLB solid-phase extraction cartridge, simultaneously analyzed by high-performance liquid chromatography and detected with a diode array detector, respectively, at their optimal wavelength. The linear concentration range was found to be 25-5000 μg/L with high linear correlation coefficients (R > 0.999). The limit of detection and the limit of quantitation for acrylamide and 5-HMF were 6.90 μg/L and 4.66 μg/L, and 20.90 μg/L and 14.12 μg/L, respectively. The recovery of acrylamide and 5-HMF in biscuits, bread, Chinese doughnuts, breakfast cereals, and milk-based baby foods was achieved at 87.72-96.70% and 85.68-96.17% with RSD at 0.78-3.35% and 0.55-2.81%, respectively. The established method presents simplicity, accuracy and good repeatability, and can be used for the rapid simultaneous quantitation of acrylamide and 5-HMF in thermally processed foods.
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Affiliation(s)
- Jiaqi Shi
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Zeping Shao
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, the University of Queensland, St Lucia, Queensland 4072, Australia.
| | - Honglei Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
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