Article
Chemistry, Analytical
Yangping Li, Yuxiang Li, Hongjing Chen, Wenting Zhang, Yang Yan
Summary: This study developed a universal method for detecting acrylamide (AA) in various foods and analyzed its distribution in 437 food samples collected from Southeast China. The method was simple, rapid, and widely applicable, with good recovery rate and precision. AA was detected in all types of food, with varying levels ranging from LOQ to 6020 μg/kg. Significant differences in AA levels among different foods were observed. The developed method provides a useful tool for monitoring AA levels in food.
ANALYTICAL METHODS
(2023)
Review
Chemistry, Analytical
Guadalupe Garcia-Llatas, Amparo Alegria, Reyes Barbera, Antonio Cilla
Summary: Plant sterols are bioactive compounds found in all vegetable foods, with potential beneficial effects on lowering cholesterol levels. Analytical methods are needed to assess their health benefits and future applications. Current methodologies include extraction and analysis, with mass spectrometry widely used for its sensitivity and selectivity.
MICROCHEMICAL JOURNAL
(2021)
Article
Biochemistry & Molecular Biology
Sanja Radman, Igor Jerkovic
Summary: The analysis of volatile organic compounds (VOCs) in two brown algae from the Adriatic Sea revealed differences between fresh and air-dried samples, particularly in the percentages of fatty acids and their derivatives, terpenes, and aliphatic compounds.
Article
Food Science & Technology
Jiahui Chen, Lina Tao, Ting Zhang, Jingjing Zhang, Tingting Wu, Donglei Luan, Ling Ni, Xichang Wang, Jian Zhong
Summary: This study used different techniques to analyze the effects of four thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles, finding that thermal processing significantly and differently decreased the types of volatile organic compounds in the muscles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
C. Ramirez, E. Sanchez, M. Pinto, H. Nunez, M. Fardella, P. Valencia, A. Angulo, S. Almonacid, R. Simpson
Summary: Mathematical modeling of furan formation is important for minimizing its concentration in thermal processes. This study developed a simple mathematical model based on temperature to estimate furan concentration in thermally processed food. The model was validated using experimental data and showed good accuracy in predicting furan concentration. It can be used by food processors to optimize thermal sterilization processes and predict furan concentrations in real systems.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Nutrition & Dietetics
Eduardo Augusto Fernandes Nilson, Gerson Ferrari, Maria Laura Da Costa Louzada, Renata Bertazzi Levy, Carlos Augusto Monteiro, Leandro F. M. Rezende
Summary: According to this study, there is a high burden of premature cardiovascular disease (CVD) outcomes in Brazil attributable to the consumption of ultra-processed foods (UPF). The findings support the implementation of food policies aimed at reducing UPF consumption to prevent CVD in Brazil.
FRONTIERS IN NUTRITION
(2022)
Review
Biotechnology & Applied Microbiology
Dilini N. Perera, Geeth G. Hewavitharana, S. B. Navaratne
Summary: This article reviews the factors, investigation techniques, toxicity, and health-related issues of AA formation in starch-based processed foods. Predominantly, AA and HMF are produced via the Maillard reaction and are major heat-induced toxins in bread and bakery products.
BIOMED RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Sang Mi Lee, Daeun Cheong, Meehye Kim, Young-Suk Kim
Summary: This study developed and validated analytical methods using liquid-liquid extraction combined with solid-phase extraction and gas chromatography/mass spectrometry to detect nonylphenols (NPs) in food samples. The results showed that the levels of NPs in food are highly dependent on the area of cultivation and the source of the food. These findings are important for determining the dietary exposure to NPs and understanding the contribution of different food sources in South Korea.
Article
Food Science & Technology
Ao Liu, Hongwei Zhang, Tongjie Liu, Pimin Gong, Yawei Wang, Hongze Wang, Xiaoying Tian, Qiqi Liu, Qingyu Cui, Xiang Xie, Lanwei Zhang, Huaxi Yi
Summary: This study investigated 46 strains of Streptococcus thermophilus isolated from commercial starter cultures and evaluated the aroma of the fermented milk produced by these strains. Different types of fermented milk were classified based on their sensory attributes, and their volatile compositions were analyzed using HS-GC-IMS and HS-SPME-GC-TOF/MS. Key compounds were identified using PCA and OPLS-DA, and these compounds could be used as indicators to develop fermented milks with specific aroma and flavor features.
Article
Medicine, Legal
Jennifer L. Berry, Mary E. Gregg, Adam J. Friss, Amanda A. Koepke, Christopher L. Suiter, Reta Newman, Megan E. Harries, Kavita M. Jeerage
Summary: Dynamic vapor microextraction (DVME) was extended to casework containers for the first time in this study, investigating the effects of different container types, oven temperatures, and collection volumes on the recovery of target compounds. The presence of polymer bag material led to losses of low-volatility species, while glass jars allowed for the recovery of target compounds across the entire volatility range.
FORENSIC SCIENCE INTERNATIONAL
(2022)
Article
Chemistry, Applied
Pei Cao, Lei Zhang, Yang Yang, Xiao-dan Wang, Zhao-ping Liu, Jian-wen Li, Li-yuan Wang, Sookja Chung, Moqin Zhou, Ke Deng, Ping-Ping Zhou, Ping-Gu Wu
Summary: The study analyzed the concentrations of furan and its derivatives in coffee products in the Chinese market and assessed the health risks to consumers. Furan and 2-methylfuran were found to have the highest concentrations and detection rates in coffee products. The average dietary exposure of Chinese consumers to furan and the sum of furan, 2-methylfuran, and 3-methylfuran in coffee products was 0.09 and 0.46 μg/kg bw/day, respectively. The margin of exposure (MOE) for the neoplastic effects of furan was 14,556 for the average dietary exposure of consumers. MOEs for the non-neoplastic effects of furan were 711 and 139 for furan and the sum of furan, 2-methylfuran, and 3-methylfuran, respectively. Overall, coffee consumers should be concerned about their health if their MOEs are below 10,000.
Article
Multidisciplinary Sciences
Renuka Jayatissa, Chandima Haturusinghe, Jacky Knowles, Karen Codling, Jonathan Gorstein, Samson Gebremedhin
Summary: The study estimated the contribution of industrially processed foods (IPF) to salt and iodine intake, and assessed the potential impact of salt reduction on iodized salt intake in Sri Lanka. Results showed that current iodine intake of adults in Sri Lanka is adequate, but below the recommended intake level. Achieving a 30% salt reduction target may lead to a decrease in iodine intake.
Article
Chemistry, Multidisciplinary
Wisut Wichitnithad, Orawan Sudtanon, Pawadee Srisunak, Kamonrak Cheewatanakornkool, Siriwan Nantaphol, Pornchai Rojsitthisak
Summary: Nitrosamine impurities in angiotensin II receptor antagonists containing a tetrazole group are a significant concern for API manufacturers and global regulators. A sensitive and high-throughput method based on HS-GC-MS was developed and validated for the simultaneous determination of four nitrosamines in losartan potassium API, meeting ICH guidelines with good accuracy and precision.
Article
Chemistry, Applied
Youngji Jung, Shinai Choi, Keum-Soon Oh, Namkyu Sun
Summary: The study evaluated the dietary exposure of Korean consumers to benzoic acid, finding that the estimated daily intake for average consumers and high consumers accounted for 4.1% and 28.1% of the acceptable daily intake, respectively. With the inclusion of a newly established standard on natural occurrence, the theoretical maximum intake of benzoic acid was found to be 2.2% of the ADI.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2022)
Article
Food Science & Technology
Xinlong Wu, Jiaxin Yin, Hui Ding, Wei Li, Lifeng Han, Wenzhi Yang, Fangyi Li, Xinbo Song, Songtao Bie, Xingchu Gong, Heshui Yu, Zheng Li
Summary: The volatile organic compounds (VOCs) of Zanthoxylum bungeanum pericarps and leaves from different regions were analyzed, and distinct differences were found in their compositions. HS-GC-IMS and HS-SPME-GC-MS techniques were effective in identifying differential markers, which can be used to distinguish between different origins of Sichuan pepper products.
