The photo‐oxidation of lipids has significant effects on the quality of edible oils. The oxidation of oils and fats can begin due to the action of external energy sources such as light. Studies showed that the rate of photo‐oxidation of the oil depends on the light transmission of the packaging, the product characteristics and the O2 barrier of the packaging. The UV absorber 2‐(2′‐hydroxy‐3′‐tert‐butyl‐5′‐methylphenyl)‐5‐chlorobenzotriazole (Tinuvin 326™) has been used in PET bottles for oil, making possible the reduction of the photo‐oxidation rates. This additive was approved recently by the European Union and included in the Positive List of Directive 2001/62/EC, with a limit of specific migration. This additive is also approved by the Mercosur legislation; nevertheless its restriction of use is being reviewed in Brazil. This study had the objectives of evaluating the efficiency of the additive through the determination of the light barrier properties of PET bottles with various levels of Tinuvin 326™ and of verifying its suitability for use in direct contact with foods. Copyright © 2003 John Wiley & Sons, Ltd.
ResumoEmbora os estudos mais recentes não confirmem a correlação entre a presença do alumínio no organismo humano e o Mal de Alzheimer, com freqüência esse assunto é trazido à tona. O presente trabalho foi realizado de forma a avaliar a ocorrência de migração significativa de alumínio proveniente de utensílios domésticos, durante o preparo de alimentos. Foram estudados sete tipos de alimentos com preparos diferenciados e três tipos de panela (caçarola, de pressão e frigideira), nas versões sem e com revestimento (Teflon). A análise do metal foi realizada em espectrômetro de emissão atômica com plasma indutivamente acoplado. Os resultados demonstraram transferência desprezível do Al para alguns alimentos, sendo que a maior transferência ocorreu no preparo de molho de tomate (baixo valor de pH), na panela sem revestimento. Um cardápio preparado com todos esses alimentos para as duas refeições diárias, mostrou que a massa de Al incorporada pelo alimento corresponde a 2% do limite de ingestão diária de Al (1 mg.kg -1 de peso corporal/dia), considerando-se um indivíduo de 60 kg. Assim, conclui-se que o uso de panelas de alumínio no preparo de alimentos praticamente não interfere na ingestão total do elemento para o ser humano. Palavras-chave: panelas de alumínio; alimentos; migração de alumínio; cozimento. AbstractAluminum is associated with neurological diseases, such as Alzheimer by some authors. Although this has never been confirmed, there is evidence of an accumulation in kidneys of people with renal problems. This present work was carried out to address this subject by evaluating the occurrence of significant aluminum migration from cooking utensils during food preparation. Eight types of food cooked in different ways and three distinct types of pans (a saucepan, pressure cooker and frying pan), with and without teflon coating, were evaluated. The metal analysis was conducted in an Optical Emission Spectrometer with Inductively Coupled Plasma. The results showed insignificant transference of aluminum in some food products. The main transference occurred when tomato sauce was prepared, which has a low pH, in the pan without teflon coating. The menu prepared with all the foods for two meals in a day showed that the aluminum mass incorporated by the food corresponded to 2% of the daily consumption limit of aluminum for a 60 kg person (1 mg.kg -1 of body weight per day). Thus, the use of aluminum pans in food cooking practically does not interfere in the total consumption of aluminum allowed for people. Keywords: aluminum cooking utensils; foods; aluminum migration; cooking.Determinação da dissolução de alumínio durante cozimento de alimentos em panelas de alumínio , a ingestão diária de alumí-nio em adultos varia entre os diferentes países, sendo de 1,9 a 2,4 mg na Austrália, de 3,9 mg no Reino Unido, de 6,7 mg na Finlândia e de 8 a 11 mg na Alemanha. Em crianças entre 5 e 8 anos, a mesma referência cita ingestão de 0,8 mg.dia -1 na Alemanha e de 6,5 mg.dia -1 nos EUA. Determining aluminum dissolution when cooking...
ResumoO estudo teve por objetivo avaliar a preservação das características sensoriais e físico-químicas de suco de maracujá pronto para beber acondicionado em latas de três peças em folha-de-flandres eletrossoldadas, com diferentes condições de envernizamento interno do corpo e costura lateral, através de teste de estocagem. O suco de maracujá foi acondicionado em latas com camada nominal interna de 2,0 g de Sn.m -2 , com três sistemas de revestimento orgânico interno e condicionado a 25 e 35 °C durante 360 dias. Ocorreu um acentuado decréscimo do conteúdo de ácido ascórbico até os 180 dias, mantendo-se estável até 360 dias em todas as condições estudadas. A avaliação de cor demonstrou o escurecimento do suco até os 120 dias e posteriormente sua descoloração, entre os 300 e 360 dias, nas duas temperaturas estudadas. A avaliação sensorial durante a estocagem demonstrou desempenho similar para todas as latas, sendo inferior apenas para a lata Pó a 35 °C. As principais alterações verificadas no produto ao longo da estocagem foram associadas às alterações intrínsecas à bebida e não à interação suco/embalagem. O estudo permitiu concluir que os três sistemas de envernizamento das latas estudadas podem ser utilizados no acondicionamento de suco de maracujá pronto para beber para uma vida-de-prateleira mínima de 12 meses. Palavras-chave: suco de maracujá; embalagens metálicas; qualidade sensorial; carotenóides; ácido ascórbico; estabilidade. AbstractThe purpose of this work was to evaluate the preservation of the sensorial and physicochemical characteristics of ready-to-drink passion fruit juice packaged in three-piece welded tinplate cans with different internal coatings of the body and side strips, based on a storage test. The product evaluated was ready-to-drink passion fruit juice packaged in cans with an internal layer of 2.0 g.m -2 of tin, with three inner organic coating systems, stored at 25 and 35 °C for 360 days. A sharp decrease in ascorbic acid content was recorded up to day 180, after which it remained constant until the end of the storage period at the two aforementioned temperatures and in all the types of cans studied. The color evaluation showed the juice browning before 120 days of storage, and subsequent discoloration between 300 and 360 days, at the two storage temperatures. The sensorial analysis during storage indicated a similar performance for all the cans, which was lower only in the case of one packaging variable. The main changes recorded during the storage period were associated with inherent modifications of the beverage itself and not to juice/packaging interaction. This study led to the conclusion that all the types of packaging under study are suitable for ready-to-drink passion fruit juice for a minimum shelf-life of 12 months.
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