A survey on thermal processing contaminants occurrence in dark craft beers

Sadowska-Rociek, Anna; Surma, Magdalena

doi:10.1016/j.jfca.2021.103888

Cited by 8 publications

(3 citation statements)

References 26 publications

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“…[40], Marta M, and Francisco J.M. [41], Fang C., et al [42], Anna S-R, and Magdalena S [43], Alfredo M., et al [44], and Eduardo J. Guerra-Hernández and [45]…”

Section: Acrylamide In Food Productsmentioning

confidence: 98%

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Zulhaq Paradiman,

Tahir,

Dirpan

2024

BIO Web Conf.

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The process of heat treatment is commonly used in food processing to improve colour, flavour, nutrition, and safety from microorganisms, while also reducing the potential of toxic chemical risks. However, researchers have identified a potential risk associated with the Maillard reaction in food products that occurred during in food heating process. The Maillard reaction occurs in three stages: the initial stage (such as in milk and UHT milk), the intermediate stage (as in lager beer and bakery products), and the advanced stage (as in stout beer, coffee, and chocolate). The Maillard reaction is influenced by both physical variables (such as temperature and time of treatment) and chemical variables (including pH, water activity, and substance). Acrylamide is one of the toxic chemical risks that can be formed during the Maillard reaction. This occurs when through the major pathway involving asparagine and carbonyl groups specifically, leading to the formation of N-glycoxyl-asparagine. Additionally, acrylamide can also be formed through oxidized acrolein and lipid oxidation. This review article used online search engines such as ScienceDirect, Google, and ResearchGate as literature research method.

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“…[40], Marta M, and Francisco J.M. [41], Fang C., et al [42], Anna S-R, and Magdalena S [43], Alfredo M., et al [44], and Eduardo J. Guerra-Hernández and [45]…”

Section: Acrylamide In Food Productsmentioning

confidence: 98%

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Zulhaq Paradiman,

Tahir,

Dirpan

2024

BIO Web Conf.

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“…Although 3-MCPD is detected in some dark specialty malts used for beer production [11][12][13], it only occurs in low levels in most beers. It typically ranges from <10 µg/L to 14 µg/L [14,15].…”

Section: Occurrence Of Carcinogenic Compounds In Alcoholic Beveragesmentioning

confidence: 99%

Margin of Exposure Analyses and Overall Toxic Effects of Alcohol with Special Consideration of Carcinogenicity

Okaru

Lachenmeier

2021

Nutrients

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Quantitative assessments of the health risk of the constituents of alcoholic beverages including ethanol are reported in the literature, generally with hepatotoxic effects considered as the endpoint. Risk assessment studies on minor compounds such as mycotoxins, metals, and other contaminants are also available on carcinogenicity as the endpoint. This review seeks to highlight population cancer risks due to alcohol consumption using the margin of exposure methodology. The individual and cumulative health risk contribution of each component in alcoholic beverages is highlighted. Overall, the results obtained consistently show that the ethanol contributes the bulk of harmful effects of alcoholic beverages, while all other compounds only contribute in a minor fashion (less than 1% compared to ethanol). Our data provide compelling evidence that policy should be focused on reducing total alcohol intake (recorded and unrecorded), while measures on other compounds should be only secondary to this goal.

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“…A typical QuEChERS method consists of the extraction of analytes with organic solvents and the removal of unde-sired co-extractives with dispersive solid-phase extraction. QuEChERS has been applied to detect 3-MCPD in various food samples [6][7][8]26]. Sadowska-Rociek [7] developed a QuEChERS method for analyzing 3-MCPD in coffee, in which N-propylethylenediamine (PSA) was thought to be the optimal adsorbent.…”

Section: Introductionmentioning

confidence: 99%

Determination of 3‐chloro‐1,2‐propanediol in biological samples by quick‐easy‐cheap‐effective‐rugged‐and‐safe extraction coupled with gas chromatography‐mass spectrometry and its biodistribution in rats

Chen

et al. 2023

J of Separation Science

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3‐Chloro‐1,2‐propanediol is a common food contaminant, but reports on its determination in biological tissues are lacking. In the present study, a method was developed to detect 3‐chloro‐1,2‐propanediol contents in rat tissues by quick‐easy‐cheap‐effective‐rugged‐and‐safe extraction and gas chromatography‐mass spectrometry analysis. Biological samples were extracted with ethyl acetate and purified with adsorbents. The optimized adsorbent for each sample was selected from 4–5 combinations of N‐propylethylenediamine, octadecylsilane, graphitized carbon black, strong anion exchange, and florisil. Extracted 3‐chloro‐1,2‐propanediol was derivatized with heptafluorobutyric anhydride and subjected to gas chromatography‐mass spectrometry. This method had good linearity (correlation coefficients >0.99) in the range of 2–2000 ng/g for blood, kidney, liver, testis, and brain samples. The limits of detection were under 0.8 ng/g; the limits of quantification were 2 ng/g; the recovery rates were 85%–102%; and the matrix effects were 1.98%–7.67%. This method also had good precision. The dynamic changes in 3‐chloro‐1,2‐propanediol in rats gavaged with 20 mg/kg b.w. for 24 h were detected using this method. The 3‐chloro‐1,2‐propanediol content in each tissue sharply increased to a peak, rapidly decreased within 2 h, and stabilized at 12 h. 3‐Chloro‐1,2‐propanediol persisted in the kidney, testis, and liver 24 h after gavage.

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A survey on thermal processing contaminants occurrence in dark craft beers

Cited by 8 publications

References 26 publications

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Formation of Acrylamide Compounds in Food Products from Maillard Reactions: A Review Article

Margin of Exposure Analyses and Overall Toxic Effects of Alcohol with Special Consideration of Carcinogenicity

Determination of 3‐chloro‐1,2‐propanediol in biological samples by quick‐easy‐cheap‐effective‐rugged‐and‐safe extraction coupled with gas chromatography‐mass spectrometry and its biodistribution in rats

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