Aluminium content of foods originating from aluminium-containing food additives

Ogimoto, Mami; Suzuki, Kumi; Haneishi, Nahoko; Kikuchi, Yuta; Takanashi, Mayu; Tomioka, Naoko; Uematsu, Yoko; Monma, Kimio

doi:10.1080/19393210.2016.1158210

Cited by 18 publications

(10 citation statements)

References 6 publications

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“…This traditional method preserve jellyfish leading to a typical product responding to the sensory parameters (color, texture, and overall acceptability) requested by Asiatic consumers [16]. However, edible jellyfish tissues treated with alum may retain alarming amounts of aluminum [17][18][19], which is known to be responsible of a number of negative effects on human health, including Alzheimer's disease [18].…”

Section: Introductionmentioning

confidence: 99%

Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

Leone

Lecci

Milisenda

et al. 2019

Eur Food Res Technol

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Fishery, market and consumption of edible jellyfish are currently limited in western countries by the lack of market demand for jellyfish products and the absence of processing technologies adequate to the western market safety standards. The development of technology-driven processing protocols may be key to comply with rigorous food safety rules, overcome the lack of tradition and revert the neophobic perception of jellyfish as food. We show thermal treatment (100 °C, 10 min) can be used as a first stabilization step on three common Mediterranean jellyfish, the scyphomedusae Aurelia coerulea, Cotylorhiza tuberculata, Rhizostoma pulmo, differently affecting protein and phenolic contents of their main body parts. The antioxidant activity was assessed in thermally treated and untreated samples, as related to the functional and health value of the food. Heat treatment had mild effect on protein and phenolic contents and on antioxidant activity. The jellyfish Rhizostoma pulmo, showed the better performance after thermal treatment. Keywords Edible jellyfish • Marine scyphozoans • Novel food • Antioxidant foods • Thermal processing • Antioxidant activity Abbreviations AA Antioxidant activity ABTS 2,20-azinobis(3-ethylben-zothiazoline-6-sulfonic acid)diammonium salt BSA Bovine serum albumin GAE Gallic acid equivalents TE Trolox equivalents Trolox 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid TEAC Trolox equivalent antioxidant capacity WB Whole fresh jellyfish OA Oral arms U Umbrella A. coerulea Aurelia coerulea C. tuberculata Cotylorhiza tuberculata R. pulmo Rhizostoma pulmo

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Section: Introductionmentioning

confidence: 99%

Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

Leone

Lecci

Milisenda

et al. 2019

Eur Food Res Technol

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“…Food samples tested were found to contain Al levels in the range of 0.01 to 1.06 mg/g in 27 out of the total 90 samples tested. [ 4 ] The use of antiperspirants, drying agents, and cosmetics contributes to percutaneous and inhalational exposure. [ 2 ] Al is found to be a component of commonly used medications such as antiulcer drugs such as sucralfate, antacids containing Al hydroxide, hemodialysis fluid, total parenteral nutrition solutions, phosphate binders, and vaccines.…”

Section: Introductionmentioning

confidence: 99%

Erratum: Effect of aluminum chloride on blood glucose level and lipid profile in normal, diabetic and treated diabetic rats

Eerike

et al. 2017

Indian J Pharmacol

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“…Despite the use of additives in these products, a significant reduction was observed in 2009 and between 2011 and 2014, which may be associated with public policies, even though the presence of additives in some specific foods may exceed the level recommended for children (Ogimoto et al, 2016).…”

Section: Aluminum and Foodmentioning

confidence: 99%

Aluminum accumulation in the wheat production chain: a review

MELLO¹,

Tonial

Lucchetta

2023

Food Sci. Technol

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The consumption of food containing significant amounts of aluminum has been the focus of discussions related to health. Aluminum is distributed in nature and may be naturally present in raw materials or added to food as a result of activities or modification processes along the food production chain. This exploratory and descriptive research identified possible sources of aluminum in food, in general, and particularly in the wheat chain and its derivatives, which comprise an important class in the food chain and ordinary consumption in many cultures. Even though total aluminum values have been found in food, in general, and particularly in wheat derivatives, information about their origins is still incipient. The total content of this metal in the food may be the result of a sum of sources. For wheat and its derivatives, the potential origins are among environmental factors, such as soil and water, and even operational procedures, such as the use of food additives and chemical compounds for the control of stored grain pests. Despite these considerations, the actual contributions of each source are still purely speculative, since although aluminum contents have been quantified in most studies, their sources were impartially explored and clarified.

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Aluminium content of foods originating from aluminium-containing food additives

Cited by 18 publications

References 6 publications

Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

Mediterranean jellyfish as novel food: effects of thermal processing on antioxidant, phenolic, and protein contents

Erratum: Effect of aluminum chloride on blood glucose level and lipid profile in normal, diabetic and treated diabetic rats

Aluminum accumulation in the wheat production chain: a review

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