Determination of sulfur dioxide in food by liquid chromatography with pre-column derivatization

Li, Gang; Qin, Kang; Xu, Ying; Yao, Fu; Ye, Linyang

doi:10.1016/j.foodcont.2021.108500

Cited by 16 publications

(5 citation statements)

References 19 publications

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“…The commercial application of sulphite-based pre-treatment agents in dried fruit is largely due to its multipurpose role: (a) as anti-browning agent effective in controlling enzymatic and non-enzymatic reactions; (b) as antioxidant agent minimizing or preventing oxidation; and (c) as preservative agent retaining the colour, flavor, and retarding the growth of spoilage microorganisms. However, excessive exposure to sulphur dioxide could lead to various allergic irritations such as eye irritation, or respiratory tract irritation that results in swelling and sore throat in patients, and in acute cases digestive system irritation cumulating in vomiting and diarrhoea [ 85 , 86 ].…”

Section: Resultsmentioning

confidence: 99%

Impact of electrolyzed water as pre-treatments on drying properties and total colour difference of fresh-cut ‘Tommy Atkins’ mangoes

Yanclo

Belay

Sigge

et al. 2023

Heliyon

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Section: Resultsmentioning

confidence: 99%

Impact of electrolyzed water as pre-treatments on drying properties and total colour difference of fresh-cut ‘Tommy Atkins’ mangoes

Yanclo

Belay

Sigge

et al. 2023

Heliyon

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“…Higher consumption of benzoates and their derivatives has been found to cause urticaria, asthma, rhinitis or anaphylactic shock (Bilau et al , 2008). Additionally, excessive sulfite consumption may irritate the mucosal system of the respiratory tract and cause stomach and digestive system issues that lead to vomiting and diarrhea (Mu et al , 2022), and it may cause asthma in susceptible populations (Zhang et al , 2014). According to a UK study, 44% of the respondents perceived that food additives were linked to allergy development, 24% perceived that they were linked to hyperactivity and 10% perceived that they were linked to asthma (Ismail and Yusuf, 2014).…”

Section: Discussionmentioning

confidence: 99%

Consumers’ opinions, use of food labels and knowledge of food additives

Bayram

Öztürkcan

2022

NFS

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Purpose This study aims to determine what consumers take into consideration while buying food and to increase awareness. We also demonstrated food additives knowledge, and the association between food additive consumption and illness. Design/methodology/approach An online survey was used to collect data from respondents (n = 433). Findings Gender and knowledge of food additives and E numbers were found to be statistically different, as were education status and knowledge of food additives (p < 0.05). When purchasing foods, 40.0% of the respondents seldom read labels and also 34.9% were reading for each buy who verified the product’s expiration date (94.2%), followed by brand name (84.8%). Sucralose, Acesulfame potassium (Ace-K) and aspartame consumption were associated with type II diabetes mellitus (T2DM). Additionally, sulfite consumption was linked to diarrhea/constipation. Research limitations/implications This study has some limitations. First, the study was cross-sectional, which does not allow the establishment of causal relationships for the associations found here. Second, the study was limited to one city in Turkey. Therefore, the study's findings cannot be extrapolated to Turkey. Practical implications Nutrition education should be given by the experts, and the policies should be implemented so that food labels may be used more effectively. Furthermore, nutritional education and policies can increase the general public's awareness of food additives. Social implications Nutrition education should be given by the experts, and the policies should be implemented so that food labels may be used more effectively. Furthermore, nutritional education and policies can increase the general public's awareness of food additives. Originality/value Consumers must be knowledgeable about food additives and E numbers. However, the findings revealed that the majority of Turkish consumers seldom read product labels, and the use of several food additives resulted in negative health repercussions. Therefore, professionals should provide nutrition education, and legislation should be put in place so that food labels may be used more effectively.

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“…In addition, the total sulfur dioxide in algae food was determined by miniaturized dielectric barrier discharge—molecular emission spectrometry, this method has a good linear relationship, accurate detection results, low cost, compact and small detection equipment [ 106 ]. Furthermore, a recent study used pre-column derivatization to improve the sensitivity of liquid chromatography for the determination of sulfur dioxide in foods [ 107 ] ( Table 3 ).…”

Section: Chemical Factors Affecting Food Safety In Algaementioning

confidence: 99%

Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption

Zhuang

Chew

et al. 2022

Molecules

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With the rapid development of the economy and productivity, an increasing number of citizens are not only concerned about the nutritional value of algae as a potential new food resource but are also, in particular, paying more attention to the safety of its consumption. Many studies and reports pointed out that analyzing and solving seaweed food safety issues requires holistic and systematic consideration. The three main factors that have been found to affect the food safety of algal are physical, chemical, and microbiological hazards. At the same time, although food safety awareness among food producers and consumers has increased, foodborne diseases caused by algal food safety incidents occur frequently. It threatens the health and lives of consumers and may cause irreversible harm if treatment is not done promptly. A series of studies have also proved the idea that microbial contamination of algae is the main cause of this problem. Therefore, the rapid and efficient detection of toxic and pathogenic microbial contamination in algal products is an urgent issue that needs to be addressed. At the same time, two other factors, such as physical and chemical hazards, cannot be ignored. Nowadays, the detection techniques are mainly focused on three major hazards in traditional methods. However, especially for food microorganisms, the use of traditional microbiological control techniques is time-consuming and has limitations in terms of accuracy. In recent years, these two evaluations of microbial foodborne pathogens monitoring in the farm-to-table chain have shown more importance, especially during the COVID-19 pandemic. Meanwhile, there are also many new developments in the monitoring of heavy metals, algal toxins, and other pollutants. In the future, algal food safety risk assessment will not only focus on convenient, rapid, low-cost and high-accuracy detection but also be connected with some novel technologies, such as the Internet of Things (artificial intelligence, machine learning), biosensor, and molecular biology, to reach the purpose of simultaneous detection.

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Determination of sulfur dioxide in food by liquid chromatography with pre-column derivatization

Cited by 16 publications

References 19 publications

Impact of electrolyzed water as pre-treatments on drying properties and total colour difference of fresh-cut ‘Tommy Atkins’ mangoes

Impact of electrolyzed water as pre-treatments on drying properties and total colour difference of fresh-cut ‘Tommy Atkins’ mangoes

Consumers’ opinions, use of food labels and knowledge of food additives

Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption

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