Effects of food processing methods on migration of heavy metals to food

Lee, Joon‐Goo; Hwang, Jeong-Yun; Lee, Hye‐Eun; Kim, Tae-Hun; Choi, Jaewu; Gang, Giljin

doi:10.1186/s13765-019-0470-0

Cited by 31 publications

(18 citation statements)

References 30 publications

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“…More than 11 million tons of Zn is manufactured annually worldwide, and the demand of Zn has expanded altogether since 2005 [1]. Zn is separated from sphalerite (ZnS), which is one of the most significant Zn-bearing sulfide mineral resources [2]. These days, approximately 90% of the world's all out Zn is produced by customary techniques such as roast-leach-electrowinning and pressure hydrometallurgy from sphalerite [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…Accordingly, bioleaching of sphalerite can be depicted by Eqs. (2) and (3), in which all iron-oxidizing bacteria (IOB), for example, A. ferrooxidans, Acidimicrobium ferrooxidans, A. albertensis, Alicyclobacillus tolerans, Leptospirillum ferrooxidans, and Leptospirillum ferriphilum, are used for cartelization [13]. IOB are capable of re-oxidizing ferrous ions to ferric ions during bioleaching [20,21].…”

Section: Introductionmentioning

confidence: 99%

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Bioleaching of Zn from sphalerite using Leptospirillum ferriphilum isolate: effect of temperature and kinetic aspects

Sundramurthy

Ramesh²,

Srinivasan

et al. 2020

Appl Biol Chem

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Biological methods for leaching of nonferrous and noble metals from its sulfide ores are widely applied at industrial enterprises of different countries. This process is based on the use of the oxidative activity of acidophilic microorganisms. Since all bio systems are quite sensitive to the temperature, bacterial leaching process also significantly effects. In the present study, the impact of temperature on bacterial leaching of Zn from its sulphide ore, sphalerite, was investigated using ore adapted iron oxidizing bacteria. The bacteria were isolated from mine drainage samples and subjected to gene sequencing. The acquired nucleotide sequence revealed that the isolate was Leptospirillum ferriphilum. The nucleotide sequence of L. ferriphilum isolate was submitted to National Center for Biotechnology Information (NCBI) and accession number KF743135 was assigned. Using the isolate, the Zn leaching data were collected in the 298-318 K temperature range. The results showed that leaching of Zn increases with temperature until optimum temperature of 313 K and achieves highest leaching efficiency of 96.96% within 20 days. Since bioleaching of minerals have become increasingly applied in different mining industries, there is immense important to analyze mechanistically-based kinetics for the design, optimization, operation, and control of biochemical processes. The kinetic study showed that the rate of Zn leaching was maximized at the optimum temperature. Further, the leaching data were analyzed using shrinking core model which revealed that the rate of leaching was inhibited by diffusion through product layer. Reaction kinetics is also to be contrasted with thermodynamics. Using Arrhenius law of thermodynamics, it was found that activation energy for Zn bioleaching reaction was 39.557 kJ mol −1. Such investigations will be necessitated for designing and implanting the ideal bioleaching system for metal bio-mining industries.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Bioleaching of Zn from sphalerite using Leptospirillum ferriphilum isolate: effect of temperature and kinetic aspects

Sundramurthy

Ramesh²,

Srinivasan

et al. 2020

Appl Biol Chem

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“…Whereas, the highest content of Ni and Co was observed in the enzymeassisted aqueous extracted oil samples. Since, trace metal elements combine to some minerals and dissolves easily in water and are up-taken by plants through water, therefore, trace metal elements in seeds are very water-soluble (Roussel et al, 2000;Lee et al, 2019). Therefore, in oil extraction methods in which water is used, such as enzyme-assisted aqueous extraction method, due to the dissolution of trace metal elements in water, less trace metal elements are transferred to the oil phase.…”

Section: Trace Metal Elements Content Of Persian Lime Seed Oilsmentioning

confidence: 99%

Effect of different extraction methods on trace metal elements content of Persian lime (Citrus latifolia) seed oil

Fathollahy

Pezeshki

Sorouraddin

2021

OCL

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The oil of Persian lime (Citrus latifolia) seed was extracted using three methods (cold-pressing, solvent extraction and enzyme-assisted aqueous extraction using Protamex and Celluclast) to compare the effect of extraction method on oil quality through trace metal elements (Fe, Cu, Ni, Co, Pb and As) content. The results demonstrated that extraction method significantly (P < 0.05) influences the trace metal elements content of oil. The reduction pattern of Fe > Cu > Ni > Co > Pb > As was observed in Persian lime seed and extracted oil samples. The highest concentration (mg/kg) of iron (7.3272 ± 0.0263), copper (0.350033 ± 0.00153) and lead (0.00891 ± 0.00003) were observed in cold pressed oils. The oils extracted using enzyme-assisted aqueous extraction method showed the highest concentration (mg/kg) of nickel (0.069855 ± 0.000167) and cobalt (0.054555 ± 0.000163). Arsenic was not detected in seeds and any of the extracted oil samples. The concentration of Fe (3.0363 ± 0.0423 mg/kg) and Cu (0.280167 ± 0.00151 mg/kg) as a pro-oxidant was lower in the Persian lime seed oil obtained by enzyme-assisted aqueous extraction method.

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“…In terms of direct consumer risk, the values reported in this study are applicable to dry noodles only. It has been previously determined that the risk of heavy metals in plain noodles can be significantly reduced if they are consumed after boiling for 3 minutes and if the water used for boiling is removed (Lee et al, 2019). There have been no studies comparing the concentration of heavy metals in dry and cooked instant noodles particularly, but the findings of plain noodles can be used for reasonable predictions.…”

Section: Consideringmentioning

confidence: 99%

“…Public health initiatives should be introduced to educate the public of risks involved with the consumption of instant noodles and ways of reducing their exposure. Some studies have shown that pre-soaking the rice or grain-product prior to cooking reduces heavy metal concentration (Al-Saleh & Abduljabbar, 2017) along with boiling and draining the noodles (Lee et al, 2019) -such cooking behaviours can be promoted to reduce public risk.…”

Section: Knowledge Translationmentioning

confidence: 99%

Analysis of lead, arsenic, and cadmium concentrations in instant noodles within the Canadian market

Katyal¹,

Sciences²,

Chen³

et al. 2020

ephj

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Background: High levels of lead (Pb), arsenic (As), and cadmium (Cd) in instant noodles have been reported in many countries, leading to temporary bans of several popular brands across the globe. There have been no studies analyzing the heavy metal contamination of instant noodles available in Canada to assess the risk for Canadians. As these contaminants are ubiquitous, their presence in food products is inevitable. A diet high in Pb, As, and Cd can cause permanent health conditions and death, as these metals are highly toxic even in small amounts and cannot be metabolized by the body. Methods: 30 packets of instant noodles were purchased from 6 different brands available in Walmart and T&T. Individual packs of noodles, and the accompanying dry seasoning packs, were ground using a blender and stored in sterile Ziplock bags. The samples were processed using an acid digest and then analyzed using ICP-MS/MS. Concentrations of lead, arsenic, and cadmium were measured for a comparison with FDA recommended levels, a cross comparison between wheat and rice noodles, and across all 6 brands. Results: The results show that the levels of Pb, As, and Cd found in instant noodles do not exceed the maximum allowable limits set forth by the FDA and EFSA. A significant difference between rice and wheat noodles is noted for As and Pb concentrations, where rice > wheat (p<0.05). A significant difference between brands is also noted for all three metals (p<0.05). Conclusion: Although the results did not find Pb, As, and Cd concentrations to exceed the recommended levels, the results of this study are inconclusive due to the low power of the analyses. It has been established that rice noodles contain overall higher levels of Pb and As than their wheat counterparts, and the levels vary significantly between different brands. The results indicate a wide window of variability of exposure for Canadians and the low power of the study indicates a larger need for further studies to confirm the findings.

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Effects of food processing methods on migration of heavy metals to food

Cited by 31 publications

References 30 publications

Bioleaching of Zn from sphalerite using Leptospirillum ferriphilum isolate: effect of temperature and kinetic aspects

Bioleaching of Zn from sphalerite using Leptospirillum ferriphilum isolate: effect of temperature and kinetic aspects

Effect of different extraction methods on trace metal elements content of Persian lime (Citrus latifolia) seed oil

Analysis of lead, arsenic, and cadmium concentrations in instant noodles within the Canadian market

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