Influence of pre-heating of food contact polypropylene cups on its physical structure and on the migration of additives

Lopes, Joao Alberto; Tsochatzis, Emmanouil D.; Robouch, P.; Hoekstra, Eddo J.

doi:10.1016/j.fpsl.2019.100305

Cited by 22 publications

(13 citation statements)

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“…Trueness assessed by the reported recoveries from spiked cereal flour after acidic hydrolysis. An important source of slight variations could be considered the acidic hydrolysis and especially the precision of the temperature that needs to be controlled and precisely assessed [32]. The reported results for both trueness and precision regarding the quantification of AAs are similar to the ones previously reported in other food matrices [3,5,14,15].…”

Section: Discussionsupporting

confidence: 67%

“…To eliminate this effect, after trying different approaches, it was selected the dilution (10 times with ACN/water 95:5 v / v to obtain a final pH of 2.5–3) of the final solution before injection. The dilution did not present a limitation for the present method since the concentration of amino acids obtained after hydrolyzing the proteins is significantly higher than that of free amino acids present in most foods [15,32]. The Multiple Reaction Monitoring (MRM) transitions and the parameters in the tandem MS detection were selected after tuning for the optimum signal for each of the analytes.…”

Section: Discussionmentioning

confidence: 99%

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Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours

Tsochatzis

Παπαγεωργίου

Kalogiannis

2019

Foods

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Amino acids are essential nutritional components as they occur in foods either in free form or as protein constituents. An ultra-high-performance (UHPLC) hydrophilic liquid chromatography (HILIC)-tandem Mass Spectrometry (MS) method has been developed and validated for the quantification of 17 amino acids (AA) in wheat flour samples after acid hydrolysis with 6 M HCl in the presence of 4% (v/v) thioglycolic acid as a reducing agent. The developed method proved to be a fast and reliable tool for acquiring information on the AA profile of cereal flours. The method has been applied and tested in 10 flour samples of spelt, emmer, and common wheat flours of organic or conventional cultivation and with different extraction rates (70%, 90%, and 100%). All the aforementioned allowed us to study and evaluate the variation of the AA profile among the studied flours, in relation to other quality characteristics, such as protein content, wet gluten, and gluten index. Significant differences were observed in the AA profiles of the studied flours. Moreover, AA profiles exhibited significant interactions with quality characteristics that proved to be affected based mainly on the type of grain. A statistical and multivariate analysis of the AA profiles and quality characteristics has been performed, as to identify potential interactions between protein content, amino acids, and quality characteristics.

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Section: Discussionsupporting

confidence: 67%

Section: Discussionmentioning

confidence: 99%

Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours

Tsochatzis

Παπαγεωργίου

Kalogiannis

2019

Foods

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“…In the second test, an adapted migration experiment was performed ( Alberto Lopes, Tsochatzis, Robouch, & Hoekstra, 2019 ). The coffee capsules were used for an immersion test with both water and food simulant C. Each pre-emptied capsule has been immersed, with all the inner parts, e.g.…”

Section: Methodsmentioning

confidence: 99%

Analysis of PBT and PET cyclic oligomers in extracts of coffee capsules and food simulants by a HPLC-UV/FLD method

et al. 2021

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Highlights PET and PBT cyclic oligomers in food contact materials (plastic coffee capsules). Validation and application of a HPLC-UV/FLD for quantification of the studied PET and PBT oligomers. Method validation for 1st Series PET cyclic oligomers and PBT, with proper analytical standards, with known purity. Exposure assessment based on TTC and EFSA scientific opinions.

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“…Infrared can be used in numerous ways, such as stabilization of immature rice grain [19], pre-heating of drying [20,21,22], peeling [23], polyphenol recovery [24], freeze-drying [25], refractance window drying [26], antioxidant development [27], microbiological inhibition [28], sterilization infrared grains [29], baking bread [30], roasting food [31], manufacture of juices [18,32], and cooked food [33,34]. The aim of this comprehensive review is to investigate and discuss the effect of IR on sensory, nutritional, microstructural quality of foods and physico-chemical changes.…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Review on Infrared Heating Applications in Food Processing

et al. 2019

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Infrared (IR) technology is highly energy-efficient, less water-consuming, and environmentally friendly compared to conventional heating. Further, it is also characterized by homogeneity of heating, high heat transfer rate, low heating time, low energy consumption, improved product quality, and food safety. Infrared technology is used in many food manufacturing processes, such as drying, boiling, heating, peeling, polyphenol recovery, freeze-drying, antioxidant recovery, microbiological inhibition, sterilization grains, bread, roasting of food, manufacture of juices, and cooking food. The energy throughput is increased using a combination of microwave heating and IR heating. This combination heats food quickly and eliminates the problem of poor quality. This review provides a theoretical basis for the infrared treatment of food and the interaction of infrared technology with food ingredients. The effect of IR on physico-chemical properties, sensory properties, and nutritional values, as well as the interaction of food components under IR radiation can be discussed as a future food processing option.

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Influence of pre-heating of food contact polypropylene cups on its physical structure and on the migration of additives

Abstract: Graphical abstract

Cited by 22 publications

References 14 publications

Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours

Validation of a HILIC UHPLC-MS/MS Method for Amino Acid Profiling in Triticum Species Wheat Flours

Analysis of PBT and PET cyclic oligomers in extracts of coffee capsules and food simulants by a HPLC-UV/FLD method

A Comprehensive Review on Infrared Heating Applications in Food Processing

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