Short communication: Reactivity of diacetyl with cleaning and sanitizing agents

Abstract

Diacetyl is used to impart a buttery flavor to numerous food products such as sour cream, cottage cheese, vegetable oil-based spreads, baked goods, and beverages. Recent studies have linked exposure to high concentrations of diacetyl and the onset of bronchiolitis obliterans. Due to the reported risks that diacetyl may pose, many food companies have altered practices to reduce worker exposure to diacetyl, including the use of personal respirators, improved air handling systems, and adequate cleaning practices. Commonly used cleaning and sanitizing agents may be reactive with diacetyl; however, the efficacy of these chemicals has not been studied in detail and remains unclear. The objective of this work was to study the reaction chemistry of diacetyl with common industrial cleaning and sanitizing chemicals. The reactions were assessed at equimolar concentrations and analyzed by gas chromatography-mass spectrometry. Peroxyacetic acid was most reactive with diacetyl (95% reduction in diacetyl), followed by sodium hypochlorite (76% reduction), and hydrogen peroxide (26% reduction). Benzalkonium chloride (BAC) did not react with diacetyl. Acetic acid was detected as the main product of reactions of diacetyl with peroxyacetic acid, sodium hypochlorite, and hydrogen peroxide. 1,1-Dichloro-2-propanone and 1,1,1-trichloropropanone were also identified as volatile reaction products in the sodium hypochlorite reactions.

Improved sealing polymers and cleaning procedures to mitigate aroma carryover during bottling of aromatised and regular wines on the same filling line

“…Besides frequent use of water, acidic and alkaline agents, oxidants such as peracetic acid, ozone and chlorine dioxide are widely applied to remove organic compounds and to sterilise bottling lines, hoses, barrels and other winery equipment (Sonntag and Gunten, 2012, Rincon-Delgadillo et al, 2013, Englezos et al, 2019, Pandiselvam et al, 2019, Kim and Huang, 2020, Gan et al, 2020. Improved cleaning efficacy was shown for a 60 min treatment of enriched water with 2 mg/L ozone for the removal of d-limonene from EPDM and silicone sealings (Nishijima et al, 2014).…”

Thiol Reactome: A Nontargeted Strategy to Precisely Identify Thiol Reactive Drinking Water Disinfection Byproducts

“…This supports our hypothesis that GSH reacts with larger, nonvolatile DBPs and this reaction produces GSH-acrolein products (Figure 7c). Indeed, previous studies have already well-documented the formation of carbonyl compounds from larger precursor DBPs via hydrolysis (e.g., imine) 48 or substitution (e.g., diketone) reactions, 49 which might be sped up in the presence of nucleophilic GSH. This finding is important and biologically relevant as GSH is the major antioxidant within human cells, and therefore, acrolein adducts would be expected to be a product within cells when exposed to the larger native DBPs.…”

Analytische und sensorische Charakterisierung der Aromaverschleppung bei der Abfüllung aromatisierter und regulärer Weine

“…Besides frequent use of water, acidic and alkaline agents, oxidants such as peracetic acid, ozone, and chlorine dioxide are widely applied to remove organic compounds from water and to sterilize bottling lines, hoses, barrels, and other winery equipment , Rincon-Delgadillo et al, 2013, Pandiselvam et al, 2019, Kim and Huang, 2020, Gan et al, 2020). An improved cleaning efficacy was shown for a 60 min treatment of enriched water with 2 mg/L ozone for the removal of D-limonene from EPDM and silicone sealings .…”

“…Reinigungsfaktoren, die eine durchgeführte Reinigung beeinflussen können, bestehen in der gewählten Reinigungstemperatur, der -dauer und des -mediums . Neben sauren und basischen Reinigungsadditiven wird der Zusatz von oxidativen Reinigungsmitteln wie Ozon umfangreich diskutiert (Sonntag und Gunten 2012;Rincon-Delgadillo et al 2013;Pandiselvam et al 2019;Gan et al 2020;Kim und Huang 2020;Stadler und Fischer 2020).…”