Migration of polypropylene oligomers into ready-to-eat vegetable soups

Polyolefin oligomeric hydrocarbons (POH) are non-intentionally added substances (NIAS) which mainly reside in the polymer (PE, PP) as a consequence of the polymerization process, and that under favorable conditions (high fat content, high temperature, and long contact time) may migrate at high amount from the packaging into the food. The food industry offers a wide range of ready-to-eat products, among these, vegetable soups designed to be stored at refrigeration temperature (for times around 6 weeks), and in most cases to be heated for a few minutes in a microwave oven (into the original container, mostly of PP) before consumption. The present work aimed to study for the first-time migration of POH during the shelf life of these products, including storage at refrigeration temperature and after microwave heating. On-line high-performance liquid chromatography (HPLC)-gas chromatography (GC), followed by flame ionization detection (FID), was applied for POH analysis in a number of ready-to-eat products purchased from the Italian market. Microwave heating determined a variable POH increase ranging from 0.1 to 6.2 mg/kg. Parameters possibly affecting migration such as fat content and heating time were also studied

Microwave-based technique for fast and reliable extraction of organic contaminants from food, with a special focus on hydrocarbon contaminants

Due to food complexity and the low amount at which contaminants are usually present in food, their analytical determination can be particularly challenging. Conventional sample preparation methods making use of large solvent volumes and involving intensive sample manipulation can lead to sample contamination or losses of analytes. To overcome the disadvantages of conventional sample preparation, many researchers put their efforts toward the development of rapid and environmental-friendly methods, minimizing solvent consumption. In this context, microwave-assisted-extraction (MAE) has obtained, over the last years, increasing attention from analytical chemists and it has been successfully utilized for the extraction of various contaminants from different foods. In the first part of this review, an updated overview of the microwave-based extraction technique used for rapid and efficient extraction of organic contaminants from food is given. The principle of the technique, a description of available instrumentation, optimization of parameters affecting the extraction yield, as well as integrated techniques for further purification/enrichment prior to the analytical determination, are illustrated. In the second part of the review, the latest applications concerning the use of microwave energy for the determination of hydrocarbon contaminants-namely polycyclic aromatic hydrocarbons (PAHs) and mineral oil hydrocarbons (MOH)-are reported and critically overviewed and future trends are delineated

Occurrence of n-Alkanes in vegetable oils and their analytical determination

Vegetable oils contain endogenous linear hydrocarbons, namely n-alkanes, ranging from n-C21 to n-C35 with odd chain lengths prevalent. Different vegetable oils, as well as oils of the same type, but of different variety and provenience, show typical n-alkane patterns, which could be used as a fingerprint to characterize them. In the first part of this review, data on the occurrence of n-alkanes in different vegetable oils (total and predominant n-alkanes) are given, with a focus on obtaining information regarding variety and geographical origin. The second part aims to provide the state of the art on available analytical methods for their determination. In particular, a detailed description of the sample preparation protocols and analytical determination is reported, pointing out the main drawbacks of traditional sample preparation and possible solutions to implement the analysis with the aim to shift toward rapid and solvent-sparing methods

Molecularly imprinted polymer as selective sorbent for the extraction of zearalenone in edible vegetable oils

A method based on the selective extraction of zearalenone (ZON) from edible vegetable oils using molecularly imprinted polymer (MIP) has been developed and validated. Ultra-high-pressure liquid chromatography coupled with a fluorescence detection system was employed for the detection of zearalenone. The method was applied to the analysis of zearalenone in maize oil samples spiked at four concentration levels within the maximum permitted amount specified by the European Commission Regulation (EC) No. 1126/2007. As a result, the proposed methodology provided high recoveries (>72%) with good linearity (R2 > 0.999) in the range of 10-2000 \u3bcg/kg and a repeatability relative standard deviation below 1.8%. These findings meet the analytical performance criteria specified by the European Commission Regulation No. 401/2006 and reveal that the proposed methodology can be successfully applied for monitoring zearalenone at trace levels in di_erent edible vegetable oils. Acomparison of MIP behavior with the ones of QuEChERS and liquid-liquid extraction was also performed, showing higher extraction rates and precision of MIP. Finally, the evolution of ZON contamination during the maize oil refining process was also investigated, demonstrating how the process is unable to completely remove (60%) ZON from oil samples

Quantification and characterization of mineral oil in fish feed by liquid chromatography-gas chromatography-flame ionization detector and liquid chromatography-comprehensive multidimensional gas chromatography-time-of-flight mass spectrometer/flame ionization detector

Mineral oil is an ubiquitous food contaminant potentially toxic. It is generally divided into aromatic hydrocarbons (MOAH) and saturated hydrocarbons (MOSH). These compounds are currently under investigation by the European Union to determine their occurrence and their toxicity before legislating on the matter. Although the discussion mainly focuses on food, animal feed can indirectly contribute to human exposure to such a contaminant. In this study, seven commercial feeds were analyzed. The analyses were carried out in two different Universities (Udine-IT and Liège-BE), performing the same sample preparation protocol: microwave-assisted saponification and extraction followed by epoxidation for the MOAH fraction. The final determination was performed by hyphenated liquid-gas chromatography (LC-GC) and LC coupled to comprehensive multidimensional gas chromatography (LC-GC × GC) with parallel detection, namely flame ionization detector (FID) and time-of-flight mass spectrometer (ToFMS). The results obtained by the two laboratories were generally in good agreement. The results obtained by LC-GC × GC-ToFMS/FID platform provided consistent results, with the advantages of more robust data interpretation that can compensate for problems occurring during purification. Moreover, the coupling of enhanced separation obtained by GC × GC and the MS information allowed for a more in-depth characterization of the contamination

Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep-Frying and Pan-Frying

Formation of toxic alkylbenzenes, total polar compounds (%TPC) and degradation of tocochromanol are monitored. Analyses of the oil extracted from fried potatoes confirm the trend observed in the frying oil. The fresh oil has a TPC content of 3%, which increases with the frying time, exceeding the acceptable value (25%) after about 25 h for deep-frying and 1.5 h for pan-frying. During deep-frying, total tocochromanol decreases to about half (25\ua0mg per 100\ua0g) of the initial value, pan-frying shows faster, degradation (complete after 1.5 h). Toluene concentration increases with the frying time reaching a maximum, and afterwards gradually decreases. Except for butylbenzene during pan-frying, pentylbenzene and butylbenzene concentration, increase with the frying time, but remain much lower than toluene. Practical Applications: This is the first systematic work comparing alkylbenzenes evolution under different frying conditions. Different from previous works, frying experiments are carried out following the indication of many European countries that recommend using temperature lower than 180\ua0\ub0C. The amount of alkylbenzenes assumed through a standard portion of fried potatoes (200\ua0g) is assessed, which is relevant for evaluating dietary exposure to these contaminants

Mineral oil contamination in basil pesto from the Italian market: Ingredient contribution and market survey

Mineral oil hydrocarbons (MOH) are complex mixtures of saturated hydrocarbons (MOSH) which bioaccumulate in human tissues, and aromatic hydrocarbons (MOAH) which include genotoxic and carcinogenic substances. This work aimed to investigate these emerging food contaminants in basil pesto from the Italian market, and ingredient contribution to the final product contamination. Twelve market samples and 4 additional samples (and related ingredients) produced in a pilot plant, were analyzed by on-line high-performance liquid chromatography (HPLC)- gas chromatography (GC), preceded by matrix-tailored sample preparation. Method performance was good with recoveries from 94% to 109%, residual standard deviations (RSD) less than 10%, and a limit of quantitation (LOQ) of 0.5 mg/kg (for total MOAH). Vegetable oils, followed by cashews, which showed a similar contamination profile to foods transported in jute bags, were the major contributors to contamination, while cheese and basil contribution was negligible. Sunflower oil alone accounted for more than 80–85% of the total contamination. Samples from the Italian market had an average of 5.6 and 0.6 mg/kg of MOSH and MOAH, respectively, and a contamination profile that confirmed that the main contributors to total contamination were sunflower oil and cashews. Mitigation actions should be directed toward careful control of these two ingredients

Mineral oil barrier sequential polymer treatment for recycled paper products in food packaging.

Recycled cellulosic paperboards may include mineral oils after the recycle process, which together with their poor water resistance limit their use as food packaging materials. In this work, we demonstrate that a proper functionalization of the recycled paper with two successive polymer treatments, imposes a mineral oil migration barrier and simultaneously renders it waterproof and grease resistant, making it an ideal material for food contact. The first poly (methyl methacrylate) treatment penetrates the paper network and creates a protective layer around every fiber, permitting thus the transformation of the paperboard to a hydrophobic material throughout its thickness, reducing at the same time the mineral oil migration. Subsequently, the second layer with a cyclic olefin copolymer fills the open pores of the surface, and reduces the mineral oil hydrocarbons migration at levels below those proposed by the BMEL. Online liquid chromatography\u2013gas chromatography coupled with flame ionization detection quantitatively demonstrate that this dual functional treatment prevents the migration of both saturated (mineral oil saturated hydrocarbons) and aromatic hydrocarbon (mineral oil aromatic hydrocarbons) mineral oils from the recycled paperboard to a dry food simulant