Development and Validation of an Ion Chromatography Method for the Simultaneous Determination of Seven Food Additives in Cheeses

Abstract

Cheeses are characterized by several chemical-physical properties that make it difficult for the microorganisms growth, consequently. The actual European legislation allows the addition of few food additives in this type of food products. In this work, the entire procedure of extraction, purification, chromatographic separations and quali/quantitative determination of seven food additives (sorbic acid, benzoic acid, lactic acid, acetic acid, nitrites, nitrates and phosphates) was developed and applied for the analysis of different types of cheese (mozzarella, cheese spread, semi-hard and hard cheeses). Through validation procedure it was possible to evaluate the most important validation parameters. Extended calibration curves (r > 0.990) were obtained for all the analyzed compounds. Recovery values ranged from 72.8% to 98.4% and a good repeatability was obtained, with precision levels in the range of 0.03% -0.11% (n = 6). The potential and feasibility of the method were tested by analysing real samples, such as mozzarella, cheese spread, semi-hard and hard cheeses, confirming that the method is well suited to satisfy the demands for accurate confirmation analyses of seven food additives in cheeses, which is especially valuable in official check analyses and in monitoring schemes.

Food Additives in mozzarella Cheese: A Contribution for a Correct Analytical Determination

“…This analytical procedure was submitted to a validation procedure, by following the most important European Directive and Guidelines [15][16][17][18]. The entire procedure of validation was fully described elsewhere [19]. Briefly, the analytical method was characterised by high specificity and ruggedness (ascertained for dairy products), suitable linearity (r 2 = 0.992), good precision (expressed as CV%, equal to 9.4%, n = 6), optimal recovery percentage (92.3%), low limits of determination (LOD) and quantification (LOQ), equal to 0.6 and 1.9 mg kg -1 , respectively, and measurement uncertainty equal to 12.7%.…”

Identification of mechanically separated meat in meat products: a simplified analytical approach by ion chromatography with conductivity detection

“…These characteristics make the usage of IC methods suitable for high‐quality automation and detecting online industrial process, according to GHP, GMP and HACCP principles. Several IC applications for the determination of main chemical food safety concerns, such as nitroso‐compounds, emerging inorganic contaminants and food additives, are available (Zhu et al ., 2005; Iammarino and Taranto, 2013; Adams et al ., 2017; Iammarino et al ., 2017a; Chiesa et al ., 2019; D'Amore et al ., 2021). On the contrary, no methods were developed for the analysis and identification of MSM, which may be considered an emerging issue in food safety.…”

Impacts of dietary exposure to sodium or potassium salts of nitrate and nitrite on the development of Drosophila melanogaster

“…Nitrate and nitrite are also used as preservatives, antimicrobial agents and color fixatives in processed foods like cured meat, poultry, fish, cheese, etc . (Cammack et al ., 1999 ; Iammarino & Taranto, 2013 ; Cockburn et al ., 2014 ). Sodium or potassium salts of nitrate and nitrite are added to meat and other food products to prevent the growth of the dangerous bacteria Clostridium botulinum that produce deadly neurotoxin causing food poisoning (Cammack et al ., 1999 ; Benjamin & Collin J, 2003 ; Marianski et al ., 2009 ;.Roberts et al ., 2000 ).…”