Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate

In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, according to their food matrix, into potato-based food, cereal-based food and food based on cereal mixed with meat, fish or vegetables. Samples were collected from three different settings: household, catering services and industrial origin, to evaluate the influence of the food preparation site on acrylamide formation. The highest concentrations of acrylamide were observed in chips (French fries), especially those prepared at home. Although at lower levels, all the other foods also contained significant concentrations of acrylamide, confirming the need to control its content in foods not included in the EU regulation. Industrially processed foods made a lower contribution to acrylamide exposure, probably due to the more stringent controls exercised on culinary processes in this context. The higher levels recorded for households and catering services highlight the need for greater awareness of culinary processes and for measures to be adopted in these settings to limit the formation of acrylamide in food preparation.

Section: Introductionmentioning

confidence: 99%

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

González-Mulero

Mesías

Morales

et al. 2021

“…Recently some researchers [ 335 , 341 , 348 ] used a dispersive extraction method using QuEChERS (i.e., mostly mixtures of MgSO 4 and NaCl) to perform extraction and purification. Under this approach, the components’ proportions can be modified according to the matrix fat and protein content [ 349 , 350 , 351 ].…”

Section: Selected Instrumental Techniques and Their Applicationsmentioning

confidence: 99%

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

Artavia

Cortés-Herrera

Granados-Chinchilla³

2021

This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique’s principle and focused on said technologies’ applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.

“…The gas chromatography technique can also be used for AA quantification [ 19 , 20 ]. However, an AA derivatization is always required to promote its volatility and thermal stability [ 9 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

HS-SPME Gas Chromatography Approach for Underivatized Acrylamide Determination in Biscuits

Passos

Petronilho

Serôdio

et al. 2021

Acrylamide (AA) is a food contaminant in thermally processed products that is object of tight control. A simple and easy-to-apply methodology for routine monitoring of AA levels in food products could allow producers to be players in the control of their own products. In this work, a simple methodology for AA quantification without derivatization was developed for biscuits, for which the benchmark levels recommended by EFSA are 350 µg/kg, and 150 µg/kg for biscuits for infants and young children. Headspace-solid phase microextraction (HS-SPME) was used in 120 mL screwed-cap vials with a carboxen/polydimetylsiloxane fiber, 4 g of biscuits, and 10 mL of water during 15 min at room temperature under stirring. The addition of 30 mL of propanol under stirring during 15 min at room temperature and 15 min at 60 °C was used to promote AA transfer to the headspace. The fiber exposure was 45 min. A gas chromatography-mass spectrometry analysis allowed to obtain an external calibration curve at m/z 71, with linearity R2 > 0.99 and precision RSD < 9%. The detection and quantification limits were 27.4 µg/kg and 91.5 µg/kg, respectively. The methodology was successfully used in biscuits with lower AA amount, where mitigation strategies (asparaginase or pectate) were applied.