Variation of baking oils and baking methods on altering the contents of cyclosiloxane in food simulants and cakes migrated from silicone rubber baking moulds

Liu, Yi-Qi; Yu, Wenwen; Jiang, Haoqing; GuiQin, Shang; Zeng, Shao‐Fu; Wang, Zhiwei; Hu, Chaofan

doi:10.1016/j.fpsl.2020.100505

Cited by 7 publications

(6 citation statements)

References 18 publications

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“…It confirms that the addition of the natural antioxidants can improve the results’ oxidative stability showed a trend toward high oxidation in case of margarine containing 50 µg/g and 100 µg/g of the essential oil. The prooxidant properties of some antioxidants at high concentrations could explain this phenomenon (Liu et al., 2020; Ribeiro et al., 2018). An example of the Rancimat results is illustrated in Figure 2.…”

Section: Resultsmentioning

confidence: 99%

Citrus × paradisi essential oil as a promising agent for margarine storage stability: Composition and antioxidant capacity

Kaanin-Boudraa

Brahmi

Wrona

et al. 2021

J Food Process Preserv

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Oxidation is a process that extensively occurs in food and may be caused by lipid, protein, and enzymatic oxidation. Margarine is a representative example of foodstuff with lipid oxidation because 82% of its content consists of fat (Karleskind, 1992). The most perceptible effect of its oxidation is the development of disagreeable smells that lead to rejection of the manufactured products. To avoid margarine oxidation, producers use synthetic antioxidants like tocopherol (vitamin E). Nevertheless, the contemporary trend is to substitute synthetic antioxidants with natural ones (Costa et al., 2015;Viuda-Martos et al., 2008). Besides circular economy involves reducing waste. In this context, the industry's waste is considered a source of prime matters, such as valuable extracts with attractive properties as antioxidants.The antioxidant properties of plants and fruits have reached a great interest due to their activities and price (Auddy et al., 2003;Borzi et al., 2019;Pezo et al., 2008). Herbal substances such as essential oils (EO) are used against free radicals, which are involved in the deterioration of the organoleptic and hygienic food quality (de Sousa Barros et al., 2015;Hale et al., 2008). Since citrus essential oils are mainly located in the fruit peel, their extraction is economically sustainable, because the fruit peel constitutes a waste for the fruit juice industry (Blanco Tirado et al., 1995). There are many reports about the antioxidant effect of natural extracts on vegetable oil storage (Suja et al., 2004).So far, studies on grapefruit were focused on the chemical characterization of its main components and the in vitro assessment of the antioxidant activity of essential oils extracted from its leaves and peel (Singh et al., 2010;Sun et al., 2014). Herein, the substitution of vitamin E by the grapefruit peel essential oil in the margarine was proposed. The present study aimed to (i) extract by hydro-distillation the essential oil from the peel of Citrus × paradisi from Bejaia in Algeria; (ii) determine the chemical and volatile composition; (iii)

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Section: Resultsmentioning

confidence: 99%

Citrus × paradisi essential oil as a promising agent for margarine storage stability: Composition and antioxidant capacity

Kaanin-Boudraa

Brahmi

Wrona

et al. 2021

J Food Process Preserv

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“…(2019) found 8 kinds VMS (17.97–645.27 mg/kg) in 28 kinds SR pacifiers and 9 VMS (1.45–103 mg/kg) in 28 kinds SR baking molds. The contents of D4–D6 in the SR baking molds were the highest, followed by the pressure cooker sealing rings and pacifiers, with the mean values of 901.17, 824.12, and 175.08 mg/kg, respectively (Liu, Hu, Shang, Zhan, et al., 2020). In conclusion, the siloxane oligomers content of SR products varied significantly, indicating that some SR products’ manufacturing processes were somewhat antiquated and led to products with large residual siloxane oligomers contents.…”

Section: Chemical Substances In Silicone Rubber and Their Migrationmentioning

confidence: 99%

“…Moreover, SR products also contained 2,4‐dichlorobenzoic acid, a by‐product of vulcanizing agent degradation (Ge et al., 2022). When the SR came into contact with food, the chemical components in SR could migrate to the food (Jovanovic et al., 2008; Liu, Hu, Shang, Jiang, et al., 2020). Consumers are unwilling to see these migrations because some of these chemical substances have been confirmed to be harmful to the human body, such as benzothiazole, which could increase the risk of gestational diabetes mellitus during pregnancy (Zhou et al., 2020), whereas others are not certain whether they are harmful to human health.…”

Section: Chemical Substances In Silicone Rubber and Their Migrationmentioning

confidence: 99%

“…Meanwhile, the migration amount of D4–D6 to olive oil reached a maximum in 240 and 20 min, respectively, under migrating conditions of 175°C and 800 W microwave. In contrast to olive oil, D4–D6 migration to Tenax decreased significantly with increasing use time under high temperature and microwave conditions (Liu, Yu, et al., 2020). The single‐sided migration test of the mold in contact with food simulants (isooctane, 95% ethanol and Tenax) at 70°C for 2 h revealed that the migration ability of siloxane oligomers to isooctane in the SR baking mold was greater than 95% ethanol and Tenax, and 18 types of siloxane oligomers were found in isooctane and 95% ethanol with molecular formula [Si(CH 3 ) 2 –O] n ( n = 4–21) and molecular weight from 296.6 to 1557.2 Da, whereas only 14 types of siloxane oligomers were found in Tenax (Liu et al., 2021).…”

Section: Chemical Substances In Silicone Rubber and Their Migrationmentioning

confidence: 99%

“…The amount of silicone oligomers that migrate into the cake could be influenced by the baking oil used. The amounts of D4, D5, and D6 in cakes baked with peanut and corn oils were significantly higher ( p < .05) than baked with olive oil, indicating that olive oil is not a suitable oily food simulant for assessing the safety of SR baking mold (Liu, Yu, et al., 2020). Furthermore, the amount of siloxane oligomers that migrate into the cake may also be related to the type of dairy products used in the cake recipe.…”

Section: Chemical Substances In Silicone Rubber and Their Migrationmentioning

confidence: 99%

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Progress in research on the safety of silicone rubber products in food processing

Liu

Wang

2023

Comp Rev Food Sci Food Safe

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Silicone rubber (SR) is widely used in the food processing industry due to its excellent physical and chemical properties. However, due to the differences in SR product production formulas and processes, the quality of commercially available SR products varies greatly, with chemical and biological hazard potentials.Residual chemicals in SR, such as siloxane oligomers and 2,4-dichlorobenzoic acid, are non-intentionally added substances, which may migrate into food during processing so the safe use of SR must be guaranteed. Simultaneously, SR in contact with food is susceptible to pathogenic bacteria growing and biofilm formation, like Cronobacter sakazakii, Staphylococcus aureus, Salmonella enteritidis, and Listeria monocytogenes, posing a food safety risk. Under severe usage scenarios such as high-temperature, high-pressure, microwave, and freezing environments with long-term use, SR products are more prone to aging, and their degradation products may pose potential food safety hazards. Based on the goal of ensuring food quality and safety to the greatest extent possible, this review suggests that enterprises need to prepare high-quality food-contact SR products by optimizing the manufacturing formula and production process, and developing products with antibacterial and antiaging properties. The government departments should establish quality standards for food-contact SR products and conduct effective supervision. Besides, the reusable SR products should be cleaned by consumers immediately after use, and the deteriorated products should be replaced as soon as possible.

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Analysis of potential migration compounds from silicone molds for food contact by SPME-GC-MS

Asensio

Uranga

Nerı́n

2022

Food and Chemical Toxicology

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Variation of baking oils and baking methods on altering the contents of cyclosiloxane in food simulants and cakes migrated from silicone rubber baking moulds

Cited by 7 publications

References 18 publications

Citrus × paradisi essential oil as a promising agent for margarine storage stability: Composition and antioxidant capacity

Citrus × paradisi essential oil as a promising agent for margarine storage stability: Composition and antioxidant capacity

Progress in research on the safety of silicone rubber products in food processing

Analysis of potential migration compounds from silicone molds for food contact by SPME-GC-MS

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