Pub Date : 2002-04-01DOI: 10.1080/02652030110083711
B. Aurela, J. Ketoja
Predictive migration models for polymers are already so well established that the European Commission intends to allow the use of the models as one quality assurance tool in product safety assessment of plastic materials and articles for food contact. The inhomogeneity of fibre-based materials makes modelling difficult--thus, little research has been done in this area. The authors compare experiments on the diffusion of certain volatile compounds through laboratory kraft pulp sheets with computer simulations in which the fibre network structure is modelled explicitly. The major advantage of the present random walk simulation is that it gives an estimate of the effective diffusion constant for the fibre network. For most compounds, the agreement between the experiments and simulations is good. The experiments and simulations indicate that gas diffusion rate is very sensitive to sheet porosity.
{"title":"Diffusion of volatile compounds in fibre networks: experiments and modelling by random walk simulation","authors":"B. Aurela, J. Ketoja","doi":"10.1080/02652030110083711","DOIUrl":"https://doi.org/10.1080/02652030110083711","url":null,"abstract":"Predictive migration models for polymers are already so well established that the European Commission intends to allow the use of the models as one quality assurance tool in product safety assessment of plastic materials and articles for food contact. The inhomogeneity of fibre-based materials makes modelling difficult--thus, little research has been done in this area. The authors compare experiments on the diffusion of certain volatile compounds through laboratory kraft pulp sheets with computer simulations in which the fibre network structure is modelled explicitly. The major advantage of the present random walk simulation is that it gives an estimate of the effective diffusion constant for the fibre network. For most compounds, the agreement between the experiments and simulations is good. The experiments and simulations indicate that gas diffusion rate is very sensitive to sheet porosity.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"103 1","pages":"56 - 62"},"PeriodicalIF":0.0,"publicationDate":"2002-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83147827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-04-01DOI: 10.1080/02652030110058197
J. Brandsch, P. Mercea, M. Rüter, V. Tosa, O. Piringer
The current potential for the use of migration modelling for studying polyolefin packaging materials (low- and high-density polyethylene and polypropylene) is summarized and demonstrated with practical examples. For these polymers, an upper limit of migration into foodstuffs can be predicted with a high degree of statistical confidence. The only analytical information needed for modelling in such cases is the initial concentration of the migrant in the polymer matrix. For polyolefins of unknown origin or newly developed materials with new properties, a quick experimental method is described for obtaining the characteristic matrix parameter needed for migration modelling. For easy handling of both the experimental results and the diffusion model, user-friendly software has been developed. An additional aim of the described method is the determination of the migrant partition between polymer and food or food simulant and the specific contribution of the migrant molecular structure on the diffusion coefficient. For migration modelling of packaging materials with multilayer structures, a numerical solution of the diffusion equation is described. This procedure has been also applied for modelling the migration into solid or high viscous foodstuffs.
{"title":"Migration modelling as a tool for quality assurance of food packaging","authors":"J. Brandsch, P. Mercea, M. Rüter, V. Tosa, O. Piringer","doi":"10.1080/02652030110058197","DOIUrl":"https://doi.org/10.1080/02652030110058197","url":null,"abstract":"The current potential for the use of migration modelling for studying polyolefin packaging materials (low- and high-density polyethylene and polypropylene) is summarized and demonstrated with practical examples. For these polymers, an upper limit of migration into foodstuffs can be predicted with a high degree of statistical confidence. The only analytical information needed for modelling in such cases is the initial concentration of the migrant in the polymer matrix. For polyolefins of unknown origin or newly developed materials with new properties, a quick experimental method is described for obtaining the characteristic matrix parameter needed for migration modelling. For easy handling of both the experimental results and the diffusion model, user-friendly software has been developed. An additional aim of the described method is the determination of the migrant partition between polymer and food or food simulant and the specific contribution of the migrant molecular structure on the diffusion coefficient. For migration modelling of packaging materials with multilayer structures, a numerical solution of the diffusion equation is described. This procedure has been also applied for modelling the migration into solid or high viscous foodstuffs.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"35 1","pages":"29 - 41"},"PeriodicalIF":0.0,"publicationDate":"2002-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83217739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-04-01DOI: 10.1080/02652030110087483
C. J. Weber, V. Haugaard, R. Festersen, G. Bertelsen
Materials based on renewable resources are being developed at an increasing rate. Today, the only biobased food-packaging materials used commercially on a major scale are based on cellulose. However, materials based on proteins, starch, polylactate and other renewable resources may be the food-packaging materials of tomorrow. The paper presents some of the different biobased materials and their potential as foodpackaging materials.
{"title":"Production and applications of biobased packaging materials for the food industry","authors":"C. J. Weber, V. Haugaard, R. Festersen, G. Bertelsen","doi":"10.1080/02652030110087483","DOIUrl":"https://doi.org/10.1080/02652030110087483","url":null,"abstract":"Materials based on renewable resources are being developed at an increasing rate. Today, the only biobased food-packaging materials used commercially on a major scale are based on cellulose. However, materials based on proteins, starch, polylactate and other renewable resources may be the food-packaging materials of tomorrow. The paper presents some of the different biobased materials and their potential as foodpackaging materials.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"23 1","pages":"172 - 177"},"PeriodicalIF":0.0,"publicationDate":"2002-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84649149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-04-01DOI: 10.1080/02652030110087456
D. S. Brinch, P. B. Pedersen
The laccase used in the study was produced by submerged fermentation ofAspergillus oryzae,containing a gene originating fromPolyporus pinsitus.Laccase is to be employed as a processing aid in the juice industry to make a clear and stable juice. The enzyme was subject to a series of toxicological tests to document its safety in use. It was not mutagenic in theSalmonella typhimurium reverse mutation assay, and it did not cause chromosomal aberrations in cultured human lymphocytes. No evidence of inhalation toxicity or skin and eye irritation was found. Oral administration to rat of up to 10mlkg-1 b.w.day-1 (equivalent to a total organic solids dosage of 676mgkg-1 b.w.day-1 or a laccase dosage of 2601 LACUkg-1 b.w.day-1) for 13 weeks did not cause any adverse effect. The maximum recommended dosage of laccase used for juice applications is 50 LACUl-1 juice.
{"title":"Toxicological studies on Polyporus pinsitus laccase expressed by Aspergillus oryzae intended for use in food","authors":"D. S. Brinch, P. B. Pedersen","doi":"10.1080/02652030110087456","DOIUrl":"https://doi.org/10.1080/02652030110087456","url":null,"abstract":"The laccase used in the study was produced by submerged fermentation ofAspergillus oryzae,containing a gene originating fromPolyporus pinsitus.Laccase is to be employed as a processing aid in the juice industry to make a clear and stable juice. The enzyme was subject to a series of toxicological tests to document its safety in use. It was not mutagenic in theSalmonella typhimurium reverse mutation assay, and it did not cause chromosomal aberrations in cultured human lymphocytes. No evidence of inhalation toxicity or skin and eye irritation was found. Oral administration to rat of up to 10mlkg-1 b.w.day-1 (equivalent to a total organic solids dosage of 676mgkg-1 b.w.day-1 or a laccase dosage of 2601 LACUkg-1 b.w.day-1) for 13 weeks did not cause any adverse effect. The maximum recommended dosage of laccase used for juice applications is 50 LACUl-1 juice.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"65 1","pages":"323 - 334"},"PeriodicalIF":0.0,"publicationDate":"2002-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84754087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.1080/02652030110072731
H. Pouliquen, M. Morvan
A procedure for the determination of residues of oxolinic acid (OA) and flumequine (FLU) in freeze-dried salmon muscle with attached skin, using reversed-phase high-performance liquid chromatography, is described. OA and FLU were extracted by a solid-liquid extraction procedure: after addition of hydrochloric acid, extraction used successively ethyl acetate, sodium hydroxide and chloroform. Liquid chromatography was performed on a 5 μm PuroSpher RP-18E® cartridge using acetonitrile and 0.02 M aqueous orthophosphoric acid solution as mobile phase, with fluorescence detection. The performance of the method was established by spiking tissues with OA and FLU before the freeze-drying step. The method was linear over the concentration range 50–2000 ng/g freeze-dried tissue. Limits of detection and quantitation were 3.2 and 16 ng/g wet weight tissue respectively both for OA and FLU. Mean extraction recoveries of OA and FLU from freeze-dried tissue were 85.5 and 85.2% respectively. The method is suitable as a regulatory one for determination of residues of OA and FLU in freeze-dried salmon tissue.
{"title":"Determination of residues of oxolinic acid and flumequine in freeze-dried salmon muscle and skin by HPLC with fluorescence detection","authors":"H. Pouliquen, M. Morvan","doi":"10.1080/02652030110072731","DOIUrl":"https://doi.org/10.1080/02652030110072731","url":null,"abstract":"A procedure for the determination of residues of oxolinic acid (OA) and flumequine (FLU) in freeze-dried salmon muscle with attached skin, using reversed-phase high-performance liquid chromatography, is described. OA and FLU were extracted by a solid-liquid extraction procedure: after addition of hydrochloric acid, extraction used successively ethyl acetate, sodium hydroxide and chloroform. Liquid chromatography was performed on a 5 μm PuroSpher RP-18E® cartridge using acetonitrile and 0.02 M aqueous orthophosphoric acid solution as mobile phase, with fluorescence detection. The performance of the method was established by spiking tissues with OA and FLU before the freeze-drying step. The method was linear over the concentration range 50–2000 ng/g freeze-dried tissue. Limits of detection and quantitation were 3.2 and 16 ng/g wet weight tissue respectively both for OA and FLU. Mean extraction recoveries of OA and FLU from freeze-dried tissue were 85.5 and 85.2% respectively. The method is suitable as a regulatory one for determination of residues of OA and FLU in freeze-dried salmon tissue.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"33 1","pages":"223 - 231"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78592292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.1080/02652030110081173
A. Llorens, R. Mateo, J. J. Mateo, M. Jiménez
The aim of this work was the optimization of some procedures usually used in the analysis of zearalenone (ZEA) in corn and other cereals by high-performance liquid chromatography (HPLC) with photodiode array and/or fluorescence detection. The comparison of five extraction solvents is presented. Three solid-phase extraction cartridges (C-18, silica, Florisil) and immuno-affinity columns were also compared to obtain the best recovery of the mycotoxin with the minimal presence of co-extractives in the chromatograms. Mixtures of methanol-1% aqueous NaCl (80:20 or 60:40 v/v) were the best extraction solvents. Florisil provided higher recovery of ZEA than C-18, and silica proved unsuitable. The immuno-affinity column was very efficient in cleaning the extracts, but its sample capacity was lower than that of SPE columns due to saturation. The mobile phase (methanol-water 80:20 v/v) gave a low retention time for ZEA (˜5 min), high sensitivity and acceptable separation between this mycotoxin and α-zearalenol. The optimized protocol is straightforward, provides high ZEA recoveries in spiked corn (mean 102.4%), has an acceptable sensitivity and has a lack of interference with fluorescence detection (detection limit 4 ng ZEAg−1 corn). The photodiode array detector was useful, except at very low ZEA levels, to confirm the identity of the mycotoxin. The method was applied to search for ZEA accumulation in corn, wheat and rice grains inoculated with selected strains of Fusarium graminearum, F. oxysporum and F. culmorum.
本研究的目的是优化利用光电二极管阵列和/或荧光检测的高效液相色谱法(HPLC)分析玉米和其他谷物中玉米赤霉烯酮(ZEA)的一些常用方法。对五种萃取溶剂进行了比较。还比较了三种固相萃取筒(C-18，二氧化硅，Florisil)和免疫亲和柱，以获得最佳的真菌毒素回收率，同时色谱中存在最少的共萃取物。甲醇-1% NaCl水溶液(80:20或60:40 v/v)为最佳萃取溶剂。Florisil的ZEA回收率高于C-18，而二氧化硅的ZEA回收率较低。免疫亲和柱对萃取物的清洗效率很高，但由于饱和，其进样量低于SPE柱。流动相(甲醇-水80:20 v/v)对ZEA的保留时间短(约5 min)，灵敏度高，α-玉米赤霉烯醇的分离效果良好。优化后的方案简单明了，在玉米中提供了高的ZEA回收率(平均102.4%)，具有可接受的灵敏度，并且对荧光检测没有干扰(检测限为4 ng ZEAg−1玉米)。光电二极管阵列检测器是有用的，除了在非常低的ZEA水平，以确认霉菌毒素的身份。采用该方法对玉米、小麦和水稻中接种玉米枯萎菌、尖孢镰刀菌和枯孢镰刀菌的玉米、小麦和水稻中ZEA的积累进行了研究。
{"title":"Comparison of extraction and clean-up procedures for analysis of zearalenone in corn, rice and wheat grains by high-performance liquid chromatography with photodiode array and fluorescence detection","authors":"A. Llorens, R. Mateo, J. J. Mateo, M. Jiménez","doi":"10.1080/02652030110081173","DOIUrl":"https://doi.org/10.1080/02652030110081173","url":null,"abstract":"The aim of this work was the optimization of some procedures usually used in the analysis of zearalenone (ZEA) in corn and other cereals by high-performance liquid chromatography (HPLC) with photodiode array and/or fluorescence detection. The comparison of five extraction solvents is presented. Three solid-phase extraction cartridges (C-18, silica, Florisil) and immuno-affinity columns were also compared to obtain the best recovery of the mycotoxin with the minimal presence of co-extractives in the chromatograms. Mixtures of methanol-1% aqueous NaCl (80:20 or 60:40 v/v) were the best extraction solvents. Florisil provided higher recovery of ZEA than C-18, and silica proved unsuitable. The immuno-affinity column was very efficient in cleaning the extracts, but its sample capacity was lower than that of SPE columns due to saturation. The mobile phase (methanol-water 80:20 v/v) gave a low retention time for ZEA (˜5 min), high sensitivity and acceptable separation between this mycotoxin and α-zearalenol. The optimized protocol is straightforward, provides high ZEA recoveries in spiked corn (mean 102.4%), has an acceptable sensitivity and has a lack of interference with fluorescence detection (detection limit 4 ng ZEAg−1 corn). The photodiode array detector was useful, except at very low ZEA levels, to confirm the identity of the mycotoxin. The method was applied to search for ZEA accumulation in corn, wheat and rice grains inoculated with selected strains of Fusarium graminearum, F. oxysporum and F. culmorum.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"46 1","pages":"272 - 281"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82678849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.1080/02652030110085386
M. Scotter, Laurence Castle, C. A. Honeybone, Carl H. Nelson
Analytical methods for the determination of the permitted food colouring annatto (E160b) have been developed or refined to encompass the wide range of food commodity types permitted to contain it. Specific solvent extraction regimens have been used depending upon the food commodity analysed and HPLC analysis techniques coupled with spectral confirmation have been used for the determination of the major colouring components. Qualitative and quantitative data on the annatto content of 165 composite and two single retail food samples covering a wide range of foods at levels above the limit of quantification (0.1mg kg−1) is reported. Quantitative results are given for the major colour principals 9′-cis-bixin, 9′-cis-norbixin andtrans-bixin. Semi-quantitative results are given for the minor bixin and norbixin isomers monocis- (not 9′-), di-cis- andtrans-norbixin, for which authentic reference standards were not available. Repeat analyses (n = 4−9) of 12 different types of food commodity (covering the permitted range) spiked with annatto at levels between 1.7 and 27.7 mgkg−1 gave mean recoveries between 61 and96%. The corresponding relative SDs (RSD) were between 2.1 and7.9%.
{"title":"Method development and analysis of retail foods for annatto food colouring material","authors":"M. Scotter, Laurence Castle, C. A. Honeybone, Carl H. Nelson","doi":"10.1080/02652030110085386","DOIUrl":"https://doi.org/10.1080/02652030110085386","url":null,"abstract":"Analytical methods for the determination of the permitted food colouring annatto (E160b) have been developed or refined to encompass the wide range of food commodity types permitted to contain it. Specific solvent extraction regimens have been used depending upon the food commodity analysed and HPLC analysis techniques coupled with spectral confirmation have been used for the determination of the major colouring components. Qualitative and quantitative data on the annatto content of 165 composite and two single retail food samples covering a wide range of foods at levels above the limit of quantification (0.1mg kg−1) is reported. Quantitative results are given for the major colour principals 9′-cis-bixin, 9′-cis-norbixin andtrans-bixin. Semi-quantitative results are given for the minor bixin and norbixin isomers monocis- (not 9′-), di-cis- andtrans-norbixin, for which authentic reference standards were not available. Repeat analyses (n = 4−9) of 12 different types of food commodity (covering the permitted range) spiked with annatto at levels between 1.7 and 27.7 mgkg−1 gave mean recoveries between 61 and96%. The corresponding relative SDs (RSD) were between 2.1 and7.9%.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"935 1","pages":"205 - 222"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77063072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.1080/02652030110083702
P. Edder, L. Coppex, A. Cominoli, C. Corvi
A reliable and sensitive procedure is presented for the analysis of erythromycin (ERY) and oleandomycin (OLE) in food of animal origin, such as meat, liver, kidney, raw milk and egg. The method is based on a solid-phase extraction clean-up with a cation exchange cartridge, a 9-fluoromethylchloroformate (FMOC) precolumn derivatization and a separation by HPLC with fluorometric detection. The selectivity is satisfactory enough to control ERY and OLE residues as not many interfering peaks are observed for various food matrices. The macrolides recoveries of the total procedure were low, although >50%. However, addition of an internal standard (roxithromycin) corrected for recovery to give satisfactory quantitative results for repeatability, linearity, detection and quantification limits and mainly accuracy.
{"title":"Analysis of erythromycin and oleandomycin residues in food by high-performance liquid chromatography with fluorometric detection","authors":"P. Edder, L. Coppex, A. Cominoli, C. Corvi","doi":"10.1080/02652030110083702","DOIUrl":"https://doi.org/10.1080/02652030110083702","url":null,"abstract":"A reliable and sensitive procedure is presented for the analysis of erythromycin (ERY) and oleandomycin (OLE) in food of animal origin, such as meat, liver, kidney, raw milk and egg. The method is based on a solid-phase extraction clean-up with a cation exchange cartridge, a 9-fluoromethylchloroformate (FMOC) precolumn derivatization and a separation by HPLC with fluorometric detection. The selectivity is satisfactory enough to control ERY and OLE residues as not many interfering peaks are observed for various food matrices. The macrolides recoveries of the total procedure were low, although >50%. However, addition of an internal standard (roxithromycin) corrected for recovery to give satisfactory quantitative results for repeatability, linearity, detection and quantification limits and mainly accuracy.","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"8 9 1","pages":"232 - 240"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89670273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.1080/02652030110072704
I. Franke, E. Wijma, K. Bouma
The paper reports the influence of an ethanol emitter (Ethicap®) on the microbiological condition and the shelf life extension of a bakery product. Pre-baked buns, with a water activity of 0.95, were packaged with different amounts of Ethicap ® and stored at room temperature. Yeasts and moulds remained largely absent from the core of the pre-baked bun (< 102 cfug-1) during storage, independent of the presence of ethanol. The total mesophilic count was low at the beginning of the storage experiment (< 102 cfug-1), but increased without ethanol within 1 week to an unacceptable level. In the presence of ethanol, the total mesophilic count stabilizes at a consumable level of 105−106 cfug−1. The increase of total mesophilic count was caused by growth of a Bacillus spp., probably B. subtilis. Mould growth on the outer surface is limiting for shelf life extension. On the pre-baked buns, the following moulds were present: Penicillium solitum, P. commune, P. corylophilum, Cladosporium sphaerospermumand C. herbarum. These started to grow within 4–6 days. Mould growth can be delayed for 13 days by adding Ethicap®. The ethanol probably has to be absorbed by the pre-baked bun to be effective in growth suppression of the Bacillus spp. the moulds. The pre-baked buns absorb most of the ethanol from the package headspace, and the ethanol content of the products is ˜0.8 weight% after 21 days. This largely exceeds the overall migration limit of 60 mg kg−1 food (0.006 weight%).
{"title":"Shelf life extension of pre-baked buns by an ACTIVE PACKAGING ethanol emitter","authors":"I. Franke, E. Wijma, K. Bouma","doi":"10.1080/02652030110072704","DOIUrl":"https://doi.org/10.1080/02652030110072704","url":null,"abstract":"The paper reports the influence of an ethanol emitter (Ethicap®) on the microbiological condition and the shelf life extension of a bakery product. Pre-baked buns, with a water activity of 0.95, were packaged with different amounts of Ethicap ® and stored at room temperature. Yeasts and moulds remained largely absent from the core of the pre-baked bun (< 102 cfug-1) during storage, independent of the presence of ethanol. The total mesophilic count was low at the beginning of the storage experiment (< 102 cfug-1), but increased without ethanol within 1 week to an unacceptable level. In the presence of ethanol, the total mesophilic count stabilizes at a consumable level of 105−106 cfug−1. The increase of total mesophilic count was caused by growth of a Bacillus spp., probably B. subtilis. Mould growth on the outer surface is limiting for shelf life extension. On the pre-baked buns, the following moulds were present: Penicillium solitum, P. commune, P. corylophilum, Cladosporium sphaerospermumand C. herbarum. These started to grow within 4–6 days. Mould growth can be delayed for 13 days by adding Ethicap®. The ethanol probably has to be absorbed by the pre-baked bun to be effective in growth suppression of the Bacillus spp. the moulds. The pre-baked buns absorb most of the ethanol from the package headspace, and the ethanol content of the products is ˜0.8 weight% after 21 days. This largely exceeds the overall migration limit of 60 mg kg−1 food (0.006 weight%).","PeriodicalId":12310,"journal":{"name":"Food Additives & Contaminants","volume":"86 1","pages":"314 - 322"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73764905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.1080/02652030110085377
R. Moreno-Rojas, P. J. Sánchez-Segarra, C. Cañal-Ruíz, M. A. Amaro-López, G. Zurera-Cosano
Lead content was investigated in infant formulas by using graphite furnace atomic absorption spectroscopy (GFAAS). Formulas were distinguished as ‘beginner’, ‘continuation’ and ‘special infant formula’, the latter being classified as subtypes ‘hypoallergenic’, ‘without lactose’, ‘vegetable base’ and ‘others’. The mean concentrations of lead were 25.7±8.4, 36.9±6.4 and 43.5±16.3 μgkg−1 for beginner, continuation and special infant formula, respectively. Two-factor (types and subtypes) variance analyses were made and Tukey's mean homogeneity test (p <0.05) was also performed for the formation of homogeneous groups. Significant differences (p < 0.001) were observed between types and two homogeneous groups were formed by the special infant formula type, with the highest lead content; the other group was constituted by the beginner type; and included in both groups were the continuation type infant formula. Their contribution to the provisional weekly intake (PTWI) was calculated from the mean concentrations in each type of infant formula, showing them to be food with a low toxicological risk (<30% PTWI).
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