Deoxynivalenol and its acetyl derivatives in bread and biscuits in Shandong province of China

In the present study, 100 commercial breads and biscuits were investigated for the occurrence of deoxynivalenol (DON) and its acetylated derivatives 3-acetyldeoxynivalenol (3-Ac-DON) and 15-acetyldeoxynivalenol (15-Ac-DON). The target mycotoxins were determined by isotope dilution ultrahigh performance liquid chromatography–tandem mass spectrometry (UPLC–MS/MS). DON was determined in 95% of the test samples with a mean value of 153.3 µg/kg. Compared with DON, 3-Ac-DON and 15-Ac-DON were far less frequently detected, with mean values of 1.14 and 0.37 µg/kg, respectively. The estimated daily intakes of the sum of DON and its derivatives in breads and biscuits were 0.0059 and 0.0313 µg/kg bw/day, respectively, which was within the group provisional tolerable daily intake of 1.0 µg/kg bw/day set by the Joint FAO/WHO Expert Committee on Food Additives. In the future, systematic monitoring programmes of DON and its derivatives in relevant foodstuffs are still necessary for food safety and human health.     

Acrylamide in bread. Effect of prooxidants and antioxidants

Addition of 1% aqueous rosemary extract with approximately 40 mg of gallic acid equivalents or comparable addition of rosemary oil or of dried rosemary leaves to wheat dough reduced the content of acrylamide in wheat buns by 62, 67 and 57%, respectively, compared to wheat buns without rosemary. Increasing the addition of aqueous rosemary extract to 10% did not decrease the acrylamide content further compared to the addition of a 1% extract. The spice dittany showed less effect in wheat buns compared to rosemary and even increased acrylamide formation slightly. The effect of antioxidants on acrylamide formation was confirmed by addition of 1.0 mM (but not 0.1 mM) of the green tea flavonoids epicatechin or epigallocatechin gallate to an aqueous food model. Free radicals were detected by ESR using the spin trap α-(4-Pyridyl 1-oxide)-N-tert-butylnitrone (POBN) in an aqueous model system of 0.060 M glucose and 0.060 M asparagine heated under conditions generating acrylamide, further confirming the impact of free radical intermediates in formation of acrylamide. A modest effect of the peroxides in oxidized oil on acrylamide elimination was observed pointing towards an oxidative induced polymerization of acrylamide. The impact of oxidative processes on acrylamide elimination should not be neglected, since oxidized vegetable oil seems to promote degradation of acrylamide.     

Polycyclic aromatic hydrocarbon content in commercial Spanish fatty foods

The levels of polycyclic aromatic hydrocarbons (PAHs) were determined by reversed-phase high-performance liquid chromatography with fluorescence detection in different fatty foods from a Spanish market. The average concentration of the sum of total PAHs in edible vegetable oils was below 25 ng/g, whereas the sum of heavy PAHs did not surpass 5 ng/g. Olive pomace oils obtained before the summer of 2001 were an exception because they were highly contaminated. The effects of different technological processes, such as bleaching, deodorization, and hydrogenation, on PAH concentration in edible oils have been studied. The PAH profiles, as well as the influence of cooking procedures, of other fatty foods (margarine, mayonnaise, and oils from canned fishes) have been examined.     

Chromium content in selected convenience and fast foods in Poland

The chromium content in selected convenience and fast foods was determined. Samples were wet digested with HNO₃ (69%) in a microwave digestion system. Chromium was determined by graphite furnace atomic absorption spectroscopy (GF-AAS). The chromium content in convenience food ranged on average from 2.22 to 18.2 μg/100 g, in fast food from 3.76 to 28.6 μg/100 g, and in instant food from 0.34 to 4.75 μg/100 g.     

Acrylamide formation and antioxidant level in biscuits related to recipe and baking

Heated plant foods may contain compounds with adverse health effects (e.g. acrylamide). On the other hand, health-promoting compounds (e.g. antioxidants) have also been identified in such foods. Therefore, a baking experiment with biscuits was carried out to study the potential impact of both acrylamide and antioxidants in that food. Two different wheat flour types – wholemeal (WMF) and white flour type 550 (T550; 0.55% mineral content) – as well as recipe (fat and leavening agent) and thermal input (temperature?×?time) were changed. Furthermore, the effect of an enzymatic asparagine hydrolysation was tested. Antioxidants were determined with two independent procedures ABTS – (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate)) and FRAP-assay (ferric reducing ability of plasma). WMF samples resulted in an unchanged acrylamide level, but in a significantly higher antioxidant concentration when compared with T550 samples (149 and 141?µg?kg^?1 acrylamide and 9.1 and 5.1?mmol?TE?kg^?1 FW ABTS for WMF and T550, respectively). A reduced fat content yielded in an increased volume. Raising agents had no effect on acrylamide levels, but antioxidants were higher in samples with sodium bicarbonate (SBC) than with ammonium bicarbonate (ABC). Thermal input (temperature?×?time; 150°C?×?25?min to 240°C?×?9?min) indicated an exponential acrylamide increase especially at higher temperatures (from 75 to 236?µg?kg^?1), whereas antioxidant increase was linear (from 7.0 to 7.7?mmol?TE?kg^?1 FW, ABTS). FRAP and ABTS values were correlated on a low level, whereas acrylamide content of biscuits was correlated with FRAP and lightness (R ^2?=?0.62 and 0.47, and 0.71 and 0.85 for WMF and T550, respectively). The enzyme asparaginase reduced acrylamide formation by about 50% for both raising agents (SBC and ABC, respectively), whereas antioxidant levels were not affected. An evaluation of recipe variants with low acrylamide and high antioxidants indicated the advantage of wholemeal biscuits.     

Acrylamide formation and antioxidant level in biscuits related to recipe and baking

Heated plant foods may contain compounds with adverse health effects (e.g. acrylamide). On the other hand, health-promoting compounds (e.g. antioxidants) have also been identified in such foods. Therefore, a baking experiment with biscuits was carried out to study the potential impact of both acrylamide and antioxidants in that food. Two different wheat flour types - wholemeal (WMF) and white flour type 550 (T550; 0.55% mineral content) - as well as recipe (fat and leavening agent) and thermal input (temperature?×?time) were changed. Furthermore, the effect of an enzymatic asparagine hydrolysation was tested. Antioxidants were determined with two independent procedures ABTS - (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate)) and FRAP-assay (ferric reducing ability of plasma). WMF samples resulted in an unchanged acrylamide level, but in a significantly higher antioxidant concentration when compared with T550 samples (149 and 141?μg?kg(-1) acrylamide and 9.1 and 5.1?mmol?TE?kg(-1) FW ABTS for WMF and T550, respectively). A reduced fat content yielded in an increased volume. Raising agents had no effect on acrylamide levels, but antioxidants were higher in samples with sodium bicarbonate (SBC) than with ammonium bicarbonate (ABC). Thermal input (temperature?×?time; 150°C?×?25?min to 240°C?×?9?min) indicated an exponential acrylamide increase especially at higher temperatures (from 75 to 236?μg?kg(-1)), whereas antioxidant increase was linear (from 7.0 to 7.7?mmol?TE?kg(-1) FW, ABTS). FRAP and ABTS values were correlated on a low level, whereas acrylamide content of biscuits was correlated with FRAP and lightness (R (2?)=?0.62 and 0.47, and 0.71 and 0.85 for WMF and T550, respectively). The enzyme asparaginase reduced acrylamide formation by about 50% for both raising agents (SBC and ABC, respectively), whereas antioxidant levels were not affected. An evaluation of recipe variants with low acrylamide and high antioxidants indicated the advantage of wholemeal biscuits.     

A survey of ethnic foods for microbial quality and content aflatoxin

A range of ethnic foods was examined for their microbiological content in relation to total viable counts (TVC) of aerobic bacteria, counts of presumptive coliforms, yeast and mould counts; presence of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7 and Campylobacter spp.; total enumeration of Clostridium perfringens, Staphylococcus aureus and Bacillus spp.; identification of moulds and the presence of total aflatoxins. Samples, which included cereals, nuts, dried fruits, herbs and spices, were obtained from local retail outlets and distributors. It was established that three samples of pistachio nuts contained significant levels of aflatoxins. The concentration of total aflatoxins in these three nut samples ranged from 15 to 259 mu g/kg of sample. Only two other samples contained trace amounts of aflatoxins, all other samples analysed were found to be free of any detectable level of aflatoxins. TVCs, coliform counts and yeast and mould counts varied widely depending on the matrix tested. Generally, rice, wheat and peanuts produced low counts whereas other nuts, gram flour and spices produced much higher counts. Cl. perfringens, Staph. aureus , and Bacillus spp. were common in spices, nuts and gram flour, however, Listeria monocytogenes was only detected in four samples and in no sample could Salmonella spp, E. coli 0157:H7 or Campylobacter spp. be detected.     

Cobalt content of foods and diets in a Spanish population (short communication)

The WHO Expert Committee on Food Contaminants has pointed out the need of determining the content of foods in trace elements in order to ascertain their contribution to the total intake of oligoelements through the diet. Since the contents in trace elements depend on the environmental features, it is necessary to carry out systematic determinations of trace elements in foods of local origin in order to know the exposure level of population. This work intends to study the cobalt contribution through the diet. The element intake is calculated from the cobalt content in raw foods after elimination of the non-eatable moiety by flame atomic absorption spectroscopy, after formation of a chelate with ammonium pyrrolidine dithiocarbamate (APDC) and extraction with 4-methyl-2-pentanone (MIBK) according to a procedure developed and verified in a previous paper.     

Heat damage of water biscuits from einkorn,durum and bread wheat flours

To limit heat damage and improve the nutritional properties of bakery products, furosine, glucosylisomaltol, hydroxymethylfurfural, furfural, sugars, α-amylase, β-amylase and colour were assessed during the production of water biscuits from three einkorn, three bread and one durum wheat flours. Heat damage indices, colour and a_w development during baking (from 25 to 75 min duration) of water biscuits from one bread wheat were also studied.     

淀粉及其衍生物在蛋糕饼干中的应用

<正> 淀粉工业为食品行业提供众多功能特性的配料,如能改善组织、增强甜味、减少水活性、控制结晶及延缓老化等的配料,主要材料均由淀粉及其衍生物衍生而成。本文将讨论天然淀粉与变性淀粉、麦芽糊精、葡萄糖浆、葡萄糖及多元醇在蛋糕和饼干中的应用。     

Determination of acrylamide in foods by pressurized fluid extraction and liquid chromatography-tandem mass spectrometry used for a survey of Spanish cereal-based foods

An automated and rapid method for the determination of acrylamide in different food products is presented. The method involves pressurized fluid extraction (PFE) of foods with acetonitrile and precipitation with Carrez reagents. The final extract is analysed by liquid chromatography coupled to electrospray ionization tandem mass spectrometry (ESI-MS-MS). The main parameters affecting the performance of ESI-MS-MS and PFE were optimized using a design of experiments approach. The limit of quantification of the method was 5 µg kg^-1, and recoveries from incurred samples ranged between 93 and 101%. The accuracy was evaluated using the reference test materials FAPAS T3002, T3005 and T3011. Using the optimized method, 62 food samples of potato chips, snacks, biscuits, breakfast cereals and crisp bread sampled from Valencia, Spain, supermarkets were surveyed for acrylamide levels. The levels were similar to those reported in the European Union and USA.     

Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity

 Several different types of enzymes and their blends were added to dough with the object of improving the shelf-life of white, lidded-pan bread during storage. Bread firmness and elasticity were determined at 24, 48 and 72 h to determine the influence of the enzymes. Addition of bacterial a-amylase, specially to blends of enzymes also containing lipase and pentosanase, improved white, lidded-pan bread quality by increasing elasticity and lowering firmness of crumb, and enhanced the keeping quality over time by providing a significant 2-day increase in the shelf life.     

Consumers of organic foods – value segments and liking of bread

Five, quite different white pan breads were chosen from twelve samples using Principal Component Analysis. Milling, baking, sensory assessment and sample preparation are described in [Kihlberg, I., Öström, Å., Johansson, L., & Risvik, E. (2006). Sensory qualities of plain white pan bread – influence of farming system, year of harvest and baking technique. Journal of Cereal Science, 43(1), 15–30]. A consumer acceptance test was conducted on 184 consumers of organic products in two age groups, ⩽30 and >30 years. The selected breads were tasted and scored for liking. Subsequent to the tasting, the consumers responded to a questionnaire including a complete set of the 56 Schwartz values and 10 statements related to issues of specific interest. Results confirmed the main groups of the near universal structure of values suggested by Schwartz and revealed different segments among organic consumers. Consumption frequency was also related to the values. Consumer groups differed significantly in values and in liking of breads. Among the most liked breads were both organic and conventional breads. The majority of consumers considered that organic food tastes better than conventional and that consumption of organic bread should increase. Moreover, about 50% declared that they would not buy an organic food product that was appreciably higher in price than a corresponding conventional food product.     

Aluminium content of foods and diets

Literature data on the aluminium content of individual foods have been compiled, summarized and presented by food groups. The contribution of aluminium from food preparation and cooking utensils and from food additives is discussed. Literature data on the daily intake of aluminium are summarized, and the contribution of food groups to daily aluminium intake is estimated. The major sources of dietary aluminium include several with aluminium additives (grain products, processed cheese and salt) and several that are naturally high in aluminium (tea, herbs and spices). The aluminium that may migrate from aluminium utensils is probably not a major or consistent source of this element. Daily intakes of aluminium, as reported prior to 1980, were 18-36 mg per day. More recent data, which are probably more accurate, indicate intakes of 9 mg per day for teenage and adult females and 12-14 mg per day for teenage and adult males.     

Determination of acrylamide levels in selected foods in Brazil.

Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide content using a liquid chromatography-tandem mass spectrometry method. A limit of detection of 10 microg kg(-1), a limit of quantitation of 20 microg kg(-1) and mean recoveries ranging 100 to 115% were obtained during a laboratory validation procedure. The concentration of acrylamide in the samples ranged from <20 to 2528 microg kg(-1), with a considerable variation between individual foodstuffs within the same food product class. The highest levels were found in potato products processed at high temperature and in instant coffee, while the lowest concentrations were detected in cassava- and maize-based products, bread and beer. These results are comparable with those reported in other countries.     

A survey of the monosodium glutamate content of foods and an estimation of the dietary intake of monosodium glutamate.

The MSG contents of a wide range of manufactured foods (over 200 samples) were measured using the AOAC Procedure (ion-exchange chromatography followed by formol potentiometric titration). The results obtained were used, in conjunction with published data on UK food consumption, to calculate tentative estimates of the dietary intake of MSG for specific groups of the UK population.