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Chemical Contaminants and Food Quality

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (15 May 2023) | Viewed by 28252

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Dr. Chang Li

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Guest Editor

Sino-German Food Engineering Centre, College of Food Science and Technology, Nanchang University, Nanchang 330047, China
Interests: food contaminant formation; food contaminant inhibition; nutritional intervention of food contaminant toxicity
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Fatih Oz

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Guest Editor

Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey
Interests: food (bio)chemistry; food mutagens and carcinogens; heterocyclic aromatic amines; food safety; nutrition and health; food quality; meat and seafood processing technology; chromatography; food packaging
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Chemical contaminants may occur in foods from various sources, such as the use of agrochemicals, environment pollution, food processing, food packaging and natural toxins, as well as adulterating. They seriously impact food quality and typically pose various health concerns. An investigation of these contaminants is very important for controlling them in foods and ensuring the consumer’s health.

This Special Issue aims to publish high-quality research articles and reviews that seek to address recent developments on the contaminants, their detection, formation mechanisms, and how they pollute foods, as well as a control strategy.

Potential topics include but are not limited to:

Pesticides, veterinary drug and herbicides, as well as plant growth regulators, their detection methods and procedures to pollute foods;
Heavy metal pollution and their effects on food quality;
Endocrine disruptors derived from environment pollution, their detection and pollution behavior in foods;
The effects of food processing, especially thermal processing, on the formation of contaminants;
Safety management of hazardous substances produced during food processing;
Contaminants migrated from food packaging;
Natural toxins from edible plants and animal foods, their removal or deactivation;
Food adulteration identification and authenticity evaluation.

Dr. Chang Li
Prof. Dr. Fatih Oz
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

acrylamide
5-hydroxymethylfurfural (5-HMF)
acrolein
methylimidazole (MEI)
furan/methylfurans
heterocyclic amine (HCA)
advanced glycation end products (AGEs)
monochloropropanediol esters (MCPDEs) and glycidyl esters (GEs)
concomitant formation of contaminants
synchronous mitigation of contaminants

Published Papers (12 papers)

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Research

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18 pages, 1745 KiB

Open AccessArticle

Exposure Assessment of Heavy Metals and Microplastic-like Particles from Consumption of Bivalves

by Pharrunrat Tanaviyutpakdee and Weeraya Karnpanit

Foods 2023, 12(16), 3018; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12163018 - 11 Aug 2023

Cited by 3 | Viewed by 1423

Abstract

The aim of this study was to determine the contamination of lead (Pb), cadmium (Cd) and microplastic (MP)-like particles in bivalves and estimate the exposure of the Thai population to these contaminants due to bivalve consumption. Clams, mussels and cockles were purchased from five wholesale seafood markets located on the upper Gulf of Thailand during the period 2017–2019. Determinations of Cd and Pb in the bivalves were conducted using a graphite furnace atomic absorption spectrometer (GFAAS). Visualization was conducted using a stereomicroscope to investigate the morphology and content of MP-like particles in the bivalve samples. The average Pb contents in clams, mussels and cockles were 112, 64 and 151 µg/kg wet wt., respectively. The average Cd contents were 126, 107 and 457 µg/kg wet wt. for clams, mussels and cockles, respectively. The average number of MP-like particles in bivalve samples varied from not detected to 1.2 items/g wet wt. and not detected to 4.3 items/individual. The exposure to Pb, Cd and MP-like particles due to bivalve consumption varied between 0.005 and 0.29 µg/kg bw/day, 0.017 and 28.9 µg/kg bw/month and 0.015 and 27.5 items/person/day, respectively. There was no potential health risk of exposure to Pb and Cd due to bivalve consumption in any age group. However, a high consumption of cockles with high Cd levels (the worst-case scenario) in children may be of concern. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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15 pages, 668 KiB

Open AccessArticle

Contents and Correlations of N^ε-(carboxymethyl)lysine, N^ε-(carboxyethyl)lysine, Acrylamide and Nutrients in Plant-Based Meat Analogs

by Shuang Fu, Yurong Ma, Yinan Wang, Chongzhen Sun, Feng Chen, Ka-Wing Cheng and Bin Liu

Foods 2023, 12(10), 1967; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12101967 - 12 May 2023

Cited by 4 | Viewed by 2051

Abstract

High temperatures applied in the production of plant-based meat analogs (PBMA) lead to the occurrence of Maillard reactions, in which harmful compounds N^ε-(carboxymethyl)lysine (CML), N^ε-(carboxyethyl)lysine (CEL) and acrylamide are formed. However, little research has focused on these compounds in PBMA. In this study, the contents of CML, CEL and acrylamide in 15 commercial-sold PBMA were determined by an ultra-high performance liquid chromatograph coupled with a triple quadrupole tandem mass spectrometer (UHPLC-QqQ-MS/MS). Nutrients (protein, amino acids, fatty acids and sugars) which are related to the formation of these compounds were also studied. The results showed that CML, CEL and acrylamide contents were in the range of 16.46–47.61 mg/kg, 25.21–86.23 mg/kg and 31.81–186.70 μg/kg, respectively. Proteins account for 24.03–53.18% of PBMA. Except for Met + Cys, which is the limiting amino acid of most PBMA, all other indispensable amino acids met the requirements for adults. Besides, PBMA had more n-6 fatty acids than n-3 fatty acids. A correlation analysis showed that proteins and the profiles of amino acid and fatty acid had little influence on CML but significant influence on CEL and acrylamide. The results of the present study can be used as a reference to produce PBMA with higher amounts of nutrients and lower amounts of CML, CEL and acrylamide. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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14 pages, 1824 KiB

Open AccessArticle

Investigation on the Contents of N^ε-carboxymethyllysine, N^ε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market

by Wenjing Wang, Yafei Kou, Yanli Du, Mingyu Li, Jian Zhang, Aiping Yan, Jianhua Xie and Mingyue Shen

Foods 2023, 12(4), 724; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12040724 - 07 Feb 2023

Cited by 3 | Viewed by 1325

Abstract

Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of AGEs, NAs, α-dicarbonyls and the proximate composition were investigated in two kinds of commercial sausages (fermented sausages and cooked sausages) in the Chinese market. The correlations among them were further analyzed. The results showed that the fermented and cooked sausages had different in protein/fat contents and pH/thiobarbituric acid reactive substance values due to their different processing technologies and added ingredients. The N^ε-carboxymethyllysine (CML) and N^ε-carboxyethyllysine (CEL) concentrations varied from 3.67 to 46.11 mg/kg and from 5.89 to 52.32 mg/kg, respectively, and the NAs concentrations ranged from 1.35 to 15.88 µg/kg. The contents of some hazardous compounds, such as CML, N-nitrosodimethylamine, and N-nitrosopiperidine, were observed to be higher in the fermented sausages than in the cooked sausages. Moreover, levels of NAs in some sausage samples exceeded the limit of 10 µg/kg issued by the United States Department of Agriculture, suggesting that particular attention should be paid to mitigating NAs, especially in fermented sausages. The correlation analysis suggested that the levels of AGEs and NAs were not significantly correlated in both kinds of sausages. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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13 pages, 1594 KiB

Open AccessArticle

Determination of Nitrate and Nitrite in Swiss Chard (Beta vulgaris L. subsp. vulgaris) and Wild Rocket (Diplotaxis tenuifolia (L.) DC.) and Food Safety Evaluations

by Marco Iammarino, Giovanna Berardi, Valeria Vita, Antonio Elia, Giulia Conversa and Aurelia Di Taranto

Foods 2022, 11(17), 2571; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11172571 - 25 Aug 2022

Cited by 6 | Viewed by 2165

Abstract

Nitrite and nitrate levels in vegetables are a matter of concern due to their toxicity at high levels and nitrate high accumulation. Moreover, there is a lack of knowledge about their levels in some types of widely consumed vegetables such as chard and rocket. In this study, 124 Swiss chard and wild rocket samples were analyzed for determining nitrite and nitrate using validated and accredited analytical methods by ion chromatography with conductivity detection. High nitrite concentrations, up to 219.5 mg kg⁻¹ f.w., were detected in one Swiss chard and three wild rocket samples. One Margin of Safety (MoS) value was <1. Regarding nitrate, in Swiss chard samples the mean concentration (2522.6 mg kg⁻¹) was slightly higher than those reported in the literature for spinach and lettuce. No MoS was <1, but 83% of values were <100. Nitrate concentrations higher than the legal limit were quantified in 11 rucola samples. The verification of 25% of wild rocket samples with nitrate concentration higher than the legal limit confirmed the need for official control. This study also suggests the introduction of legal limits for nitrite/nitrate in Swiss chard and nitrite in wild rocket. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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12 pages, 2159 KiB

Open AccessArticle

Zearalenone Degradation by Dielectric Barrier Discharge Cold Plasma: The Kinetics and Mechanism

by Zhe Zheng, Yousheng Huang, Liping Liu, Yi Chen, Yuanxing Wang and Chang Li

Foods 2022, 11(10), 1494; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101494 - 20 May 2022

Cited by 6 | Viewed by 1605

Abstract

In this study, dielectric barrier discharge (DBD) cold plasma was used to degrade zearalenone and the efficiency of degradation were evaluated. In addition, the degradation kinetics and possible pathway of degradation were investigated. The results showed that zearalenone degradation percentage increased with increasing voltage and time. When it was treated at 50 KV for 120 s, the degradation percentage could reach 98.28%. Kinetics analysis showed that the degradation process followed a first-order reaction, which fitted the exponential function model best (R² = 0.987). Meanwhile, liquid chromatographywith quadrupole time-of-flight mass spectrometry (Q-TOF LC/MS) was used to analyze the degradation products, one major compound was identified. In this study, the reactive species generated in cold plasma was analyzed by Optical Emission Spectroscopy (OES) and the free radicals were detected by Electron Spin Resonance (ESR). This study could provide a theoretical basis for the degradation of zearalenone to a certain extent. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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13 pages, 2040 KiB

Open AccessArticle

Development, Validation and Application of an Ultra-High-Performance Liquid Chromatography–Tandem Mass Spectrometry (UHPLC-MS/MS) Method after QuEChERS Cleanup for Selected Dichloroanilines and Phthalates in Rice Samples

by Emmanouil Tsochatzis, Olga Begou, Stavros Kalogiannis, Helen Gika, Emel Oz, Fatih Oz and Georgios Theodoridis

Foods 2022, 11(10), 1482; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101482 - 19 May 2022

Cited by 5 | Viewed by 1941

Abstract

Dichloroanilines and phthalic acid esters (phthalates) are food contaminants, stable in solution even at high temperatures, which exhibit considerable toxic effects, while acting as endocrine disruptors. In the present study, a quick and easy UHPLC-MS/MS method for simultaneously analyzing two dichloroanilines (3,4-DCA and 3,5-DCA) and six phthalates (DMP, DnBP, BBP, DnOP, DEHP, and mBP) in commercial rice samples was developed, validated, and applied. For the cleanup process, the methodology of quick, easy, cheap, effective, rugged, and safe (QuEChERS) was applied, whereas different dispersants (GCB, C18, and PSA) were tested. What was developed and presented had limits of detection ranging from 0.017 up to 0.12 mg/kg, recoveries (trueness) below 120%, and relative standard deviations (RSD; precision) <15% for all target analytes, whilst no significant matrix effects occurred for all analytes. It was determined that the rice samples analyzed using this developed technique did not contain any of the two dichloroaniline compounds (3,4-DCA and 3,5-DCA) nor two of the six phthalate (DMP and mBP) compounds analyzed, while the levels of other phthalates (DEHP, BBP, DnBP and DnOP) were within the legal limits. The current method ensures a fast and easy approach for the high-throughput quantification of the selected food contaminants in rice. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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16 pages, 2809 KiB

Open AccessArticle

Natural Antioxidants and Hydrocolloids as a Mitigation Strategy to Inhibit Advanced Glycation End Products (AGEs) and 5-Hydroxymethylfurfural (HMF) in Butter Cookies

by Huiyu Hu, Yuting Wang, Yousheng Huang, Yanpeng Yu, Mingyue Shen, Chang Li, Shaoping Nie and Mingyong Xie

Foods 2022, 11(5), 657; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11050657 - 23 Feb 2022

Cited by 15 | Viewed by 2493

Abstract

Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF). The current study prepared butter cookies fortified with two dietary natural antioxidants (catechins and curcumin) and two dietary hydrocolloids (pectin and chitosan), and investigated their effects on formation of free N^ε-(carboxymethyl)lysine (CML)/N^ε-(carboxyethyl)lysine (CEL), protein-bound CML/CEL and HMF and on the sensory qualities of butter cookies. Meanwhile, three typical α-dicarbonyl compounds were also determined to identify possible correlations between α-dicarbonyl intermediates and formation of these harmful heat-induced products in butter cookies. Experimental data showed that catechin exhibited the strongest inhibitory effects on formation of AGEs and HMF, but its addition would impair the color and taste of cookies. On the other hand, chitosan was not so effective in inhibiting AGEs and HMF as compared to catechin, but its addition could increase the sensory qualities of butter cookies. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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13 pages, 1609 KiB

Open AccessArticle

Ultrasonic Solvent Extraction Followed by Dispersive Solid Phase Extraction (d-SPE) Cleanup for the Simultaneous Determination of Five Anthraquinones in Polygonum multiflorum by UHPLC-PDA

by Ying Xu, Xuan Yu, Jiaqi Gui, Yiqun Wan, Jinping Chen, Ting Tan, Fan Liu and Lan Guo

Foods 2022, 11(3), 386; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030386 - 28 Jan 2022

Cited by 9 | Viewed by 2498

Abstract

A rapid and effective ultra-high performance liquid chromatography (UHPLC) method was developed for the determination of five anthraquinones (emodin, physcion, aloe-emodin, rhein, and chrysophanol) in Polygonum multiflorum. The target compounds were ultrasonically extracted with 70% methanol, followed by dispersive solid-phase extraction (d-SPE) with HC-C18 and desorption with acetonitrile. The five anthraquinones were separated on an ACQUITY UPLC^® HSS T3 column (2.1 × 100 mm, 1.8 μm) and detected by a photodiode array detector (PDA) at 254 nm. Under the optimized conditions, linear relationships were achieved in the range of 0.3~100 mg/L for emodin, 0.3~40 mg/L for physcion, 0.1~20 mg/L for aloe-emodin, and 0.05~20 mg/L for rhein and chrysophanol. The limits of detection of the five analytes ranged from 0.01 to 0.08 mg/L, and the recoveries were within the range of 82.8~118.4% with an RSD (n = 6) of 1.0~10.3%. The intra-day and inter-day precision (n = 5) of the five targets were in the range of 1.0~1.8% and 3.0~3.1%, respectively. Furthermore, this method was applied to analyses of Polygonum multiflorum samples collected from different regions in China with satisfactory results. All the results indicated that this method is suitable for the detection of five anthraquinones in Polygonum multiflorum. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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10 pages, 1502 KiB

Open AccessArticle

Study of the Contents of Analogues of Aristolochic Acid in Houttuynia cordata by Ultra-High Performance Liquid Chromatography Tandem Mass Spectrometry

by Xuan Yu, Yuan Gao, Ying Xu, Xian Guo, Lan Guo, Ting Tan, Fan Liu and Yiqun Wan

Foods 2022, 11(3), 302; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030302 - 23 Jan 2022

Cited by 8 | Viewed by 2504

Abstract

In this study, a new and simple method was established for the simultaneous determination of analogues of aristolochic acids (aristolochic acid I, aristolochic acid II, aristolactam I and aristolactam AII) in Houttuynia cordata by ultra-high performance liquid chromatography–quadrupole/time-of-flight mass spectrometry (UHPLC–Q/TOF-MS). The samples were ultrasonically extracted with methanol, purified with HC-C18, and then separated on a C18 column (75 × 2.1 mm, 2.0 μm) at 35 °C. Under the optimized conditions, aristolochic acid I (AA-I), aristolochic acid II (AA-II), aristolactam I (AL-I) and aristolactam AII (AL-AII) all showed good linear regression (not less than 0.9987). The average recoveries of the four analytes were within the range of 72.3–105.5%, with the relative standard deviations (RSDs) being ≤7.6%. The proposed method was then applied to the determination of Houttuynia cordata samples collected from different regions in China. The results showed that none of the three carcinogenic substances (aristolochic acid I, aristolochic acid II and aristolactam I) were detected in any of the 22 samples collected from 22 different regions of China, while aristolactam AII, which has not been reported to have genotoxicity, was detected in all samples. This study provides a valuable reference for the further safety assessment of Houttuynia cordata. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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12 pages, 2446 KiB

Open AccessArticle

Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice

by Bin Wang, Shenghui Jiang, Yanbo Wang, Jihua Xu, Meng Xu, Xiaohong Sun, Jun Zhu and Yugang Zhang

Foods 2021, 10(10), 2423; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102423 - 13 Oct 2021

Cited by 5 | Viewed by 1776

Abstract

Furan is a volatile and carcinogenic heterocyclic chemical compound that occurs in a wide range of thermally processed food. It can be induced during food-preparing processes by high temperatures and UV-C light. In the present study, the degradation of furan content in ground coffee, Maillard model system, and not-from-concentrate (NFC) apple juice by red-fleshed apple anthocyanin extract (RAAE) was studied. The results demonstrated that RAAEs had different degrees of degradation of furan content in coffee powder, and the RAAE from ‘XJ3’ had the most significant effect, with a reduction rate of up to 20%. Moreover, by adding RAAE to the Maillard model system, we found the amounts of furan were significantly reduced. At the same time, RAAE from ‘XJ3’ could observably reduce the content of furan in pasteurized NFC juice, with ‘Fuli’ NFC juice furan content decreasing the most, which was 68%. Taken together, our study demonstrated that the use of RAAE could be a feasible way to reduce furan content in ground coffee, Maillard model system, and NFC apple juice. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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14 pages, 1357 KiB

Open AccessArticle

Effects of Food Types, Frying Frequency, and Frying Temperature on 3-Monochloropropane-1,2-diol Esters and Glycidyl Esters Content in Palm Oil during Frying

by Jinglin Zhang, Wendi Zhang, Yuanzheng Zhang, Mingquan Huang and Baoguo Sun

Foods 2021, 10(10), 2266; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10102266 - 24 Sep 2021

Cited by 8 | Viewed by 2422

Abstract

3-Monochloropropanediol esters (3-MCPDE) and glycidyl esters (GE) have high toxicity and have drawn global attention because of their widespread occurrence in refined oils and oil-based foods. In this study, the effects of food type (potato chips and chicken breasts), frying frequency, and frying temperature on the formation of 3-MCPDE and GE in palm oil (PO) were investigated. The results showed that 3-MCPDE was formed easier in chicken breasts than potato chips. The GE content decreased in PO after it was used for frying potato chips and chicken breasts with or without NaCl. Frying frequency was an influencing factor in the formation of 3-MCPDE and the decrease in GE in PO. Frying temperature was positively correlated with GE degradation, while it had a bidirectional effect on the formation of 3-MCPDE. The formation kinetic equations indicated that 3-MCPDE and GE followed zero-order reactions in PO. The estimated activation energy (Ea) of 1,2-bis-palmitoyl-3-chloropropanediol (Pa-Pa, 41.05 kJ/mol) was lower than those of the other three types of 3-MCPDE; this is the first theoretical explanation for why PO contains more 3-MCPD than other edible oils. Among GEs, glycidyl oleate (Li-GE) was degraded more readily than other GEs. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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Review

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16 pages, 2362 KiB

Open AccessReview

The Role of Acrolein in Neurodegenerative Diseases and Its Protective Strategy

by Xinxin Chang, Yudan Wang, Bing Zheng, Yi Chen, Jianhua Xie, Yiming Song, Xiaomeng Ding, Xiaoyi Hu, Xiaobo Hu and Qiang Yu

Foods 2022, 11(20), 3203; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11203203 - 14 Oct 2022

Cited by 4 | Viewed by 3081

Abstract

Neurodegenerative diseases are characterized by a massive loss of specific neurons, which can be fatal. Acrolein, an omnipresent environmental pollutant, is classified as a priority control contaminant by the EPA. Evidence suggests that acrolein is a highly active unsaturated aldehyde related to many nervous system diseases. Therefore, numerous studies have been conducted to identify the function of acrolein in neurodegenerative diseases, such as ischemic stroke, AD, PD, and MS, and its exact regulatory mechanism. Acrolein is involved in neurodegenerative diseases mainly by elevating oxidative stress, polyamine metabolism, neuronal damage, and plasma ACR-PC levels, and decreasing urinary 3-HPMA and plasma GSH levels. At present, the protective mechanism of acrolein mainly focused on the use of antioxidant compounds. This review aimed to clarify the role of acrolein in the pathogenesis of four neurodegenerative diseases (ischemic stroke, AD, PD and MS), as well as protection strategies, and to propose future trends in the inhibition of acrolein toxicity through optimization of food thermal processing and exploration of natural products. Full article

(This article belongs to the Special Issue Chemical Contaminants and Food Quality)

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