Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences
Abstract The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breasts, cheese Hermelín, tomato, paprika, Car...
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crwiley:10.1002/fsn3.1204 2024-10-06T13:47:24+00:00 Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences Dordevic, Dani Buchtova, Hana Jancikova, Simona Macharackova, Blanka Jarosova, Monika Vitez, Tomas Kushkevych, Ivan 2019 http://dx.doi.org/10.1002/fsn3.1204 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1204 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.1204 en eng Wiley http://creativecommons.org/licenses/by/4.0/ Food Science & Nutrition volume 7, issue 10, page 3349-3360 ISSN 2048-7177 2048-7177 journal-article 2019 crwiley https://doi.org/10.1002/fsn3.1204 2024-09-23T04:34:32Z Abstract The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breasts, cheese Hermelín, tomato, paprika, Carlsbad dumplings, pork roast, pork neck, chicken breasts, and chicken thighs) baked both marinated and not marinated. The aluminum content was measured by AAS and ICP/MS methods. The highest aluminum increase was observed in the samples of marinated Salmo salar (41.86 ± 0.56 mg/kg), Scomber scombrus (49.34 ± 0.44 mg/kg), and duck breast (117.26 ± 1.37 g/kg). The research was also supported by the survey that consisted of 784 respondents with different sociodemographic characteristics. The study clearly showed the occurrence of aluminum contamination of food when it is prepared by baking in aluminum foil. It cannot be concluded that aluminum leakage will occur with each type of food. The aluminum contents found among investigated samples are not alarming, though the increase was measured up to 40 times. On the other hand, revealed aluminum contents can represent a risk for younger/smaller children and for individuals with diagnosed certain ailments. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Food Science & Nutrition 7 10 3349 3360 |
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Wiley Online Library |
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English |
description |
Abstract The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breasts, cheese Hermelín, tomato, paprika, Carlsbad dumplings, pork roast, pork neck, chicken breasts, and chicken thighs) baked both marinated and not marinated. The aluminum content was measured by AAS and ICP/MS methods. The highest aluminum increase was observed in the samples of marinated Salmo salar (41.86 ± 0.56 mg/kg), Scomber scombrus (49.34 ± 0.44 mg/kg), and duck breast (117.26 ± 1.37 g/kg). The research was also supported by the survey that consisted of 784 respondents with different sociodemographic characteristics. The study clearly showed the occurrence of aluminum contamination of food when it is prepared by baking in aluminum foil. It cannot be concluded that aluminum leakage will occur with each type of food. The aluminum contents found among investigated samples are not alarming, though the increase was measured up to 40 times. On the other hand, revealed aluminum contents can represent a risk for younger/smaller children and for individuals with diagnosed certain ailments. |
format |
Article in Journal/Newspaper |
author |
Dordevic, Dani Buchtova, Hana Jancikova, Simona Macharackova, Blanka Jarosova, Monika Vitez, Tomas Kushkevych, Ivan |
spellingShingle |
Dordevic, Dani Buchtova, Hana Jancikova, Simona Macharackova, Blanka Jarosova, Monika Vitez, Tomas Kushkevych, Ivan Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences |
author_facet |
Dordevic, Dani Buchtova, Hana Jancikova, Simona Macharackova, Blanka Jarosova, Monika Vitez, Tomas Kushkevych, Ivan |
author_sort |
Dordevic, Dani |
title |
Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences |
title_short |
Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences |
title_full |
Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences |
title_fullStr |
Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences |
title_full_unstemmed |
Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences |
title_sort |
aluminum contamination of food during culinary preparation: case study with aluminum foil and consumers’ preferences |
publisher |
Wiley |
publishDate |
2019 |
url |
http://dx.doi.org/10.1002/fsn3.1204 https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1204 https://onlinelibrary.wiley.com/doi/full-xml/10.1002/fsn3.1204 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Food Science & Nutrition volume 7, issue 10, page 3349-3360 ISSN 2048-7177 2048-7177 |
op_rights |
http://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.1002/fsn3.1204 |
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Food Science & Nutrition |
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7 |
container_issue |
10 |
container_start_page |
3349 |
op_container_end_page |
3360 |
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1812175621260836864 |