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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ftdoajarticles:oai:doaj.org/article:c1cda39468364209b8a9f9e992be008d 2023-05-15T15:32:30+02:00 Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences Dani Dordevic Hana Buchtova Simona Jancikova Blanka Macharackova Monika Jarosova Tomas Vitez Ivan Kushkevych 2019-10-01T00:00:00Z https://doi.org/10.1002/fsn3.1204 https://doaj.org/article/c1cda39468364209b8a9f9e992be008d EN eng Wiley https://doi.org/10.1002/fsn3.1204 https://doaj.org/toc/2048-7177 2048-7177 doi:10.1002/fsn3.1204 https://doaj.org/article/c1cda39468364209b8a9f9e992be008d Food Science & Nutrition, Vol 7, Iss 10, Pp 3349-3360 (2019) aluminum foil baking consumers’ preferences leakage marinating Nutrition. Foods and food supply TX341-641 article 2019 ftdoajarticles https://doi.org/10.1002/fsn3.1204 2022-12-31T04:09:59Z 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 Directory of Open Access Journals: DOAJ Articles Food Science & Nutrition 7 10 3349 3360 |
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Open Polar |
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Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
aluminum foil baking consumers’ preferences leakage marinating Nutrition. Foods and food supply TX341-641 |
spellingShingle |
aluminum foil baking consumers’ preferences leakage marinating Nutrition. Foods and food supply TX341-641 Dani Dordevic Hana Buchtova Simona Jancikova Blanka Macharackova Monika Jarosova Tomas Vitez Ivan Kushkevych Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences |
topic_facet |
aluminum foil baking consumers’ preferences leakage marinating Nutrition. Foods and food supply TX341-641 |
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 |
Dani Dordevic Hana Buchtova Simona Jancikova Blanka Macharackova Monika Jarosova Tomas Vitez Ivan Kushkevych |
author_facet |
Dani Dordevic Hana Buchtova Simona Jancikova Blanka Macharackova Monika Jarosova Tomas Vitez Ivan Kushkevych |
author_sort |
Dani Dordevic |
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 |
https://doi.org/10.1002/fsn3.1204 https://doaj.org/article/c1cda39468364209b8a9f9e992be008d |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Food Science & Nutrition, Vol 7, Iss 10, Pp 3349-3360 (2019) |
op_relation |
https://doi.org/10.1002/fsn3.1204 https://doaj.org/toc/2048-7177 2048-7177 doi:10.1002/fsn3.1204 https://doaj.org/article/c1cda39468364209b8a9f9e992be008d |
op_doi |
https://doi.org/10.1002/fsn3.1204 |
container_title |
Food Science & Nutrition |
container_volume |
7 |
container_issue |
10 |
container_start_page |
3349 |
op_container_end_page |
3360 |
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1766362998132178944 |