Aluminum contamination of food during culinary preparation:
Case study with aluminum foil and consumers’ preferences

J 2019

Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences

DORDEVIC, Dani; Hana BUCHTOVA; Simona JANCIKOVA; Blanka MACHARACKOVA; Monika JAROSOVA et al.

Základní údaje

Originální název

Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences

Autoři

DORDEVIC, Dani; Hana BUCHTOVA; Simona JANCIKOVA; Blanka MACHARACKOVA; Monika JAROSOVA; Tomáš VÍTĚZ a Ivan KUSHKEVYCH

Vydání

Food Science & Nutrition, Hoboken, Wiley, 2019, 2048-7177

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Spojené státy

Utajení

není předmětem státního či obchodního tajemství

Odkazy

Full Text

Impakt faktor

Impact factor: 1.797

Označené pro přenos do RIV

Ano

Kód RIV

RIV/00216224:14310/19:00110666

Organizační jednotka

Přírodovědecká fakulta

Klíčová slova anglicky

aluminum foil; baking; consumers’ preferences; leakage; marinating

Štítky

rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 11. 5. 2020 16:33, Mgr. Marie Novosadová Šípková, DiS.

Anotace

V originále

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.

Návaznosti

MUNI/A/0902/2018, interní kód MU

Název: Podpora výzkumné činnosti studentů Mikrobiologie a molekulární biotechnologie 3

Investor: Masarykova univerzita, Podpora výzkumné činnosti studentů Mikrobiologie a molekulární biotechnologie 3, DO R. 2020_Kategorie A - Specifický výzkum - Studentské výzkumné projekty

Citovat

DORDEVIC, Dani; Hana BUCHTOVA; Simona JANCIKOVA; Blanka MACHARACKOVA; Monika JAROSOVA; Tomáš VÍTĚZ a Ivan KUSHKEVYCH. Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences. Food Science & Nutrition. Hoboken: Wiley, 2019, roč. 7, č. 10, s. 3349-3360. ISSN 2048-7177. Dostupné z: https://doi.org/10.1002/fsn3.1204.

@article{1555997,
   author = {Dordevic, Dani and Buchtova, Hana and Jancikova, Simona and Macharackova, Blanka and Jarosova, Monika and Vítěz, Tomáš and Kushkevych, Ivan},
   article_location = {Hoboken},
   article_number = {10},
   doi = {https://doi.org/10.1002/fsn3.1204},
   keywords = {aluminum foil; baking; consumers’ preferences; leakage; marinating},
   language = {eng},
   issn = {2048-7177},
   journal = {Food Science & Nutrition},
   title = {Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences},
   url = {https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.1204},
   volume = {7},
   year = {2019}
}

TY  - JOUR
ID  - 1555997
AU  - Dordevic, Dani - Buchtova, Hana - Jancikova, Simona - Macharackova, Blanka - Jarosova, Monika - Vítěz, Tomáš - Kushkevych, Ivan
PY  - 2019
TI  - Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences
JF  - Food Science & Nutrition
VL  - 7
IS  - 10
SP  - 3349-3360
EP  - 3349-3360
PB  - Wiley
SN  - 20487177
KW  - aluminum foil
KW  - baking
KW  - consumers’ preferences
KW  - leakage
KW  - marinating
UR  - https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.1204
L2  - https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.1204
N2  - 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.
ER  -

DORDEVIC, Dani; Hana BUCHTOVA; Simona JANCIKOVA; Blanka MACHARACKOVA; Monika JAROSOVA; Tomáš VÍTĚZ a Ivan KUSHKEVYCH. Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences. \textit{Food Science \&{} Nutrition}. Hoboken: Wiley, 2019, roč.~7, č.~10, s.~3349-3360. ISSN~2048-7177. Dostupné z: https://doi.org/10.1002/fsn3.1204.

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