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.

Basic information

Original name

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

Authors

DORDEVIC, Dani (203 Czech Republic), Hana BUCHTOVA (203 Czech Republic), Simona JANCIKOVA (203 Czech Republic), Blanka MACHARACKOVA (203 Czech Republic), Monika JAROSOVA (203 Czech Republic), Tomáš VÍTĚZ (203 Czech Republic) and Ivan KUSHKEVYCH (804 Ukraine, guarantor, belonging to the institution)

Edition

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

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

21101 Food and beverages

Country of publisher

United States of America

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

Full Text

Impact factor

Impact factor: 1.797

RIV identification code

RIV/00216224:14310/19:00110666

Organization unit

Faculty of Science

DOI

http://dx.doi.org/10.1002/fsn3.1204

UT WoS

000485610300001

Keywords in English

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

Abstract

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.

Links

MUNI/A/0902/2018, interní kód MU

Name: Podpora výzkumné činnosti studentů Mikrobiologie a molekulární biotechnologie 3

Investor: Masaryk University, Category A

Citovat

DORDEVIC, Dani, Hana BUCHTOVA, Simona JANCIKOVA, Blanka MACHARACKOVA, Monika JAROSOVA, Tomáš VÍTĚZ and Ivan KUSHKEVYCH. Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences. Food Science & Nutrition. Hoboken: Wiley, 2019, vol. 7, No 10, p. 3349-3360. ISSN 2048-7177. Available from: https://dx.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 = {http://dx.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 and Ivan KUSHKEVYCH. Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences. \textit{Food Science \&{} Nutrition}. Hoboken: Wiley, 2019, vol.~7, No~10, p.~3349-3360. ISSN~2048-7177. Available from: https://dx.doi.org/10.1002/fsn3.1204.

Detailed Information on Publication Record