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Keywords = baby food in jars

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15 pages, 1004 KiB  
Article
Baby Food Jars as a Dietary Source of Essential (K, Na, Ca, Mg, Fe, Zn, Cu, Co, Mo, Mn) and Toxic Elements (Al, Cd, Pb, B, Ba, V, Sr, Li, Ni)
by Santiago González-Suárez, Soraya Paz-Montelongo, Daniel Niebla-Canelo, Samuel Alejandro-Vega, Dailos González-Weller, Carmen Rubio-Armendáriz, Arturo Hardisson and Ángel J. Gutiérrez-Fernández
Appl. Sci. 2022, 12(16), 8044; https://doi.org/10.3390/app12168044 - 11 Aug 2022
Cited by 11 | Viewed by 3263
Abstract
Baby food from jars is made of meat, vegetables or fruits, and might be a valuable source of essential elements such as Na or K. However, these infant products could also be a source of toxic elements such as Al or Cd, which [...] Read more.
Baby food from jars is made of meat, vegetables or fruits, and might be a valuable source of essential elements such as Na or K. However, these infant products could also be a source of toxic elements such as Al or Cd, which are dangerous to infants. In total, 45 samples of various kinds of baby food in jars (meat, vegetables, fruit and mixed) were analyzed using inductively coupled plasma spectrometry (ICP OES) with the aim of evaluating the daily intake of essential elements (K, Na, Ca, Mg, Fe, Zn, Cu, Co, Mo, Mn) and dietary exposure to toxic elements (Al, Cd, Pb, B, Ba, V, Sr, Li, Ni). Mixed jars registered the highest concentrations of Na, Ca, Zn, Fe. Al (8.22 ± 8.97 mg/kg wet weight) stands out in vegetable jars. In total, 130 g/day of mixed jars fulfills daily Zn and Ca requirements. These consumption scenarios (130 g/day, 250 g/day) supposed high Mn intakes (40 times higher than the recommended value), which could pose a risk to infants’ health. Pb, Ni, Cd and Al intakes exceed the maximum values. It is recommended to avoid the daily consumption of these products since it can pose a risk to the health of infants. Chemical compounds studied in this article: Nitric acid (PubChem: CID 944). Full article
(This article belongs to the Special Issue Knowledge-Based Biotechnology for Food, Agriculture and Fisheries)
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15 pages, 1425 KiB  
Review
Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food
by Matías Fardella, Cristian Ramírez, Eduardo Caballero, Elizabeth Sánchez, Marlene Pinto, Helena Núñez, Pedro Valencia, Sergio Almonacid and Ricardo Simpson
Foods 2021, 10(9), 2205; https://doi.org/10.3390/foods10092205 - 17 Sep 2021
Cited by 9 | Viewed by 5366
Abstract
Furan and its derivates are present in a wide range of thermally processed foods and are of significant concern in jarred baby and toddler foods. Furan formation is attributed to chemical reactions between a variety of precursors and a high processing temperature. Also, [...] Read more.
Furan and its derivates are present in a wide range of thermally processed foods and are of significant concern in jarred baby and toddler foods. Furan formation is attributed to chemical reactions between a variety of precursors and a high processing temperature. Also, some kinetic models to represent its formation in different food materials have been studied and could predict the furan formation under simulated operating conditions. Therefore, this review aims to analyze and visualize how thermally processed foods might be improved based on optimal control of processing temperature and package design (e.g., retort pouches) to diminish furan formation and maximize quality retention. Many strategies have been studied and applied to reduce furan levels. However, an interesting approach that has not been explored is the thermal process design based on optimum variable retort temperature profiles (VRTPs) and the use of retortable pouches considering the microstructural changes of food along the process. The target of process optimization would be developed by minimizing the microstructural damage of the food product. It could be possible to reduce the furan level and simultaneously preserve the nutritional value through process optimization. Full article
(This article belongs to the Section Food Engineering and Technology)
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