Identification of Volatile Compounds Originating from Secondary Contamination and Packaging Materials in UF and White Brine Cheeses
محورهای موضوعی : food quality control
Narges Sabouri
1
,
Yadollah Yamini
2
,
.M. R Ehsani
3
,
حسین باخدا
4
1 - دانشجوی دکتری گروه صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - گروه شیمی، دانشگاه تربیت مدرس
3 - استاد گروه صنایع غذایی، دانشگاه ازاد اسلامی، واحد علوم و تحقیقات
4 - استادیار گروه مکانیزاسیون کشاورزی(دانشگاه آزاد) ،واحد علوم و تحقیقات تهران
کلید واژه: Cheese Ripening, Volatile Organic Compounds (VOCs), Secondary Contamination, Microbial Activity, Food Safety,
چکیده مقاله :
Background: Identification of volatile contaminants migrating from packaging aids quality evaluation of packaged foods. Soft cheeses can undergo such migration-based contamination on storage. Methods: White brine and ultrafiltrated (UF) cheeses in packages were stored for 90 days at 4 degrees Celsius (°C). Headspace-solid phase microextraction (HS-SPME) using polysulfone and mesoporous carbon nitride (MCN/Polysulfone) fiber coupled to gas chromatography-mass spectrometry (GC-MS) was used to extract and analyze volatile compounds. Migration-based contaminants exclusively present in stored versus fresh cheeses were identified through National Institute of Standards and Technology (NIST) library matching. Results: In total 23 unwanted volatile contaminants originating from contamination/packaging were identified, including 19 compounds in white brine` cheese (phthalates, benzenecarboxylic acids, etc.) and 13 compounds in UF cheese (phthalates, benzenecarboxylic acids, triazenes, oximes, etc.). More migrants were observed in white brine cheese. Compounds also differed based on SPME extraction method. Conclusion: Prolonged storage induced migration of volatile contaminants from probable packaging sources into soft cheeses. Future research should focus on refining volatile organic compound (VOC)-based detection methods to enhance early identification of spoilage and pathogenic microorganisms in cheese production.
Background: Identification of volatile contaminants migrating from packaging aids quality evaluation of packaged foods. Soft cheeses can undergo such migration-based contamination on storage. Methods: White brine and ultrafiltrated (UF) cheeses in packages were stored for 90 days at 4 degrees Celsius (°C). Headspace-solid phase microextraction (HS-SPME) using polysulfone and mesoporous carbon nitride (MCN/Polysulfone) fiber coupled to gas chromatography-mass spectrometry (GC-MS) was used to extract and analyze volatile compounds. Migration-based contaminants exclusively present in stored versus fresh cheeses were identified through National Institute of Standards and Technology (NIST) library matching. Results: In total 23 unwanted volatile contaminants originating from contamination/packaging were identified, including 19 compounds in white brine` cheese (phthalates, benzenecarboxylic acids, etc.) and 13 compounds in UF cheese (phthalates, benzenecarboxylic acids, triazenes, oximes, etc.). More migrants were observed in white brine cheese. Compounds also differed based on SPME extraction method. Conclusion: Prolonged storage induced migration of volatile contaminants from probable packaging sources into soft cheeses. Future research should focus on refining volatile organic compound (VOC)-based detection methods to enhance early identification of spoilage and pathogenic microorganisms in cheese production.
References
Aminifar, M., Hamedi, M., Emam-Djomeh, Z., & Mehdinia, A. (2014). Analysis of volatile compounds of Lighvan cheese using steam distillation extraction with cryotrap and simultaneous distillation extraction method followed by gas chromatography-mass spectrometry. *International Journal of Food Properties, 17*(8), 1728-1738.
Bach, C., Dauchy, X., Chagnon, M.-C. and Etienne, S. (2012) Chemical Migration in Drinking Water Stored in Polyethylene Terephthalate (PET) Bottles: A Source of Controversy. Water Research, 46, 571-583. https://doi.org/10.1016/j.watres.2011.11.062
Bradley, E. L., Castle, L., & Choudhury, R. (1995). Investigation into the migration potential of coating materials from paper and board into food. *Food Additives & Contaminants, 12*(5), 677-686.
Cao, X. L. (2010). Determination of phthalates and adipate in bottled water by headspace solid-phase microextraction and gas chromatography/mass spectrometry. *Journal of Chromatography A, 1217*(27), 4204-4208.
Castle, L., Mayo, A., & Gilbert, J. (1989). Migration of plasticizers from printing inks into foods. *Food Additives & Contaminants, 6*(4), 437-443.
Delgado, F. J., González-Crespo, J., Cava, R., & Ramírez, R. (2011). Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS. *Food chemistry, 129*(3), 1156-1163.
Dole, P., Feigenbaum, A., De La Cruz, C., Pastorelli, S., Paseiro, P., Hankemeier, T., ... & Voulzatis, Y. (2006). Typical diffusion behaviour in packaging polymers—Application to functional barriers. *Food Additives & Contaminants, 23*(2), 202-211.
Gong, X., Huang, J., Xu, Y., Li, Z., Li, L., Li, D., ... & Xu, Y. (2023). Deterioration of plant volatile organic compounds in food: Consequence, mechanism, detection, and control. Trends in Food Science & Technology, 131, 61-76. Hodgson, S. C., Casey, R. J., Bigger, S. W., & Scheirs, J. (2000). Review of volatile organic compounds derived from polyethylene. Polymer-Plastics Technology and Engineering, 39(5), 845-874.
Libinaki, R., Ogru, E., Gianello, R., Bolton, L., & Geytenbeek, S. (2006). Evaluation of the safety of mixed tocopheryl phosphates (MTP)---A formulation of α-tocopheryl phosphate plus α-di-tocopheryl phosphate. Food and chemical toxicology, 44(7), 916-932.
Lyche, J. L., Gutleb, A. C., Bergman, Å., Eriksen, G. S., Murk, A. J., Ropstad, E., ... & Skaare, J. U. (2009). Reproductive and developmental toxicity of phthalates. *Journal of Toxicology and Environmental Health, Part B, 12*(4), 225-249.
McSweeney, P. L. (2004). Biochemistry of cheese ripening: Introduction and overview. In Fox, P. F., McSweeney, P. L. H., Cogan, T. M. M. P., & Guinee, T. P.(Eds.), *Cheese: Chemistry, Physics and Microbiology* (Vol. 1, pp. 347-360). Elsevier.
Nerín, C., Albinana, J., Philo, M. R., Castle, L., Raffael, B., & Simoneau, C. (2003). Evaluation of some screening methods for the analysis of contaminants in recycled polyethylene terephthalate flakes. *Food Additives & Contaminants, 20*(7), 658-666.
Özer Kınık, Ö., Kınık, E. K., Akbulut, N., & Çon, A. H. (2017). Characterization of volatile compound profile of raw milk cheese from East Mediterranean region of Turkey using HS-SPME/GC-MS. *Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka, 67*(2), 154-166.
Sørensen, L. K. (2006). Determination of phthalates in milk and milk products by liquid chromatography/tandem mass spectrometry. Rapid Communications in Mass Spectrometry: An International Journal Devoted to the Rapid Dissemination of Up‐to‐the‐Minute Research in Mass Spectrometry, 20(7), 1135-1143.
Vera, P., Uliaque, B., Canellas, E., Escudero, A., & Nerín, C. (2012). Identification and quantification of odorous compounds from adhesives used in food packaging materials by headspace solid phase extraction and headspace solid phase microextraction coupled to gas chromatography--olfactometry--mass spectrometry. *Analytica chimica acta, 745*, 53-63.
