Traceability in food processing: problems, methods, and performance evaluations-a review.

Processed food has become an indispensable part of the human food chain. It provides rich nutrition for human health and satisfies various other requirements for food consumption. However, establishing traceability systems for processed food faces a different set of challenges compared to primary agro-food, because of the variety of raw materials, batch mixing, and resource transformation. In this paper, progress in the traceability of processed food is reviewed. Based on an analysis of the food supply chain and processing stage, the problem of traceability in food processing results from the transformations that the resources go through. Methods to implement traceability in food processing, including physical separation in different lots, defining and associating batches, isotope analysis and DNA tracking, statistical data models, internal traceability system development, artificial intelligence (AI), and blockchain-based approaches are summarized. Traceability is evaluated based on recall effects, TRUs (traceable resource units), and comprehensive granularity. Different methods have different advantages and disadvantages. The combined application of different methods should consider the specific application scenarios in food processing to improve granularity. On the other hand, novel technologies, including batch mixing optimization with AI, quality forecasting with big data, and credible traceability with blockchain, are presented in the context of improving traceability performance in food processing.

Determination of V, Cr, Cu, As, and Pb Ions in Water and Biological Samples by Combining ICP-MS with Online Preconcentration Using Impregnated Resin.

A method was developed for detection of V, Cr, Cu, As, and Pb in water and biological samples by combining online flow injection and preconcentration with inductively coupled plasma-MS. The 2-nitroso-1-naphthol-4-sulfonic acid (Nitroso-S) impregnated MCI GEL CHP20P resin was prepared as an enrichment sorbent. Some parameters affecting the efficiency of the preconcentration process were investigated in the experiment, including the pH and volume of sample solution, the flow rate for sample loading, the type and concentration of eluent, and the influence of co-existing ions. Under the optimal experimental conditions, the enrichment factor and LOD (3s) of chosen metal ions V, Cr, Cu, As, and Pb were in the ranges of 71-268 and 4.89-23.76 ng/L, respectively. Based on 11 repeated measurements of standard solutions (1.0 µg/L), the RSD of the ions ranged from 1.2 to 2.9%. The detection procedure was also performed for analyzing two certified reference materials, GBW 08607 (water) and GBW 10052 (green tea), as well as environmental water and biological samples. Good agreement with certified values and high recoveries have demonstrated improved accuracy of the proposed method.

Preparation and application of immobilised ionic liquid in solid-phase extraction for determination of trace acrylamide in food samples coupled with high-performance liquid chromatography.

BACKGROUND: Acrylamide has attracted worldwide concerns because of its demonstrated neurotoxicity, genetoxicity and reproductive-development toxicity. It is necessary to control acrylamide production during food processing and protect human health. RESULTS: In this study, a functionalised material was synthesised by immobilising an ionic liquid onto an activated silica gel surface. The adsorption ability of the material towards acrylamide was evaluated, and the results showed that it had high adsorption capacity. Scatchard analysis indicated that the binding sites in the prepared material had two distinct groups (high and low affinity binding sites). The saturated adsorption capacity (Q(max,1)) was 7.9 mg g(-1) due to the high affinity binding sites, and another saturated adsorption capacity (Q(max,2)) was 2.3 mg g(-1) due to the low affinity binding sites. This prepared material also offered fast kinetics for adsorption of the acrylamide. Using this material as sorbent, a method of solid-phase extraction coupled with high-performance liquid chromatography (SPE-HPLC) for analysis of acrylamide in foods was developed. Under optimal conditions, the limit of detection (S/N = 3) of this method for acrylamide was 2.1 µg kg(-1), and the RSD for five replicate extractions of 50 µL(-1) acrylamide was 4.5%. The blank potato and bread crumb samples spiked with acrylamide at different levels of 10.0 and 15.0 µg kg(-1) were extracted and determined respectively by this developed method, and recoveries ranging from 83.0% to 89.1% were obtained. Finally, this method was applied to quantitative detection of acrylamide in bread crust and cracker samples. CONCLUSION: With high sensitivity and pre-treatment simplicity, this SPE-HPLC method could provide a new tool for the rapid determination of acrylamide in the food samples.

Changes in Physicochemical, Structural, and Sensory Properties of Irradiated Brown Japonica Rice during Storage.

Brown japonica rice was treated with (60)Co γ irradiation at doses of 0, 0.2, 0.5, 1.0, and 2.0 kGy immediately after harvesting. The effects of irradiation on physicochemical, structural, and sensory properties during long-term storage (18 months) were investigated. The study revealed that the pasting properties, including peak, through, breakdown, final, and setback viscosities, decrease considerably in a dose-dependent manner and vary differently during 18 months of storage. Irradiation reduced the free fatty acid (FFA) content in comparison with unirradiated brown rice with long-term storage (from 12 to 18 months). Scanning electron microscope (SEM) observation showed that the mean range and shape of starch granules did not vary significantly. However, dark spots developed among starch granules and the narrow cracks became wider with increasing irradiation dose and storage time. During sensory evaluation, extremely low scores for odor and overall acceptability were obtained for medium-dose irradiated rice (1.0 and 2.0 kGy); however, no significant difference was found in acceptability between low-dose irradiated rice (0.2 and 0.5 kGy) and the control rice (0 kGy). Overall, low-dose (0.5 kGy or below) irradiation seems to be a promising alternative treatment to increase brown rice shelf life, without affecting the physicochemical and structural characteristics and sensory acceptability.

Schiff base-chitosan grafted multiwalled carbon nanotubes as a novel solid-phase extraction adsorbent for determination of heavy metal by ICP-MS.

A novel Schiff base-chitosan-grafted multiwalled carbon nanotubes (S-CS-MWCNTs) solid-phase extraction adsorbent was synthesized by covalently grafting a Schiff base-chitosan (S-CS) onto the surfaces of oxidized MWCNTs. The adsorbent was characterized by Fourier-transform infrared spectroscopy, transmission electron microscopy, and thermal gravimetric analysis. The results showed that S-CS was successfully grafted onto the surfaces of MWCNTs. A method was developed for the determination of heavy metals, namely V(V), Cr(VI), Cu(II), As(V) and Pb(II) in biological and environmental samples by inductively coupled plasma mass spectrometry coupled with preconcentration with S-CS-MWCNTs. The parameters influencing preconcentration of target ions, such as the pH of the sample solution, the flow rate of sample loading, the eluent concentration, and eluent volume, were investigated and optimized. Under the optimal conditions, the enrichment factors of V(V), Cr(VI), Cu(II), As(V), and Pb(II) reached 111, 95, 60, 52, and 128, respectively, and the detection limits were as low as 1.3-3.8 ng L(-1). The developed method was successfully applied to the determination of trace-metal ions in herring, spinach, river water, and tap water with good recoveries ranging from 91.0% to 105.0%.