scholarly journals Simultaneous Detection of 13 Allergens in Thermally Processed Food Using Targeted LC–MS/MS Approach

2019 ◽  
Vol 102 (5) ◽  
pp. 1316-1329 ◽  
Author(s):  
Tairo Ogura ◽  
Robert Clifford ◽  
Uwe Oppermann
Keyword(s):  
Simultaneous Detection ◽  
Processed Food ◽  
Thermally Processed

scholarly journals Simultaneous Detection of 13 Allergens in Thermally Processed Food Using Targeted LC–MS/MS Approach

2019 ◽  
Vol 102 (5) ◽  
pp. 1316-1329 ◽  
Author(s):  
Tairo Ogura ◽  
Robert Clifford ◽  
Uwe Oppermann
Keyword(s):  
High Selectivity ◽  
Simultaneous Detection ◽  
Processed Foods ◽  
Processed Food ◽  
Food Ingredients ◽  
Food Industries ◽  
Brazil Nuts ◽  
Large Numbers ◽  
Thermally Processed ◽  
Confirmatory Analysis

Abstract Food allergy is a major concern for public health and food industries. Because of the large numbers of food ingredients to be tested, MS is considered an alternative to existing techniques in terms of high selectivity, sensitivity, and capability to analyze multiple allergens simultaneously. In this study, we developed the method for monitoring significant peptides derived from 13 food allergens (milk, eggs, cod, shrimp, lobster, almonds, brazil nuts, cashew nuts, hazelnuts, walnuts, peanuts, wheat, and soybeans) and evaluated it in thermally processed foods (bread, cookie, fried fish, and frozen pasta). To select significant peptides to monitor, we used a bioinformatics-based approach and experimental confirmatory analysis. It was demonstrated that the developed method could detect target food ingredients from thermally processed foods successfully.

Review on Computerized Prediction of Nutrients in Thermally Processed Canned Food

1977 ◽  
Vol 60 (6) ◽  
pp. 1243-1247 ◽  
Author(s):  
Kan-Ichi Hayakawa
Keyword(s):  
Thermal Degradation ◽  
Thermal Process ◽  
Nutrient Concentration ◽  
Nutrient Retention ◽  
Processed Food ◽  
Canned Food ◽  
Basic Principles ◽  
Thermally Processed ◽  
Different Temperatures ◽  
Mathematical Evaluation

Abstract Basic principles are briefly discussed for mathematical evaluation of nutrient concentration in thermally processed food. This evaluation is based on the use of equations for predicting the temperature of food subjected to a thermal process and for evaluating the rates of thermal degradation of a nutrient at different temperatures. Several computer programs were prepared by various researchers to minimize manual calculations required for estimating nutrient retention in thermally processed food. The computational characteristics of these programs are critically examined.

scholarly journals Development and Application of Novel Chemiluminescence Immunoassays for Highly Sensitive Detection of Anisakis simplex Proteins in Thermally Processed Seafood

Pathogens ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 777
Author(s):  
Maciej Kochanowski ◽  
Mirosław Różycki ◽  
Joanna Dąbrowska ◽  
Jacek Karamon ◽  
Jacek Sroka ◽  
...  
Keyword(s):  
Sandwich Elisa ◽  
High Sensitivity ◽  
Anisakis Simplex ◽  
Processed Food ◽  
Highly Sensitive ◽  
Thermally Processed ◽  
Third Stage ◽  
Seafood Products ◽  
Highly Sensitive Detection ◽  
Development And Validation

The third-stage larvae (L3) of Anisakis simplex are the most important source of hidden allergens in seafood products. However, there exist no commercial methods for detecting Anisakis proteins in food. Furthermore, only a few methods have been validated for the detection of A. simplex in thermally processed food. The aims of our study are (i) the development and validation of high-sensitivity chemiluminescent (CL) immunoassays for the detection of A. simplex proteins in processed seafood, (ii) and A. simplex antigen detection in common seafood products from Polish markets. We developed and validated CL sandwich ELISA (S-ELISA) and CL competitive ELISA (C-ELISA) methods for A. simplex proteins detection in food, with respective detection limits of 0.5 and 5 ng/mL. The usefulness of the assays for detecting A. simplex proteins in highly processed food was evaluated by examination of autoclaved canned fish spiked with A. simplex larvae (1–8 larvae/200 g). Commercial real-time PCR was unable to detect A. simplex in autoclaved samples at all levels of enrichment with Anisakis larvae. CL-S-ELISA was used to test various types of seafood products from Polish markets. Among all tested products (n = 259), 28% were positive. A. simplex antigens were found mostly (n = 39) in smoked fish products: mackerel, herring, cod, and hake. Other positive samples were found in marinated herrings, canned cod livers, canned mackerels, and surimi sticks. In tuna, Atlantic argentine, anchovy, sardine, sprat, and squid products, A. simplex antigens were not detected. This study provides novel effective tools for the detection of A. simplex proteins in processed food and highlights the potential allergic hazards for Anisakis-sensitized Polish consumers of seafood.

Evidence for the formation of maillardized insoluble dietary fiber in bread: A specific kind of dietary fiber in thermally processed food

2014 ◽  
Vol 55 ◽  
pp. 391-396 ◽  
Author(s):  
J. Pérez-Jiménez ◽  
M.E. Díaz-Rubio ◽  
M. Mesías ◽  
F.J. Morales ◽  
F. Saura-Calixto
Keyword(s):  
Dietary Fiber ◽  
Processed Food ◽  
Specific Kind ◽  
Insoluble Dietary Fiber ◽  
Thermally Processed

scholarly journals Development of a triplex real-time PCR for simultaneous detection of allergenic ingredients in processed food

2018 ◽  
Vol 36 (No. 1) ◽  
pp. 22-27 ◽  
Author(s):  
Wenju Zhang ◽  
Yulei Zhao ◽  
Qingjin Xu ◽  
Qin Chen
Keyword(s):  
Real Time ◽  
Simultaneous Detection ◽  
High Specificity ◽  
Processed Food ◽  
Specific Pcr ◽  
Specificity And Sensitivity ◽  
Pcr Method ◽  
Primer Sets ◽  
Specific Pcr Primer ◽  
Suitable System

SYBR Green real-time or quantitative PCR (Q-PCR) is a suitable system in which to establish a multiplex method to detect allergenic ingredients in food. In this study, a triplex Q-PCR method was developed to detect trace amounts of peanut, soybean and sesame in processed food. Specific PCR primer sets were designed and the concentration of the primers used in the triplex PCR was optimised. The triplex method showed high specificity and sensitivity which were similar to those of the simplex method, and it was applied for the detection of allergenic ingredients in commercially available processed food. The results demonstrate that the developed triplex Q-PCR is a quick, reliable and efficient method for the detection of allergenic ingredients in processed food.

scholarly journals Co-Extraction and Co-Purification Coupled with HPLC-DAD for Simultaneous Detection of Acrylamide and 5-hydroxymethyl-2-furfural in Thermally Processed Foods

Molecules ◽  
2019 ◽  
Vol 24 (20) ◽  
pp. 3734 ◽  
Author(s):  
Jiaqi Shi ◽  
Zeping Shao ◽  
Honglei Li ◽  
Yan Zhang ◽  
Shuo Wang
Keyword(s):  
High Performance ◽  
Limit Of Detection ◽  
Solid Phase ◽  
Simultaneous Detection ◽  
Array Detector ◽  
Processed Foods ◽  
Simple Method ◽  
Solid Phase Extraction Cartridge ◽  
Limit Of Quantitation ◽  
Thermally Processed

Acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) are two of the most abundant compounds generated during thermal processing. A simple method for the simultaneous quantitation of acrylamide and 5-HMF was developed and successfully applied in thermally processed foods. Acrylamide and 5-HMF were co-extracted with methanol and then purified and enriched by an Oasis HLB solid-phase extraction cartridge, simultaneously analyzed by high-performance liquid chromatography and detected with a diode array detector, respectively, at their optimal wavelength. The linear concentration range was found to be 25–5000 μg/L with high linear correlation coefficients (R > 0.999). The limit of detection and the limit of quantitation for acrylamide and 5-HMF were 6.90 μg/L and 4.66 μg/L, and 20.90 μg/L and 14.12 μg/L, respectively. The recovery of acrylamide and 5-HMF in biscuits, bread, Chinese doughnuts, breakfast cereals, and milk-based baby foods was achieved at 87.72–96.70% and 85.68–96.17% with RSD at 0.78–3.35% and 0.55–2.81%, respectively. The established method presents simplicity, accuracy and good repeatability, and can be used for the rapid simultaneous quantitation of acrylamide and 5-HMF in thermally processed foods.

Development of a real-time PCR method for the simultaneous detection of soya and lupin mitochondrial DNA as markers for the presence of allergens in processed food

2011 ◽  
Vol 127 (2) ◽  
pp. 834-841 ◽  
Author(s):  
Antonio M. Gomez Galan ◽  
Marcel Brohée ◽  
Eugénia de Andrade Silva ◽  
Arjon J. van Hengel ◽  
Hubert Chassaigne
Keyword(s):  
Mitochondrial Dna ◽  
Real Time ◽  
Real Time Pcr ◽  
Simultaneous Detection ◽  
Processed Food ◽  
Pcr Method
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