A mini-review of chemical composition and nutritional value of edible wild-grown mushroom from China.

In the present work, the effects of drying air temperature and pre-treatment on color changes and texture of Boletus edulis (Bull.: Fr.) mushrooms were investigated during convective drying. The drying experiments were conducted in a laboratory hot-air dryer at temperatures of 50, 60, and 70 °C under thermal (water or steam blanching) and chemical (solution of potassium metabisulfite or citric acid) treatments. Changes in color were evaluated by the CIELAB color system and the experimental color parameters (L* a* b*) were fitted to a first order kinetic model. Values of total color difference (ΔE*), hue angle (h*), and chroma (C*) were also calculated. The texture of dried mushrooms was measured by an Instron texture analyzer and expressed as hardness. The model fitted the experimental a* and b* values sufficiently. The results showed that during convective drying, lightness decreased slightly while yellowness and redness increased. Chemical pre-treatments did not influence the color of mushrooms positive...

Effect of Air Temperature and Pre-treatment on Color Changes and Texture of Dried Boletus edulis Mushroom

The role of packaging in extending the shelf life of foods and beverages is outlined and the major food packaging materials (metals, glass, paper, plastics) are described The key package properties related to shelf life are discussed including barrier, surface area:volume ratio, and closure integrity Three examples illustrating how the shelf life of packaged foods and beverages can be predicted are given for situations where the end of shelf life is determined by moisture gain, oxygen gain, and microbial growth Finally, the way in which packaging migrants can lead to end of shelf life is illustrated using as examples epoxidized soy bean oil, antimony, tin, and photoinitiators

Packaging and Food and Beverage Shelf Life

Work plans to get out of the deadlock for the safety assurance of migration from food contact materials? A proposal

Lichens “travelling” in smokers' cars are suitable biomonitors of indoor air quality

As shown previously, the conventional testing procedure for simulating long-term migration from the gaskets of metal closures into oily foods does not adequately reflect reality. It appears to be impossible to accelerate migration to the extent that the situation at the end of the shelf life of a product can be anticipated in a few days or weeks. Therefore, we investigated whether long-term migration could be extrapolated from migration rates determined for new lids. Jars were kept in the normal upright position. Since heat treatment may have a strong temporary impact, migration during the initial heating for pasteurization or sterilization and storage at ambient temperature were determined using different lids. Commercial products were recalled from sales points throughout Europe to determine the real migration over extended periods of time and for jars with differing histories. This migration was compared with data from the short-term testing to investigate whether an empirical relationship could be derived. The results show that the short-term test enables the comparison of lids and plasticizers in the initial phase of migration, but that long-term extrapolation presupposes more complex kinetic modeling. The results also demonstrate that the legal relevance of "official" testing methods should be reconsidered to avoid conflict when food contact materials comply with migration limits in the test but not in actual application.

Search for a more adequate test to predict the long-term migration from the PVC gaskets of metal lids into oily foods in glass jars

Factors influencing migration from the gaskets of metal closures into oily foods were investigated. Tightening of the lid has an effect presumably through the deformation of the gasket, the amount of oil adhering to the latter, and the proportion of its surface being covered by oil. The substantial difference observed in the migration determined with the jar in an upright or a reversed position is partly related to this. The nature of the plasticizer determines the saturation in the partitioning process between the gasket and the small amount of oil in contact with the gasket as well as the adherence of oil (wettability). If saturation is rapidly reached, the frequency of exchanging the oil by shaking of the jar is an important factor. A complete exchange of the oil in contact with the gasket requires vigorous and persisting shaking, presumably because of the high viscosity and the hindered access to the angle between the gasket and the jar rim. The limited data available on long-term performance suggest ...

Further insights into the mechanism of migration from the PVC gaskets of metal closures into oily foods in glass jars

As shown previously, the conventional testing procedure for simulating long-term migration from the gaskets of metal closures into oily foods does not adequately reflect reality. It appears to be impossible to accelerate migration to the extent that the situation at the end of the shelf life of a product can be anticipated in a few days or weeks. Therefore, we investigated whether long-term migration could be extrapolated from migration rates determined for new lids. Jars were kept in the normal upright position. Since heat treatment may have a strong temporary impact, migration during the initial heating for pasteurization or sterilization and storage at ambient temperature were determined using different lids. Commercial products were recalled from sales points throughout Europe to determine the real migration over extended periods of time and for jars with differing histories. This migration was compared with data from the short-term testing to investigate whether an empirical relationship could be derived. The results show that the short-term test enables the comparison of lids and plasticizers in the initial phase of migration, but that long-term extrapolation presupposes more complex kinetic modeling. The results also demonstrate that the legal relevance of “official” testing methods should be reconsidered to avoid conflict when food contact materials comply with migration limits in the test but not in actual application.

Search for a more adequate test to predict the long-term migration from the PVC gaskets of metal lids into oily foods in glass jars Part A Chemistry, analysis, control, exposure & risk assessment

A problem concerning significant amounts of nicotine in dried wild mushrooms (mainly Boletus edulis from China) has been reported to the European Commission. As a consequence, the European Food Safety Authority (EFSA) proposed temporary maximum residue levels (MRLs) of 0.036 mg kg(-1) for fresh wild mushrooms and 1.17 mg kg(-1) for dried wild mushrooms (2.3 mg kg(-1) for dried ceps only). The EFSA also highlighted the necessity for a monitoring and testing programme to be launched by food business operators at the start of the 2009 harvest season. In the present study, a quick and sensitive analytical method for routine analysis of nicotine in fresh and dried mushrooms was developed and validated by a single-laboratory procedure. The method, which employs an LC-MS/MS system and (+/-)-nicotine-d(4) as internal standard, has a limit of quantification of 6 and 60 microg kg(-1) for fresh and dried product, respectively. Analyses of samples spiked with different levels of nicotine showed recoveries ranging from 107 to 122%, with relative standard deviations of 2.9-10.1% depending on the spiking level. The combined uncertainties, calculated at a low level for frozen (0.015 mg kg(-1)) and a high level for the dried (2 mg kg(-1)) matrix, were 13 and 10%, respectively. Application of the method to real samples of mushrooms purchased on the market or obtained from local producers showed nicotine levels ranging 0.01-0.04 and 0.1-4.5 mg kg(-1) in fresh/frozen and dried matrices, respectively. To establish reasons for the unexpectedly high levels of the nicotine in dried matrices, preliminary laboratory experiments involving drying mushrooms were performed under various conditions.

Nicotine determination in mushrooms by LC–MS/MS with preliminary studies on the impact of drying on nicotine formation

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Search for a more adequate test to predict the long-term migration from the PVC gaskets of metal lids into oily foods in glass jars

Further insights into the mechanism of migration from the PVC gaskets of metal closures into oily foods in glass jars

Search for a more adequate test to predict the long-term migration from the PVC gaskets of metal lids into oily foods in glass jars Part A Chemistry, analysis, control, exposure & risk assessment

Nicotine determination in mushrooms by LC–MS/MS with preliminary studies on the impact of drying on nicotine formation