000135716 001__ 135716
000135716 005__ 20250923084419.0
000135716 0247_ $$2doi$$a10.1016/j.fpsl.2024.101297
000135716 0248_ $$2sideral$$a138787
000135716 037__ $$aART-2024-138787
000135716 041__ $$aeng
000135716 100__ $$aEstremera, Carlos
000135716 245__ $$aIdentification of volatile and non-volatile migrants released during sous vide cooking by UPLC-IMS-QTOF and DI-SPME-GC-MS using a design of experiments approach
000135716 260__ $$c2024
000135716 5060_ $$aAccess copy available to the general public$$fUnrestricted
000135716 5203_ $$aThe rise of new culinary advances combined with science has made it possible to find new optimum methods of cooking, such as vacuum cooking (Sous Vide), that allow achieving pleasant textures, preserving the genuine nature of the food and also its original flavour. Sous Vide involves the direct contact of plastic materials with food during cooking, causing the possible release of chemical compounds that may alter the properties of the food and pose a risk to human health. In this work, the migration kinetics that takes place during this cooking process have been estimated thanks to a design of experiments (DoE). DoE has been applied to 4 samples of vacuum cooking bags containing 3 food simulants (ethanol 10%, acetic acid 3% and isooctane) under typical cooking conditions of the culinary technique. The study also allowed the identification of the main volatile and non-volatile migrants that can be transferred from this particular packaging. Twenty-nine non-volatile species were identified by ultra-high performance liquid chromatography coupled to a quadrupole-time-of-flight ion-mobility separation mass spectrometer (UPLC-IMS-QTOF) and sixty-four volatile species were identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Furthermore, a comprehensive literature analysis was conducted to explore the applications, origins, and potential toxicity of these compounds.
000135716 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FSE/T53-20R$$9info:eu-repo/grantAgreement/ES/MICINN/PID2021-128089OB-I00
000135716 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000135716 590__ $$a10.6$$b2024
000135716 592__ $$a1.603$$b2024
000135716 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b6 / 181 = 0.033$$c2024$$dQ1$$eT1
000135716 593__ $$aBiomaterials$$c2024$$dQ1
000135716 593__ $$aFood Science$$c2024$$dQ1
000135716 593__ $$aSafety, Risk, Reliability and Quality$$c2024$$dQ1
000135716 593__ $$aPolymers and Plastics$$c2024$$dQ1
000135716 593__ $$aMicrobiology (medical)$$c2024$$dQ1
000135716 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000135716 700__ $$aPaiva, Robert
000135716 700__ $$0(orcid)0000-0002-0759-9170$$aAznar, Margarita$$uUniversidad de Zaragoza
000135716 700__ $$0(orcid)0000-0003-2685-5739$$aNerín, Cristina$$uUniversidad de Zaragoza
000135716 700__ $$0(orcid)0000-0001-8893-0963$$aDomeño, Celia$$uUniversidad de Zaragoza
000135716 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000135716 773__ $$g43 (2024), 101297 [12 pp.]$$tFood Packaging and Shelf Life$$x2214-2894
000135716 8564_ $$s3274891$$uhttps://zaguan.unizar.es/record/135716/files/texto_completo.pdf$$yVersión publicada
000135716 8564_ $$s2510405$$uhttps://zaguan.unizar.es/record/135716/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000135716 909CO $$ooai:zaguan.unizar.es:135716$$particulos$$pdriver
000135716 951__ $$a2025-09-22-14:34:45
000135716 980__ $$aARTICLE