135716 20260217205447.0 doi 10.1016/j.fpsl.2024.101297 sideral 138787 ART-2024-138787 eng Estremera, Carlos Identification 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 2024 Access copy available to the general public Unrestricted The 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. info:eu-repo/grantAgreement/ES/DGA-FSE/T53-20R info:eu-repo/grantAgreement/ES/MICINN/PID2021-128089OB-I00 info:eu-repo/semantics/openAccess by https://creativecommons.org/licenses/by/4.0/deed.es 10.6 2024 FOOD SCIENCE & TECHNOLOGY 6 / 182 = 0.033 2024 Q1 T1 1.603 2024 Biomaterials 2024 Q1 Food Science 2024 Q1 Safety, Risk, Reliability and Quality 2024 Q1 Polymers and Plastics 2024 Q1 Microbiology (medical) 2024 Q1 16.2 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Paiva, Robert Aznar, Margarita Universidad de Zaragoza (orcid)0000-0002-0759-9170 Nerín, Cristina Universidad de Zaragoza (orcid)0000-0003-2685-5739 Domeño, Celia Universidad de Zaragoza (orcid)0000-0001-8893-0963 2009 750 Universidad de Zaragoza Dpto. Química Analítica Área Química Analítica 43 (2024), 101297 [12 pp.] Food Packaging and Shelf Life 2214-2894 3274891 http://zaguan.unizar.es/record/135716/files/texto_completo.pdf Versión publicada 2510405 http://zaguan.unizar.es/record/135716/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:135716 articulos driver 2026-02-17-20:18:04 ARTICLE