Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/11/2751 |
| _version_ | 1797510328476499968 |
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| author | Antonella Pasqualone Noor N. Haider Carmine Summo Teodora Emilia Coldea Saher S. George Ammar B. Altemimi |
| author_facet | Antonella Pasqualone Noor N. Haider Carmine Summo Teodora Emilia Coldea Saher S. George Ammar B. Altemimi |
| author_sort | Antonella Pasqualone |
| collection | DOAJ |
| description | The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases. |
| first_indexed | 2024-03-10T05:29:57Z |
| format | Article |
| id | doaj.art-ce076b59a5ec42179611e11fe80b5cc1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:29:57Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ce076b59a5ec42179611e11fe80b5cc12023-11-22T23:21:28ZengMDPI AGFoods2304-81582021-11-011011275110.3390/foods10112751Biscuit Contaminants, Their Sources and Mitigation Strategies: A ReviewAntonella Pasqualone0Noor N. Haider1Carmine Summo2Teodora Emilia Coldea3Saher S. George4Ammar B. Altemimi5Department of Soil, Plant, and Food Science, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Food Science, College of Agriculture, University of Basrah, Basrah 61004, IraqDepartment of Soil, Plant, and Food Science, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, I-70126 Bari, ItalyDepartment of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, College of Agriculture, University of Basrah, Basrah 61004, IraqDepartment of Food Science, College of Agriculture, University of Basrah, Basrah 61004, IraqThe scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases.https://www.mdpi.com/2304-8158/10/11/2751monochloropropanediol estersglycidyl esterspolycyclic aromatic hydrocarbonsmineral oil hydrocarbons<i>trans</i> fatty acidsmycotoxins |
| spellingShingle | Antonella Pasqualone Noor N. Haider Carmine Summo Teodora Emilia Coldea Saher S. George Ammar B. Altemimi Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review Foods monochloropropanediol esters glycidyl esters polycyclic aromatic hydrocarbons mineral oil hydrocarbons <i>trans</i> fatty acids mycotoxins |
| title | Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review |
| title_full | Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review |
| title_fullStr | Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review |
| title_full_unstemmed | Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review |
| title_short | Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review |
| title_sort | biscuit contaminants their sources and mitigation strategies a review |
| topic | monochloropropanediol esters glycidyl esters polycyclic aromatic hydrocarbons mineral oil hydrocarbons <i>trans</i> fatty acids mycotoxins |
| url | https://www.mdpi.com/2304-8158/10/11/2751 |
| work_keys_str_mv | AT antonellapasqualone biscuitcontaminantstheirsourcesandmitigationstrategiesareview AT noornhaider biscuitcontaminantstheirsourcesandmitigationstrategiesareview AT carminesummo biscuitcontaminantstheirsourcesandmitigationstrategiesareview AT teodoraemiliacoldea biscuitcontaminantstheirsourcesandmitigationstrategiesareview AT sahersgeorge biscuitcontaminantstheirsourcesandmitigationstrategiesareview AT ammarbaltemimi biscuitcontaminantstheirsourcesandmitigationstrategiesareview |