The Experts below are selected from a list of 276 Experts worldwide ranked by ideXlab platform
Gregory W. Diachenko - One of the best experts on this subject based on the ideXlab platform.
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Semicarbazide Formation in Flour and Bread
Journal of agricultural and food chemistry, 2008Co-Authors: Gregory O. Noonan, Timothy H. Begley, Gregory W. DiachenkoAbstract:Azodicarbonamide, an approved food additive, is commonly used as a flour additive and dough conditioner in the United States and Canada. A number of researchers have clearly established a link between the use of Azodicarbonamide and semicarbazide contamination in commercial bread products. However, all of these studies have primarily focused on the final baked product and have not extensively investigated the processing and conditions that affect the final semicarbazide levels. In this study, a previously developed method for measuring free semicarbazide in bread was applied to dough samples during the mixing and kneading process. Additionally, flour and bread samples were spiked with biurea or Azodicarbonamide to help elucidate semicarbazide formation pathways. The results showed that semicarbazide was not formed as a byproduct of Azodicarbonamide decomposition to biurea, which occurs upon the addition of water. Indeed, semicarbazide was not detected after room temperature or elevated temperature dough maturation, but only after baking. It was concluded that although Azodicarbonamide is the initial starting material, semicarbazide formation in bread occurs through a stable intermediate, biurea.
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The determination of semicarbazide (N-aminourea) in commercial bread products by liquid chromatography-mass spectrometry.
Journal of agricultural and food chemistry, 2005Co-Authors: Gregory O. Noonan, Timothy H. Begley, Charles R Warner, Wenchi Hsu, Gracia A Perfetti, Gregory W. DiachenkoAbstract:Recently, semicarbazide has been found in food in jars sealed with cap liners that were manufactured using Azodicarbonamide as a blowing agent. These reports raised the concern that the use of Azodicarbonamide-an approved dough conditioner-may result in semicarbazide residues in bread. To answer this question, a method based upon the previously reported liquid chromatography/tandem mass spectrometry determination of the semicarbazone of o-nitrobenzaldehyde was utilized. The method adopted for this work includes an extensive cleanup and reaction with o-nitrobenzaldehyde at pH 3.5, rather than with the widely used 0.1 M HCl, to form the semicarbazone derivative. A stable isotope dilution assay was used to determine the free semicarbazide present in the bread products. Levels of semicarbazide ranged from 10 to 1200 ppb in commercial bread products with Azodicarbonamide listed among their ingredients.
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Ethyl carbamate levels resulting from Azodicarbonamide use in bread.
Food additives and contaminants, 1997Co-Authors: Benjamin J Canas, Gregory W. Diachenko, Patricia J. NymanAbstract:Azodicarbonamide (ADA), a dough conditioner, is an additive approved in the US up to a maximum of 45 mg/kg in flour. The addition of 45 mg/kg of ADA was investigated and found to increase the ethyl carbamate (EC) content of commercially prepared breads by 1-3 micrograms/kg. A similar increase in EC was observed in breads baked in the laboratory with a bread machine. The increase in EC levels appears to depend on a variety of factors, most notably the concentration of ADA added and the time of fermentation. The addition of 20 mg/kg ADA caused only a slight increase, if any, in commercial products but a 2.3 micrograms/kg increase of EC in breads baked with a bread machine. When 100 mg/kg of ascorbic acid was added along with ADA, smaller EC increases were observed. Addition of urea was also found to enhance the EC content of the bread. Toasting, which was previously shown to increase EC levels, caused even larger increases when ADA or urea had been added.
Changjun Dai - One of the best experts on this subject based on the ideXlab platform.
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application of visible near infrared spectroscopy in the prediction of Azodicarbonamide in wheat flour
Journal of Food Science, 2017Co-Authors: Wenkai Che, Laijun Sun, Lekai Wang, Qiang Zhang, Dan Zhang, Wenyi Tan, Changjun DaiAbstract:Azodicarbonamide is wildly used in flour industry as a flour gluten fortifier in many countries, but it was proved by some researches to be dangerous or unhealthy for people and not suitable to be added in flour. Applying a rapid, convenient, and noninvasive technique in food analytical procedure for the safety inspection has become an urgent need. This paper used Vis/NIR reflectance spectroscopy analysis technology, which is based on the physical property analysis to predict the concentration of Azodicarbonamide in flour. Spectral data in range from 400 to 2498 nm were obtained by scanning 101 samples which were prepared using the stepwise dilution method. Furthermore, the combination of leave-one-out cross-validation and Mahalanobis distance method was used to eliminate abnormal spectral data, and correlation coefficient method was used to choose characteristic wavebands. Partial least squares, back propagation neural network, and radial basis function were used to establish prediction model separately. By comparing the prediction results between 3 models, the radial basis function model has the best prediction results whose correlation coefficients (R), root mean square error of prediction (RMSEP), and ratio of performance to deviation (RPD) reached 0.99996, 0.5467, and 116.5858, respectively.
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Application of Visible/Near-Infrared Spectroscopy in the Prediction of Azodicarbonamide in Wheat Flour.
Journal of food science, 2017Co-Authors: Wenkai Che, Laijun Sun, Lekai Wang, Qiang Zhang, Dan Zhang, Wenyi Tan, Changjun DaiAbstract:Azodicarbonamide is wildly used in flour industry as a flour gluten fortifier in many countries, but it was proved by some researches to be dangerous or unhealthy for people and not suitable to be added in flour. Applying a rapid, convenient, and noninvasive technique in food analytical procedure for the safety inspection has become an urgent need. This paper used Vis/NIR reflectance spectroscopy analysis technology, which is based on the physical property analysis to predict the concentration of Azodicarbonamide in flour. Spectral data in range from 400 to 2498 nm were obtained by scanning 101 samples which were prepared using the stepwise dilution method. Furthermore, the combination of leave-one-out cross-validation and Mahalanobis distance method was used to eliminate abnormal spectral data, and correlation coefficient method was used to choose characteristic wavebands. Partial least squares, back propagation neural network, and radial basis function were used to establish prediction model separately. By comparing the prediction results between 3 models, the radial basis function model has the best prediction results whose correlation coefficients (R), root mean square error of prediction (RMSEP), and ratio of performance to deviation (RPD) reached 0.99996, 0.5467, and 116.5858, respectively.
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Prediction of Azodicarbonamide in Flour Using Near-Infrared Spectroscopy Technique
Food Analytical Methods, 2016Co-Authors: Shang Gao, Laijun Sun, Guangyan Hui, Lekai Wang, Changjun Dai, Jia-nan WangAbstract:Azodicarbonamide is wildly used as a flour gluten fortifier in many countries, but according to the research results of toxicology of Azodicarbonamide, its acute toxicity is slightly toxic. A dosage of 10 g/kg is lethal to mice, and it was proved by some researches to be dangerous or unhealthy for people and not suitable to be added in flour; hence, there is a need to identify the concentration of Azodicarbonamide in flour quickly. Compared to traditional methods like high-performance liquid chromatography, the core advantage of near-infrared reflectance spectroscopy is rapid and economical. Spectral data in a range of 850 to 1050 nm were obtained by scanning 101 samples with different concentrations. The Mahalanobis distance method was used to distinguish abnormal spectral data, and the correlation coefficient method was used to choose characteristic wave bands. Radial basis function in combination with near-infrared reflectance spectroscopy was used to establish models in accordance. The limit of quantitation and the limit of detection of the first model were 72 and 15 mg/kg, respectively. Through analyzing the relative tolerances of predictive values and true values, the method of secondary modeling was proposed for low-concentration (72 mg/kg) samples. The predictions showed that near-infrared reflectance spectroscopy could be used for detecting the content of Azodicarbonamide added to flour.
Gregory O. Noonan - One of the best experts on this subject based on the ideXlab platform.
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Semicarbazide Formation in Flour and Bread
Journal of agricultural and food chemistry, 2008Co-Authors: Gregory O. Noonan, Timothy H. Begley, Gregory W. DiachenkoAbstract:Azodicarbonamide, an approved food additive, is commonly used as a flour additive and dough conditioner in the United States and Canada. A number of researchers have clearly established a link between the use of Azodicarbonamide and semicarbazide contamination in commercial bread products. However, all of these studies have primarily focused on the final baked product and have not extensively investigated the processing and conditions that affect the final semicarbazide levels. In this study, a previously developed method for measuring free semicarbazide in bread was applied to dough samples during the mixing and kneading process. Additionally, flour and bread samples were spiked with biurea or Azodicarbonamide to help elucidate semicarbazide formation pathways. The results showed that semicarbazide was not formed as a byproduct of Azodicarbonamide decomposition to biurea, which occurs upon the addition of water. Indeed, semicarbazide was not detected after room temperature or elevated temperature dough maturation, but only after baking. It was concluded that although Azodicarbonamide is the initial starting material, semicarbazide formation in bread occurs through a stable intermediate, biurea.
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The determination of semicarbazide (N-aminourea) in commercial bread products by liquid chromatography-mass spectrometry.
Journal of agricultural and food chemistry, 2005Co-Authors: Gregory O. Noonan, Timothy H. Begley, Charles R Warner, Wenchi Hsu, Gracia A Perfetti, Gregory W. DiachenkoAbstract:Recently, semicarbazide has been found in food in jars sealed with cap liners that were manufactured using Azodicarbonamide as a blowing agent. These reports raised the concern that the use of Azodicarbonamide-an approved dough conditioner-may result in semicarbazide residues in bread. To answer this question, a method based upon the previously reported liquid chromatography/tandem mass spectrometry determination of the semicarbazone of o-nitrobenzaldehyde was utilized. The method adopted for this work includes an extensive cleanup and reaction with o-nitrobenzaldehyde at pH 3.5, rather than with the widely used 0.1 M HCl, to form the semicarbazone derivative. A stable isotope dilution assay was used to determine the free semicarbazide present in the bread products. Levels of semicarbazide ranged from 10 to 1200 ppb in commercial bread products with Azodicarbonamide listed among their ingredients.
Qian Liu - One of the best experts on this subject based on the ideXlab platform.
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Assessment of the Determination of Azodicarbonamide and Its Decomposition Product Semicarbazide: Investigation of Variation in Flour and Flour Products
Journal of agricultural and food chemistry, 2011Co-Authors: Xianghong Wang, Yaxin Sang, Qian LiuAbstract:Azodicarbonamide, as a bleaching agent and improving agent, is a permitted food additive in certain countries and can be determined by high-performance liquid chromatography. However, it partially degrades with the heat of processing to form trace amounts of semicarbazide, which shows carcinogenicity and also has been shown to cause tumors. The concentration of semicarbazide in Azodicarbonamide-treated flour was determined by isotope dilution ((13)C, (15)N(2)-semicarbazide) liquid chromatography electrospray tandem mass spectrometry (LC-MS/MS). The quantification was obtained utilizing the homologous internal standard. The limits of detection were 1 mg/kg for Azodicarbonamide and 0.5 × 10(-3) mg/kg for semicarbazide. The rates of recovery were 82.3-103.1% for Azodicarbonamide and 72.4-116.5% for semicarbazide. This study prepared four different types of flour products to investigate the variation of semicarbazide. The concentration of semicarbazide in all types of flour products is higher than that in flour, and the concentration of semicarbazide in outside of flour products is slightly higher than that in the inside. As the problem of food safety hazard aggravates daily, we should be more concerned about food security and human health.
Haifeng Yang - One of the best experts on this subject based on the ideXlab platform.
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Rapid and label-free Raman detection of Azodicarbonamide with asthma risk
Sensors and Actuators B: Chemical, 2015Co-Authors: Xiaoyu Guo, Hui Wang, Ying Wen, Haifeng YangAbstract:Abstract Azodicarbonamide (ADA), a dough conditioner and bleaching agent of flour, is widely applied as a new flour fortifier in some certain countries. However, it is banned in Australia and Europe because of its toxicity and asthma risk for human beings. Surface-enhanced Raman spectroscopy (SERS) with ultrahigh sensitivity can offer the intrinsic fingerprint information of trace sample. Herein, based on the synthesis of the silver-coated gold nanoparticles (Au@Ag NPs), using a portable Raman spectrometer, a simple, rapid, ultrasensitive and inexpensive approach for label-free SERS detection of Azodicarbonamide in flour and flour product is reported. The limits of detection (LOD) for Azodicarbonamide in water, flour, steamed bread are 0.1 μM (11.6 ppb), 10 μM (1.16 ppm) and 20 μM (2.32 ppm), respectively, which are below the FDA's tolerance level of 45 ppm in flour. Therefore, this SERS-based method of Azodicarbonamide detection offers great practical potential for the effective on-site assessments of food safety.
