Noriega-Fernández Estefanía, Sone Izumi, Astráin-Redín Leire, Prabhu Leena, Sivertsvik Morten, Álvarez Ignacio, Cebrián Guillermo
Department of Processing Technology, Nofima, NO-4021 Stavanger, Norway.
European Food Safety Authority, Via Carlo Magno 1A, 43126 Parma, Italy.
Foods. 2021 Mar 19;10(3):649. doi: 10.3390/foods10030649.
The aim of this work was to evaluate the potential of ultrasound (US), alone or in combination with mild heating and/or EDTA towards reduction of As, Cd, I, and Hg content of Concentrations of As, Cd, I, and Hg of 56.29, 0.596, 7340, and <0.01 mg kg of dry weight, respectively, were found in blades. Treatment with US at 50 °C increased approx. 2-fold the amount of As released, although did not affect significantly the content of Cd or I, as compared to control (no US) samples. Reducing the temperature to 8 °C significantly decreased the effect of US, but heating at 80 °C did not cause a significant effect as compared to treatments at 50 °C. On the other hand, treatment with 0.1 N EDTA at 50 °C enhanced the percentage of Cd released by approximately 7-fold, regardless of sonication. In the present work, the combination of US and EDTA at 50 °C for 5 min led to a significant reduction of the As (32%), Cd (52%) and I (31%) content in , thus improving the product's safety for consumers.
这项工作的目的是评估单独使用超声（US），或与温和加热和/或乙二胺四乙酸（EDTA）联合使用，对于降低叶片中砷（As）、镉（Cd）、碘（I）和汞（Hg）含量的潜力。叶片中砷、镉、碘和汞的浓度分别为56.29、0.596、7340和<0.01毫克/千克干重。与对照（未使用超声）样品相比，50℃下的超声处理使释放的砷量增加了约2倍，尽管对镉或碘的含量没有显著影响。将温度降至8℃显著降低了超声的效果，但与50℃的处理相比，80℃加热并未产生显著影响。另一方面，50℃下用0.1N的EDTA处理，无论是否进行超声处理，都使释放的镉百分比提高了约7倍。在本研究中，50℃下超声和EDTA联合处理5分钟导致[具体产品名称未提及]中砷（32%）、镉（52%）和碘（31%）的含量显著降低，从而提高了产品对消费者的安全性。
