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Angela Montanari
Stazione Sperimentale per l'Industria delle Conserve Alimentari - SSICA, Parma, Italy

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Journal article
Published: 15 June 2019 in Advances in Sciences and Engineering
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Green chemistry protocols are proposed to produce high-value chemicals from waste tomatoes. Long-chain hydroxy fatty acids (called cutin acids), in particular the 10,16-dihydroxyhexadecanoic acid and its oligomers, could be innovative building-block chemicals for the synthesis of novel bio-resins and lacquers suitable as internal protective coating for metal food packaging. However, these natural compounds are not currently commercially available. This study investigates the possibility of extracting cutin acids from tomato peels without the use of organic solvents and by an efficient, cost-effective, and environmentally safe method amenable to industrial scale-up. The first route investigated was based on alkaline hydrolysis of the tomato cuticle. The second involved the acid free-selective precipitation of cutin. Finally, cutin was isolated by hydrogen peroxide-assisted hydrolysis. GC-MS analysis revealed the main chemical compound isolated by all methods to be 10,16-dihydroxyhexadecanoic acid, the principal component of tomato cutin, with extraction yields ranging from 81 to 96%. Products are different in terms of appearance, solubility, the degree of crosslinking observed and molecular weight, as shown by GPC analysis. Furthermore, the products extracted were characterized by means of FT-IR spectroscopy and thermal analysis. The cutin obtained through alkaline hydrolysis results the best raw material for bio-resin preparation.

ACS Style

A. Cifarelli; I. M. Cigognini; L. Bolzoni; A. Montanari. Physical–Chemical Characteristics of Cutin Separated from Tomato Waste for the Preparation of Bio-lacquers. Advances in Sciences and Engineering 2019, 11, 33 -45.

AMA Style

A. Cifarelli, I. M. Cigognini, L. Bolzoni, A. Montanari. Physical–Chemical Characteristics of Cutin Separated from Tomato Waste for the Preparation of Bio-lacquers. Advances in Sciences and Engineering. 2019; 11 (1):33-45.

Chicago/Turabian Style

A. Cifarelli; I. M. Cigognini; L. Bolzoni; A. Montanari. 2019. "Physical–Chemical Characteristics of Cutin Separated from Tomato Waste for the Preparation of Bio-lacquers." Advances in Sciences and Engineering 11, no. 1: 33-45.

Research article
Published: 30 June 2018 in Journal of the Science of Food and Agriculture
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BACKGROUND Peas, lentils, faba beans, chickpeas and beans proteins are potentially renewable raw materials for bioplastic production that can be obtained from agriculture waste. Plastics are usually processed under heating and thus the thermal stability is a mandatory requirement for the application. In this study the thermal behaviour of several legume proteins isolates at different purity degree were investigated. RESULTS Proteins extracted from legumes exhibited thermal stability maxima for chickpeas, minimum for beans proteins and decreased with the decrease of the protein purity in the 88 % ‐ 30 % range. A similar dependence on purity was observed for the glass transition temperature. On the contrary, the denaturation temperature value was found to not depend on sample purity and origin and it was lower than the degradation temperature only in the case of protein samples with purity higher than 60 %. CONCLUSION Proteins from legumes are suitable to produce thermoplastic biopolymeric materials if isolated at purity higher than 60 %. In fact, under this circumstance they can be denaturized without degrading and thus are suitable for extrusion processing.

ACS Style

Lucia Ricci; Eleonora Umiltà; Maria Cristina Righetti; Tiziana Messina; Chiara Zurlini; Angela Montanari; Simona Bronco; Monica Bertoldo. On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA. Journal of the Science of Food and Agriculture 2018, 98, 5368 -5377.

AMA Style

Lucia Ricci, Eleonora Umiltà, Maria Cristina Righetti, Tiziana Messina, Chiara Zurlini, Angela Montanari, Simona Bronco, Monica Bertoldo. On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA. Journal of the Science of Food and Agriculture. 2018; 98 (14):5368-5377.

Chicago/Turabian Style

Lucia Ricci; Eleonora Umiltà; Maria Cristina Righetti; Tiziana Messina; Chiara Zurlini; Angela Montanari; Simona Bronco; Monica Bertoldo. 2018. "On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA." Journal of the Science of Food and Agriculture 98, no. 14: 5368-5377.

Article
Published: 06 February 2018 in Surface and Interface Analysis
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The structure of tinplate is usually described as a sequence of layers involving an external tin layer (passivated by a chromate conversion coating), an intermediate FeSn2 layer, and the steel substrate. This structure description applies well to tinplate produced in the past by hot dipping but not necessarily to modern materials fabricated through tin electrodeposition and subsequent heat treatment. In this work, the chemical composition and the structure of 5 commercial tinplate materials have been investigated using Auger electron spectroscopy, scanning electron microscopy, 3D white light interferometry, and electrochemical chrono-potentiometry. The study revealed that the intermediate layer consists indeed in a wide interface where tin, steel, and the FeSn2 alloy coexist. Moreover, the thickness of the Sn film varied locally significantly. A new tinplate structure was proposed in order to reliably appraise corrosion relevant features.

ACS Style

Fabio Cova Caiazzo; Laura Brambilla; Angela Montanari; Stefano Mischler. Chemical and morphological characterization of commercial tinplate for food packaging. Surface and Interface Analysis 2018, 50, 430 -440.

AMA Style

Fabio Cova Caiazzo, Laura Brambilla, Angela Montanari, Stefano Mischler. Chemical and morphological characterization of commercial tinplate for food packaging. Surface and Interface Analysis. 2018; 50 (4):430-440.

Chicago/Turabian Style

Fabio Cova Caiazzo; Laura Brambilla; Angela Montanari; Stefano Mischler. 2018. "Chemical and morphological characterization of commercial tinplate for food packaging." Surface and Interface Analysis 50, no. 4: 430-440.

Chapter
Published: 26 January 2018 in SpringerBriefs in Molecular Science
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The qualitative examination of canned foods can be performed with many possible options, depending on the desired result. The microbiological evaluation of canned foods requires generally microbial examination testing methods. In addition, the chemical risk has to be evaluated in general with relation to the possible detection of undeclared allergens, genetically modified organisms, mycotoxins, pesticide residues, etc. Finally, the evaluation of food and beverage products can be carried out by means of sensorial testing methods. In this ambit, simple colorimetric tests may be created and implemented for industrial quality control purpose, and some of these procedures are direct expression of ‘digital image analysis and processing’ systems. Consequently, the possible alteration of certain tints can be analysed and critically discussed on condition that a reliable relationship has been established between the above-mentioned chromatic modification and the cause. This chapter is dedicated to ‘digital image analysis and processing’ practical applications for the evaluation of thermally treated canned foods.

ACS Style

Angela Montanari; Caterina Barone; Michele Barone; Anna Santangelo. Metal Cans and Canned Foods: Image Analysis of Visual Failures. SpringerBriefs in Molecular Science 2018, 29 -41.

AMA Style

Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo. Metal Cans and Canned Foods: Image Analysis of Visual Failures. SpringerBriefs in Molecular Science. 2018; ():29-41.

Chicago/Turabian Style

Angela Montanari; Caterina Barone; Michele Barone; Anna Santangelo. 2018. "Metal Cans and Canned Foods: Image Analysis of Visual Failures." SpringerBriefs in Molecular Science , no. : 29-41.

Chapter
Published: 26 January 2018 in SpringerBriefs in Molecular Science
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The modern industry of canned foods is correlated with a selected portion of commercial products: fruits and vegetable foods, meat and meat products, shellfish and fish. Two of these products, tomato sauces and baked beans, may be described in detail with the aim of highlighting the importance of several processing steps: the packaging (and the role of metal cans) with quality control procedures, and general defects of canned tomato sauces and baked beans, with a general description of traceability needs. Good or excellent microbiological quality has to be assured when speaking of vegetables, water for washing operations and production equipment. Basic controls on metal cans should consider and evaluate the minimum positive features expected for similar rigid containers. Finally, the hygienic production of canned foods has to be performed by means of adequate good manufacturing practices. In this ambit, the importance of traceability has to be considered when speaking of foods and packaging materials.

ACS Style

Angela Montanari; Caterina Barone; Michele Barone; Anna Santangelo. Canned Tomato Sauces and Beans: Industrial Processes. SpringerBriefs in Molecular Science 2018, 43 -53.

AMA Style

Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo. Canned Tomato Sauces and Beans: Industrial Processes. SpringerBriefs in Molecular Science. 2018; ():43-53.

Chicago/Turabian Style

Angela Montanari; Caterina Barone; Michele Barone; Anna Santangelo. 2018. "Canned Tomato Sauces and Beans: Industrial Processes." SpringerBriefs in Molecular Science , no. : 43-53.

Chapter
Published: 26 January 2018 in SpringerBriefs in Molecular Science
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The history of food industry is strictly correlated with a peculiar category of long-durability edible products: canned foods. Differently from other packaged foods, canned foods show several unique properties, including risks and failures, depending on the composition of edible contents, the production of metal packages and preservation techniques. Thermal processes have the basic aim of destroying microorganisms (bacteria and spore-forming life forms) in foods. The inhibition of microbial growth and the inactivation of microbial toxins are also needed. Other factors—pH, presence of fatty molecules, calcium, etc—are important. As a result, the choice of the ‘right’ thermal treatment (pasteurisation, sterilisation) and related process parameters (time, temperature) have to be considered in different ambits, including canned foods (Chen in J Food: Microbiol Saf Hyg 02(1), 2017; Chen et al. in J Sci Food Agric 93(5):981–986, 2013; Gupta and Balasubramaniam in Novel thermal and non-thermal technologies for fluid foods. Academic Press, London, Waltham, and San Diego, pp. 109–133, 2012; IciEr in Novel thermal and non-thermal technologies for fluid foods. Academic Press, London, Waltham, and San Diego, pp. 305–367, 2012; Jongyingcharoen and Ahmad in Functional foods and dietary supplements: processing effects and health benefits. Wiley, Chichester, UK, 2014; Mañas and Pagán in J Appl Microbiol 98(6):1387–1399, 2005; Rastogi in Novel thermal and non-thermal technologies for fluid foods. Academic Press, London, Waltham, and San Diego, pp. 411–432, 2012; Sahin and Sumnu in Physical properties of foods, pp. 107–155, 2006; Tiwari and Mason in Novel Thermal and non-thermal technologies for fluid foods. Academic Press, London, Waltham, and San Diego, pp. 135–165, 2012; Vasseur et al. in J Appl Microbiol 86(3):469–476, 1999). Final results are the construction of logarithmic ‘survival curves’, the definition of factors which can reduce thermal destruction of microorganisms (water activity and pH). In addition, some reflection should be made when speaking of ‘commercial sterility’ and the correlated concept of long durability for canned foods (storage at room temperature).

ACS Style

Angela Montanari; Caterina Barone; Michele Barone; Anna Santangelo. Canned Foods: Principles of Thermal Processing. SpringerBriefs in Molecular Science 2018, 1 -15.

AMA Style

Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo. Canned Foods: Principles of Thermal Processing. SpringerBriefs in Molecular Science. 2018; ():1-15.

Chicago/Turabian Style

Angela Montanari; Caterina Barone; Michele Barone; Anna Santangelo. 2018. "Canned Foods: Principles of Thermal Processing." SpringerBriefs in Molecular Science , no. : 1-15.

Chapter
Published: 26 January 2018 in SpringerBriefs in Molecular Science
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The description of thermal treatments for canned foods is only the first step towards the comprehension of these products because of the implicit possibility of commercial and safety failures. This chapter discusses several of the most known defects on canned foods with relation to the entire product (food/packaging system), the food or the container only. The concept of ‘failure’ or ‘defect’ is the opposite concept of ‘excellent’ or ‘good performance’ that should be expected by canners. The ‘right’ approach should be the discussion of failures with reference to the global food/packaging system, the food only, or the container only. Failures of the whole system can be considered as the synergic effect of food- and packaging-related defects; there is abundant literature for these problems. On the contrary, literature concerning defects of the metal container—and related consequences—is not abundant, and this chapter aims to give more specific information to Readers.

ACS Style

Angela Montanari; Caterina Barone; Michele Barone; Anna Santangelo. Failures of Thermally Treated Canned Foods. SpringerBriefs in Molecular Science 2018, 17 -28.

AMA Style

Angela Montanari, Caterina Barone, Michele Barone, Anna Santangelo. Failures of Thermally Treated Canned Foods. SpringerBriefs in Molecular Science. 2018; ():17-28.

Chicago/Turabian Style

Angela Montanari; Caterina Barone; Michele Barone; Anna Santangelo. 2018. "Failures of Thermally Treated Canned Foods." SpringerBriefs in Molecular Science , no. : 17-28.

Review
Published: 22 August 2017 in Sustainability
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The vast and ever-growing amount of agricultural and food wastes has become a major concern throughout the whole world. Therefore, strategies for their processing and value-added reuse are needed to enable a sustainable utilization of feedstocks and reduce the environmental burden. By-products of potato, tomato, cereals and olive arise in significant amounts in European countries and are consequently of high relevance. Due to their composition with various beneficial ingredients, the waste products can be valorized by different techniques leading to economic and environmental advantages. This paper focuses on the waste generation during industrial processing of potato, tomato, cereals and olives within the European Union and reviews state-of-the-art technologies for their valorization. Furthermore, current applications, future perspectives and challenges are discussed.

ACS Style

Caroline Fritsch; Andreas Staebler; Anton Happel; Miguel Angel Cubero Márquez; Ingrid Aguiló-Aguayo; Maribel Abadias; Miriam Gallur; Ilaria Maria Cigognini; Angela Montanari; Maria Jose López; Francisca Suárez-Estrella; Nigel Brunton; Elisa Luengo; Laura Sisti; Maura Ferri; Gianluca Belotti. Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review. Sustainability 2017, 9, 1492 .

AMA Style

Caroline Fritsch, Andreas Staebler, Anton Happel, Miguel Angel Cubero Márquez, Ingrid Aguiló-Aguayo, Maribel Abadias, Miriam Gallur, Ilaria Maria Cigognini, Angela Montanari, Maria Jose López, Francisca Suárez-Estrella, Nigel Brunton, Elisa Luengo, Laura Sisti, Maura Ferri, Gianluca Belotti. Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review. Sustainability. 2017; 9 (8):1492.

Chicago/Turabian Style

Caroline Fritsch; Andreas Staebler; Anton Happel; Miguel Angel Cubero Márquez; Ingrid Aguiló-Aguayo; Maribel Abadias; Miriam Gallur; Ilaria Maria Cigognini; Angela Montanari; Maria Jose López; Francisca Suárez-Estrella; Nigel Brunton; Elisa Luengo; Laura Sisti; Maura Ferri; Gianluca Belotti. 2017. "Processing, Valorization and Application of Bio-Waste Derived Compounds from Potato, Tomato, Olive and Cereals: A Review." Sustainability 9, no. 8: 1492.

Article
Published: 01 August 2017 in Packaging Technology and Science
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Metal containers are used for packaging foodstuffs; more specifically, the cans used for preserving fruit have a plain body with side seam protected by a lacquer film. The traditionally used side stripe is adopted “out of abundance of caution”, as the tin present on the seam is removed by the welding process. Not using a side stripe would have practical/functional benefits for the entire production chain, with consequent reduction in the cost of the containers and in their environmental impact. Packaging of medium-acidity products in tinplate cans is based on the principle of cathodic protection of steel by tin. To ensure that this condition persists throughout the product's shelf life, it is necessary for the anode area to be larger than the cathode area. When the seam is protected with lacquer, this condition is met. In cans where no side stripe is applied on the inner seam, the cathode area increases; this could lead to an increase in corrosion rate and consequent reduction of shelf life. However, the use of tinplate with high tin coating weight (D 11.2 g/m2) can limit this effect, under suitable packaging conditions (absence of oxygen). The aim of this study is to analyze the possibility of using cans without lacquer stripe on the electric side seam for the packaging of fruit and, more generally, of medium-acidity products. Electrochemical measurements of model-systems, and pack tests were used in the study.

ACS Style

Angela Montanari; Chiara Zurlini. Influence of side stripe on the corrosion of unlacquered tinplate cans for food preserves. Packaging Technology and Science 2017, 31, 15 -25.

AMA Style

Angela Montanari, Chiara Zurlini. Influence of side stripe on the corrosion of unlacquered tinplate cans for food preserves. Packaging Technology and Science. 2017; 31 (1):15-25.

Chicago/Turabian Style

Angela Montanari; Chiara Zurlini. 2017. "Influence of side stripe on the corrosion of unlacquered tinplate cans for food preserves." Packaging Technology and Science 31, no. 1: 15-25.

Journal article
Published: 01 April 2017 in Progress in Organic Coatings
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ACS Style

Chiara Zurlini; Angela Montanari. Use of impedance spectroscopy techniques in the study of corrosion resistance of peel-off aluminum foil lids for the packaging of pureed food. Progress in Organic Coatings 2017, 105, 225 -234.

AMA Style

Chiara Zurlini, Angela Montanari. Use of impedance spectroscopy techniques in the study of corrosion resistance of peel-off aluminum foil lids for the packaging of pureed food. Progress in Organic Coatings. 2017; 105 ():225-234.

Chicago/Turabian Style

Chiara Zurlini; Angela Montanari. 2017. "Use of impedance spectroscopy techniques in the study of corrosion resistance of peel-off aluminum foil lids for the packaging of pureed food." Progress in Organic Coatings 105, no. : 225-234.

Book chapter
Published: 18 January 2015 in SpringerBriefs in Molecular Science
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The purpose of this paper has been to present the interactions between micro-organisms, food containers and packaged foods. The subject of assessment has been the impact of food packaging-related factors on properties of containers and the behaviour of food micro-organisms. In particular, one of the main questions concerns the role of food packages as a source of micro-organisms with the consequent food contamination. In addition, the influence of technological microflora on the packaging features should be discussed and analysed. In relation to these topics, the importance of microflora adhesion and the formation of biofilms on the inner surface of food packages are critical factors. The damage of packages and the possibility of mathematical modelling of micro-organism permeation dynamics through the leak have also been presented. Moreover, the impact of packaging systems and the chemical typology of food contact approved materials have been presented in the context of the preservation of micro-organisms inside containers.

ACS Style

Izabela Steinka; Caterina Barone; Luciana Bolzoni; Giorgia Caruso; Angela Montanari; Salvatore Parisi. Chemical and Microbiological Aspects of the Interaction Between Food and Food Packages. SpringerBriefs in Molecular Science 2015, 79 -104.

AMA Style

Izabela Steinka, Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Angela Montanari, Salvatore Parisi. Chemical and Microbiological Aspects of the Interaction Between Food and Food Packages. SpringerBriefs in Molecular Science. 2015; ():79-104.

Chicago/Turabian Style

Izabela Steinka; Caterina Barone; Luciana Bolzoni; Giorgia Caruso; Angela Montanari; Salvatore Parisi. 2015. "Chemical and Microbiological Aspects of the Interaction Between Food and Food Packages." SpringerBriefs in Molecular Science , no. : 79-104.

Book chapter
Published: 18 January 2015 in SpringerBriefs in Molecular Science
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By the chemical viewpoint, the most part of food contact-approved materials is composed of organic molecules. Consequently, the chemical classification of food packaging products should be carefully evaluated because of two different reasons at least: the technological process (or sum of subprocesses) and the final structure (or multi-layered system) of the food container, when applicable. In fact, chemical features of raw materials and different intermediates influence the peculiar process of productions in the packaging sector. As a result, many possibilities—excellent or reliable packaging materials—may be early discarded in the initial design stages because of practical factors: the packaging line may appear unsuitable for the peculiar container, the processed food needs more resistant materials during and after the packing step and so on. These situations and other possible reasons suggest caution. Consequently, many risks can be avoided by the microbiological or physical viewpoint, according to the ‘hazard analysis and critical control points’ (HACCP) approach. However, chemical contaminants may occur. This work would discuss most part of the known organic contaminants in food products on the basis of past experiences and risk assessment approaches in the food industry.

ACS Style

Salvatore Parisi; Caterina Barone; Giorgia Caruso; Luciana Bolzoni; Angela Montanari; Izabela Steinka. Organic Food Packaging Contaminants: New and Emerging Risks. SpringerBriefs in Molecular Science 2015, 63 -77.

AMA Style

Salvatore Parisi, Caterina Barone, Giorgia Caruso, Luciana Bolzoni, Angela Montanari, Izabela Steinka. Organic Food Packaging Contaminants: New and Emerging Risks. SpringerBriefs in Molecular Science. 2015; ():63-77.

Chicago/Turabian Style

Salvatore Parisi; Caterina Barone; Giorgia Caruso; Luciana Bolzoni; Angela Montanari; Izabela Steinka. 2015. "Organic Food Packaging Contaminants: New and Emerging Risks." SpringerBriefs in Molecular Science , no. : 63-77.

Book chapter
Published: 18 January 2015 in SpringerBriefs in Molecular Science
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The corrosion of metal packs is of major importance for health reasons and with reference to the possible reduction of shelf-life values. Basically, main failures of metal packages can be excessive metal amounts in food products, hydrogen swelling, perforation, lacquer blistering or delaminating, and modification of sensorial properties. Therefore, the possibility of minimising corrosion phenomena is of great concern depending on the exact knowledge of chemical and physical factors and causes. This chapter examines the thermodynamic and kinetic aspects of the corrosion mechanisms of tinplate, tin-free steel (TFS) and aluminium with a brief introduction to corrosion theory. In detail, a description of main anodic, cathodic and galvanic coupling prevailing reactions is provided in this chapter with particular reference to preserved foods and possible consequences (aggressiveness). The following factors with some correlation with corrosive phenomena are considered: chemistry of the metallic material, food formulation, packaging process, properties of the organic coating, and shape and capacity of the container. In particular, the role of oxygen is discussed. In addition, the description of the corrosion morphology is shown along with some practical examples with reference to failures such as detinning and pitting.

ACS Style

Angela Montanari; Caterina Barone; Luciana Bolzoni; Giorgia Caruso; Salvatore Parisi; Izabela Steinka. Basic Principles of Corrosion of Food Metal Packaging. SpringerBriefs in Molecular Science 2015, 105 -132.

AMA Style

Angela Montanari, Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Salvatore Parisi, Izabela Steinka. Basic Principles of Corrosion of Food Metal Packaging. SpringerBriefs in Molecular Science. 2015; ():105-132.

Chicago/Turabian Style

Angela Montanari; Caterina Barone; Luciana Bolzoni; Giorgia Caruso; Salvatore Parisi; Izabela Steinka. 2015. "Basic Principles of Corrosion of Food Metal Packaging." SpringerBriefs in Molecular Science , no. : 105-132.

Book chapter
Published: 18 January 2015 in SpringerBriefs in Molecular Science
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Metals are the most abundant group of chemical elements on the earth’s crust and can be found in all foods. Some of them are essential to the diet, within certain specific tolerances, while others are present as contaminants and pose a risk to the human health. The knowledge of the risk by metal contamination in foodstuffs is an argument of great importance. Along the production chain, foods may come in contact with metals at different stages of the production process: parts of industrial plants, storage tanks, tools and mainly primary packaging. Some packaging materials are metallic; in other situations (plastics, etc.), metals are only one of components with a specific role. After an introduction on the international legislation, this chapter examines the main types of food containers—from metallic to plastic ones—considering the function of the metal, both as structural material or additive. For each material and packaging, factors affecting the related risk of contamination are analysed. Some case studies are examined referring to stainless steel, tinplate, aluminium, plastics and innovative packaging. The chapter concludes with a critical review with relation to some examples of metal concentration found in preserved foods, with a particular focus on heavy metals.

ACS Style

Angela Montanari; Caterina Barone; Luciana Bolzoni; Giorgia Caruso; Salvatore Parisi; Izabela Steinka. Inorganic Contaminants of Food as a Function of Packaging Features. SpringerBriefs in Molecular Science 2015, 17 -41.

AMA Style

Angela Montanari, Caterina Barone, Luciana Bolzoni, Giorgia Caruso, Salvatore Parisi, Izabela Steinka. Inorganic Contaminants of Food as a Function of Packaging Features. SpringerBriefs in Molecular Science. 2015; ():17-41.

Chicago/Turabian Style

Angela Montanari; Caterina Barone; Luciana Bolzoni; Giorgia Caruso; Salvatore Parisi; Izabela Steinka. 2015. "Inorganic Contaminants of Food as a Function of Packaging Features." SpringerBriefs in Molecular Science , no. : 17-41.

Book chapter
Published: 18 January 2015 in SpringerBriefs in Molecular Science
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Normally, the so-called Declaration of Food Contact Compliance is one of the most known and debated argumentations with reference to food packaging materials. This topic has been extensively discussed in the last years. However, another aspect remains to be shown and critically analysed: the ‘technological suitability’ for food applications. By the viewpoint of the European Legislator, this concept is the second requirement for the safe and legal use of food containers. On the other hand, the definition of technological suitability is not available in existing official norms or in most known food quality standards, while a specific statement has been recently made in the scientific literature. Secondly, technological suitability should be necessarily linked and influenced by different and known factors: the chemical composition of the food container or food contact material; the technological classification of the container; the chemical profile of the packaged food; the production and packaging process; and the problem of correct storage procedures for food packaging materials and packaged products. This work would show several practical applications with reference to the connection between the chemical composition of food packaging materials and the predictable behaviour of the container in ‘normal conditions’.

ACS Style

Salvatore Parisi; Caterina Barone; Giorgia Caruso; Luciana Bolzoni; Angela Montanari; Izabela Steinka. The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A Matter of Food Safety and Hygiene. SpringerBriefs in Molecular Science 2015, 1 -16.

AMA Style

Salvatore Parisi, Caterina Barone, Giorgia Caruso, Luciana Bolzoni, Angela Montanari, Izabela Steinka. The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A Matter of Food Safety and Hygiene. SpringerBriefs in Molecular Science. 2015; ():1-16.

Chicago/Turabian Style

Salvatore Parisi; Caterina Barone; Giorgia Caruso; Luciana Bolzoni; Angela Montanari; Izabela Steinka. 2015. "The Influence of the Chemical Composition of Food Packaging Materials on the Technological Suitability: A Matter of Food Safety and Hygiene." SpringerBriefs in Molecular Science , no. : 1-16.