ArticleFood additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment2020
Temperature and pH affect copper release kinetics from copper metal foil and commercial copperware to food simulants.
Article in Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
6 citing papers in PubMed.
- The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur.Food science and biotechnology · 2024Article
- Effect of cooking conditions on iron release from pots and development of kinetic models for iron supplementation in NIPs.Current research in food science · 2024Article
- Characterization and performance evaluation of Cu-based/TiOScientific reports · 2022Article
- Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies.Journal of food protection · 2021Review
- Processing Aids in Food and Beverage Manufacturing: Potential Source of Elemental and Trace Metal Contaminants.Journal of agricultural and food chemistry · 2020Review
- Overview of the American Chemical Society Symposium on Metals and Trace Elements in Food Safety, Health, and Food Quality.Journal of agricultural and food chemistry · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
Copper (Cu) metal and alloys are used in cookware and other food contact surfaces due to their desirable properties for various applications. However, Cu metal can ionise and subsequently transfer to food and beverages under certain conditions. Here, we tested how pH and temperature affected Cu release kinetics using model systems utilising Cu metal foil and commercially available copperware. Cu foil and copperware were exposed to food simulants composed of 3% (w:w) aqueous solutions of citric acid, malic acid, acetic acid, or deionised (DI) water at temperatures ranging from 4°C to 60°C. An additional pilot experiment tested how simulated long-term cleaning affected subsequent Cu release from lined and unlined copperware to 3% citric acid. Food simulants were then analysed by ICP-MS for total Cu. After 180 min, incubation of Cu metal foil with acid-containing food simulants at 4°C resulted in Cu release ranging from 8.7 - 14.0 µg cm
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Registered trials
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