ArticleFoods (Basel, Switzerland)2022
Mineral Composition in Delactosed Dairy Products: Quality and Safety Status.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Trace Element Levels in Packaged Ice Cream and Associated Human Health Risks: A Simulation-Based Analysis.Foods (Basel, Switzerland) · 2025Article
- Polymorphisms Within theFoods (Basel, Switzerland) · 2024Article
- Levels of Essential and Trace Elements in Mozzarella Available on the Slovak Market with the Estimation of Consumer Exposure.Biological trace element research · 2024Article
- Elemental Fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, Authentication and Nutritional Value.Molecules (Basel, Switzerland) · 2024Article
- Assessment of the Accuracy of Nutrition Label and Chemical Composition of Plant-Based Milks Available on the Italian Market.Foods (Basel, Switzerland) · 2023Article
- Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese.Foods (Basel, Switzerland) · 2022Article
- Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef.Metabolites · 2022Article
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Authors and funding
8 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Mineral elements are ingested through the diet (Li, Be, B, Na, Mg, Al, K, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Sr, Mo, Ag, Cd, Sb, Ba, Tl, Pb, and Bi). Essential minerals have structural, biochemical, nutritional and catalytic functions; therefore, they are fundamental for human health. In this research, thirty commercial delactosed dairy products from different varieties were supplied by various markets in Sicily (Italy), and their mineral contents were determined by using inductively coupled plasma mass spectrometry (ICP-MS) with the following aims: (1) to highlight the differences among various products; (2) to evaluate if it is possibly related to the analyzed samples of their product group; (3) to evaluate the nutritional quality and safety related to intake of these dairy products. Evident differences were found among the samples depending on the type of product. A good separation between mozzarella-on the one hand-and crescenza and primo sale-on the other-was observed. The mozzarella samples were distinguished by the higher Fe, V and Co contents, and the lower amount of Al. Based on shares of the RDA, the analyzed dairy samples are a good source of Ca (up to 58% of the nutrient reference values), with a relatively high concentration of Na (between 5.5% and 22%). Any safety risk for consumers due to exposures to toxic elements through analyzed samples is excluded. The obtained results give reason to expect further insight concerning the direct comparison between the delactosed and non-delactosed product, in order to evaluate if the manufacturing process can affect the content of some mineral.
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