Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review

The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review...

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Autores principales:	Antonella Pasqualone, Noor N. Haider, Carmine Summo, Teodora Emilia Coldea, Saher S. George, Ammar B. Altemimi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	monochloropropanediol esters glycidyl esters polycyclic aromatic hydrocarbons mineral oil hydrocarbons <i>trans</i> fatty acids mycotoxins Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/ce076b59a5ec42179611e11fe80b5cc1
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spelling	oai:doaj.org-article:ce076b59a5ec42179611e11fe80b5cc12021-11-25T17:35:13ZBiscuit Contaminants, Their Sources and Mitigation Strategies: A Review10.3390/foods101127512304-8158https://doaj.org/article/ce076b59a5ec42179611e11fe80b5cc12021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2751https://doaj.org/toc/2304-8158The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases.Antonella PasqualoneNoor N. HaiderCarmine SummoTeodora Emilia ColdeaSaher S. GeorgeAmmar B. AltemimiMDPI AGarticlemonochloropropanediol estersglycidyl esterspolycyclic aromatic hydrocarbonsmineral oil hydrocarbons<i>trans</i> fatty acidsmycotoxinsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2751, p 2751 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	monochloropropanediol esters glycidyl esters polycyclic aromatic hydrocarbons mineral oil hydrocarbons <i>trans</i> fatty acids mycotoxins Chemical technology TP1-1185
spellingShingle	monochloropropanediol esters glycidyl esters polycyclic aromatic hydrocarbons mineral oil hydrocarbons <i>trans</i> fatty acids mycotoxins Chemical technology TP1-1185 Antonella Pasqualone Noor N. Haider Carmine Summo Teodora Emilia Coldea Saher S. George Ammar B. Altemimi Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
description	The scientific literature is rich in investigations on the presence of various contaminants in biscuits, and of articles aimed at proposing innovative solutions for their control and prevention. However, the relevant information remains fragmented. Therefore, the objective of this work was to review the current state of the scientific literature on the possible contaminants of biscuits, considering physical, chemical, and biological hazards, and making a critical analysis of the solutions to reduce such contaminations. The raw materials are primary contributors of a wide series of contaminants. The successive processing steps and machinery must be monitored as well, because if they cannot improve the initial safety condition, they could worsen it. The most effective mitigation strategies involve product reformulation, and the use of alternative baking technologies to minimize the thermal load. Low oxygen permeable packaging materials (avoiding direct contact with recycled ones), and reformulation are effective for limiting the increase of contaminations during biscuit storage. Continuous monitoring of raw materials, intermediates, finished products, and processing conditions are therefore essential not only to meet current regulatory restrictions but also to achieve the aim of banning dietary contaminants and coping with related diseases.
format	article
author	Antonella Pasqualone Noor N. Haider Carmine Summo Teodora Emilia Coldea Saher S. George Ammar B. Altemimi
author_facet	Antonella Pasqualone Noor N. Haider Carmine Summo Teodora Emilia Coldea Saher S. George Ammar B. Altemimi
author_sort	Antonella Pasqualone
title	Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
title_short	Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
title_full	Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
title_fullStr	Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
title_full_unstemmed	Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review
title_sort	biscuit contaminants, their sources and mitigation strategies: a review
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/ce076b59a5ec42179611e11fe80b5cc1
work_keys_str_mv	AT antonellapasqualone biscuitcontaminantstheirsourcesandmitigationstrategiesareview AT noornhaider biscuitcontaminantstheirsourcesandmitigationstrategiesareview AT carminesummo biscuitcontaminantstheirsourcesandmitigationstrategiesareview AT teodoraemiliacoldea biscuitcontaminantstheirsourcesandmitigationstrategiesareview AT sahersgeorge biscuitcontaminantstheirsourcesandmitigationstrategiesareview AT ammarbaltemimi biscuitcontaminantstheirsourcesandmitigationstrategiesareview
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Biscuit Contaminants, Their Sources and Mitigation Strategies: A Review

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