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Mineral Composition in Delactosed Dairy Products: Quality and Safety Status
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 thi...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774491/ https://www.ncbi.nlm.nih.gov/pubmed/35053871 http://dx.doi.org/10.3390/foods11020139 |
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author | Crupi, Rosalia Lo Turco, Vincenzo Gugliandolo, Enrico Nava, Vincenzo Potortì, Angela Giorgia Cuzzocrea, Salvatore Di Bella, Giuseppa Licata, Patrizia |
author_facet | Crupi, Rosalia Lo Turco, Vincenzo Gugliandolo, Enrico Nava, Vincenzo Potortì, Angela Giorgia Cuzzocrea, Salvatore Di Bella, Giuseppa Licata, Patrizia |
author_sort | Crupi, Rosalia |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8774491 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-87744912022-01-21 Mineral Composition in Delactosed Dairy Products: Quality and Safety Status Crupi, Rosalia Lo Turco, Vincenzo Gugliandolo, Enrico Nava, Vincenzo Potortì, Angela Giorgia Cuzzocrea, Salvatore Di Bella, Giuseppa Licata, Patrizia Foods Article 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. MDPI 2022-01-06 /pmc/articles/PMC8774491/ /pubmed/35053871 http://dx.doi.org/10.3390/foods11020139 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Crupi, Rosalia Lo Turco, Vincenzo Gugliandolo, Enrico Nava, Vincenzo Potortì, Angela Giorgia Cuzzocrea, Salvatore Di Bella, Giuseppa Licata, Patrizia Mineral Composition in Delactosed Dairy Products: Quality and Safety Status |
title | Mineral Composition in Delactosed Dairy Products: Quality and Safety Status |
title_full | Mineral Composition in Delactosed Dairy Products: Quality and Safety Status |
title_fullStr | Mineral Composition in Delactosed Dairy Products: Quality and Safety Status |
title_full_unstemmed | Mineral Composition in Delactosed Dairy Products: Quality and Safety Status |
title_short | Mineral Composition in Delactosed Dairy Products: Quality and Safety Status |
title_sort | mineral composition in delactosed dairy products: quality and safety status |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774491/ https://www.ncbi.nlm.nih.gov/pubmed/35053871 http://dx.doi.org/10.3390/foods11020139 |
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