Abstract
(Poly)phosphates are approved as water-preserving and emulsifying agents that improve the appearance and consistency of many food products. The labelling of added (poly)phosphates is essential for protecting vulnerable population groups and to prevent unfair trade practices resulting in economic fraud. The problems with (poly)phosphates’ utilisation concerns both analytical and legislative issues, such as: (1) their straightforward detection; (2) excessive addition altering freshness perception and misleading consumers; (3) uncontrolled usage increasing foodstuff weight; (4) application in products where they are not permitted; and (5) no indication on the label. Bearing all these issues in mind, the main purpose of this study was the quantification and screening of the (poly)phosphates profile in meat, marine and dairy products (160 samples), of which 43 were without declared (poly)phosphate treatment. Analysis was completed by high-performance ion-exchange chromatography either with conductometric detection or coupled to Q-Exactive Orbitrap high-resolution mass spectrometry. Although the (poly)phosphates profiles varied greatly according to species and processing type, the following criteria for detection of illicit treatment were established: high orthophosphate level, quantified short-chain (poly)phosphate anions and the presence of long-chain forms. In conclusion, the instrumental platforms used in this study can be recommended to inspection bodies as reliable methods for the detection of food adulteration with (poly)phosphates.
Highlights
Polyphosphates are food additives belonging to the category of thickeners, stabilisers and emulsifiers that are legally added to different food products such as processed meat, cheese, dairy products, seafood, etc. [1]. (Poly)phosphates are effective in improving food product quality and extending shelf life [2]
The aim of this research was to evaluate the feasibility of using HPIEC–suppressed conductometric detection (SCD) and HPIEC–high-resolution mass spectrometry (HRMS) for the analysis of undeclared samples belonging to different food categories
The use of Ion Pac AS16 allows an appropriate separation of possible interferents in fortified and in real samples (Figure 1A,B), showing the separation of a spiked fish sample with interferents performed with an AS16 column and AS11-HC column, respectively
Summary
Polyphosphates are food additives belonging to the category of thickeners, stabilisers and emulsifiers that are legally added to different food products such as processed meat, cheese, dairy products, seafood, etc. [1]. (Poly)phosphates are effective in improving food product quality and extending shelf life [2]. Commission Regulation EC No 1129/2011 assigns different identification codes to the different types of phosphate additives; E450, E451 and E452, respectively, stand for pyrophosphates, triphosphates and (poly)phosphates, indicating strict legislative distinctions [6]. Their functions are different, and they are used for distinct food matrices. Pyrophosphates and triphosphates are limited in this function, as they consist of only a few orthophosphate units; they are mainly used as melting salts This is why the word “(poly)phosphates” is used in the rest of this report, to indicate the entire class of these additives
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