Improved allergen detection in chocolate with extra step
Nut traces can be better detected in dark chocolate and biscuits by adding a clean-up step, say Italian researchers.
Nut traces can be better detected in dark chocolate and biscuits by adding a clean-up step, say Italian researchers.
A study by Bignardi et al., published in the journal Food Analytical Methods said that adding size-exclusion sample treatment before the detection method, known as liquid chromatography–electrospray ionization-tandem mass spectrometry (LC-ESI-MS), was fast and could improve consumer safety for those with nut allergies.
Complex chocolate matrix
“Chocolate is one of the most challenging food matrices,” said the study.
“Dark chocolate contains a large amount of polyphenolic compounds which can react with food proteins, thus masking the target proteins under investigation,” it said.
The researchers added that existing tests kits, such as enzyme-linked immunosorbent assay (ELISA), failed to give full measures.
Improved quality control for chocolatiers
They said that an added size-exclusion sample treatment could enhance the sensitivity of detection come the analysis stage, making chocolate safer for consumers.
“This method could be proposed for strict allergen quality controls of both the final products and the production lines for food manufacturers in order to protect consumer health and safety,” said the researchers.
The method was tested for commercially available biscuits and chocolate.
Hygienic technologies are among the confectionery industry's leading concerns at present. Hygenic design is a featured theme at next year's ProSweets tradefair in Cologne, Germany.
Study: Food Analytical Methods
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