Carbonyl compounds as contaminants migrating from the ecological vessels to food

The mass production of plastics has led to a global environmental crisis. They were withdrawn from circulation for this reason in recent years. In accordance with the Plastics Directive, the promotion of environmentally friendly materials that are susceptible to biodegradation or recycling has begun. These include plant-based materials, paper and bioplastics (e. g. polylactide). However, a wide range of new materials may raise concerns among consumers. Their impact on the quality and sensory profile of food has not been fully addressed. Vessels are often covered with protective coatings that are a potential source of food contamination, e. g. carbonyl compounds. Formaldehyde has carcinogenic properties. Some aldehydes may also affect the organoleptic properties of foods as they are characterised by low odour thresholds.

The influence of currently popular vessels on the quality, taste and odor properties of food was examined in a publication by Karolina Bronczyk, M.Sc. and Agata Dabrowska, Prof. AMU, from the Department of Trace Analysis, Faculty of Chemistry, Adam Mickiewicz University in Poznan, and Malgorzata Majcher, Prof.., from Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, University of Life Sciences in Poznan. Low molecular carbonyl compounds were treated as markers of undesirable changes. Low pH of food, short contact time (maximum 30 min) and microwave heating have been observed to promote migration. Most carbonyl compounds can migrate from plant and paper vessels. It has also been proven that hexanal, nonanal and benzaldehyde can affect adverse sensory changes in roasted black coffee.