98%
921
2 minutes
20
Although non-phthalate plasticizers are widely used in various consumer products as substitutes for phthalates, currently little is known about their environmental occurrence and the risks of human exposure. To characterize the pollution and human exposure risk in indoor environments, house dust samples collected from 83 households in Guangzhou were analyzed for twelve typical non-phthalate plasticizers. Results showed that dioctyl terephthalate (DEHT), trioctyl trimellitate (TOTM), acetyl lemon tributyl ester (ATBC), heptylnonyl adipate, di(2-ethylhexyl) adipate, and trioctyl trimellitate were detected in all samples. The total concentrations of non-phthalate plasticizers ranged from 22.4 to 615 μg ·g with a median of 101 μg ·g. DEHT had the highest concentrations (9-487 μg ·g), followed by TOTM (0.3-87 μg ·g) and ATBC (1.7-50 μg ·g). Daily intakes via dust ingestion for adults and children were estimated based on the dust concentrations. The total daily intake of children was 367 ng ·(kg ·d), which was 8-9 times higher than that of adults[43 ng ·(kg ·d)]. Further risk assessment through the hazard quotient approach showed that the exposure of adults and children to non-phthalic plasticizers via dust ingestion was within an acceptable risk range.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.13227/j.hjkx.202012117 | DOI Listing |
Foods
April 2025
Food Colour & Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Defatted grape seed meal (DGSM) is a residue obtained from grape pomace and is an important source of protein. The aim of this study was to select peptides with optimal antioxidant and colour properties, obtained using enzymes of different origins and proteolytic character, for application in winemaking. For this purpose, the assay was performed using novo-ProD (NP), alcalase (AL), novozym (NZ), pepsin (PE), flavourzyme (FZ), and papain (PA) enzymes.
View Article and Find Full Text PDFInt J Mol Sci
January 2025
Vidarium-Nutrition, Health, and Wellness Research Center, Grupo Empresarial Nutresa, Carrera 52 #2-38, Medellin 050023, Colombia.
Up to 30% of individuals with obesity may exhibit normal insulin sensitivity, a favorable lipid profile, and no signs of hypertension. This prompts the exploration of factors distinguishing cardiometabolically healthy individuals from those developing complications. This cross-sectional study included 116 individuals categorized into four groups by combining abdominal obesity and cardiometabolic health statuses.
View Article and Find Full Text PDFPlant Foods Hum Nutr
January 2025
Facultad de Ciencias Químicas, Dirección de Investigaciones, Universidad Nacional de Asunción, P.O. 1055, San Lorenzo, Paraguay.
Concerns over malnutrition, synthetic additives and post-harvest waste highlight the need for innovation in food technology, turning towards underutilized crops. Plant-based beverages offer sustainable dietary alternatives and the increasing demand for such products makes the exploration of native crops particularly relevant. This study focuses on the development of a beverage derived from the native South American fruit kurugua (Sicana odorifera), combined with chia oil (Salvia hispanica L.
View Article and Find Full Text PDFPLoS One
October 2024
Programa de Ingeniería Agroecológica, Facultad de Ingeniería, Universidad de la Amazonia, Florencia, Caquetá, Colombia.
Cocoa (Theobroma cacao L.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste), which requires a fermentation process that affects its chemical composition and sensory profile. The objective of this study was to monitor the biochemical, physical and sensory changes during fermentation of cocoa beans in cocoa bean processing plants in the department of Caquetá, Colombia.
View Article and Find Full Text PDFHeliyon
August 2024
Departamento de Agroindustria, Facultad de Ciencias Agrarias, Universidad del Cauca, Popayán, Colombia.
Food security is a pressing issue, emphasizing the necessity for food designs that address the current geopolitical and geoeconomic challenges. This study evaluates the impact of including different percentages (10 %, 20 %, 30 %, and 60 %) of high protein quinoa flour (HPQF) in the development of a new rice-based snack. The aim is to create four snack formulations with a protein content enriched with probiotics, surpassing those currently available in the market.
View Article and Find Full Text PDF