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Multianalytical Detection of Pig-Derived Ingredients in Bread

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Abstract

Most of the bread on the market contains several additional ingredients compared to those used for traditional baking (flour, water, yeast, and salt). Modern bread is often baked using enzymatic dough improvers, which, as technological aids, can be omitted on the label. Baking mixes also can contain varying percentages of hard fat or their derivatives. The possible animal origin of enzymes or fats in bread might remain unknown, raising ethical concerns for some categories of consumers. Herein, an array of analytical methodologies recently exploited to disclose the origin of enzymes in dough improvers has been extended to the detection of pig-derived ingredients in bread. PCR amplification of a mitochondrial cytochrome b (mt-Cytb) gene region enabled the detection of even trace amounts of porcine DNA in bread. Porcine pancreatic α-amylase was detected in bread spiked with porcine pancreatic enzymes using both Western blot and HPLC-tandem mass spectrometry–based targeted or untargeted proteomics. Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) enabled quick discrimination between lard-containing (1%, w/w) and conventional bread. However, gas chromatographic analysis of fatty acids produced characteristic patterns for bread baked with lard or other oils.

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Author notes

  1. Maristella De Cicco and Francesco Siano contributed equally to this work.

Authors and Affiliations

  1. Istituto di Scienze dell’Alimentazione, Consiglio Nazionale delle Ricerche (CNR), Via Roma 64, I-83100, Avellino, Italy

    Maristella De Cicco, Francesco Siano, Giuseppe Iacomino, Nunzia Iannaccone, Luigia Di Stasio, Gianfranco Mamone, Maria Grazia Volpe & Gianluca Picariello

  2. Dipartimento di Agraria, Università di Napoli “Federico II”, Parco Gussone, Portici, I-80055, Naples, Italy

    Luigia Di Stasio, Pasquale Ferranti & Francesco Addeo

Authors
  1. Maristella De Cicco
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  2. Francesco Siano
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  3. Giuseppe Iacomino
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  4. Nunzia Iannaccone
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  5. Luigia Di Stasio
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  6. Gianfranco Mamone
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  7. Maria Grazia Volpe
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  8. Pasquale Ferranti
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  9. Francesco Addeo
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  10. Gianluca Picariello
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Corresponding author

Correspondence to Gianluca Picariello.

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Conflict of Interest

Maristella De Cicco declares that she has no conflict of interest. Francesco Siano declares that he has no conflict of interest. Giuseppe Iacomino declares that he has no conflict of interest. Nunzia Iannaccone declares that she has no conflict of interest. Luigia Di Stasio declares that she has no conflict of interest. Gianfranco Mamone declares that he has no conflict of interest. Maria Grazia Volpe declares that she has no conflict of interest. Pasquale Ferranti declares that he has no conflict of interest. Francesco Addeo declares that he has no conflict of interest. Gianluca Picariello declares that he has no conflict of interest.

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De Cicco, M., Siano, F., Iacomino, G. et al. Multianalytical Detection of Pig-Derived Ingredients in Bread. Food Anal. Methods 12, 780–790 (2019). https://doi.org/10.1007/s12161-018-01410-6

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  • DOI: https://doi.org/10.1007/s12161-018-01410-6

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