Dissolution of aluminium from aluminium foil into foods and effect of food components on the dissolution

Abstract

The dissolution of aluminium from aluminium foil into 21 acidic foods and 6 alkaline foods was investigated. In the case of acidic foods, the dissolution level after 30 min at 95°C was 10.02~13.83 μg/cm2 in Pon-su, Lemon-su and Umeboshi, 3.11~6.85 μg/cm2 in Ringo-su, Kabosu-su and wine vinegar, 0.66~0.92 μg/cm2 in juice and yogurt, and 0.20~3.59 μg/cm2 in vinegar brewed from cereals. The dissolution level in all acidic foods was less than that in 4% acetic acid, while that of Kokumotsu-su was 1/200 of that in 4% acetic acid after 30 min at 95°C. In the case of alkaline foods, the dissolution level after 30 min at 95°C was 13.72~16.24 μg/cm2 in Konnyaku, 88.03~107.4 μg/cm2 in Shirataki, and 10.55~10.97 μg/cm2 in Chinese noodles. The dissolution was enhanced by the addition of sodium chloride, but it was depressed by the presence of proteins, amino acids, sugar or cholesterol. The dissolution in 4% acetic acid in 30 min at 95°C decreased to below 10% in the presence of protein or amino acids.