Potencial de migração de cobre na produção de doces de frutas artesanais.

Abstract

The use of copper cookware is widely practiced in the production of fruit sweets in Minas Gerais, especially in artisanal methods. However, this practice raises the issue of copper migration into food, particularly in highly acidic products like regional fruit sweets. Therefore, the main objective of this study was to assess the potential for copper migration during the production of fruit sweets such as guava sweet (goiabada) and papaya sweet (doce de mamão) under different conditions of copper cookware oxidation. The kinetics of copper migration into an acidic aqueous solution with sugar were evaluated, and papaya and guava sweet were prepared in copper and stainless steel pans to study the migration potential. Physicochemical parameters (moisture, pH, acidity, and soluble solids content) and copper content were analyzed using inductively coupled plasma mass spectrometry (ICP-MS). Copper migration into the acidic aqueous simulant exhibited a second-degree polynomial profile. Copper migration into guava sweets prepared in oxidized copper pan was significantly higher than in sweets made in non-oxidized copper pan. No significant difference in copper migration was observed in papaya sweets prepared in different pans. The copper concentrations in the prepared sweets varied according to the type of pan, with values exceeding the 10 mg/kg limit established by the National Health Surveillance Agency (ANVISA). Copper exposure was estimated based on data from the 2017-2018 Household Budget Survey (POF) and the average copper levels in the fruit sweets. Copper intake from the consumption of fruit sweets prepared in copper pans showed a low contribution to the tolerable daily intake, even in high-consumption groups. The use of copper pans in artisanal sweet production showed higher migration than allowed by Brazilian legislation, though with low concern for human health. Further studies are needed to understand the influence of good manufacturing practices and other factors to ensure food safety while preserving cultural traditions.