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A Powder X-Ray Diffraction Method for Qualitative Detection of Potassium Bromate in Bakery Ingredients and Products

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Abstract

Potassium bromate is used in the baking industry as a bread improver and is known to improve dough kneading characteristics and bread volume. However, over the years, its carcinogenic nature has been established and KBrO3 is considered a hazardous adulterant in food systems. This study aimed to develop and validate a novel powder x-ray diffraction (PXRD) method for the detection of KBrO3 adulteration in bakery ingredients and products. Different combinations of x-ray tube voltage (25–45 kV), tube current (25–45 mA), step size (0.006°–0.13°), and time per step (50–150 s) were experimented on an angle of 15°–90° at 25 °C with CuKα radiation (λ = 1.5418 Å). The KBrO3 phase was identified based on the peak values of 2θ and Miller indicate (hkl) and was confirmed using ICCD and COD crystallography databases. Based on the observation, x-ray tube voltage (45 kV), current (45 mA), step size (0.006 Å), and net time per step (150.450 s) were found to be the optimal diffraction conditions for the detection of KBrO3. This study demonstrates the potential of XRD as a non-destructive, rapid, and reliable method for the detection of KBrO3 in bakery products.

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Authors and Affiliations

  1. Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India

    R. Paranthaman, J. A. Moses & C. Anandharamakrishnan

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  1. R. Paranthaman
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  2. J. A. Moses
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  3. C. Anandharamakrishnan
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Correspondence to C. Anandharamakrishnan.

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Paranthaman, R., Moses, J.A. & Anandharamakrishnan, C. A Powder X-Ray Diffraction Method for Qualitative Detection of Potassium Bromate in Bakery Ingredients and Products. Food Anal. Methods 14, 1054–1063 (2021). https://doi.org/10.1007/s12161-020-01943-9

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  • DOI: https://doi.org/10.1007/s12161-020-01943-9

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