Systematic Review of Quantification of the Aluminum Content Leached into Fish Processed Using Aluminum Foil
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Abstract
Aluminum (Al) is extensively used in many industrial sectors, including those dealing with transportation, electricity, machinery, equipment, food processing, packaging, storage, and a wide range of home appliances. Aluminium foil can leach metals into fish during processing, potentially creating health implications, particularly when aluminum foil is used during processing. Objectives include:1) To summarize reported concentrations of aluminum in raw and processed fish, 2) To compare aluminum contents across different processing techniques, 3) To examine the influence of processing factors such as time and temperature on aluminum leaching, and 4) To identify knowledge gaps and future research needs. This review is built on seven (7) published studies on the quantification of aluminum content leached into fish under different conditions. A systematic search of Google Scholar, ScienceDirect, PubMed, and Scopus identified seven studies for use. Aluminum concentrations varied widely across studies by authors as reviewed. Techniques, which include Atomic Absorption Spectrophotometry (AAS), Inductively Coupled Plasma-Optical Emission Spectrophotometry (ICP-OES), UV-Vis Spectroscopy, and an inductively coupled plasma mass spectrometer, were employed. AAS technique reported aluminum concentration ranging from <0.001-0.130 mg/kg, ICP-MS technique reported a range of 0.54-6.0 mg/kg, whereas ICP-OES technique reported a range from below the quantification limit (BLQ) to 42 mg/kg. Most studies reviewed have Al concentrations within the Provisional Tolerable Weekly Intake of 2 mg/kg body weight, while two studies reported higher concentrations. Concentration below the limit of quantification is represented as (BLQ). Time and temperature affect Al leaching in processed fish.
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Copyright (c) 2026 Ewangulu Ovye Ezekiel, Moses Zira Zaruwa, Titilayo Oluwayemisi Bamidele , Chibuzor Carole Nweze, Ogunnodi Olanrewaju Collins (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Ewangulu Ovye Ezekiel, Nasarawa State University, Keffi, P.M.B. 1022, Keffi, Nasarawa State, Nigeria.
1Department of Biochemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, PMB 1022 Keffi, Nasarawa State, Nigeria.
2Department of Biochemistry, College of Biological Sciences, Joseph Sarwuan Tarka University, Makurdi, PMB 2373, Makurdi, Benue State, Nigeria.
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