Lestido Cardama, AntíaVázquez Loureiro, PatriciaSendón García, RaquelBustos García de Castro, JuanaPaseiro Losada, PerfectoRodríguez Bernaldo de Quirós, Ana IsabelBarbosa Pereira, Letricia2024-09-242024-09-242024-06-28Food Chemistry 459 (2024) 1402740308-8146http://hdl.handle.net/10347/34858Human dietary exposure to chemical compounds is a priority issue for public health authorities since it constitutes a key step in risk assessment, and food packaging could be an important source of contamination. In this study, the bioaccessibility of cyclodi-BADGE was evaluated in canned seafood samples using a standardized protocol of in vitro gastrointestinal digestion and an analytical method based on liquid chromatography coupled to tandem mass spectrometry. The impact of enzymes, different gastric pHs, and food-covering liquids on the bioaccessibility of cyclodi-BADGE was studied. The results highlighted that cyclodi-BADGE was available to be absorbed at the intestinal level (90.9–112.3%), and its bioaccessibility increased substantially in fat food samples. Finally, the estimated dietary exposure to cyclodi-BADGE in the Spanish adult population reached values of 14.26 μg/kg bw/day for tuna in tomato, exceeding the tolerable daily intake (1.5 μg/kg bw/day) recommended for chemicals with high toxicological riskengAtribución-NoComercial 4.0 Internacional© 2024 The Author(s). Published by Elsevier Ltd. This article is available under the Creative Commons CC-BY-NC licensehttp://creativecommons.org/licenses/by-nc/4.0/Cyclo-di-BADGEIn vitro bioaccessibilityLC–MS/MSCanned foodDietary exposurejournal article10.1016/j.foodchem.2024.1402741873-7072open access