A simple pre-treatment of aluminium cookware to minimize aluminium transfer to food

In this work, we studied aluminium leaching from cookware to food under the effect of citric acid that is commonly found in foods and beverages. The authors showed that boiling the cookware in water prior to cooking is suitable for the decrease of aluminium leaching into food by a factor up to sixty (with a corresponding decrease of the aluminium intake by consumers). The effect of the pre-treatment has been studied by scanning electron microscopy and X-Ray diffraction and the effect has been attributed to changes in the structure and morphology of the passivation layer, from an initial heterogeneous layer to a surface uniformly covered with fine needles of Boehmite (α-AlOOH).