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Wedekind R, Keski-Rahkonen P, Robinot N, Viallon V, Rothwell JA, Boutron-Ruault MC, Aleksandrova K, Wittenbecher C, Schulze MB, Halkjaer J, Rostgaard-Hansen AL, Kaaks R, Katzke V, Masala G, Tumino R, Santucci de Magistris M, Krogh V, Sacerdote C, Jakszyn P, Weiderpass E, Gunter MJ, Huybrechts I, Scalbert A. Pepper Alkaloids and Processed Meat Intake: Results from a Randomized Trial and the European Prospective Investigation into Cancer and Nutrition (EPIC) Cohort. Mol Nutr Food Res 2021; 65:e2001141. [PMID: 33592132 DOI: 10.1002/mnfr.202001141] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/15/2021] [Indexed: 12/27/2022]
Abstract
SCOPE Processed meat intake has been associated with adverse health outcomes. However, little is known about the type of processed meat more particularly responsible for these effects. This study aims to identify novel biomarkers for processed meat intake. METHODS AND RESULTS In a controlled randomized cross-over dietary intervention study, 12 healthy volunteers consume different processed and non-processed meats for 3 consecutive days each. Metabolomics analyses are applied on post-intervention fasting blood and urine samples to identify discriminating molecular features of processed meat intake. Nine and five pepper alkaloid metabolites, including piperine, are identified as major discriminants of salami intake in urine and plasma, respectively. The associations with processed meat intake are tested for replication in a cross-sectional study (n = 418) embedded within the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. Three of the serum metabolites including piperine are associated with habitual intake of sausages and to a lesser extent of total processed meat. CONCLUSION Pepper alkaloids are major discriminants of intake for sausages that contain high levels of pepper used as ingredient. Further work is needed to assess if pepper alkaloids in combination with other metabolites may serve as biomarkers of processed meat intake.
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Affiliation(s)
- Roland Wedekind
- Nutrition and Metabolism Branch, International Agency for Research on Cancer, 150 cours Albert Thomas, Lyon, France
| | - Pekka Keski-Rahkonen
- Nutrition and Metabolism Branch, International Agency for Research on Cancer, 150 cours Albert Thomas, Lyon, France
| | - Nivonirina Robinot
- Nutrition and Metabolism Branch, International Agency for Research on Cancer, 150 cours Albert Thomas, Lyon, France
| | - Vivian Viallon
- Nutrition and Metabolism Branch, International Agency for Research on Cancer, 150 cours Albert Thomas, Lyon, France
| | - Joseph A Rothwell
- CESP, Faculté de Medicine, Université Paris-Saclay, Inserm, Villejuif, France
- Institut Gustave Roussy, Villejuif, France
| | | | - Krasimira Aleksandrova
- Department of Nutrition and Gerontology, Nutrition, Immunity and Metabolism Senior Scientist Group, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Nuthetal, Germany
- Institute of Nutritional Science, University of Potsdam, Potsdam, Germany
| | - Clemens Wittenbecher
- Department of Molecular Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- German Center of Diabetes Research (DZD), Neuherberg, Germany
| | - Matthias B Schulze
- Institute of Nutritional Science, University of Potsdam, Potsdam, Germany
- Department of Molecular Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, Nuthetal, Germany
| | - Jytte Halkjaer
- Danish Cancer Society Research Centre, Diet, Genes and Environment, Copenhagen, Denmark
| | | | - Rudolf Kaaks
- Department of Cancer Epidemiology, German Cancer Research Center (DKFZ), Heidelberg, Germany
| | - Verena Katzke
- Department of Cancer Epidemiology, German Cancer Research Center (DKFZ), Heidelberg, Germany
| | - Giovanna Masala
- Cancer Risk Factors and Life-Style Epidemiology Unit, Institute for Cancer Research, Prevention and Clinical Network - ISPRO, Florence, Italy
| | - Rosario Tumino
- Cancer Registry and Histopathology Department, Provincial Health Authority (ASP 7), Ragusa, Italy
| | | | - Vittorio Krogh
- Epidemiology and Prevention Unit, Fondazione IRCCS Istituto Nazionale dei Tumori di Milano, Milano, Italy
| | - Carlotta Sacerdote
- Unit of Cancer Epidemiology, Città della Salute e della Scienza University-Hospital, Turin, Italy
| | - Paula Jakszyn
- Unit of Nutrition and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology, Barcelona, Spain
- Blanquerna School of Health Sciences, Ramon Llull University, Barcelona, Spain
| | - Elisabete Weiderpass
- International Agency for Research on Cancer, 150 cours Albert Thomas, Lyon, France
| | - Marc J Gunter
- Nutrition and Metabolism Branch, International Agency for Research on Cancer, 150 cours Albert Thomas, Lyon, France
| | - Inge Huybrechts
- Nutrition and Metabolism Branch, International Agency for Research on Cancer, 150 cours Albert Thomas, Lyon, France
| | - Augustin Scalbert
- Nutrition and Metabolism Branch, International Agency for Research on Cancer, 150 cours Albert Thomas, Lyon, France
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Adeyeye SAO, Bolaji OT, Abegunde TA, Adesina TO. Microbial Safety and Polycyclic Aromatic Hydrocarbon Concentrations of Intermediate Moisture Smoked African Giant Snail ( Achatina achatina) Meat. Polycycl Aromat Compd 2021. [DOI: 10.1080/10406638.2021.1897022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Samuel Ayofemi Olalekan Adeyeye
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
- Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
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Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18052544. [PMID: 33806611 PMCID: PMC7967642 DOI: 10.3390/ijerph18052544] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 02/25/2021] [Accepted: 02/28/2021] [Indexed: 01/30/2023]
Abstract
Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.
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54
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Merlo TC, Molognoni L, Hoff RB, Daguer H, Patinho I, Contreras-Castillo CJ. Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107565] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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55
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Zhang Y, Chen X, Zhang Y. Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to
in vivo
metabolic transformation. Compr Rev Food Sci Food Saf 2021; 20:1422-1456. [DOI: 10.1111/1541-4337.12705] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 12/11/2020] [Accepted: 01/01/2021] [Indexed: 01/09/2023]
Affiliation(s)
- Yiju Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Xiaoqian Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Yu Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
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56
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Mubeen Z, Bhatti IA, Bhatti HN, Asghar M. Barbecued desi chicken: an investigation on the impact of polluted milieu upon formation and ingestion of polycyclic aromatic hydrocarbons (PAHs) in commercial versus laboratory barbecued organs along with stochastic cancer risk assessments in people from an industrial district of Punjab, Pakistan. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:4216-4228. [PMID: 32936407 DOI: 10.1007/s11356-020-10648-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Accepted: 08/26/2020] [Indexed: 06/11/2023]
Abstract
8∑PAHs in 2- and 4-month-old desi chicken organs collected from Faisalabad district, Punjab, Pakistan, were examined via high-performance liquid chromatography (HPLC). Exposure doses (AVDD) of PAHs with consequential lifetime excess cancer risks (LtECR) were also estimated in people ingesting laboratory barbecued (Lb) and commercially barbecued (Cb) desi meat organs. The results exposed the presence of 8ΣPAH in 2- and 4-month-old Lb and Cb chicken organs: drumsticks (Ds), breast (BS), and wings (Ws) (0.45, 3.10, 0.97 ng g-1; 2.52, 4.31, 1.22 ng g-1; and 10.09, 15.04, and 9.06 ng g-1 respectively). BαP was found only in Cb organs with the highest concentrations (5.08 ng g-1) in Bs. It was above the EU's tolerable limit, while it was not detected in all Lb organs. The lowest level of 8ΣPAH was found in 2-month-old desi Ws. A comparative percentage increase in 8ΣPAH levels between all Lb and Cb organs was found in the range of 1500-2416.67%. LtECR for males and adults were ranging from 1.35 × E-13 to 4.49 × E-5 at different consumption rates with AVDD ranging from 1.08 E-6 to 6.01 E-5. In contrast to 2- and 4- month-old chicken meat, 2-month-old desi meat is better having less PAH load. Comparing different organs, Ws of former one displayed abridged PAH levels. In conclusion, Lb desi meat is less carcinogenic relative to Cb. More PAH levels are due to secondary smoke in Cb samples collected from the metropolitan. Ingestion of Lb 2-month-old desi chicken organs could be safe to dine as compared with 4-month-old desi and Cb organs. Graphical abstract.
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Affiliation(s)
- Zunaira Mubeen
- Department of Chemistry, University of Agriculture, Faisalabad, Punjab, 38040, Pakistan
| | - Ijaz Ahmad Bhatti
- Department of Chemistry, University of Agriculture, Faisalabad, Punjab, 38040, Pakistan.
| | - Haq Nawaz Bhatti
- Department of Chemistry, University of Agriculture, Faisalabad, Punjab, 38040, Pakistan
| | - Muhammad Asghar
- Department of Chemistry, University of Agriculture, Faisalabad, Punjab, 38040, Pakistan
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Škaljac S, Jokanović M, Tomović V, Šojić B, Ikonić P, Peulić T, Ivić M, Vranešević J, Kartalović B. Color Characteristics and Content of Polycyclic Aromatic Hydrocarbons of Traditional Dry Fermented Sausages Throughout Processing in Controlled Conditions. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1853183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Marija Jokanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Vladimir Tomović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Predrag Ikonić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Tatjana Peulić
- Institute of Food Technology in Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Maja Ivić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
| | - Jelena Vranešević
- Scientific Veterinary Institute "Novi Sad", Rumenački put 20, Novi Sad, Serbia
| | - Brankica Kartalović
- Scientific Veterinary Institute "Novi Sad", Rumenački put 20, Novi Sad, Serbia
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58
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Berki M, Daood HG, Adányi N, Tömösközi‐Farkas R. Polycyclic aromatic hydrocarbons in smoked and non‐smoked paprika samples. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14861] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mária Berki
- National Agricultural Research and Innovation Centre Food Science Research Institute Budapest Hungary
| | - Hussein G. Daood
- Department of Agricultural and Food Industry Machinery Szent István University Gödöllő Hungary
| | - Nóra Adányi
- National Agricultural Research and Innovation Centre Food Science Research Institute Budapest Hungary
| | - Rita Tömösközi‐Farkas
- National Agricultural Research and Innovation Centre Food Science Research Institute Budapest Hungary
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59
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Oz E. The impact of fat content and charcoal types on quality and the development of carcinogenic polycyclic aromatic hydrocarbons and heterocyclic aromatic amines formation of barbecued fish. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14748] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Emel Oz
- Department of Food Engineering Faculty of Agriculture Atatürk University Erzurum25240Turkey
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60
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He J, Evans NM, Liu H, Shao S. A review of research on plant-based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes. Compr Rev Food Sci Food Saf 2020; 19:2639-2656. [PMID: 33336979 DOI: 10.1111/1541-4337.12610] [Citation(s) in RCA: 156] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 06/12/2020] [Accepted: 07/09/2020] [Indexed: 02/06/2023]
Abstract
The topic of plant-based meat alternatives (PBMAs) has been discussed for several decades, but it has only recently become one of the hottest topics in the food and research communities. With the purpose of investigating the current situation of scientific research on PBMA and determining future research opportunities, the driving forces for PBMA development, a brief history of its progression, key technologies required for production, and the resulting consumer attitudes are summarized. Environmental, human health, and animal welfare concerns are the main factors that have driven the development of PBMA. Although its history can trace back to ancient Asian civilizations, the first generation of PBMA originated in 1960s and a new generation of PBMA designed for carnivore was developed in recently years. Structuring methods such as extrusion and shear cell techniques have been widely studied, but improvements toward the overall appearance and flavor, biological and chemical safety control, as well as the selection of protein sources are also very important for PBMA production. The consumer acceptance of PBMA remains unsatisfactory but is continually improving. Based on those knowledge, future research opportunities include developing more effective strategies for consumer education, providing more scientific evidence for the health properties of PBMA, finding more suitable protein sources to improve the quality of the final products, improving the appearance and flavor, further examining and securing the chemical safety, exploring the structure formation mechanism during the extraction or shearing processes, and developing methods and standards for a quality evaluation of PBMA.
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Affiliation(s)
- Jiang He
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,College of Life and Environmental Science, Hunan University of Arts and Science, Changde, Hunan, China
| | - Natasha Marie Evans
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Huaizhi Liu
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
| | - Suqin Shao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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61
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Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica. Processes (Basel) 2020. [DOI: 10.3390/pr8080918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The concentrations of 16 polycyclic aromatic hydrocarbons (PAH) in smoked dry sausage Hercegovačka kobasica were investigated. The sausages were stuffed in two different casings (collagen and natural) and smoked in traditional and industrial smokehouses. The highest concentration of PAH 16 were detected in sausages in natural casings smoked in the traditional manner. The samples smoked in the industrial chamber stuffed in collagen casing showed the lowest PAH 16 content. The content of PAH 4 in sausage smoked in the traditional way and stuffed in natural casing averaged 24.46 µg/kg, which is more the double of maximum prescribed concentration of 12 µg/kg. The concentration of cancerogenic benzo[a]pyrene averaged 7.79 µg/kg in sausage stuffed in natural casing and smoked in the traditional way, which is almost four times the legislative prescribed values (2 µg/kg). Sausage smoked in the traditional manner and stuffed in collagen casing showed lower values for PAH 4 (13.88 µg/kg) and benzo[a]pyrene (4.97 µg/kg), but these values were also above the legislative prescribed values.
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Wu P, Zhang L, Hu Z, Zhang N, Wang L, Zhao Y. Contamination of 15+1 European Union polycyclic aromatic hydrocarbons in various types of tea and their infusions purchased on Hangzhou city market in China. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1621-1632. [DOI: 10.1080/19440049.2020.1784469] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Pinggu Wu
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Zhejiang Province, Hangzhou, P. R. China
| | - Liqun Zhang
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Hangzhou, Hangzhou, P. R. China
| | - Zhengyan Hu
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Zhejiang Province, Hangzhou, P. R. China
| | - Nianhua Zhang
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Zhejiang Province, Hangzhou, P. R. China
| | - Liyuan Wang
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Zhejiang Province, Hangzhou, P. R. China
| | - Yongxin Zhao
- Department of Physical and Chemical Analysis, Center for Disease Control and Prevention of Zhejiang Province, Hangzhou, P. R. China
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Mastanjević K, Puljić L, Kartalović B, Grbavac J, Jukić Grbavac M, Nadaždi H, Habschied K. Analysis of Polycyclic Aromatic Hydrocarbons in Heregovački pršut-Traditionally Smoked Prosciutto. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17145097. [PMID: 32679725 PMCID: PMC7400239 DOI: 10.3390/ijerph17145097] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/12/2020] [Accepted: 07/13/2020] [Indexed: 11/23/2022]
Abstract
Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzo[a]pyrene (BaP) and PAH4 (benzo[a]anthracene (BaA), benzo[b]fluoranthene (BbF), chrysene (Chry), and benzo[a]pyrene (BaP)) ranged from <LOQ (level of quantification) to 5.08 μg/kg and 0.45 μg/kg to 22.67 μg/kg. Two analyzed samples exceeded currently prescribed values according to the Bosnia and Herzegovina legislation for BaP concentrations and one sample for PAH4 content. PAH16 concentrations were on average between 2.92 μg/kg and 87.6 μg/kg. The highest PAH concentrations were found in samples from the Herzegovina-Neretva canton. The results of the research highlight the importance of standardizing smoking procedures and manufacturing practice, in the production of Hercegovački pršut, in order to reduce the PAH content.
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Affiliation(s)
- Krešimir Mastanjević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
- Correspondence: (K.M.); (K.H.); Tel.: +385-31-224-300 (K.M. & K.H.)
| | - Leona Puljić
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina; (L.P.); (J.G.); (M.J.G.)
| | - Brankica Kartalović
- Scientific Veterinary Institute Novi Sad, Rumenački put 20, 21000 Novi Sad, Serbia;
| | - Jozo Grbavac
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina; (L.P.); (J.G.); (M.J.G.)
| | - Marija Jukić Grbavac
- The Faculty of Agriculture and Food Technology (APTF) of the University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina; (L.P.); (J.G.); (M.J.G.)
| | - Helena Nadaždi
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
| | - Kristina Habschied
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia;
- Correspondence: (K.M.); (K.H.); Tel.: +385-31-224-300 (K.M. & K.H.)
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64
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Adu AA, Ketut Sudiana I, Martini S. The effect of nitrite food preservatives added to se’i meat on the expression of wild-type p53 protein. OPEN CHEM 2020. [DOI: 10.1515/chem-2020-0094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractThis research was conducted using beef extracted from Kupang (se’i meat), Indonesia. Se’i meat is a locally found food where the preferred mode of preparation is smoking the beef with the preservation using nitrites. Nitrite can cause health-related problems such as cancer. This research was carried out using a true experimental method with a complete randomized design with the aim of analyzing the effect of meat administration on the expression of wild-type p53 protein in colon cells of Balb/c mice as an indicator of carcinogenesis. The measurement of p53 is to observe the increase in the-over-capacity of p53 expression in the colon cell as a result of decrease in wild-type protein p53. This research provides scientific information about the effect of giving se’i meat on the expression of wild-type p53 in cells of Balb/c mice as an indicator of carcinogenesis. A total of 36 male mice of Balb/c strain weighing 23.8 g were divided into four groups classified as samples (P1, P2 and P3) and control (K), which were taken from modern and home industries in the city of Kupang. The results showed that consumption of nitrite-preserved beef se’i (traditional smoked meat) increased the p53 protein expression in colon cells of Balb/c strain male mice, and the least significant difference test also showed that there were differences in wild-type p53 protein expression among the four groups: P1 (mice that have been given the standard food, drinking water and se’i meat that contains no nitrite) has an average of 142 expressions, which is higher than that of P3 (mice that have been given the standard food, drinking water and se’i meat containing nitrite which come from the home industry) which has an average of 106.55 expressions and is higher than that of K (mice that have been given the standard food and drinking water) which has the total average of expression of about 78.11 expressions. The benefit of this research is to gain the scientific information about the effect of giving smoked meat on the expression of wild-type p53 in colon cells of Balb/c mice as a carcinogenic indicator.
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Affiliation(s)
- Apris A. Adu
- Faculty of Public Health, Universitas Nusa Cendana, Jalan Adisucipto Penfui, Kupang, 8500, Nusa Tenggara Timur, Indonesia
| | - I. Ketut Sudiana
- Faculty of Medicine, Airlangga University, Jalan Prof. Dr. Moestopo 47, Surabaya 60131, Indonesia
| | - Santi Martini
- Department of Epidemiology, Faculty of Public Health, Airlangga University, Surabaya, East Java, Indonesia
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Ghorbani M, Najafi Saleh H, Barjasteh-Askari F, Nasseri S, Davoudi M. The effect of gas versus charcoal open flames on the induction of polycyclic aromatic hydrocarbons in cooked meat: a systematic review and meta-analysis. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2020; 18:345-354. [PMID: 32399245 PMCID: PMC7203328 DOI: 10.1007/s40201-020-00457-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Accepted: 02/10/2020] [Indexed: 06/11/2023]
Abstract
PURPOSE Open flames of gas and charcoal can induce polycyclic aromatic hydrocarbons (PAHs) in cooked meat. The current study aimed to compare the effect of gas and charcoal open flames on the induction of PAHs in cooked meat using a meta-analysis approach. METHODS A systematic review of the literature was conducted electronically based on the PRISMA guidelines. Experimental studies comparing the PAHs content of cooked meat over open flames of gas and charcoal were searched using the appropriate keywords until June 2018. RESULTS Of 1137 papers retrieved, 7 with a total sample size of 474 meat samples were used in the meta-analysis. The mean difference (MD) between the gas and charcoal cooking methods in the induction of each PAH was 2.053 μg/Kg. (95%CI: 1.022-3.085 μg/Kg; P < 0.001). The subgroup analysis of 17 trials indicated the difference between the two cooking methods increases when red meat rather than white meat is cooked (MD in red meat: 3.499 μg/Kg; 95%CI: 2.030-4.967; P < 0.0001 vs. MD in white meat: 3.319 μg/Kg; 95% CI: 1.689-4.950; P < 0.0001). Interestingly, studies that analyzed meat samples for fewer PAHs (cut-off ≤7) found a much wider difference between gas and charcoal-cooked meat (MD: 5.106 μg/Kg; (95% CI: 2.162-8.049; P < 0.001 in studies with ≤7 PAHs vs. MD: 1.447 μg/Kg; 95% CI: 0.628-2.266; P < 0.001 in studies with >7 PAHs). CONCLUSIONS It is necessary to avoid open flames of charcoal as the heat source or change the geometry of charcoal-fired cookstoves to prevent fat dripping on the fire and thus, excessive PAHs induction.
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Affiliation(s)
- Mohammad Ghorbani
- Department of Public Health, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
| | - Hossein Najafi Saleh
- Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Department of Environmental Health Engineering, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
| | - Fateme Barjasteh-Askari
- Health Sciences Research Center, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Department of Environmental Health Engineering, School of Health, Torbat Heydariyeh University of Medical Sciences, Torbat Heydariyeh, Iran
- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Simin Nasseri
- Center for Water Quality Research, Institute for Environmental Research, Tehran University of Medical Sciences, Tehran, Iran
| | - Mojtaba Davoudi
- Social Determinants of Health Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
- Department of Environmental Health Engineering, School of Health, Mashhad University of Medical Sciences, 18th Daneshgah Street, Mashhad, Iran
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66
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Samiee S, Fakhri Y, Sadighara P, Arabameri M, Rezaei M, Nabizadeh R, Shariatifar N, Mousavi Khaneghah A. The concentration of polycyclic aromatic hydrocarbons (PAHs) in the processed meat samples collected from Iran's market: a probabilistic health risk assessment study. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:21126-21139. [PMID: 32266630 DOI: 10.1007/s11356-020-08413-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Accepted: 03/12/2020] [Indexed: 05/21/2023]
Abstract
The concentration of PAHs among raw and cooked meat products (sausages and burgers), randomly collected from five regions of Tehran, Iran, was investigated by the aid of a gas chromatography-mass spectrometry (GC-MS), and the risk assessment was conducted. The concentration of 16 types of PAHs in sausage and burger samples was found in the range of 8.08 to 29.55 and 10.18 to 29.85 μg/kg, respectively. The concentrations of some PAHs such as anthracene (A) (14.12 μg/kg) and acenaphthylene (Acl) (13.4 μg/kg) were higher than the European Standard (2 μg/kg). Among the meat products with different meat percentages (50, 70, and 90), the highest level of total PAHs was noted in the product containing 90% meat (19.34 μg/kg), while the highest mean level of PAHs was noted in fried meat products (23.31 μg/kg). A positive and significant correlation between cooking method and brand of product with the concentration of PAHs (p-value < 0.05) was noted. Also, no concern regarding the non-carcinogenic risk due to the ingestion of PAHs via consumption of the meat products was demonstrated by the health risk. However, the carcinogenic risk due to the consumption of sausage and burger was at the tolerable (1E-6 to 1E-4) and considerable (> 1E-4) risk levels, respectively. In this regard, further assessments to control and modify the cooking method among the Iranian population were recommended.
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Affiliation(s)
- Samane Samiee
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yadolah Fakhri
- Department of Environmental Health Engineering, Student Research Committee, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Majid Arabameri
- Vice-Chancellery of Food and Drug, Shahroud University of Medical Sciences, Shahroud, Iran
| | - Mohammad Rezaei
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
- Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
| | - Ramin Nabizadeh
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
- Halal Research Center of IRI.FDA.MOH, Tehran, Iran.
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121, Campinas, São Paulo, 13083-862, Brazil.
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67
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Kafouris D, Koukkidou A, Christou E, Hadjigeorgiou M, Yiannopoulos S. Determination of polycyclic aromatic hydrocarbons in traditionally smoked meat products and charcoal grilled meat in Cyprus. Meat Sci 2020; 164:108088. [DOI: 10.1016/j.meatsci.2020.108088] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 01/10/2020] [Accepted: 02/11/2020] [Indexed: 12/22/2022]
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68
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Tan BL, Norhaizan ME. Oxidative Stress, Diet and Prostate Cancer. World J Mens Health 2020; 39:195-207. [PMID: 32648373 PMCID: PMC7994655 DOI: 10.5534/wjmh.200014] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 01/23/2020] [Accepted: 01/28/2020] [Indexed: 12/16/2022] Open
Abstract
Prostate cancer has become the second leading cancer in men worldwide. Androgen plays an important role in normal functioning, development, and differentiation of the prostate, and thus is considered to be the most powerful candidate that mediates reactive oxygen species (ROS) balance in the prostate. The elevation of ROS has been associated with the progression and development of this disease. Conventional therapy has shown a high cure rate in patients with localized prostate cancer. Despite the patients respond favorably initially, this therapy fails to response in the advanced stage of the diseases even in the absence of androgens. Indeed, the onset and progression of prostate cancer could be prevented by changing dietary habits. Much information indicates that oxidative stress and prostate cancer can be modulated by dietary components rich in antioxidants. While there is substantial evidence to suggest an association between prostate cancer risk and ROS-mediated oxidative stress; therefore, the interactions and mechanisms of this phenomenon are worth to discuss further. This review aimed to discuss the mechanisms of action of oxidative stress involved in the progression of prostate cancer. We also highlighted how some of the vital dietary components dampen or exacerbate inflammation, oxidative stress, and prostate cancer. Overall, the reported information would provide a useful approach to the prevention of prostate cancer.
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Affiliation(s)
- Bee Ling Tan
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Mohd Esa Norhaizan
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia.,Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, Selangor, Malaysia.,Research Centre of Excellent, Nutrition and Non-Communicable Diseases (NNCD), Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia.
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69
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70
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Jouyban A, Farajzadeh MA, Nemati M, Alizadeh Nabil AA, Afshar Mogaddam MR. Preparation of ferrofluid from toner powder and deep eutectic solvent used in air-assisted liquid-liquid microextraction: Application in analysis of sixteen polycyclic aromatic hydrocarbons in urine and saliva samples of tobacco smokers. Microchem J 2020. [DOI: 10.1016/j.microc.2020.104631] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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71
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Wang X, Wang S, Li F, Li R, Zhu J, Chen J, Li W, Jiang D. Occurrence of polycyclic aromatic hydrocarbons in youtiao and exposure assessment from Shandong Province, China. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107049] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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72
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Rocha HB, da Silva ACR, Balthazar CF, Guimarães JT, Freitas MQ, Esmerino EA, Pimentel TC, Raices RL, Cruz AG, Quiterio SL. Charcoal-barbecued Coalho cheese: An investigation on the formation and ingestion of polycyclic aromatic hydrocarbons. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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73
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Iko Afé OH, Saegerman C, Kpoclou YE, Anihouvi VB, Douny C, Igout A, Mahillon J, Hounhouigan DJ, Scippo ML. Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:742-752. [PMID: 32091313 DOI: 10.1080/19440049.2020.1726502] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) contamination was monitored in grilled pork sold in Beninese street restaurants, as well as in grilled pork from a well-controlled experiment replicating traditional grilling using Acacia auriculiformis wood as fuel. Fifteen PAHs were analysed using a high-performance liquid chromatography method coupled with fluorescence detection. To assess the risk for the consumer, the margins of exposure (MOEs) were calculated, as the ratio between benchmark PAHs levels and consumer intakes. A MOE below 10,000 indicates a concern for human health for carcinogenic compounds such as PAHs. Benzo(a)pyrene (BaP) levels up to 17.9 and 53.6 µg/kg were found in grilled pork sampled in restaurants and from the controlled experiment, respectively. When considering both median estimated daily intake and median PAHs contamination levels, MOEs calculated for Benzo(a)pyrene (BaP) alone, or for the sum of 2, 4 or 8 PAHs were above 10,000, meaning no risk in these cases. However, for the same PAHs contamination level, MOE for consumers having large amounts of grilled pork (97.5th percentile and maximum level of pork consumption) were well below 10,000. When considering the maximum level of PAHs contamination, MOEs ranged between 257 and 2,757 for the high and median levels of consumption, indicating a safety concern for these consumers. This study reveals that Beninese grilled pork consumers from South Benin can be exposed to high levels of PAHs, which might result in public health issues.
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Affiliation(s)
- Ogouyôm Herbert Iko Afé
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium.,School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Claude Saegerman
- Research Unit of Epidemiology and Risk Analysis Applied to Veterinary Sciences (Urear-uliege), Department of Infectious and Parasitic Diseases, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Center, Liège, Belgium
| | - Yénoukounmè Euloge Kpoclou
- School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Victor Bienvenu Anihouvi
- School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Caroline Douny
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium
| | - Ahmed Igout
- Department of Biomedical and Preclinic Sciences, Faculty of Medicine, University of Liège, Liège, Belgium
| | - Jacques Mahillon
- Applied Microbiology, Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Louvain-la-Neuve, Belgium
| | - Djidjoho Joseph Hounhouigan
- School of Nutrition, Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
| | - Marie-Louise Scippo
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium
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74
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Ciecierska M. Cocoa beans of different origins and varieties and their derived products contamination with polycyclic aromatic hydrocarbons. Food Chem 2020; 317:126408. [PMID: 32070845 DOI: 10.1016/j.foodchem.2020.126408] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 02/09/2020] [Accepted: 02/12/2020] [Indexed: 10/25/2022]
Abstract
Levels of polycyclic aromatic hydrocarbons (PAHs) in cocoa beans of several varieties originating from different countries and their derived products from one technological line were examined. PAHs analysis was performed using HPLC-FLD/DAD and confirmed by GC-MS. Significant differences in total 19 PAHs contents between raw cocoa beans of different varieties and origins were observed. The highest sums of 19 PAHs were determined in roasted cocoa beans, cocoa mass and cocoa butter (16.69-74.15 μg kg-1 of fat). The roasting temperature of 160 °C led to PAHs formation, though not the heavy ones. Lowering temperature to 140 °C while extending the time minimized the total contamination but to a small extent. In all samples relatively low levels of total contamination were noted, with light PAHs being predominant and the sum of 4 heavy and marker PAHs much lower than the maximum legal limit. Therefore, analysed products, especially chocolate, do not threaten consumers' health.
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Affiliation(s)
- M Ciecierska
- Division of Food Quality Evaluation, Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02 787 Warsaw, Poland.
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75
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Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons. Foods 2020; 9:foods9010091. [PMID: 31952356 PMCID: PMC7023091 DOI: 10.3390/foods9010091] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 01/11/2010] [Indexed: 11/25/2022] Open
Abstract
The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs. Dry-cured sausages were submitted to different smoking regimes: (A) no smoking; (B) 20 h effective smoking; (C) 60 h effective smoking; (D) effective smoking until reaching 38%–40% weight losses. Three independent batches were produced per smoking regime, and three samples per batch were analyzed. Microbiological, physicochemical, and sensory analyses were performed. The total PAHs content was generally low and did not differ significantly in meat products submitted to the four different smoking regimes. The PAH4 and benzo(α)pyrene levels were below the established legal limits in all analyzed dry-cured sausages. Nevertheless, non-smoked sausages always showed lower PAHs values for all PAHs groups.
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76
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Mastanjević KM, Kartalović BD, Vranešević JM, Novakov NJ, Habschied KJ. Polycyclic aromatic hydrocarbons in traditionally smoked Slavonska kobasica. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2020; 13:82-87. [PMID: 31937193 DOI: 10.1080/19393210.2020.1712481] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The traditional smoking procedure, which is the use of open fire, can lead to the formation of PAHs in sausages. The aim of this paper was to assess the types and concentrations of 16 PAHs in 30 samples of Slavonska kobasica, a traditional smoked sausage. In general, some samples showed high values of anthracene and acenaphthylene. In one sample, acenaphthylene reached the value of 1050 µg/kg and in another 1491 µg/kg anthracene was measured. Cancerogenic benzo(a)pyrene content was little above the maximum limit of 5 µg/kg in four samples, but mainly remained below the limit of quantification. PAH4 (i.c. benzo(a)anthracene, chrysene, benzo(b)fluoranthene and benzo(a)pyrene) were above the maximum limit of 30 µg/kg in three samples. Generally, it can be noted from the results that samples with high PAH4 and benzo(a)pyrene concentrations also have high PAH16 concentrations.
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Affiliation(s)
- Krešimir M Mastanjević
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek , Osijek, Croata
| | - Brankica D Kartalović
- Department for Food and Feed Quality, Bureau for Food Safety and Drug Analysis, Research Veterinary Institute Novi Sad , Novi Sad, Serbia
| | - Jelena M Vranešević
- Department for Food and Feed Quality, Bureau for Food Safety and Drug Analysis, Research Veterinary Institute Novi Sad , Novi Sad, Serbia
| | - Nikolina J Novakov
- Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad , Novi Sad, Serbia
| | - Kristina J Habschied
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek , Osijek, Croata
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77
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Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app10010092] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Slavonska šunka is a traditional dry-cured smoked ham. Smoking with open fire commonly results in the accumulation of polycyclic aromatic hydrocarbons (PAH) molecules in tissues. The objective of this research was to assess the types and concentrations of 16 PAHs in 30 samples of traditional dry-cured smoked ham Slavonska šunka. In general, all samples had high values of anthracene while higher levels of acenaphthylene were present in some samples. In sample SS1, the maximal value for anthracene reached 228.03 µg/kg, while sample SS28 had the lowest value of this PAH—33.38 µg/kg. SS1 had increased values for several other PAHs: benzo[a]anthracene (54.03 µg/kg), acenaphtene (19.90 µg/kg) and phenanthrene (27.11 µg/kg). Cancerogenic benzo[a]pyrene content was below the limit of quantification for all samples. PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) concentrations were above legislative recommendation (>30 µg/kg) in seven samples. All the samples of Slavonska šunka had significant PAH16 concentrations, with the lowest value of 61.30 µg/kg (SS28) and the highest 462.83 µg/kg (SS1). The highest concentrations of PAHs were determined in the Vukovar–Srijem county samples. Another conclusion from this research is that samples smoked with elm tree showed high PAH concentrations in comparison to the ones smoked with beech and hornbeam.
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78
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The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat "Hercegovačka Pečenica". Foods 2019; 8:foods8120690. [PMID: 31861168 PMCID: PMC6963550 DOI: 10.3390/foods8120690] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 12/04/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022] Open
Abstract
During smoking, meat products may get contaminated by polycyclic aromatic hydrocarbons (PAH), especially the ones that are smoked in traditional (uncontrolled) conditions. This study aims to evaluate the difference in PAH content in samples of traditional dry cured pork meat products, "Hercegovačka pečenica", produced in (1) a traditional smokehouse and (2) in industrial chambers. The study revealed that the content of the four priority PAHs (PAH4) in samples produced in a traditional smoking manner highly exceeded (up to 10 times) the maximal limits set for PAHs (12 µg/kg). PAH4 in all samples subjected to industrial smoking procedures was below the limit of quantification. All samples had below-the-limit-of-quantification values for Benzo[a]pyrene. The surface layer of the samples produced in traditional conditions had the highest total content of PAH16. The inner parts of all samples, whether traditional or industrial, had significantly lower PAH16 concentration than the surface layer.
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79
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Development of semi dry sausages (cabanossi) with warthog (Phacochoerus africanus) meat: physicochemical and sensory attributes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108454] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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80
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Interactions of preservatives in meat processing: Formation of carcinogenic compounds, analytical methods, and inhibitory agents. Food Res Int 2019; 125:108608. [DOI: 10.1016/j.foodres.2019.108608] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2019] [Revised: 08/02/2019] [Accepted: 08/04/2019] [Indexed: 12/11/2022]
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81
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Polycyclic aromatic hydrocarbons in the traditional smoked sausage Slavonska kobasica. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103282] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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82
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Ratsimba A, Rakoto D, Jeannoda V, Andriamampianina H, Talon R, Leroy S, Grabulos J, Arnaud E. Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar. Food Sci Nutr 2019; 7:2666-2673. [PMID: 31428353 PMCID: PMC6694416 DOI: 10.1002/fsn3.1122] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 05/13/2019] [Accepted: 05/17/2019] [Indexed: 01/19/2023] Open
Abstract
Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase-negative staphylococci were the two codominant populations with average counts of 6-7 log cfu/g. Good hygienic practices were sometimes lacking but samples were not contaminated with Salmonella, Clostridium perfringens, and Bacillus cereus and only once with Listeria monocytogenes. Staphylococcus aureus was found occasionally with higher counts in salted/dried products than in salted/smoked products. Moisture, protein, fat, and salt contents varied considerably and were on average 41.5, 43.5, 14.3, and 3.3 g/100 g, respectively, and water activity was 0.893 on average. Smoked kitoza showed higher moisture content compared to dried kitoza. Most of the smoked kitoza had a water activity higher than 0.9 which is not in accordance with their storage at ambient temperatures. Benzo(a)pyrene content was above 2 µg/kg in 11 out of 30 smoked samples (17 ± 16.5 µg/kg on average).
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Affiliation(s)
- Angela Ratsimba
- Faculté des SciencesUniversité d'AntananarivoAntananarivoMadagascar
| | - Danielle Rakoto
- Faculté des SciencesUniversité d'AntananarivoAntananarivoMadagascar
| | - Victor Jeannoda
- Faculté des SciencesUniversité d'AntananarivoAntananarivoMadagascar
| | | | - Régine Talon
- Université Clermont‐Auvergne‐INRA, MEDISClermont FerrandFrance
| | - Sabine Leroy
- Université Clermont‐Auvergne‐INRA, MEDISClermont FerrandFrance
| | - Joël Grabulos
- CIRAD, UMR QualiSudMontpellierFrance
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgroUniv d'Avignon, Univ de La RéunionMontpellierFrance
| | - Elodie Arnaud
- CIRAD, UMR QualiSudMontpellierFrance
- Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgroUniv d'Avignon, Univ de La RéunionMontpellierFrance
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83
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Trace level determination of polycyclic aromatic hydrocarbons in raw and processed meat and fish products from European markets by GC-MS. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.02.037] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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84
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Kacmaz S. Polycyclic aromatic hydrocarbons in retail Turkish yogurts. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1521] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Kacmaz
- Giresun University, Faculty of Engineering, Department of Food Engineering, 28200, Güre Campus, Giresun, Turkey
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85
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Wang C, Xie Y, Wang H, Bai Y, Dai C, Li C, Xu X, Zhou G. Phenolic compounds in beer inhibit formation of polycyclic aromatic hydrocarbons from charcoal-grilled chicken wings. Food Chem 2019; 294:578-586. [PMID: 31126503 DOI: 10.1016/j.foodchem.2019.05.094] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 05/09/2019] [Accepted: 05/12/2019] [Indexed: 11/28/2022]
Abstract
The effect of various beer marinades on formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled chicken wings (CWs) and the active ingredients in beer contributing to inhibition of PAH formation were studied. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and total phenolic content (TPC) of six beers were evaluated. LC-MS analysis indicated a total of 32 phenolic compounds, among which we screened 11 to verify the inhibition of select PAH production. The total stable free radicals and selected PAH content of charcoal-grilled CWs were assayed, revealing a positive correlation. Heineken exhibited the highest phenol content and excellent performance in TPC (393.86 mg gallic acid equivalents (GAE)/L), ability to scavenge free radicals (27.0%), and the most effective inhibition of PAH8 formation (67%). Our study supplies a theoretical foundation for using edible materials rich in phenolic compounds as potential natural inhibitors of PAHs formed during the cooking process.
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Affiliation(s)
- Chong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Yunting Xie
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Huiyuan Wang
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Yun Bai
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Chen Dai
- Experimental Teaching Center of Life Science, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chunbao Li
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Xinglian Xu
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China
| | - Guanghong Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, PR China.
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86
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Malesa‐Ciećwierz M, Szulecka O, Adamczyk M. Polycyclic aromatic hydrocarbon contamination of Polish smoked fish: Assessment of dietary exposure. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13962] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Małgorzata Malesa‐Ciećwierz
- Department of Food and Environmental Chemistry National Marine Fisheries Research Institute (NMFRI) Gdynia Poland
| | - Olga Szulecka
- Department of Fisheries Economics National Marine Fisheries Research Institute (NMFRI) Gdynia Poland
| | - Maria Adamczyk
- Department of Food and Environmental Chemistry National Marine Fisheries Research Institute (NMFRI) Gdynia Poland
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87
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Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.015] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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88
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Pirsaheb M, Irandost M, Asadi F, Fakhri Y, Asadi A. Evaluation of polycyclic aromatic hydrocarbons (PAHs) in fish: a review and meta-analysis. TOXIN REV 2018. [DOI: 10.1080/15569543.2018.1522643] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Meghdad Pirsaheb
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Mozhgan Irandost
- Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Fateme Asadi
- Department of Environmental Health Engineering, School of Health, Hamadan University of Medical sciences, Hamadan, Iran
| | - Yadolah Fakhri
- Student Research Committee, Department of Environmental Health Engineering, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Anvar Asadi
- Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
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89
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Babić J, Vidaković S, Bošković M, Glišić M, Kartalović B, Škaljac S, Nikolić A, Ćirković M, Teodorović V. Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions. Polycycl Aromat Compd 2018. [DOI: 10.1080/10406638.2018.1506991] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jelena Babić
- Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia
| | | | - Marija Bošković
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Milica Glišić
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | | | - Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | | | - Vlado Teodorović
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
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90
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The effect of common spices and meat type on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in deep-fried meatballs. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.018] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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91
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Li J, Wang M, Liu Q, Zhang Y, Peng Z. Validation of UPLC method on the determination of formaldehyde in smoked meat products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1479714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Junke Li
- College of Food Engineering, LuDong University, Yantai, China
| | - Min Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agriculture University, Nanjing, China
| | - Qiyi Liu
- College of Food Engineering, LuDong University, Yantai, China
| | - Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agriculture University, Nanjing, China
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agriculture University, Nanjing, China
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92
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Chen Y, Cai K, Tu Z, Nie W, Ji T, Hu B, Chen C, Jiang S. Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3022-3030. [PMID: 29193124 DOI: 10.1002/jsfa.8801] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 10/15/2017] [Accepted: 11/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Benzo[a]pyrene (BaP), a potent mutagen and carcinogen, is reported to be present in processed meat products and, in particular, in smoked meat. However, few methods exist for predictive determination of the BaP content of smoked meats such as sausage. In this study, an artificial neural network (ANN) model based on the back-propagation (BP) algorithm was used to predict the BaP content of smoked sausage. RESULTS The results showed that the BP network based on the Levenberg-Marquardt algorithm was the best suited for creating a nonlinear map between the input and output parameters. The optimal network structure was 3-7-1 and the learning rate was 0.6. This BP-ANN model allowed for accurate predictions, with the correlation coefficients (R) for the experimentally determined training, validation, test and global data sets being 0.94, 0.96, 0.95 and 0.95 respectively. The validation performance was 0.013, suggesting that the proposed BP-ANN may be used to predictively detect the BaP content of smoked meat products. CONCLUSION An effective predictive model was constructed for estimation of the BaP content of smoked sausage using ANN modeling techniques, which shows potential to predict the BaP content in smoked sausage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yan Chen
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Kezhou Cai
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zehui Tu
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Wen Nie
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Tuo Ji
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Bing Hu
- Anhui Grain & Oil Quality Inspection Station, China National Supervision and Examination Center For Foodstuff Quality, Hefei, China
| | - Conggui Chen
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shaotong Jiang
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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93
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Wang Y, Wang W, Jia H, Gao G, Wang X, Zhang X, Wang Y. Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified Sausage. J Food Sci 2018; 83:1740-1747. [PMID: 29745986 DOI: 10.1111/1750-3841.14164] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 03/21/2018] [Accepted: 03/22/2018] [Indexed: 01/08/2023]
Abstract
Nano cellulose is attracting great interest in food and nutraceutical fields and also provides a potential additive to develop functional meat products such as low fat sausage. Here, we compared 1 wt% aqueous dispersion of cellulose nanofiber (CNF) and its palm oil Pickering emulsion (CPOE) at the ratio of 1:1 (water: oil, v:v) for being fat alternatives replacing 30% and 50% of the original fat of the emulsified sausage. Replacing fat by CPOE and CNF resulted in lower fat content, lower cooking loss and higher moisture content and higher lightness values (P ≤ 0.05) at both fat levels. Textural analysis indicated that the products formulated with CPOE showed higher hardness, springiness, chewiness and the texture was enhanced by the addition of CNF, especially when 30% fat was substituted. Compared with the full-fat control, the sausages formulated with CPOE became more elastic and compact, especially by the incorporation of CNF according to the rheology and scanning electron microscope results. The reformulated products with CPOE and CNF at the 30% level showed higher sensory scores (P ≤ 0.05) while at the 50% level produced comparable quality to the control, but no significant differences were found in the overall acceptability. In summary, CNF and its Pickering emulsion provide the potential as potential fat alternatives for developing low fat meat products. PRACTICAL APPLICATIONS Cellulose nanofibers present a variety of distinguishing properties, such as large surface area, great stability and high strength. The ability to stabilize emulsions and good biocompatibility enlarge its application in food. In this study, we attempted to use cellulose nanofibers and its palm oil Pickering emulsion as fat substitutes to partly replace the original fat of pork emulsified sausages, hoping to provide some basic information for using cellulose nanofibers and its Pickering emulsion as fat substitute to high fiber, low fat meat products.
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Affiliation(s)
- Yanan Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Hongjiao Jia
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Guixian Gao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Xiao Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Xiaowei Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
| | - Yabin Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Univ. of Science and Technology, Tianjin, 300457, China
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94
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Škaljac S, Petrović L, Jokanović M, Tasić T, Ivić M, Tomović V, Ikonić P, Šojić B, Džinić N, Škrbić B. Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1453837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Snežana Škaljac
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | | | - Tatjana Tasić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Maja Ivić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Predrag Ikonić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Natalija Džinić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Biljana Škrbić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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95
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96
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Rozentale I, Zacs D, Bartkiene E, Bartkevics V. Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2018; 11:138-145. [PMID: 29486658 DOI: 10.1080/19393210.2018.1440637] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46% and 48% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 μg kg-1, while the PAH4 content ranged from 0.42 to 628 μg kg-1. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205-24,434, thus indicating a potential concern for consumer health for specific population groups.
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Affiliation(s)
- Irina Rozentale
- a Institute of Food Safety , Animal Health and Environment "BIOR" , Riga , Latvia
| | - Dzintars Zacs
- a Institute of Food Safety , Animal Health and Environment "BIOR" , Riga , Latvia
| | - Elena Bartkiene
- b Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania
| | - Vadims Bartkevics
- a Institute of Food Safety , Animal Health and Environment "BIOR" , Riga , Latvia
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97
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Šimko P. Modern Procedures for Removal of Hazardous Compounds From Foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:241-285. [PMID: 29555071 DOI: 10.1016/bs.afnr.2017.12.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
This chapter deals with interactions between foods or food additives and plastic package materials oriented to elimination of hazardous compounds from foods. As found, polycyclic aromatic hydrocarbons (PAHs) can be effectively eliminated from liquid smoke flavors and smoked meat products by migration of PAHs into low-density polyethylene (LDPE), when the limiting factor of the elimination is diffusion in food matrix. After leaving food bulk, PAHs migrate deeper into LDPE bulk what brings about permanent renewal of material imbalance on LDPE/food matrix interface that maintains the migration process in an intensive regime causing extensive lowering of PAH content in food matrix. To the opposite, polyethylene terephthalate (PET) in contact with vegetable oils is able to absorb only PAHs on active center deposited on its surface without deeper migration into plastic bulk and therefore this type of elimination process is less effective. Overall, migration processes are affected by polarity of food matrix and package materials, presence of compounds able to compete for adsorption center on PET surface, the time of interactions, and, of course, imbalance of PAH chemical potentials in individual systems.
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Affiliation(s)
- Peter Šimko
- Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic.
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98
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Influence of wood types on quality and carcinogenic polycyclic aromatic hydrocarbons (PAHs) of smoked sausages. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.09.020] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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99
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Tan BL, Norhaizan ME, Liew WPP. Nutrients and Oxidative Stress: Friend or Foe? OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2018; 2018:9719584. [PMID: 29643982 PMCID: PMC5831951 DOI: 10.1155/2018/9719584] [Citation(s) in RCA: 171] [Impact Index Per Article: 28.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 11/24/2017] [Accepted: 12/04/2017] [Indexed: 02/07/2023]
Abstract
There are different types of nutritionally mediated oxidative stress sources that trigger inflammation. Much information indicates that high intakes of macronutrients can promote oxidative stress and subsequently contribute to inflammation via nuclear factor-kappa B- (NF-κB-) mediated cell signaling pathways. Dietary carbohydrates, animal-based proteins, and fats are important to highlight here because they may contribute to the long-term consequences of nutritionally mediated inflammation. Oxidative stress is a central player of metabolic ailments associated with high-carbohydrate and animal-based protein diets and excessive fat consumption. Obesity has become an epidemic and represents the major risk factor for several chronic diseases, including diabetes, cardiovascular disease (CVD), and cancer. However, the molecular mechanisms of nutritionally mediated oxidative stress are complex and poorly understood. Therefore, this review aimed to explore how dietary choices exacerbate or dampen the oxidative stress and inflammation. We also discussed the implications of oxidative stress in the adipocyte and glucose metabolism and obesity-associated noncommunicable diseases (NCDs). Taken together, a better understanding of the role of oxidative stress in obesity and the development of obesity-related NCDs would provide a useful approach. This is because oxidative stress can be mediated by both extrinsic and intrinsic factors, hence providing a plausible means for the prevention of metabolic disorders.
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Affiliation(s)
- Bee Ling Tan
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Mohd Esa Norhaizan
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
- Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
- Research Centre of Excellent, Nutrition and Non-Communicable Diseases (NNCD), Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Winnie-Pui-Pui Liew
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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100
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Sobral MMC, Cunha SC, Faria MA, Ferreira IM. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Compr Rev Food Sci Food Saf 2018; 17:309-333. [PMID: 33350087 DOI: 10.1111/1541-4337.12327] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/20/2017] [Accepted: 11/24/2017] [Indexed: 01/16/2023]
Abstract
Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.
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Affiliation(s)
- M Madalena C Sobral
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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