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Oh J, Lee Y, Lee KG. Analytical methods, risk assessment, and mitigation strategies for furan in processed foods in various countries. Food Sci Biotechnol 2024; 33:2427-2440. [PMID: 39144195 PMCID: PMC11319557 DOI: 10.1007/s10068-024-01578-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 03/09/2024] [Accepted: 04/01/2024] [Indexed: 08/16/2024] Open
Abstract
This article provides an overview of analytical methods for measuring furan levels in food. Given the potential carcinogenicity of furans in humans, several studies have focused on assessing furan levels in various food products. In this review, we specifically examine furan levels in foods that are central to regional culinary traditions and summarize the results of country-specific risk assessments. Consequently, we have identified foods that contribute significantly to dietary furan exposure in each region. Coffee and baby foods, regardless of region, emerged as the primary sources of furan intake among adults and infants, respectively. Several previous studies have been conducted to develop various mitigation strategies aimed at reducing exposure to furan through food intake. Therefore, in this paper, we categorize effective mitigation strategies into two main groups: alterations to processing conditions and the addition or removal of food additives and ingredients.
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Affiliation(s)
- Jeongeun Oh
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, 10326 Gyeonggi-do Republic of Korea
| | - Yoojeong Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, 10326 Gyeonggi-do Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, 10326 Gyeonggi-do Republic of Korea
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Zamora R, Alcon E, Hidalgo FJ. Addition of olivetol to crackers decreases malondialdehyde content and produces malondialdehyde-olivetol adducts. Food Chem 2024; 432:137046. [PMID: 37639894 DOI: 10.1016/j.foodchem.2023.137046] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 07/24/2023] [Accepted: 07/27/2023] [Indexed: 08/31/2023]
Abstract
This study was undertaken to investigate the malondialdehyde-trapping ability by m-diphenols and the consequent decrease of malondialdehyde in foods. Olivetol was added to crackers, which were prepared with wheat flour and either oxidized or fresh sunflower, linseed, and camelina oils. When crackers were prepared with oxidized oils, olivetol-containing crackers contained less malondialdehyde (∼30%) than control crackers. This decrease of malondialdehyde content was parallel to the formation of malondialdehyde-olivetol adducts (250-1300 ng/g). When fresh oils were employed, storage produced more malondialdehyde (300-700%) in control than in olivetol-containing crackers. This decrease of malondialdehyde content was also parallel to the formation of malondialdehyde-olivetol adducts (10-90 ng/g). In both cases, the formation of adducts required the contribution of either formaldehyde or acetaldehyde. Obtained results suggest that olivetol not only removed malondialdehyde, but also short chain aldehydes, therefore contributing to the decrease of the content of these toxic aldehydes in phenolic-enriched crackers.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013-Seville, Spain
| | - Esmeralda Alcon
- Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013-Seville, Spain
| | - Francisco J Hidalgo
- Instituto de la Grasa, CSIC, Carretera de Utrera Km 1, Campus Universitario - Edificio 46, 41013-Seville, Spain.
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Presenjit, Chaturvedi S, Singh A, Gautam D, Singh K, Mishra AK. An Insight into the Effect of Schiff Base and their d and f Block Metal Complexes on Various Cancer Cell Lines as Anticancer Agents: A Review. Anticancer Agents Med Chem 2024; 24:488-503. [PMID: 38279753 DOI: 10.2174/0118715206280314231201111358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 10/24/2023] [Accepted: 11/02/2023] [Indexed: 01/28/2024]
Abstract
Over the last few decades, an alarming rise in the percentage of individuals with cancer and those with multi-resistant illnesses has forced researchers to explore possibilities for novel therapeutic approaches. Numerous medications currently exist to treat various disorders, and the development of small molecules as anticancer agents has considerable potential. However, the widespread prevalence of resistance to multiple drugs in cancer indicates that it is necessary to discover novel and promising compounds with ideal characteristics that could overcome the multidrug resistance issue. The utilisation of metallo-drugs has served as a productive anticancer chemotherapeutic method, and this approach may be implemented for combating multi-resistant tumours more successfully. Schiff bases have been receiving a lot of attention as a group of compounds due to their adaptable metal chelating abilities, innate biologic properties, and versatility to tweak the structure to optimise it for a specific biological purpose. The biological relevance of Schiff base and related complexes, notably their anticancer effects, has increased in their popularity as bio-inorganic chemistry has progressed. As a result of learning about Schiff bases antitumor efficacy against multiple cancer cell lines and their complexes, researchers are motivated to develop novel, side-effect-free anticancer treatments. According to study reports from the past ten years, we are still seeking a powerful anticancer contender. This study highlights the potential of Schiff bases, a broad class of chemical molecules, as potent anticancer agents. In combination with other anticancer strategies, they enhance the efficacy of treatment by elevating the cytotoxicity of chemotherapy, surmounting drug resistance, and promoting targeted therapy. Schiff bases also cause cancer cell DNA repair, improve immunotherapy, prevent angiogenesis, cause apoptosis, and lessen the side effects of chemotherapy. The present review explores the development of potential Schiff base and their d and f block metal complexes as anticancer agents against various cancer cell lines.
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Affiliation(s)
- Presenjit
- Radiological Nuclear and Imaging Sciences, Institute of Nuclear Medicine & Allied Sciences, DRDO, Timarpur, 110054, Delhi, India
- Department of Chemistry, Babasaheb Bhimrao Ambedkar University, 226025, Lucknow, India
| | - Shubhra Chaturvedi
- Radiological Nuclear and Imaging Sciences, Institute of Nuclear Medicine & Allied Sciences, DRDO, Timarpur, 110054, Delhi, India
| | - Akanksha Singh
- Department of Zoology, Swami Shraddhanand College, University of Delhi, 110007, India
| | - Divya Gautam
- Radiological Nuclear and Imaging Sciences, Institute of Nuclear Medicine & Allied Sciences, DRDO, Timarpur, 110054, Delhi, India
- Centre of Nanotechnology, Indian Institute of Technology, Roorkee, 247667, Uttarakhand, India
| | - Kaman Singh
- Department of Chemistry, Babasaheb Bhimrao Ambedkar University, 226025, Lucknow, India
| | - Anil Kumar Mishra
- Radiological Nuclear and Imaging Sciences, Institute of Nuclear Medicine & Allied Sciences, DRDO, Timarpur, 110054, Delhi, India
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Zhang Y, Zhang Y. A comprehensive review of furan in foods: From dietary exposures and in vivo metabolism to mitigation measures. Compr Rev Food Sci Food Saf 2023; 22:809-841. [PMID: 36541202 DOI: 10.1111/1541-4337.13092] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 11/16/2022] [Accepted: 11/22/2022] [Indexed: 12/24/2022]
Abstract
Furan is a thermal food processing contaminant that is ubiquitous in various food products such as coffee, canned and jarred foods, and cereals. A comprehensive summary of research progress on furan is presented in this review, including discussion of (i) formation pathways, (ii) occurrence and dietary exposures, (iii) analytical techniques, (iv) toxicities, (v) metabolism and metabolites, (vi) risk assessment, (vii) potential biomarkers, and (viii) mitigation measures. Dietary exposure to furan varies among different countries and age groups. Furan acts through various toxicological pathways mediated by its primary metabolite, cis-2-butene-1,4-dial (BDA). BDA can readily react with glutathione, amino acids, biogenic amines, or nucleotides to form corresponding metabolites, some of which have been proposed as potential biomarkers of exposure to furan. Present risk assessment of furan mainly employed the margin of exposure approach. Given the widespread occurrence of furan in foods and its harmful health effects, mitigating furan levels in foods or exploring potential dietary supplements to protect against furan toxicity is necessary for the benefit of food safety and public health.
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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, Zhejiang, 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, Zhejiang, China
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Majid SA, Mir JM, Jan G, Shalla AH. Schiff base complexes, cancer cell lines, and anticancer evaluation: a review. J COORD CHEM 2022. [DOI: 10.1080/00958972.2022.2131402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | - Gowhar Jan
- Department of Chemistry, IUST, Awantipora Pulwama, India
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Abedini AH, Vakili Saatloo N, Salimi M, Sadighara P, Alizadeh Sani M, Garcia-Oliviera P, Prieto MA, Kharazmi MS, Jafari SM. The role of additives on acrylamide formation in food products: a systematic review. Crit Rev Food Sci Nutr 2022; 64:2773-2793. [PMID: 36194060 DOI: 10.1080/10408398.2022.2126428] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Acrylamide (AA) is a toxic substance formed in many carbohydrate-rich food products, whose formation can be reduced by adding some additives. Furthermore, the type of food consumed determines the AA intake. According to the compiled information, the first route causing AA formation is the Maillard reaction. Some interventions, such as reducing AA precursors in raw materials, (i.e., asparagine), reducing sugars, or decreasing temperature and processing time can be applied to limit AA formation in food products. The L-asparaginase is more widely used in potato products. Also, coatings loaded with proteins, enzymes, and phenolic compounds are new techniques for reducing AA content. Enzymes have a reducing effect on AA formation by acting on asparagine; proteins by competing with amino acids to participate in Maillard, and phenolic compounds through their radical scavenging activity. On the other hand, some synthetic and natural additives increase the formation of AA. Due to the high exposure to AA and its toxic effects, it is essential to recognize suitable food additives to reduce the health risks for consumers. In this sense, this study focuses on different additives that are proven to be effective in the reduction or formation of AA in food products.
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Affiliation(s)
- Amir Hossein Abedini
- Students, Scientific Research Center (SSRC), Tehran University of Medical Sciences, Tehran, Iran
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Naiema Vakili Saatloo
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran
| | - Mahla Salimi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mahmood Alizadeh Sani
- Department of Environmental Health, Food Safety Division, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Paula Garcia-Oliviera
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
| | | | - Seid Mahdi Jafari
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Zheng J, Tian L, Bayen S. Chemical contaminants in canned food and can-packaged food: a review. Crit Rev Food Sci Nutr 2021; 63:2687-2718. [PMID: 34583591 DOI: 10.1080/10408398.2021.1980369] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Canning, as a preservation technique, is widely used to extend the shelf life as well as to maintain the quality of perishable foods. During the canning process, most of the microorganisms are killed, reducing their impact on food quality and safety. However, the presence of a range of undesirable chemical contaminants has been reported in canned foods and in relation to the canning process. The present review provides an overview of these chemical contaminants, including metals, polymeric contaminants and biogenic amine contaminants. They have various origins, including migration from the can materials, formation during the canning process, or contamination during steps required prior to canning (e.g. the disinfection step). Some other can-packaged foods (e.g. beverages or milk powder), which are not canned foods by definition, were also discussed in this review, as they have been frequently studied simultaneously with canned foods in terms of contamination. The occurrence of these contaminants, the analytical techniques involved, and the factors influencing the presence of these contaminants in canned food and can-packaged food are summarized and discussed.
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Affiliation(s)
- Jingyun Zheng
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec, Canada
| | - Lei Tian
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec, Canada
| | - Stéphane Bayen
- Department of Food Science and Agricultural Chemistry, McGill University, Ste Anne de Bellevue, Quebec, Canada
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Shen M, Liu L, Zhang F, Jiang Y, Huang Z, Xie J, Zhong Y, Nie S, Xie M. Effects of processing parameters on furan formation in canned strawberry jam. Food Chem 2021; 358:129819. [PMID: 33933974 DOI: 10.1016/j.foodchem.2021.129819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 03/28/2021] [Accepted: 03/31/2021] [Indexed: 10/21/2022]
Abstract
The formation mechanism of furan has been studied extensively in model systems, however, furan formation in real foods are complex and far from being fully understood. In this study, the effects of acid-regulating agent (citric acid), sugar addition (glucose, fructose and sucrose) and thickening agents (xanthan gum, κ-carrageenan and pectin) on furan levels in strawberry jams were studied; meanwhile the formation pathway of furan in canned strawberry jam was proposed by carbon module labeling (CAMOLA) technique. Our results suggested low pH promoted furan formation in strawberry jam. Besides, fructose produces more furans than sucrose and glucose, and the addition of xanthan gum reduced furan levels significantly. The kinetic data showed that ascorbic and dehydroascorbic acid degradation followed first-order kinetics while rate of furan formation followed zero-order kinetics. This study presented the possibility of mitigating furan formation in canned strawberry jams by optimization of processing parameters and addition of xanthan gum.
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Affiliation(s)
- Mingyue Shen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Lichun Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Fan Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yujie Jiang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Zhengbo Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China.
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
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Ismail BA, Nassar DA, Abd El–Wahab ZH, Ali OA. Synthesis, characterization, thermal, DFT computational studies and anticancer activity of furfural-type schiff base complexes. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2020.129393] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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