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He J, Hadidi M, Yang S, Khan MR, Zhang W, Cong X. Natural food preservation with ginger essential oil: Biological properties and delivery systems. Food Res Int 2023; 173:113221. [PMID: 37803539 DOI: 10.1016/j.foodres.2023.113221] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 10/08/2023]
Abstract
Recently, the increasing demand from consumers for preservative-free or naturally preserved foods has forced the food industry to turn to natural herbal and plant-derived preservatives rather than synthetic preservatives to produce safe foods. Essential oils derived from ginger (Zingiber officinale Roscoe) are widely known for their putative health-promoting bioactivities, and this paper covers their extraction methods, chemical composition, and antibacterial and antioxidant activities. Especially, the paper reviews their potential applications in food preservation, including nanoemulsions, emulsions, solid particle encapsulation, and biodegradable food packaging films/coatings. The conclusion drawn is that ginger essential oil can be used not only for direct food preservation but also encapsulated using various delivery forms such as nanoemulsions, Pickering emulsions, and solid particle encapsulation to improve its release control ability. The film of encapsulated ginger essential oil has been proven to be superior to traditional methods in preserving foods such as bread, meat, fish, and fruit.
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Affiliation(s)
- Jinman He
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; School of Life Sciences, Hainan University, Haikou 570228, PR China
| | - Milad Hadidi
- Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Siyuan Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Xinli Cong
- School of Life Sciences, Hainan University, Haikou 570228, PR China.
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2
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Wan X, Li D, Lu J, Yan Y, He Z, Chen J, Jiao Y, Li J, Li W. The construction of garlic diallyl disulfide nano-emulsions and their effect on the physicochemical properties and heterocyclic aromatic amines formation in roasted pork. Food Chem 2023; 408:135159. [PMID: 36549165 DOI: 10.1016/j.foodchem.2022.135159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/24/2022] [Accepted: 12/04/2022] [Indexed: 12/12/2022]
Abstract
Garlic diallyl disulfide (DAD) nano-emulsions consisting of soy proteins were constructed, and their effects on physicochemical properties and heterocyclic aromatic amines (HAAs) formation in roasted pork were investigated. DAD was well encapsulated by soy proteins with a mean particle of 400-700 nm. Applying DAD nano-emulsions to pork patties significantly altered the color and texture of roasted pork, with a slight increase in brightness and decreases in redness and yellowness. The flavor determination demonstrated that sulfur-containing compound levels in encapsulated DAD were significantly reduced, particularly 7S group compounds, indicating an effective shielding effect on the irritating odor of garlic oil by protein. The levels of three HAAs (MeIQx, PhIP, and Harman) were significantly reduced by DAD nano-emulsion exposure (51.84 %, 76.80 %, and 48.70 %, respectively). This study provides a new method for inhibiting HAA formation and improving the sensory qualities of meat products.
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Affiliation(s)
- Xin Wan
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Danyang Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Jiayan Lu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Yan Yan
- Institute of Agro-products Processing, Anhui Academy of Agricultural Science, Hefei 230031, China.
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ye Jiao
- School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan 410114, China
| | - Jianlin Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China
| | - Weiwei Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.
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3
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Zhang S, Wang R, Wang X, Chu J, Tang Y, Sun N, Lin S. Evaluating the effects of essential oils on heterocyclic amines production and lipid and protein oxidation in roasted large yellow croaker (
Larimichthys crocea
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Simin Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Ruichun Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
| | - Xinyan Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
| | - Junbo Chu
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
| | - Yue Tang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
| | - Na Sun
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
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4
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Compr Rev Food Sci Food Saf 2022; 21:1598-1626. [DOI: 10.1111/1541-4337.12905] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 12/02/2021] [Accepted: 12/13/2021] [Indexed: 12/25/2022]
Affiliation(s)
- Zun Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | | | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
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Nadeem HR, Akhtar S, Ismail T, Sestili P, Lorenzo JM, Ranjha MMAN, Jooste L, Hano C, Aadil RM. Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts. Foods 2021; 10:foods10071466. [PMID: 34202792 PMCID: PMC8307633 DOI: 10.3390/foods10071466] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/20/2021] [Accepted: 06/21/2021] [Indexed: 02/01/2023] Open
Abstract
Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.
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Affiliation(s)
- Hafiz Rehan Nadeem
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
| | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Tariq Ismail
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
| | - Piero Sestili
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, 61029 Urbino, PU, Italy;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Muhammad Modassar Ali Nawaz Ranjha
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Leonie Jooste
- Environmental Health Sciences, Faculty of Communication, Arts and Sciences, Canadian University Dubai, Dubai 117781, United Arab Emirates;
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), INRA USC1328 Université ď Orléans, CEDEX 2, 45067 Orléans, France;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
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6
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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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Duedahl-Olesen L, Ionas AC. Formation and mitigation of PAHs in barbecued meat - a review. Crit Rev Food Sci Nutr 2021; 62:3553-3568. [PMID: 33412921 DOI: 10.1080/10408398.2020.1867056] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Polycyclic Aromatic Hydrocarbons (PAHs) are chemicals, which can occur in barbecued or grilled foods, and particularly in meats. They originate from incomplete combustion of the heat source, pyrolysis of organic compounds, or fat-induced flame formation. This review therefore summarizes relevant parameters for mitigation of especially carcinogenic PAHs in barbecued meat. Consumption of PAHs increases the risk of cancer, and thus the relevance for the mitigation of PAHs formation is very high for barbecued meat products. Parameters such as heat source, barbecue geometry, and meat type as well as marinating, adding spices, and other antioxidants reduce the final benzo[a]pyrene and PAHs concentrations and minimize the exposure. Overall, mitigation of carcinogenic PAHs from barbecuing includes removal of visual charring, reducing fat pyrolysis by minimizing dripping from the meat onto the heat source, the use of acidic marinades or choosing leaner cuts of meat. Estimation of human exposure to barbecued meat, includes several challenges such as substantial differences in barbecuing frequencies and practices, heat sources and meat types used for grilling.
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Affiliation(s)
- Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
| | - Alin C Ionas
- National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
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Esfahani Mehr A, Hosseini SE, Seyadain Ardebili SM, Mousavi Khaneghah A. The incorporation of polysaccharides in grilled beef patties: influence on the levels of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00486-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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