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Smaoui S, Echegaray N, Kumar M, Chaari M, D'Amore T, Shariati MA, Rebezov M, Lorenzo JM. Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products. Appl Biochem Biotechnol 2024; 196:3604-3635. [PMID: 37615854 DOI: 10.1007/s12010-023-04680-x] [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] [Accepted: 08/16/2023] [Indexed: 08/25/2023]
Abstract
Advancements in food science and technology have paved the way for the development of natural antimicrobial compounds to ensure the safety and quality of meat and meat products. Among these compounds, bacteriocin produced by lactic acid bacteria has gained considerable scientific attention for its ability to preserve the healthy properties of meat while preventing spoilage. This natural preservative is seen as a pioneering tool and a potent alternative to chemical preservatives and heat treatment, which can have harmful effects on the nutritional and sensory qualities of meat. Bacteriocin produced by lactic acid bacteria can be used in various forms, including as starter/protective cultures for fermented meats, purified or partially purified forms, loaded in active films/coatings, or established in encapsulate systems. This review delves into the downstream purification schemes of LAB bacteriocin, the elucidation of their characteristics, and their modes of action. Additionally, the application of LAB bacteriocins in meat and meat products is examined in detail. Overall, the use of LAB bacteriocins holds immense potential to inspire innovation in the meat industry, reducing the dependence on harmful chemical additives and minimizing the adverse effects of heat treatment on nutritional and sensory qualities. This review provides a comprehensive understanding of the potential of bacteriocin produced by lactic acid bacteria as a natural and effective meat preservative.
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Affiliation(s)
- Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax, 3018, Tunisia.
| | - Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia nº 4, Parque Tecnológico de Galicia, Ourense, San Cibrao das Viñas, 32900, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - Moufida Chaari
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax, Road of Sidi Mansour Km 6, P.O. Box 1177, Sfax, 3018, Tunisia
| | - Teresa D'Amore
- Deparment of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia, 20, 71121, Foggia, Italy
| | - Mohammad Ali Shariati
- Semey Branch of the Institute, Kazakh Research Institute of Processing and Food Industry, 238«G» Gagarin Ave, Almaty, 050060, Republic of Kazakhstan.
| | - Maksim Rebezov
- Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, 109316, Russian Federation
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia nº 4, Parque Tecnológico de Galicia, Ourense, San Cibrao das Viñas, 32900, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, 32004, Spain
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Nabizadeh S, Aeini K, Barzegar F, Arabameri M, Hosseini H, Kamankesh M, Mohammadi A. Volatile N-nitrosamines in processed meat products: An approach for monitoring dietary exposure, assessing human risk, and evaluating variable correlations by principal component analysis and heat map. Food Chem Toxicol 2024; 188:114649. [PMID: 38599275 DOI: 10.1016/j.fct.2024.114649] [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: 01/14/2024] [Revised: 03/19/2024] [Accepted: 04/03/2024] [Indexed: 04/12/2024]
Abstract
Several epidemiological studies have reported a positive association between the consumption of processed meats containing N-nitrosamines (NAs) and the incidence of hepatocellular and colon cancer. The health risk assessment in this investigation was based on the concentration of six volatile N-nitrosamines (VNAs) (N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosomethylethylamine, N-nitrosopiperidine, N-nitrosodibutylamine, and N-nitrosodi-n-propylamine) found in processed meat products (sausage and kielbasa) in the Iranian market. Direct supported liquid membrane two-phase hollow fiber electromembrane extraction coupled to gas chromatography/mass spectrometry was used to analyse six VNAs. The mean concentration of the six VNAs in sausages and kielbasa was 38.677 ± 27.56 and 48.383 ± 35.76 μg/kg, respectively. The 95th percentile for the chronic daily intake of total VNAs for children (3-14 years) and adults (15-70 years) were calculated to be 5.06 × 10-4 and 1.09 × 10-4 mg/kg bw/day, respectively. The cancer risk assessment showed that the risk associated with NDEA was the highest among the other VNAs studied in Iranian processed meat, with a 95th percentile for the child and adult groups. Based on an incremental lifetime cancer risk (ILCR) value of ≤10-4 for the carcinogenic effects of exposure to a total of six VNAs, it indicates low concern for all age groups.
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Affiliation(s)
- Samaneh Nabizadeh
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Keyvan Aeini
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Fatemeh Barzegar
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Majid Arabameri
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Marzieh Kamankesh
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran; School of Pharmacy, Semnan University of Medical Sciences, Semnan, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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3
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Deveci G, Tek NA. N-Nitrosamines: a potential hazard in processed meat products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2551-2560. [PMID: 37984839 DOI: 10.1002/jsfa.13102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 10/16/2023] [Accepted: 11/20/2023] [Indexed: 11/22/2023]
Abstract
Nitrite, nitrate, and their salts are added to processed meat products to improve color, flavor, and shelf life and to lower the microbial burden. N-Nitrosamine compounds are formed when nitrosing agents (such as secondary nitrosamines) in meat products interact with nitrites and nitrates that have been added to the meat. With the consumption of such meat products, nitrosation reactions occur in the human body and N-nitrosamine formation occurs in the gastrointestinal tract. Despite the benefits nitrites and nitrates have on food, their tendency to create nitrosamines and an increase in the body's nitrous amine load presents health risks. The inclusion of nitrosamine compounds in possible and probable carcinogen classes according to the International Agency for Research on Cancer requires a re-examination of the literature review on processed meat products. This article evaluates the connections between various cancer types and nitrosamines found in processed meat products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gülsüm Deveci
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara, Turkey
| | - Nilüfer Acar Tek
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Ankara, Turkey
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4
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Sun Y, Jiang B, Wang X, Liu N, Yang M, Wang S, Guo Y, Zhou D. Occurrence of N-nitrosodimethylamine in roasted Alaska pollock fillets during processing and storage and preliminary cancer risk assessment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6940-6946. [PMID: 37317902 DOI: 10.1002/jsfa.12786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 05/22/2023] [Accepted: 06/17/2023] [Indexed: 06/16/2023]
Abstract
BACKGROUND Dried and salt-fermented fish products are important sources of N-nitrosodimethylamine (NDMA) exposure for human. As a potent carcinogen, NDMA was frequently detected in roasted Alaska pollock fillet products (RPFs), which is among the most common fish products in China. Until now, the occurrence and development of NDMA and its precursors (nitrites, nitrates and dimethylamine) in RPFs during processing and storage were not well elucidated, and safety evaluation of this fish product is also urgently needed. RESULTS The presence of precursors in the raw material was verified and significant increase of nitrates and nitrites during processing was observed. NDMA was found generated during pre-drying (3.7 μg kg-1 dry basis) and roasting (14.6 μg kg-1 dry basis) process. Continuous increase in NDMA content can also be found during storage, especially at higher storage temperature. The 95th percentile of Monte Carlo simulated cancer risk (3.73 × 10-5 ) surpassed the WHO threshold (1.00 × 10-5 ) and sensitivity analysis implies the risk was mainly attributable to NDMA level in RPFs. CONCLUSION The occurrence of NDMA in RFPs was mainly a result of endogenous factors originating in Alaska pollock during processing and storage rather than exogenous contamination, and temperature played a pivotal role. The preliminary risk assessment results suggest that long-term consumption of RPFs would impose potential health risks for consumers. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yong Sun
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China
| | - Bing Jiang
- The Affiliated Hospital of Qingdao University, Qingdao, China
| | - Xiaoli Wang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China
| | - Nan Liu
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China
| | - Min Yang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China
| | - Shanshan Wang
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China
| | - Yingying Guo
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China
| | - Deqing Zhou
- Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, China
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Ben Akacha B, Ben Hsouna A, Generalić Mekinić I, Ben Belgacem A, Ben Saad R, Mnif W, Kačániová M, Garzoli S. Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat. PLANTS (BASEL, SWITZERLAND) 2023; 12:3385. [PMID: 37836125 PMCID: PMC10574192 DOI: 10.3390/plants12193385] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023]
Abstract
In this study, Salvia officinalis L. and Salvia sclarea essential oils (EOs) were investigated using gas chromatography-mass spectrometry (GC-MS) to describe their chemical composition. The obtained results show, for both EOs, a profile rich in terpene metabolites, with monoterpenes predominating sesquiterpenes but with significant qualitative and quantitative differences. The main compound found in the Salvia officinalis EO (SOEO) was camphor (19.0%), while in Salvia sclarea EO (SCEO), it was linalyl acetate (59.3%). Subsequently, the in vitro antimicrobial activity of the EOs against eight pathogenic strains was evaluated. The disc diffusion method showed a significant lysis zone against Gram-positive bacteria. The minimum inhibitory concentrations (MICs) ranged from 3.7 mg/mL to 11.2 mg/mL, indicating that each EO has specific antimicrobial activity. Both EOs also showed significant antiradical activity against DPPH radicals and total antioxidant activity. In addition, the preservative effect of SOEO (9.2%) and SCEO (9.2%), alone or in combination, was tested in ground beef, and the inhibitory effect against Listeria monocytogenes inoculated into the raw ground beef during cold storage was evaluated. Although the effect of each individual EO improved the biochemical, microbiological, and sensory parameters of the samples, their combination was more effective and showed complete inhibition of L. monocytogenes after 7 days of storage at 4 °C. The results show that both EOs could be used as safe and natural preservatives in various food and/or pharmaceutical products.
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Affiliation(s)
- Boutheina Ben Akacha
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
| | - Anis Ben Hsouna
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
- Department of Environmental Sciences and Nutrition, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia
| | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia;
| | - Améni Ben Belgacem
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
| | - Rania Ben Saad
- Laboratory of Biotechnology and Plant Improvement, Centre of Biotechnology of Sfax, B.P “1177”, Sfax 3018, Tunisia; (B.B.A.); (A.B.H.); (A.B.B.); (R.B.S.)
| | - Wissem Mnif
- Department of Chemistry, College of Sciences at Bisha, University of Bisha, P.O. Box 199, Bisha 61922, Saudi Arabia;
| | - Miroslava Kačániová
- Faculty of Horticulture, Institute of Horticulture, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
| | - Stefania Garzoli
- Department of Chemistry and Technologies of Drug, Sapienza University, P. le Aldo Moro, 5, 00185 Rome, Italy
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Nabizadeh S, Barzegar F, Babaei M, Kamankesh M, Mohammadi A. New and efficient direct-SLM two-phase hollow fiber electromembrane extraction coupled to GC/MS for the analysis of nitrosamines in different types of sausage: Investigation of meat type, meat percent and cooking methods. Food Chem 2023; 416:135759. [PMID: 36893642 DOI: 10.1016/j.foodchem.2023.135759] [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: 11/27/2022] [Revised: 01/20/2023] [Accepted: 02/17/2023] [Indexed: 03/09/2023]
Abstract
The potent two-phase hollow fiber electromembrane extraction technique coupled to gas chromatography mass spectrometry (HF-EME/GC-MS) was proposed for the determination of six types of carcinogen nitrosamines in sausages samples. Two steps of sample digestion were accomplished for the complete removal of fat globules and efficient release of target analytes. The extraction principle was based on electro-migration of target analytes via specific fiber to extraction solvent. 2-Nitrophenyl octyl ether (NPOE) was dexterously employed as both supported liquid membrane and extraction solvent, which is compatible with GC-MS. After the extraction process, the NPOE containing nitrosamines was directly injected to GC-MS without extra steps requirement to reduce analysis time. The consequences revealed that N-nitrosodiethylamine (NDEA) as the most potent carcinogen has the highest concentration in fried and oven-cooked sausages with 70% of red meat. The meat type and amount and also cooking process could significantly effect on nitrosamines formation.
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Affiliation(s)
- Samaneh Nabizadeh
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fatemeh Barzegar
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohsen Babaei
- Department of Identity Recognition and Medical Sciences, Faculty of Intelligence and Criminal Investigation Science and Technology, Amin Police University, Tehran, Iran
| | - Marzieh Kamankesh
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran; School of Pharmacy, Semnan University of Medical Sciences, Semnan, Iran.
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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7
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Kızılkaya MF, Oral ZFY, Sallan S, Kaban G, Kaya M. Volatile nitrosamines in a dry fermented sausage: Occurrence and effect of cooking on their formation. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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8
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Wang S, Sun F, Wang S, Lv X, Zhao J, Wang J, Yu W, Yu H. N-nitrosamines in Qingdao dried aquatic products and dietary risk assessment. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2023; 16:120-129. [PMID: 36843386 DOI: 10.1080/19393210.2023.2177355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/28/2023]
Abstract
N-nitrosamines are human carcinogens commonly present in dried aquatic products. A method of gas chromatography - mass spectrometry combined with steam distillation was developed for the determination of 9 N-nitrosamines in dried aquatic products in Qingdao, China, with which 300 samples of fish, squid, shrimp and sea cucumber collected from Qingdao were analysed. A health risk assessment was conducted based on determined levels of N-nitrosamines by using estimated daily intake and slope factors. Results showed that fish products was the category with the highest content of N-nitrosamines, whereas squid and shrimp products were the categories with the highest frequency of presence of N-nitrosamines. The average estimated cancer risk of N-nitrosamines in dried aquatic products in Qingdao ranged from 3.57 × 10-8 to 3.53 × 10-5. Nitrosodimethylamine, N-Nitrosodiethylamine and N-Nitrosodibutylamine could be considered to pose a potential cancer risk to residents in Qingdao.
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Affiliation(s)
- Shuangyu Wang
- Department of Public Health, Qingdao University, Qingdao, China
| | - Fenglin Sun
- Department of Chemical Laboratory, Qingdao Municipal Centre for Disease Control and Prevention, Qingdao, China
| | - Shuhui Wang
- Department of Chemical Laboratory, Qingdao Municipal Centre for Disease Control and Prevention, Qingdao, China
| | - Xiaojing Lv
- Department of Chemical Laboratory, Qingdao Municipal Centre for Disease Control and Prevention, Qingdao, China
| | - Jinquan Zhao
- Department of Chemical Laboratory, Qingdao Municipal Centre for Disease Control and Prevention, Qingdao, China
| | - Jie Wang
- Department of Hospital Infection, Zhoushan Hospital, Zhoushan, China
| | - Weisen Yu
- Department of Chemical Laboratory, Qingdao Municipal Centre for Disease Control and Prevention, Qingdao, China
| | - Hongwei Yu
- Department of Chemical Laboratory, Qingdao Municipal Centre for Disease Control and Prevention, Qingdao, China
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Wang Q, Liu Z, Liu Y, Chen H. Absolute Quantitation of N-Nitrosamines by Coulometric Mass Spectrometry without Using Standards. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2022; 33:875-884. [PMID: 35446584 PMCID: PMC9119692 DOI: 10.1021/jasms.2c00064] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Carcinogenic N-nitrosamines were recently found in the sartan family of drugs and caused many drug recalls. Both of their detection and quantification are therefore important. Methods reported for N-nitrosamine quantitation rely on the use of standards and are just applicable to simple N-nitrosamines. There is an urgent need to quantify N-nitrosamines derived from drugs with a complicated structure that lack standards. To tackle the issue, this study describes a novel absolute quantitation strategy for N-nitrosamines using coulometric mass spectrometry (CMS) without standards. In our approach, N-nitrosamine is first converted into electrochemically active hydrazine via zinc reduction under acidic condition and the resulting hydrazine can then be easily quantified using CMS. To validate our method, six simple N-nitrosamines, N-nitrosodiethylamine (NDEA), N-nitroso-4-phenylpiperidine (NPhPIP), N-nitrosodiphenylamine (NDPhA), N-nitrosodibutylamine (NDBA), N-nitrosodipropylamine (NDPA), and N-nitrosopiperidine (NPIP), were chosen as test samples, and they all were quantified with excellent measurement accuracy (quantitation error ≤1.1%). Taking this one step further, as a demonstration of the method utility, a drug-like N-nitrosamine, (R)-N-(2-(6-chloro-5-methyl-1'-nitroso-2,3-dihydrospiro[indene-1,4'-piperidin]-3-yl)propan-2-yl)acetamide (VII), was also synthesized and successfully quantified using our method at 15 ppb level in a complex formulation matrix, following solvent extraction, N-nitrosamine isolation, and reductive conversion. Because of the feature of requiring no standards, CMS provides a simple and powerful approach for N-nitrosamine absolute quantitation and has great potential for analysis of other drug impurities or metabolites.
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Affiliation(s)
- Qi Wang
- Department of Chemistry and Environmental Science, New Jersey Institute of Technology, Newark, New Jersey 07102, United States
| | - Zhijian Liu
- Department of Process Research and Development, Merck Research Laboratories, Merck & Co., Inc., Rahway, New Jersey 07065, United States
| | - Yong Liu
- Analytical Research and Development, Merck Research Laboratories, Merck & Co., Inc., Rahway, New Jersey 07065, United States
| | - Hao Chen
- Department of Chemistry and Environmental Science, New Jersey Institute of Technology, Newark, New Jersey 07102, United States
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Schirone M, Esposito L, D’Onofrio F, Visciano P, Martuscelli M, Mastrocola D, Paparella A. Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives. Foods 2022; 11:foods11060788. [PMID: 35327210 PMCID: PMC8947279 DOI: 10.3390/foods11060788] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 03/04/2022] [Accepted: 03/06/2022] [Indexed: 01/12/2023] Open
Abstract
Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.
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Affiliation(s)
| | | | | | - Pierina Visciano
- Correspondence: (P.V.); (M.M.); Tel.: +39-0861-266911 (P.V. & M.M.)
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