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Koh YC, Pan MH. Food-Borne Polycyclic Aromatic Hydrocarbons and Circadian Disruption. ACS OMEGA 2024; 9:31298-31312. [PMID: 39072055 PMCID: PMC11270680 DOI: 10.1021/acsomega.4c04120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 06/19/2024] [Accepted: 06/26/2024] [Indexed: 07/30/2024]
Abstract
Circadian disruption has been found to increase the risk of metabolic diseases, brain disorders, and cancer. The aryl hydrocarbon receptor (AhR), responsible for xenobiotic metabolism, is known to be activated by certain environmental stimuli, including polycyclic aromatic hydrocarbons (PAHs). Exposure to these stimuli may lead to diseases related to circadian disruption, with AhR activation suggested as a leading cause. Both the aryl hydrocarbon receptor nuclear translocator (ARNT) and aryl hydrocarbon receptor nuclear translocator-like (BMAL1) are class II basic helix-loop-helix/Per-ARNT-SIM (bHLH-PAS) proteins. These proteins form heterodimers with stimulated class I bHLH-PAS proteins, including circadian locomotor output cycles kaput (CLOCK) and AhR. Due to their sequential similarity, the overactivation of AhR by toxicants, such as PAHs, may lead to the formation of heterodimers with BMAL1, potentially causing circadian disruption. Dysregulation of BMAL1 can affect a wide range of metabolic genes, emphasizing its crucial roles. However, this issue has not been adequately addressed. Previous studies have reported that the inhibitory effects of phytochemicals on AhR activation can ameliorate diseases induced by environmental toxicants. Additionally, some phytochemicals have shown preventive effects on circadian misalignment. Therefore, this Review aims to explore potential strategies to prevent circadian disruption induced by food-borne toxicants, such as benzo[a]pyrene; to generate new ideas for future studies; and to highlight the importance of investigating these preventive strategies.
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Affiliation(s)
- Yen-Chun Koh
- Institute
of Food Science and Technology, National
Taiwan University, Taipei 106017, Taiwan
| | - Min-Hsiung Pan
- Institute
of Food Science and Technology, National
Taiwan University, Taipei 106017, Taiwan
- Department
of Medical Research, China Medical University Hospital, China Medical University, Taichung City 404327, Taiwan
- Department
of Health and Nutrition Biotechnology, Asia
University, Taichung City 413305, Taiwan
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2
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Yildiz AY, Echegaray N, Öztekin S, Lorenzo JM. Quality and stability of frying oils and fried foods in ultrasound and microwave-assisted frying processes and hybrid technologies. Compr Rev Food Sci Food Saf 2024; 23:e13405. [PMID: 39030791 DOI: 10.1111/1541-4337.13405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/20/2024] [Accepted: 06/20/2024] [Indexed: 07/22/2024]
Abstract
Frying is a popular cooking method that produces delicious and crispy foods but can also lead to oil degradation and the formation of health-detrimental compounds in the dishes. Chemical reactions such as oxidation, hydrolysis, and polymerization contribute to these changes. In this context, emerging technologies like ultrasound-assisted frying (USF) and microwave (MW)-assisted frying show promise in enhancing the quality and stability of frying oils and fried foods. This review examines the impact of these innovative technologies, delving into the principles of these processes, their influence on the chemical composition of oils, and their implications for the overall quality of fried food products with a focus on reducing oil degradation and enhancing the nutritional and sensory properties of the fried food. Additionally, the article initially addresses the various reactions occurring in oils during the frying process and their influencing factors. The advantages and challenges of USF and MW-assisted frying are also highlighted in comparison to traditional frying methods, demonstrating how these innovative techniques have the potential to improve the quality and stability of oils and fried foods.
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Affiliation(s)
| | - Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Sebahat Öztekin
- Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain
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3
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Chen X, Liao Y, Lin B, He X, Li S, Zhong C, Li S, Zhou Y, Fan L. The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study. TOXICS 2024; 12:416. [PMID: 38922096 PMCID: PMC11209421 DOI: 10.3390/toxics12060416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/24/2024] [Accepted: 06/03/2024] [Indexed: 06/27/2024]
Abstract
The air fryer utilizes heated air rather than hot oil to achieve frying, eliminating the need for cooking oil, rendering it a healthier cooking method than traditional frying and baking. However, there is limited evidence supporting that the air fryer could effectively reduce the level of food-derived carcinogen. In this study, we compared the concentration of Benzo[a]pyrene (BaP), a typical carcinogen, in beef patties cooked using an air fryer and an oven, under different cooking conditions, including temperatures (140 °C, 160 °C, 180 °C, and 200 °C), times (9, 14, and 19 min), and oil added or not. The adjusted linear regression analysis revealed that the BaP concentration in beef cooked in the air fryer was 22.667 (95% CI: 15.984, 29.349) ng/kg lower than that in beef cooked in the oven. Regarding the air fryer, the BaP concentration in beef cooked without oil brushing was below the detection limit, and it was significantly lower than in beef cooked with oil brushing (p < 0.001). Therefore, cooking beef in the air fryer can effectively reduce BaP concentration, particularly due to the advantage of oil-free cooking, suggesting that the air fryer represents a superior option for individuals preparing meat at high temperatures.
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Affiliation(s)
| | | | | | | | | | | | | | - Yun Zhou
- School of Public Health, Guangzhou Medical University, Guangzhou 511436, China; (X.C.); (Y.L.); (B.L.); (X.H.); (S.L.); (C.Z.); (S.L.)
| | - Lieyang Fan
- School of Public Health, Guangzhou Medical University, Guangzhou 511436, China; (X.C.); (Y.L.); (B.L.); (X.H.); (S.L.); (C.Z.); (S.L.)
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Mavai S, Bains A, Sridhar K, Rashid S, Elossaily GM, Ali N, Chawla P, Sharma M. Formulation and application of poly lactic acid, gum, and cellulose-based ternary bioplastic for smart food packaging: A review. Int J Biol Macromol 2024; 268:131687. [PMID: 38642692 DOI: 10.1016/j.ijbiomac.2024.131687] [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: 01/15/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 04/22/2024]
Abstract
In future, global demand for low-cost-sustainable materials possessing good strength is going to increase tremendously, to replace synthetic plastic materials, thus motivating scientists towards green composites. The PLA has been the most promising sustainable bio composites, due to its inherent antibacterial property, biodegradability, eco-friendliness, and good thermal and mechanical characteristics. However, PLA has certain demerits such as poor water and gas barrier properties, and low glass transition temperature, which restricts its use in food packaging applications. To overcome this, PLA is blended with polysaccharides such as gum and cellulose to enhance the water barrier, thermal, crystallization, degradability, and mechanical properties. Moreover, the addition of these polysaccharides not only reduces the production cost but also helps in manufacturing packaging material with superior quality. Hence this review focuses on various fabrication techniques, degradation of the ternary composite, and its application in the food sector. Moreover, this review discusses the enhanced barrier and mechanical properties of the ternary blend packaging material. Incorporation of gum enhanced flexibility, while the reinforcement of cellulose improved the structural integrity of the ternary composite. The unique properties of this ternary composite make it suitable for extending the shelf life of food packaging, specifically for fruits, vegetables, and fried products. Future studies must be conducted to investigate the optimization of formulations for specific food types, explore scalability for industrial applications, and integrate these composites with emerging technologies (3D/4D printing).
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Affiliation(s)
- Sayani Mavai
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | - Summya Rashid
- Department of Pharmacology & Toxicology, Prince Sattam Bin Abdulaziz University, P.O. Box 173 Al-Kharj 11942, Saudi Arabia
| | - Gehan M Elossaily
- Department of Basic Medical Sciences, AlMaarefa University, P.O. Box 71666, Riyadh 13713, Saudi Arabia
| | - Nemat Ali
- Department of Pharmacology and Toxicology, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India.
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Xu X, Liu X, Wang S, Zou Y, Zhang J, Liang L, Wen C, Li Y, Xu X, He X, Liu G, Xu X. Relationship between PAH4 formation and thermal reaction products in model lipids and possible pathways of PAHs formation. JOURNAL OF HAZARDOUS MATERIALS 2024; 465:133374. [PMID: 38160552 DOI: 10.1016/j.jhazmat.2023.133374] [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: 10/24/2023] [Revised: 12/19/2023] [Accepted: 12/24/2023] [Indexed: 01/03/2024]
Abstract
Lipids are closely related to the generation of PAHs during food thermal processing. During heating, lipids mainly triglycerides undergo hydrolysis, oxidation and decomposition. The relationship between the various products and the formation of PAHs is still unclear. This paper investigated the effect of different lipid standards on PAH4 production, and explored their thermal stability and reaction products to delve into nature of the differences in PAH4 production. Fatty acids were more prone to generate PAH4 than glycerides. The higher the degree of esterification of glycerides, the higher its thermal stability and the lower the content of PAH4 generated, implying that hydrolysis of glycerides promoted the generation of PAH4. In addition, there was a positive correlation between unsaturation in lipids and the PAH4 production. After heat treatment, hydroperoxides, unsaturated fatty alcohols and aldehydes, alkenes and aromatic substances were abundant in oleic acid and linoleic acid which produced the most PAH4. Thermal decomposition of lipid hydroperoxides was the pathway for the generation of conjugated hydrocarbon radicals, alcohols, aldehydes, and alkenes. The intramolecular cyclization and Diels-Alder reaction acted as ring-forming reactions, with consequent dehydrogenation, decarboxylation, side-chain breaks and radical reorganization, ultimately facilitating the amplification of the aromatic rings and the formation of PAHs.
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Affiliation(s)
- Xiangxin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaofang Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Shuai Wang
- Yangzhou Center for Food and Drug Control, Yangzhou 225106, China
| | - Yongping Zou
- Yangzhou Center for Food and Drug Control, Yangzhou 225106, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaowei Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xudong He
- Yangzhou Center for Food and Drug Control, Yangzhou 225106, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
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Lai YW, Inbaraj BS, Chen BH. Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying. Foods 2024; 13:185. [PMID: 38254486 PMCID: PMC10814522 DOI: 10.3390/foods13020185] [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: 12/04/2023] [Revised: 12/27/2023] [Accepted: 01/02/2024] [Indexed: 01/24/2024] Open
Abstract
This study aims to explore the effects of frying conditions on the formation of HAs and PAHs in crispy pork spareribs, a popular meat commodity sold on Taiwan's market. Raw pork spareribs were marinated, coated with sweet potato powder, and fried in soybean oil and palm oil at 190 °C/6 min or 150 °C/12 min, followed by an analysis of HAs and PAHs via QuEChERS coupled with UPLC-MS/MS and GC-MS/MS, respectively. Both HAs and PAHs in pork spareribs during frying followed a temperature- and time-dependent rise. A total of 7 HAs (20.34-25.97 μg/kg) and 12 PAHs (67.69-85.10 μg/kg) were detected in pork spareribs fried in soybean oil and palm oil at 150 °C/12 min or 190 °C/6 min, with palm oil producing a higher level of total HAs and a lower level of total PAHs than soybean oil. The content changes of amino acid, reducing sugar, and creatinine played a vital role in affecting HA formation, while the degree of oil unsaturation and the contents of precursors including benzaldehyde, 2-cyclohexene-1-one, and trans,trans-2,4-decadienal showed a crucial role in affecting PAH formation. The principal component analysis revealed that HAs and PAHs were formed by different mechanisms, with the latter being more liable to formation in pork spareribs during frying, while the two-factorial analysis indicated that the interaction between oil type and frying condition was insignificant for HAs and PAHs generated in crispy pork spareribs. Both CcdP (22.67-32.78 μg/kg) and Pyr (16.70-22.36 μg/kg) dominated in PAH formation, while Harman (14.46-17.91 μg/kg) and Norharman (3.41-4.55 μg/kg) dominated in HA formation in crispy pork spareribs during frying. The outcome of this study forms a basis for learning both the variety and content of HAs and PAHs generated during the frying of pork spareribs and the optimum frying condition to minimize their formation.
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Affiliation(s)
- Yu-Wen Lai
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan; (Y.-W.L.); (B.S.I.)
| | - Baskaran Stephen Inbaraj
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan; (Y.-W.L.); (B.S.I.)
| | - Bing-Huei Chen
- Department of Nutrition, China Medical University, Taichung 404328, Taiwan
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