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Lopes RMDM, Grisi CVB, Almeida JLSD, Silva JFD, Mangolim CS, Sousa SD, Pascoal LAF. Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork. FOOD SCI TECHNOL INT 2024:10820132241257280. [PMID: 38840432 DOI: 10.1177/10820132241257280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/07/2024]
Abstract
The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of L* and a*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.
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Affiliation(s)
- Ranúsia Maria de Melo Lopes
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Cristiani Viegas Brandão Grisi
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Jorge Luiz Santos de Almeida
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Janiele Ferreira da Silva
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Camila Sampaio Mangolim
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Solange de Sousa
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
| | - Leonardo Augusto Fonseca Pascoal
- Post-Graduate Program in Agro-Food Technology, Center for Humans, Social and Agrarian Sciences, Federal University of Paraiba, Bananeiras, Paraíba, Brazil
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Iammarino M, Marino R, Nardelli V, Ingegno M, Albenzio M. Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk-Benefit? Foods 2024; 13:445. [PMID: 38338580 PMCID: PMC10855356 DOI: 10.3390/foods13030445] [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: 12/06/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk-benefit scenario for each type of heating process and red meat.
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Affiliation(s)
- Marco Iammarino
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Rosaria Marino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy;
| | - Valeria Nardelli
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Mariateresa Ingegno
- Department of Chemistry, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, 71121 Foggia, Italy; (V.N.); (M.I.)
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71121 Foggia, Italy;
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3
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Heng C, He B, Wang L. A Dual-mode Ratiometric Fluorometric and Colorimetric Platform Based on Nitrogen-doped Carbon Dots and o-phenylenediamine for the Detection of Nitrite. J Fluoresc 2023:10.1007/s10895-023-03432-8. [PMID: 37713014 DOI: 10.1007/s10895-023-03432-8] [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: 06/10/2023] [Accepted: 09/05/2023] [Indexed: 09/16/2023]
Abstract
In this study, a dual-mode ratiometric fluorometric and colorimetric platform for the determination of nitrite in pickles was proposed by exquisitely employing the fact that non-fluorescent o-Phenylenediamine (OPD) was oxidized by nitrite under acidic conditions to form fluorescent 2,3-diaminophenazine (DAP) (Em = 575), which meanwhile quench the fluorescent nitrogen-doped carbon dots (N-CDs) at 455 nm, the ratio of fluorescence intensity of DAP to N-CDs (F575/F455) changed with the increase of nitrite accompanied by visible color changes. Thus, nitrite can be quantitatively detected within a wide linear range (10-500 µM) with a low detection limit of 0.45 µM due to the high quantum yield of 39.7% of N-CDs. In addition, the colour of the N-CDs/OPD system changed from transparent to yellow when the nitrite was introduced, enabling colorimetric and on-site visual detection. The detection limit of the colorimetric method was 3.03 µM with a linear range of 10-500 µM. The proposed ratiometric fluorometric method has pleasant selectivity and good immunity to interference.
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Affiliation(s)
- Chendi Heng
- Department of Applied Chemistry, College of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha University Town, No.18, Xuezheng St, Hangzhou, 310018, China
| | - Bowen He
- Department of Applied Chemistry, College of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha University Town, No.18, Xuezheng St, Hangzhou, 310018, China
| | - Li Wang
- Department of Applied Chemistry, College of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha University Town, No.18, Xuezheng St, Hangzhou, 310018, China.
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4
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Algethami FK, Rabti A, Mastouri M, Abdulkhair BY, Ben Aoun S, Raouafi N. Highly sensitive capacitance-based nitrite sensing using polydopamine/AuNPs-modified screen-printed carbon electrode. RSC Adv 2023; 13:21336-21344. [PMID: 37465569 PMCID: PMC10350640 DOI: 10.1039/d3ra03898j] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Accepted: 07/10/2023] [Indexed: 07/20/2023] Open
Abstract
Regulatory bodies play a crucial role in establishing limits for food additives to ensure food quality and safety of food products, as excessive usage poses risks to consumers. In the context of processed animal-based foodstuffs, nitrite is commonly utilized as a means to slow down bacterial degradation. In this study, we have successfully leveraged the redox activity of an electrochemically deposited polydopamine (pDA) film onto gold nanoparticle (AuNP)-modified screen-printed electrodes (SPCE) to develop a sensitive and versatile methodology for the detection of nitrite using redox capacitance spectroscopy. By exploiting the interaction of the AuNPs/pDA electroactive interface with the target nitrite ions, we observed distinct changes in the redox distribution, subsequently leading to modifications in the associated redox capacitance. This alteration enables the successful detection of nitrite, exhibiting a linear response within the concentration range of 10 to 500 μM, with a limit of detection of 1.98 μM (S/N = 3). Furthermore, we applied the developed sensor to analyze nitrite levels in processed meats, yielding good recoveries. These results demonstrate the potential of our approach as a promising method for routine detection of ions.
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Affiliation(s)
- Faisal K Algethami
- Department of Chemistry, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU) P.O. Box 90950 Riyadh 11623 Saudi Arabia @imamu.edu.sa
| | - Amal Rabti
- Sensors and Biosensors Group, Analytical Chemistry and Electrochemistry Lab (LR99ES15), Department of Chemistry, Faculty of Science, University of Tunis El Manar Tunis El Manar 2092 Tunis Tunisia
- National Institute of Research and Physicochemical Analysis (INRAP), Laboratory of Materials, Treatment, and Analysis (LMTA), Biotechpole Sidi Thabet 2020 Sidi Thabet Tunisia
| | - Mohamed Mastouri
- Sensors and Biosensors Group, Analytical Chemistry and Electrochemistry Lab (LR99ES15), Department of Chemistry, Faculty of Science, University of Tunis El Manar Tunis El Manar 2092 Tunis Tunisia
| | - Babiker Y Abdulkhair
- Department of Chemistry, College of Science, Imam Mohammad Ibn Saud Islamic University (IMSIU) P.O. Box 90950 Riyadh 11623 Saudi Arabia @imamu.edu.sa
| | - Sami Ben Aoun
- Department of Chemistry, Faculty of Science, Taibah University P.O. Box 30002 Al-Madinah Al-Munawwarah Saudi Arabia
| | - Noureddine Raouafi
- Sensors and Biosensors Group, Analytical Chemistry and Electrochemistry Lab (LR99ES15), Department of Chemistry, Faculty of Science, University of Tunis El Manar Tunis El Manar 2092 Tunis Tunisia
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5
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Akansel B, Yılmaz Oral ZF, Sallan S, Kaban G, Kaya M. Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. Foods 2023; 12:foods12071545. [PMID: 37048366 PMCID: PMC10094117 DOI: 10.3390/foods12071545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/20/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023] Open
Abstract
This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine formation was investigated. Fresh garlic (FG, 1%) was evaluated as the control group. BG (2% and 3%) caused a reduction in the count of lactic acid bacteria while leading to an increase in pH. FG1% gave the highest number of Micrococcus/Staphylococcus, as well as aw value. The thiobarbituric acid reactive substance (TBARS) value increased with increasing BG levels. FG (1%) showed the highest residual nitrite amount (p < 0.05). The scores for color, taste and general acceptability were reduced by the use of BG (p < 0.05). No significant difference was observed between the garlic treatments in terms of N-Nitrosodimethylamine (NDMA) and N-Nitrosodiethylamine (NDEA) when no additional cooking was applied. Cooking time was determined to have no significant effect on NDMA in 3% BG. The use of BG caused an increase in N-Nitrosopiperidine (NPIP) (p < 0.05). As for PCA, a closer correlation between NPIP and the groups containing BG was observed, while there was a strong correlation between NDMA and the FG group cooked for 3 min. The use of BG caused an increase in NPIP, but affected NDMA and NDEA depending on the cooking time.
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Affiliation(s)
- Begüm Akansel
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Zeynep Feyza Yılmaz Oral
- Department of Food Technology, Vocational School of Technical Sciences, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Selen Sallan
- Departmet of Food Processing, Bandırma Vocational School, Bandırma Onyedi Eylül University, TR-10200 Balıkesir, Türkiye
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
- MK Consulting, Ata Teknokent, TR-25240 Erzurum, Türkiye
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6
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Schrenk D, Bignami M, Bodin L, Chipman JK, del Mazo J, Hogstrand C, (Ron) Hoogenboom L, Leblanc J, Nebbia CS, Nielsen E, Ntzani E, Petersen A, Sand S, Schwerdtle T, Vleminckx C, Wallace H, Romualdo B, Cristina F, Stephen H, Marco I, Mosbach‐Schulz O, Riolo F, Christodoulidou A, Grasl‐Kraupp B. Risk assessment of N-nitrosamines in food. EFSA J 2023; 21:e07884. [PMID: 36999063 PMCID: PMC10043641 DOI: 10.2903/j.efsa.2023.7884] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
EFSA was asked for a scientific opinion on the risks to public health related to the presence of N-nitrosamines (N-NAs) in food. The risk assessment was confined to those 10 carcinogenic N-NAs occurring in food (TCNAs), i.e. NDMA, NMEA, NDEA, NDPA, NDBA, NMA, NSAR, NMOR, NPIP and NPYR. N-NAs are genotoxic and induce liver tumours in rodents. The in vivo data available to derive potency factors are limited, and therefore, equal potency of TCNAs was assumed. The lower confidence limit of the benchmark dose at 10% (BMDL10) was 10 μg/kg body weight (bw) per day, derived from the incidence of rat liver tumours (benign and malignant) induced by NDEA and used in a margin of exposure (MOE) approach. Analytical results on the occurrence of N-NAs were extracted from the EFSA occurrence database (n = 2,817) and the literature (n = 4,003). Occurrence data were available for five food categories across TCNAs. Dietary exposure was assessed for two scenarios, excluding (scenario 1) and including (scenario 2) cooked unprocessed meat and fish. TCNAs exposure ranged from 0 to 208.9 ng/kg bw per day across surveys, age groups and scenarios. 'Meat and meat products' is the main food category contributing to TCNA exposure. MOEs ranged from 3,337 to 48 at the P95 exposure excluding some infant surveys with P95 exposure equal to zero. Two major uncertainties were (i) the high number of left censored data and (ii) the lack of data on important food categories. The CONTAM Panel concluded that the MOE for TCNAs at the P95 exposure is highly likely (98-100% certain) to be less than 10,000 for all age groups, which raises a health concern.
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7
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A food composition database for assessing nitrate intake from plant-based foods. Food Chem 2022; 394:133411. [DOI: 10.1016/j.foodchem.2022.133411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 05/31/2022] [Accepted: 06/04/2022] [Indexed: 11/23/2022]
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8
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Gadallah FM, El-Sawah NA, Belal HE, Majrashi A, El-Tahan AM, El-Saadony MT, Elrys AS, El-Saadony FM. Nitrogen-molybdenum-manganese co-fertilization reduces nitrate accumulation and enhances spinach (Spinacia oleracea L.) yield and its quality. Saudi J Biol Sci 2022; 29:2238-2246. [PMID: 35531200 PMCID: PMC9072906 DOI: 10.1016/j.sjbs.2021.11.036] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 10/25/2021] [Accepted: 11/17/2021] [Indexed: 12/03/2022] Open
Abstract
Spinach (Spinacia oleracea L.) is considered a nitrogen (N) intensive plant with high nitrate (NO3−) accumulation in its leaves. The current study via a two-year field trial introduced an approach by combining N fertilization from different sources (e.g., ammonium nitrate; 33.5 % N, and urea; 48 % N) at different rates (180, and 360 kg N ha−1) with the foliar spraying of molybdenum (Mo) as sodium molybdate, and/or manganese (Mn) as manganese sulphate at rates of 50 and 100 mgL−1 of each or with a mixture of Mo and Mn at rates of 50 and 50 mg L−1, respectively on growth, chemical constituents, and NO3− accumulation in spinach leaves. Our findings revealed that the highest rate of N fertilization (360 kg N ha−1) significantly increased most of the measured parameters e.g., plant length, fresh and dry weight plant−1, number of leaves plant−1, leaf area plant−1, leaf pigments (chlorophyll a, b and carotenoids), nutrients (N, P, K, Fe, Mn, Zn), total soluble carbohydrates, protein content, net assimilation rate, and NO3− accumulation, but decreased leaf area ratio and relative growth rate. Moreover, plants received urea-N fertilizer gave the highest values of all previous attributes when compared with ammonium nitrate –N fertilizers, and the lowest values of NO3− accumulation. The co-fertilization of N-Mo-Mn gave the highest values in all studied attributes and the lowest NO3− accumulation. The best treatment was recorded under the treatment of 360 kg N-urea ha−1 in parallel with the combined foliar application of Mo and Mn (50 + 50 mg L−1). Our findings proposed that the co-fertilization of N-Mo-Mn could enhance spinach yield and its quality, while reducing NO3− accumulation in leaves, resulting agronomical, environmental and economic benefits.
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9
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Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed. Foods 2022; 11:foods11030452. [PMID: 35159602 PMCID: PMC8834576 DOI: 10.3390/foods11030452] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 01/01/2023] Open
Abstract
This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.
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10
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A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108449] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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11
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Shao X, Zhu M, Zhang Z, Huang P, Xu B, Chen C, Li P. N-nitrosodimethylamine reduction by Lactobacillus pentosus R3 in fermented cooked sausages. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107869] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Shao X, Xu B, Chen C, Li P, Luo H. The function and mechanism of lactic acid bacteria in the reduction of toxic substances in food: a review. Crit Rev Food Sci Nutr 2021; 62:5950-5963. [PMID: 33683156 DOI: 10.1080/10408398.2021.1895059] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
N-nitrosamines, heterocyclic amines, polycyclic aromatic hydrocarbons, biogenic amines, and acrylamide are widely distributed and some of the most toxic substances detected in foods. Hence, reduction of these substances has attracted worldwide attention. Lactic acid bacteria (LAB) inoculation has been found to be an effective way to reduce these toxic substances. In this paper, the reduction of toxic substances by LAB and its underlying mechanisms have been described through the review of recent studies. LAB aids this reduction via different mechanisms. First, it can directly decrease these harmful substances through adsorption or degradation. Peptidoglycans on the cell wall of LAB can bind to heterocyclic amines, acrylamide, and polycyclic aromatic hydrocarbons. Second, LAB can indirectly decrease the content of toxic substances by reducing their precursors. Third, antioxidant properties of LAB also contribute to the reduction in toxic substances. Finally, LAB can suppress the growth of amino acid decarboxylase-positive bacteria, thus reducing the accumulation of biogenic amines and N-nitrosamines. Therefore, LAB can contribute to the decrease in toxic substances in food and improve food safety. Further research on increasing the reduction efficiency of LAB and deciphering the mechanisms at a molecular level needs to be carried out to obtain the complete picture.
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Affiliation(s)
- Xuefei Shao
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Conggui Chen
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Peijun Li
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huiting Luo
- China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei, China.,School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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13
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Shao X, Xu B, Zhou H, Chen C, Li P. Insight into the mechanism of decreasing N-nitrosodimethylamine by Lactobacillus pentosus R3 in a model system. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107534] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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14
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Devlamynck R, Fernandes de Souza M, Bog M, Leenknegt J, Eeckhout M, Meers E. Effect of the growth medium composition on nitrate accumulation in the novel protein crop Lemna minor. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2020; 206:111380. [PMID: 33011511 DOI: 10.1016/j.ecoenv.2020.111380] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/14/2020] [Accepted: 09/17/2020] [Indexed: 06/11/2023]
Abstract
Duckweed is a potential alternative protein source for food and feed. However, little is known about the nitrate accumulation in this plant. A high nitrate level in vegetables can indirectly lead to an elevated intake of nitrites and N-nitroso compounds, increasing the risk of diseases for humans and animals. This research hypothesizes that the nitrate accumulation of Lemna minor differs between growing media. Additionally, it evaluates whether legal safety levels of nitrate for human and animal intake are exceeded. The duckweed was grown on (i) rainwater, and (ii) three synthetic media containing different nutrient levels. Furthermore, (iii) biological effluent of swine manure treatment and (iv) aquaculture effluent from pikeperch production were used, as these are potential media for closing nutrient loops in the agriculture sector. It was found that nitrate levels increased with the increasing availability of macronutrients in the water, and pH showed a particularly strong negative correlation with the nitrate levels in the plant. Nevertheless, nitrate content never exceeded 530 mg NO3 kg-1 fresh weight. To conclude, Lemna minor's nitrate content was below safety limits for human consumption in all tested growing media; however, a potential risk for ruminants was observed as these are more sensitive to nitrate conversions in their gastro-intestinal track.
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Affiliation(s)
- Reindert Devlamynck
- Ghent University, Department of Green Chemistry and Technology, Coupure Links 653, 9000, Ghent, Belgium; Provincial Research and Advice Centre for Agriculture and Horticulture (Inagro vzw), Ieperseweg 87, 8800, Roeselare-Beitem, Belgium.
| | | | - Manuela Bog
- University of Greifswald, Institute of Botany and Landscape Ecology, Soldmannstr. 15, D-17489, Greifswald, Germany
| | - Jan Leenknegt
- Provincial Research and Advice Centre for Agriculture and Horticulture (Inagro vzw), Ieperseweg 87, 8800, Roeselare-Beitem, Belgium
| | - Mia Eeckhout
- Ghent University, Department of Food Technology, Safety and Health, Valentin Vaerwyckweg 1, 9000, Ghent, Belgium
| | - Erik Meers
- Ghent University, Department of Green Chemistry and Technology, Coupure Links 653, 9000, Ghent, Belgium
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15
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Tian Y, Du H, Wang L, Li S, Zhang L, Zhang L. Nitrite Scavenging and Inhibition of N-Nitrosamines Formation by Phenolic Extracts From Diospyros lotus L. Leaves and Active Ingredients. Nat Prod Commun 2020. [DOI: 10.1177/1934578x20961186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Diospyros lotus L. leaves are used as a functional tea and folk medicine in several Asian countries. This study aimed to evaluate the effects of phenolic extracts of the leaves on scavenging nitrite and inhibiting N-nitrosamines (NAs) formation and to determine the active ingredients responsible for these effects. Of the 7 fractions (Fr1-Fr7) prepared from the extract of D. lotus leaves, Fr5 contained the highest phenolic content and exhibited the strongest activity. Five active ingredients of Fr5 were discovered, and 4 of them were identified as myricitrin (Mytr), myricetin (Myt), myricetin-3- O-β-d-glucoside (Myt-Glc), and myricetin-3- O-β-d-galactoside (Myt-Gal). The content of Mytr was much higher than those of the other 3 ingredients, both in Fr5 and extracts of D. lotus leaves. Finally, Mytr and Myt were proved to have stronger activities by the 1,1-diphenyl-2-trinitrophenyl hydrazine scavenging, nitrite scavenging, and inhibition of NAs formation assays. These results indicated that Mytr was the main active ingredient of D. lotus leaves. Myt, Mytr, and Fr5 from the leaves could be used as natural agents for antioxidant, nitrite scavenging, and inhibition of NAs formation in food and the human body.
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Affiliation(s)
- YanHua Tian
- Institute of Molecular Science, Modern Research Center for Traditional Chinese Medicine, Institute of Environmental Science, Shanxi University, Taiyuan, Shanxi Province, P. R. China
- Department of Food Engineering, Shanxi Pharmaceutical Vocational College, Taiyuan, Shanxi Province, P. R. China
| | - HuiZhi Du
- Institute of Molecular Science, Modern Research Center for Traditional Chinese Medicine, Institute of Environmental Science, Shanxi University, Taiyuan, Shanxi Province, P. R. China
| | - Li Wang
- Institute of Molecular Science, Modern Research Center for Traditional Chinese Medicine, Institute of Environmental Science, Shanxi University, Taiyuan, Shanxi Province, P. R. China
| | - ShiFei Li
- Institute of Molecular Science, Modern Research Center for Traditional Chinese Medicine, Institute of Environmental Science, Shanxi University, Taiyuan, Shanxi Province, P. R. China
| | - Lu Zhang
- Institute of Molecular Science, Modern Research Center for Traditional Chinese Medicine, Institute of Environmental Science, Shanxi University, Taiyuan, Shanxi Province, P. R. China
| | - LiWei Zhang
- Institute of Molecular Science, Modern Research Center for Traditional Chinese Medicine, Institute of Environmental Science, Shanxi University, Taiyuan, Shanxi Province, P. R. China
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16
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Wang H, Liu S, Zhou X, Yang X, Gao Q, Tanokura M, Xue Y. Treatment with hydrogen peroxide improves the physicochemical properties of dietary fibres from Chinese yam peel. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14405] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hai‐ou Wang
- School of Food Science Nanjing Xiaozhuang University Nanjing 211171 China
| | - Si‐hong Liu
- College of Light Industry Liaoning University Shenyang 110036 China
| | - Xue‐jie Zhou
- College of Light Industry Liaoning University Shenyang 110036 China
| | - Xiao‐yue Yang
- College of Light Industry Liaoning University Shenyang 110036 China
| | - Qi Gao
- Party School of Liaoning Provincial Party Committee Shenyang 110161 China
| | - Masaru Tanokura
- Department of Applied Biological Chemistry Graduate School of Agricultural and Life Sciences The University of Tokyo Tokyo113‐8657 Japan
| | - You‐lin Xue
- College of Light Industry Liaoning University Shenyang 110036 China
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17
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Xie Z, Li X, Tang R, Wang G, Lu Y, Li X, Cheng K, Li L, He Q. Reactions of polyphenols in pomegranate peel with nitrite under simulated stomach conditions. Food Sci Nutr 2019; 7:3103-3109. [PMID: 31572603 PMCID: PMC6766573 DOI: 10.1002/fsn3.1173] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/24/2019] [Accepted: 07/22/2019] [Indexed: 01/03/2023] Open
Abstract
Punicalagin and ellagic acid are the major polyphenols present in pomegranate peels. The contents of α-punicalagin, β-punicalagin, and ellagic acid in the pomegranate peels were approximately 75, 72, and 20 µM, respectively. The reactions of polyphenols in pomegranate peels with sodium nitrite under simulated stomach conditions were studied. The reactions decreased the polyphenolic contents of the pomegranate peels and accompanied the formation of nitroso compounds. The oxidation rates followed the order ellagic acid <α-punicalagin ≈ β-punicalagin. The results suggested that the reactions can occur in the stomach after a meal, while the pH changes from 2 to 4.5.
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Affiliation(s)
- Zhenjian Xie
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
- College of Light Industry and Food EngineeringSichuan UniversityChengduChina
| | - Xiaohong Li
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
| | - Renyong Tang
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
| | - Guoze Wang
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
| | - Yurong Lu
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
| | - Xuemei Li
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
| | - Kun Cheng
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
| | - Linzhi Li
- College of Pharmacy and Biological EngineeringChengdu UniversityChengduChina
| | - Qiang He
- College of Light Industry and Food EngineeringSichuan UniversityChengduChina
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18
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Deng S, Jin J, He Q. Inhibitory Effect of Epigallocatechin Gallate, Epigallocatechin, and Gallic Acid on the Formation of N-Nitrosodiethylamine In Vitro. J Food Sci 2019; 84:2159-2164. [PMID: 31329273 DOI: 10.1111/1750-3841.14737] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 06/05/2019] [Accepted: 06/24/2019] [Indexed: 02/05/2023]
Abstract
This study investigated the inhibitory effect of epigallocatechin gallate (EGCG), epigallocatechin (EGC), and gallic acid (GA) on the formation of N-nitrosodiethylamine (NDEA) in vitro. Results show that the three polyphenols are capable to block NDEA formation when the molar ratio of phenols to nitrite is higher than 0.8, and a more acidic environment is prone to promote the inhibitory potential of phenols. It is also found that the inhibitory effect tends to decrease in the order: EGCG, EGC, GA, which is in accordance with the order of their DPPH scavenging activity, suggesting that the inhibitory effect of polyphenols on NDEA formation may work through a free radical way. Kinetic study further revealed the three polyphenols react with nitrite at a much faster rate than diethylamine does (P < 0.05). By scavenging nitrite at a faster rate than the nitrosation of diethylamine, polyphenols at high concentration can significantly block NDEA formation. These observations may promote a possible application of polyphenol compounds to inhibit the formation of nitrosamines in food processing. PRACTICAL APPLICATION: The presence of N-nitrosamines in human diet should be an etiological risk factor for human cancers. This work may provide a useful guideline for phenolic compounds to inhibit the formation of nitrosamines in food processing, such as in the process of curing meats. Polyphenols have been proved to block NDEA formation under normal gastric juice condition, suggesting the intake of polyphenols is a potential way to prevent diseases caused by nitrite.
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Affiliation(s)
- Sha Deng
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Jing Jin
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
| | - Qiang He
- College of Light Industry and Food Engineering, Sichuan Univ., Chengdu, 610065, P. R. China
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19
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Polyphenols and Alkaloids in Byproducts of Longan Fruits ( Dimocarpus Longan Lour.) and Their Bioactivities. Molecules 2019; 24:molecules24061186. [PMID: 30917573 PMCID: PMC6471414 DOI: 10.3390/molecules24061186] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 03/14/2019] [Accepted: 03/18/2019] [Indexed: 12/30/2022] Open
Abstract
The longan industry produces a large amount of byproducts such as pericarp and seed, resulting in environmental pollution and resource wastage. The present study was performed to systematically evaluate functional components, i.e., polyphenols (phenolics and flavonoids) and alkaloids, in longan byproducts and their bioactivities, including antioxidant activities, nitrite scavenging activities in simulated gastric fluid and anti-hyperglycemic activities in vitro. Total phenolic and total flavonoid contents in pericarp were slightly higher than those in seeds, but seeds possessed higher alkaloid content than pericarp. Four polyphenolic substances, i.e., gallic acid, ethyl gallate, corilagin and ellagic acid, were identified and quantified using high-performance liquid chromatography. Among these polyphenolic components, corilagin was the major one in both pericarp and seed. Alkaloid extract in seed showed the highest DPPH radical scavenging activity and oxygen radical absorbance capacity. Nitrite scavenging activities were improved with extract concentration and reaction time increasing. Flavonoids in seed and alkaloids in pericarp had potential to be developed as anti-hyperglycemic agents. The research result was a good reference for exploring longan byproducts into various valuable health-care products.
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20
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Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi. Food Sci Biotechnol 2018; 26:1447-1455. [PMID: 30263681 DOI: 10.1007/s10068-017-0179-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2017] [Revised: 06/18/2017] [Accepted: 06/19/2017] [Indexed: 10/19/2022] Open
Abstract
Ethanol extracts from developed kimchi condiments (KME, KMEE) and mixtures of sub-ingredients (ME, MEE) showed high nitrite scavenging activity. ME was able to scavenge 89% of total nitrite at 50 mg/mL ME and pH 1.2. The nitrite scavenging abilities of KME and KMEE were significantly higher than in ethanol extract from the control condiment. The inhibitory effects on N-nitrosodimethylamine (NDMA) formation by decrease of salted-fermented fish products (Jeot-gal) and increase of condiments in the composition of kimchi were investigated. The modified kimchi (KM) was prepared with new condiments, which included new sub-ingredients and reduced Jeot-gal. The NDMA and its precursor levels were significantly decreased in KM compared with those in the control kimchi (KC). The KM also obtained higher sensory scores than KC. Therefore, the increase of sub-ingredients and reduction of Jeot-gal in kimchi would be recommended for production of reduced-NDMA kimchi while maintaining or even enhancing flavor profiles.
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21
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Liao E, Xu Y, Jiang Q, Xia W. Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish. Food Chem 2018; 271:174-181. [PMID: 30236663 DOI: 10.1016/j.foodchem.2018.07.186] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 07/24/2018] [Accepted: 07/25/2018] [Indexed: 11/18/2022]
Abstract
This study investigated the effects of Lactobacillus plantarum 120, Saccharomyces cerevisiae 2018 and Staphylococcus xylosus 135 inoculation on N-nitrosodimethylamine (NDMA) and its precursors formation, and on microbiological characteristics of Chinese traditional fermented fish products (CTFPs). The results indicated that three strains could directly degrade NDMA in culture broth, and the highest degradation rate was observed in L. plantarum 120. The lactic acid bacteria counts in samples inoculated with L. plantarum 120 and mixed starter cultures were significantly (P < 0.05) higher than the others during the initial and middle fermentation stages (≤3 weeks). The final contents of total volatile base nitrogen, trimethylamine, dimethylamine, nitrite and NDMA in inoculated samples were significantly (P < 0.05) lower than those in spontaneous fermentation samples. According to these results, the inoculation with autochthonous starter cultures was a promising method to inhibit the NDMA and its precursors accumulation in CTFPs during fermentation process.
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Affiliation(s)
- E Liao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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22
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Li N, Lin Z, Chen W, Zheng Y, Ming Y, Zheng Z, Huang W, Chen L, Xiao J, Lin H. Corilagin from longan seed: Identification, quantification, and synergistic cytotoxicity on SKOv3ip and hey cells with ginsenoside Rh2 and 5-fluorouracil. Food Chem Toxicol 2018; 119:133-140. [PMID: 29751073 DOI: 10.1016/j.fct.2018.05.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 05/06/2018] [Accepted: 05/07/2018] [Indexed: 02/08/2023]
Abstract
Corilagin content from different parts of longan (Dimocarpus longan Lour.) was determined by ultra performance liquid chromatography (UPLC) method. Additionally, the potential synergistic effects of corilagin + ginsenoside Rh2 (Rh2), and corilagin + 5-fluorouracil (5-FU) on ovarian cancer cells, and cancer-preventing activities, including inhibition of tyrosinase, properties of antioxidant and nitrite-scavenging, and blocking of nitrosamine synthesis were investigated. The results showed the content of corilagin from different parts of longan varied widely, while corilagin content in longan seed was high with a value of 542.15 ± 10.30 μg/g. Then the corilagin from longan seed was chosen for further study, since longan seed was easily obtained from by-product of longan fruit processing with low cost. Furthermore, the combinations of corilagin + Rh2, and corilagin + 5-FU showed an increased synergistic cytotoxicity on SKOv3ip and Hey cells. Moreover, corilagin inhibited exhibited effects of inhibiting tyrosinase, antioxidation, scavenging nitrite and blocking nitrosamine synthesis.
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Affiliation(s)
- Ni Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Xiamen City for Plant Introduction & Quarantine and Plant Derived Product, Xiamen Overseas Chinese Subtropical Plant Introduction Garden, Xiamen, Fujian 361002, China
| | - Zhican Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Xiamen City for Plant Introduction & Quarantine and Plant Derived Product, Xiamen Overseas Chinese Subtropical Plant Introduction Garden, Xiamen, Fujian 361002, China
| | - Wei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Xiamen City for Plant Introduction & Quarantine and Plant Derived Product, Xiamen Overseas Chinese Subtropical Plant Introduction Garden, Xiamen, Fujian 361002, China
| | - Yi Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Xiamen City for Plant Introduction & Quarantine and Plant Derived Product, Xiamen Overseas Chinese Subtropical Plant Introduction Garden, Xiamen, Fujian 361002, China
| | - Yanlin Ming
- Key Laboratory of Xiamen City for Plant Introduction & Quarantine and Plant Derived Product, Xiamen Overseas Chinese Subtropical Plant Introduction Garden, Xiamen, Fujian 361002, China; Key Laboratory of Fujian Province for Physiology and Biochemistry of Subtropical Plant, Fujian Institute of Subtropical Botany, Xiamen, Fujian 361006, China.
| | - Zhizhong Zheng
- Key Laboratory of Xiamen City for Plant Introduction & Quarantine and Plant Derived Product, Xiamen Overseas Chinese Subtropical Plant Introduction Garden, Xiamen, Fujian 361002, China; Key Laboratory of Fujian Province for Physiology and Biochemistry of Subtropical Plant, Fujian Institute of Subtropical Botany, Xiamen, Fujian 361006, China
| | - Wen Huang
- Key Laboratory of Xiamen City for Plant Introduction & Quarantine and Plant Derived Product, Xiamen Overseas Chinese Subtropical Plant Introduction Garden, Xiamen, Fujian 361002, China; Key Laboratory of Fujian Province for Physiology and Biochemistry of Subtropical Plant, Fujian Institute of Subtropical Botany, Xiamen, Fujian 361006, China
| | - Lianghua Chen
- Key Laboratory of Xiamen City for Plant Introduction & Quarantine and Plant Derived Product, Xiamen Overseas Chinese Subtropical Plant Introduction Garden, Xiamen, Fujian 361002, China; Key Laboratory of Fujian Province for Physiology and Biochemistry of Subtropical Plant, Fujian Institute of Subtropical Botany, Xiamen, Fujian 361006, China
| | - Jianbo Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
| | - Hetong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China.
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23
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Zhang H, Sun C, Han W, Zhang J, Hou J. Analysis of the monitoring status of residual nitrite in meat products in China from 2000 to 2011. Meat Sci 2018; 136:30-34. [DOI: 10.1016/j.meatsci.2017.10.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2017] [Revised: 10/10/2017] [Accepted: 10/12/2017] [Indexed: 11/16/2022]
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24
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Kim SH, Kim SH, Kang KH, Lee S, Kim SJ, Kim JG, Chung MJ. Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.060] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Lu Y, Dong Y, Li X, He Q. The Nitrite-Scavenging Properties of Catechol, Resorcinol, and Hydroquinone: A Comparative Study on Their Nitration and Nitrosation Reactions. J Food Sci 2016; 81:C2692-C2696. [DOI: 10.1111/1750-3841.13535] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 01/19/2023]
Affiliation(s)
- Yunhao Lu
- College of Light Industry and Food Engineering; Sichuan Univ; Chengdu 610065 P. R. China
| | - Yanzuo Dong
- College of Light Industry and Food Engineering; Sichuan Univ; Chengdu 610065 P. R. China
| | - Xueli Li
- Inst. of Agro-product Processing; Sichuan Univ; Chengdu 610065 P.R. China
| | - Qiang He
- Inst. of Agro-product Processing; Sichuan Univ; Chengdu 610065 P.R. China
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26
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Zhang O, Zou X, Li QH, Sun Z, Liu YD, Zhong RG. Experimental and Theoretical Investigation of Effects of Ethanol and Acetic Acid on Carcinogenic NDMA Formation in Simulated Gastric Fluid. J Phys Chem A 2016; 120:4505-13. [DOI: 10.1021/acs.jpca.6b02582] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ou Zhang
- College of Life Science & Bioengineering, Beijing University of Technology, Beijing 100124, P. R. China
| | - Xuan Zou
- Department
of Stomatology, Chinese PLA 307 Hospital, Academy of Military Medical Sciences, Beijing, 100071, P. R. China
| | - Qi-Hong Li
- Department
of Stomatology, Chinese PLA 307 Hospital, Academy of Military Medical Sciences, Beijing, 100071, P. R. China
| | - Zhi Sun
- College of Life Science & Bioengineering, Beijing University of Technology, Beijing 100124, P. R. China
| | - Yong Dong Liu
- College of Life Science & Bioengineering, Beijing University of Technology, Beijing 100124, P. R. China
| | - Ru Gang Zhong
- College of Life Science & Bioengineering, Beijing University of Technology, Beijing 100124, P. R. China
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27
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De Mey E, De Maere H, Paelinck H, Fraeye I. VolatileN-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies. Crit Rev Food Sci Nutr 2015; 57:2909-2923. [DOI: 10.1080/10408398.2015.1078769] [Citation(s) in RCA: 69] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Eveline De Mey
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Hannelore De Maere
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Hubert Paelinck
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
| | - Ilse Fraeye
- Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
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28
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The buffalo Minas Frescal cheese as a protective matrix of Bifidobacterium BB-12 under in vitro simulated gastrointestinal conditions. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Han Y, Byun SH, Park JH, Kim SB. Bioactive properties of enzymatic hydrolysates from abdominal skin gelatin of yellowfin tuna (Thunnus albacares). Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12890] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yuna Han
- Department of Food Science and Technology; Pukyong National University; Busan 608-737 South Korea
| | - Sang-Hun Byun
- Department of Food Science and Technology; Pukyong National University; Busan 608-737 South Korea
| | - Joung-Hyun Park
- Swine Science & Technology Center; Gyeongnam National University of Science and Technology; Jinju 660-758 South Korea
| | - Seon-Bong Kim
- Department of Food Science and Technology; Pukyong National University; Busan 608-737 South Korea
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30
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Effect of some processing methods on nitrate changes in different vegetables. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9229-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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31
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Li S, Jiang C, Chen X, Wang H, Lin J. Lactobacillus casei immobilized onto montmorillonite: Survivability in simulated gastrointestinal conditions, refrigeration and yogurt. Food Res Int 2014; 64:822-830. [DOI: 10.1016/j.foodres.2014.08.030] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Revised: 07/29/2014] [Accepted: 08/24/2014] [Indexed: 10/24/2022]
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32
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Yuan Y, Meng W, Yutian M, Fang C, Xiaosong H. Determination of Eight Volatile Nitrosamines in Meat Products by Ultrasonic Solvent Extraction and Gas Chromatography-Mass Spectrometry Method. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.898652] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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33
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Dong Y, Zhao M, Zhao T, Feng M, Chen H, Zhuang M, Lin L. Bioactive profiles, antioxidant activities, nitrite scavenging capacities and protective effects on H2O2-injured PC12 cells of Glycyrrhiza glabra L. leaf and root extracts. Molecules 2014; 19:9101-13. [PMID: 24983860 PMCID: PMC6270937 DOI: 10.3390/molecules19079101] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2014] [Revised: 06/24/2014] [Accepted: 06/25/2014] [Indexed: 12/20/2022] Open
Abstract
This study compared the total flavonoid content of Glycyrrhiza glabra L. leaf and root extracts. Results suggested that the total flavonoid content in the leaf extract was obviously higher than that in the root extract. Pinocembrin, the main compound in the leaf extract after purification by column chromatography, showed good antioxidant activity and nitrite scavenging capacity, but moderate inhibitory effect on mushroom tyrosinase. Liquiritin was the main compound in root extract and possessed strong inhibitory effect on mushroom tyrosinase. Both compounds exhibited significant protection effect on H2O2-injured PC12 cells at a low concentration. These results indicate that Glycyrrhiza glabra L. leaf is potential as an important raw material for functional food.
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Affiliation(s)
- Yi Dong
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Tiantian Zhao
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Mengying Feng
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Huiping Chen
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Mingzhu Zhuang
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
| | - Lianzhu Lin
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China.
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34
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Suryati T, Astawan M, Lioe HN, Wresdiyati T, Usmiati S. Nitrite residue and malonaldehyde reduction in dendeng--Indonesian dried meat--influenced by spices, curing methods and precooking preparation. Meat Sci 2013; 96:1403-8. [PMID: 24361560 DOI: 10.1016/j.meatsci.2013.11.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2013] [Revised: 11/07/2013] [Accepted: 11/25/2013] [Indexed: 12/22/2022]
Abstract
This research was conducted to reduce nitrite residue and malonaldehyde (MDA) content of dendeng through modifying the formulation of spices, curing technique and precooking preparation. The result showed that spiced fried dendeng was likely to contain high total phenolics and antioxidant activity. Wet cured dendeng combined with spices containing 2.0% coriander and 10.0% garlic and preparation by soaking before frying was effective to produce dendeng that had no detected nitrite residue and low MDA. In conclusion, the spice formulas used in this study could reduce nitrite residue and MDA level of dendeng, and the treatment prior to frying, by soaking the dendeng briefly in water, lowered MDA of non-spiced dendeng, but no effect of soaking was observed in spiced samples due to the very low MDA found in the samples.
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Affiliation(s)
- T Suryati
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia
| | - M Astawan
- Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia
| | - H N Lioe
- Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia.
| | - T Wresdiyati
- Department of Anatomy, Physiology and Pharmacology, Faculty of Veterinary, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia
| | - S Usmiati
- Indonesian Center for Agricultural Postharvest Research and Development, Jl. Cimanggu, Bogor- Indonesia
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Gião MS, Gomes S, Madureira AR, Faria A, Pestana D, Calhau C, Pintado ME, Azevedo I, Malcata FX. Effect of in vitro digestion upon the antioxidant capacity of aqueous extracts of Agrimonia eupatoria, Rubus idaeus, Salvia sp. and Satureja montana. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.030] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.05.005] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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d’Ischia M, Napolitano A, Manini P, Panzella L. Secondary Targets of Nitrite-Derived Reactive Nitrogen Species: Nitrosation/Nitration Pathways, Antioxidant Defense Mechanisms and Toxicological Implications. Chem Res Toxicol 2011; 24:2071-92. [DOI: 10.1021/tx2003118] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Marco d’Ischia
- Department of Organic Chemistry and Biochemistry, University of Naples Federico II, Complesso Universitario Monte S. Angelo, via Cinthia 4, I-80126 Naples, Italy
| | - Alessandra Napolitano
- Department of Organic Chemistry and Biochemistry, University of Naples Federico II, Complesso Universitario Monte S. Angelo, via Cinthia 4, I-80126 Naples, Italy
| | - Paola Manini
- Department of Organic Chemistry and Biochemistry, University of Naples Federico II, Complesso Universitario Monte S. Angelo, via Cinthia 4, I-80126 Naples, Italy
| | - Lucia Panzella
- Department of Organic Chemistry and Biochemistry, University of Naples Federico II, Complesso Universitario Monte S. Angelo, via Cinthia 4, I-80126 Naples, Italy
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Jurado-Sanchez B, Ballesteros E, Gallego M. Gas chromatographic determination of N-nitrosamines, aromatic amines, and melamine in milk and dairy products using an automatic solid-phase extraction system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7519-7526. [PMID: 21604719 DOI: 10.1021/jf2013919] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A reliable analytical method was presented for the simultaneous determination of six N-nitrosamines, nine aromatic amines, and melamine in milk and dairy products using gas chromatography coupled with mass spectrometry. The sample treatment includes the precipitation of proteins with acetonitrile, centrifugation, solvent changeover by evaporation, and continuous solid-phase extraction for cleanup and preconcentration purposes. Samples (5 g) containing 0.15-500 ng of each amine were analyzed, and low detection limits (15-130 ng/kg) were achieved. Recoveries for milk and dairy products samples spiked with 1, 10, and 50 μg/kg ranged from 92% to 101%, with intraday and interday relative standard deviation values below 7.5%. The method was successfully applied to determine amine residues in several milk types (human breast, cow, and goat) and dairy products.
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Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.09.010] [Citation(s) in RCA: 161] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Correia M, Barroso Â, Barroso MF, Soares D, Oliveira M, Delerue-Matos C. Contribution of different vegetable types to exogenous nitrate and nitrite exposure. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.11.030] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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42
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Schäfer AI, Mitch W, Walewijk S, Munoz A, Teuten E, Reinhard M. Chapter 7 Micropollutants in Water Recycling: A Case Study of N-Nitrosodimethylamine (NDMA) Exposure from Water versus Food. SUSTAINABLE WATER FOR THE FUTURE: WATER RECYCLING VERSUS DESALINATION 2010. [DOI: 10.1016/s1871-2711(09)00207-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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