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Yung YL, Lakshmanan S, Kumaresan S, Chu CM, Tham HJ. Mitigation of 3-monochloropropane 1,2 diol ester and glycidyl ester in refined oil - A review. Food Chem 2023; 429:136913. [PMID: 37506659 DOI: 10.1016/j.foodchem.2023.136913] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 07/12/2023] [Accepted: 07/15/2023] [Indexed: 07/30/2023]
Abstract
The 3-Monochloropropane-1, 2-diol ester (3-MCPDE) and glycidyl ester (GE) are formed at high processing temperatures with the presence of respective precursors. Both are potentially harmful to humans, causing adverse health impacts including kidney damage, reproductive problems, and increased risk of cancer. The presence of 3-MCPDE and GE in palm oil is of particular concern because of its widespread use by the food industry. There are a variety of methods for reducing 3-MCPDE and GE. For example, water washing eliminates mostly inorganic chlorides that, in turn, reduce the formation of 3-MCPDE. 3-MCPDE has also been reduced by up to 99% using combinations of methods and replacing stripping steam with alcohol-based media. Activated carbon, clay, antioxidants, potassium-based salts, and other post-refining steps have positively lowered GE, ranging from 10 to 99%. Several approaches have been successful in reducing these process contaminants without affecting other quality metrics.
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Affiliation(s)
- Yen Li Yung
- Research & Development Department, IOI Edible Oils Sdn. Bhd., KM 12, Sg. Mowtas, Jalan Jaya Chip, off Jalan Batu Sapi, Sandakan, Sabah, Malaysia; Chemical Engineering Programme, Faculty of Engineering, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia.
| | - Shyam Lakshmanan
- Research & Development Department, IOI Edible Oils Sdn. Bhd., KM 12, Sg. Mowtas, Jalan Jaya Chip, off Jalan Batu Sapi, Sandakan, Sabah, Malaysia
| | - Sivakumar Kumaresan
- Chemical Engineering Programme, Faculty of Engineering, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
| | - Chi Ming Chu
- Chemical Engineering Programme, Faculty of Engineering, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
| | - Heng Jin Tham
- Chemical Engineering Programme, Faculty of Engineering, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
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Yung YL, Lakshmanan S, Chu CM, Kumaresan S, Tham HJ. Simultaneous mitigation of 3-monochloropropane 1,2 diol ester and glycidyl ester in edible oils: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1164-1182. [PMID: 37549246 DOI: 10.1080/19440049.2023.2235608] [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: 01/15/2023] [Revised: 07/07/2023] [Accepted: 07/08/2023] [Indexed: 08/09/2023]
Abstract
The rising concern about the presence of 3-monochloropropane 1,2 diol ester (3-MCPDE) and glycidyl ester (GE) in food has prompted much research to be conducted. Some process modifications and the use of specific chemicals have been employed to mitigate both 3-MCPDE and GE. Alkalisation using NaOH, KOH, alkali metals or alkaline earth metals and post sparging with steam or ethanol and short path distillation have shown simultaneous mitigation of 51-91% in 3-MCPDE and of 13-99% in GE, both contaminants achieved below 1000 µg/kg. Some of the mitigation methods have resulted in undesirable deterioration in other parameters of the refined oil. When the processed oil is used in food processing, it results in changes to 3-MCPDE and GE. Repeated deep frying above 170 °C in the presence of NaCl and baking at 200 °C with flavouring (dried garlic and onion), resulted in increased 3-MCPDE. Repeated frying in the presence of antioxidants (TBHQ, rosemary and phenolics) decreased 3-MCPDE in processed food. The GE content in foods tends to decline with time, indicating instability of GE's epoxide ring.
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Affiliation(s)
- Yen Li Yung
- Chemical Engineering Programme, Faculty of Engineering, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
- Research & Development Department, IOI Edible Oils Sdn. Bhd, off Jalan Batu Sapi, Sandakan, Sabah, Malaysia
| | - Shyam Lakshmanan
- Research & Development Department, IOI Edible Oils Sdn. Bhd, off Jalan Batu Sapi, Sandakan, Sabah, Malaysia
| | - Chi Ming Chu
- Chemical Engineering Programme, Faculty of Engineering, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Sivakumar Kumaresan
- Chemical Engineering Programme, Faculty of Engineering, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Heng Jin Tham
- Chemical Engineering Programme, Faculty of Engineering, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
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Wei T, Cao N, Han T, Chen Y, Zhou X, Niu L, Liu W, Li C. Lipidomics Analysis Explores the Mechanism of Renal Injury in Rat Induced by 3-MCPD. TOXICS 2023; 11:479. [PMID: 37368578 DOI: 10.3390/toxics11060479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/29/2023]
Abstract
3-monochloropropane-1,2-diol (3-MCPD) is a food-process toxic substance, and its main target organ is the kidney. The present study examined and characterized the nephrotoxicity and the lipidomic mechanisms in a model of kidney injury in Sprague Dawley (SD) rats treated with high (45 mg/kg) and low (30 mg/kg) doses of 3-MCPD. The results showed that the ingestion of 3-MCPD led to a dose-dependent increase in serum creatinine and urea nitrogen levels and histological renal impairment. The oxidative stress indicators (MDA, GSH, T-AOC) in the rat kidney altered in a dose-dependent manner in 3-MCPD groups. The lipidomics analysis revealed that 3-MCPD caused kidney injury by interfering with glycerophospholipid metabolism and sphingolipid metabolism. In addition, 38 lipids were screened as potential biomarkers. This study not only revealed the mechanism of 3-MCPD renal toxicity from the perspective of lipidomics but also provided a new approach to the study of 3-MCPD nephrotoxicity.
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Affiliation(s)
- Tao Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
- Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Na Cao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
- Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Tiantian Han
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
- Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
- Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Xingtao Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
- Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Liyang Niu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
- Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Wenting Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
- Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Chang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Nanchang University, Nanchang 330047, China
- Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
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González-Mulero L, Mesías M, Morales FJ, Navajas-Porras B, Rufián-Henares JA, Delgado-Andrade C. Acrylamide bioaccessibility in potato and veggie chips. Impact of in vitro colonic fermentation on the non-bioaccessible fraction. Food Res Int 2023; 164:112409. [PMID: 36737990 DOI: 10.1016/j.foodres.2022.112409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 12/11/2022] [Accepted: 12/24/2022] [Indexed: 12/30/2022]
Abstract
Potato-based products contribute largely to the daily intake of acrylamide. In addition to potato crisps, the European Commission has included veggie crisps in the list of foods that should be monitored for their acrylamide content. In the present study, acrylamide content in potato and veggie chips (sweet potato, beetroot and carrot) and their bioaccessibility after in vitro digestion was assessed. The non-bioaccessible fraction was also submitted to in vitro fermentation under colonic conditions. Faecal samples from volunteers of three age groups (children, adolescents and adults) were used to evaluate the microbiota effect on the acrylamide availability. Sweet potato chips exhibited the highest acrylamide content (2342 µg/kg), followed by carrot (1279 µg/kg), beetroot (947 µg/kg) and potato chips (524 µg/kg). After in vitro digestion, acrylamide bioaccessibility was significantly lower in veggie chips (59.7-60.4 %) than in potato chips (71.7 %). Potato and sweet potato chips showed the significantly lowest acrylamide content in the non-bioaccessible fraction (22.8 and 24.1 %, respectively) as compared with beetroot chips (28.4 %). After the fermentation step, acrylamide percentage in the soluble fraction of veggie chips ranged from 43.03 to 71.89 %, the highest values being observed in sweet potato chips fermented with microbiota from children. This fact would involve that the acrylamide was released from the non-bioaccessible fractions by the microbiota. These findings point out that the levels of potentially absorbable acrylamide after the complete gastrointestinal process could be modulated by both the food matrix composition and the microbiota. These factors should be further considered for a more precise risk assessment of dietary acrylamide in humans.
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Affiliation(s)
- L González-Mulero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - M Mesías
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - F J Morales
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - B Navajas-Porras
- Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain
| | - J A Rufián-Henares
- Department of Nutrition and Bromatology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, University of Granada, Granada, Spain; Biosanitary Research Institute Ibs. Granada, Universidad de Granada, Granada, Spain
| | - C Delgado-Andrade
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain.
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Wei T, Liu W, Zheng Z, Chen Y, Shen M, Li C. Bibliometric Analysis of Research Trends on 3-Monochloropropane-1,2-Diol Esters in Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15347-15359. [PMID: 36468534 DOI: 10.1021/acs.jafc.2c06067] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
3-Monochloropropane-1,2-diol esters (3-MCPDE) are common food contaminants mainly formed in the edible oil refining process. Due to their potential hazards, 3-MCPDE has become a widespread food safety concern. In this study, CiteSpace and VOSviewer were used to conduct a bibliometric analysis on the 3-MCPDE research papers collected in the Web of Science Core Collection from 1998 to 2022. The results showed that the number of research publications on 3-MCPDE has increased rapidly since 2010. Analysis of the hotspots in 3-MCPDE studies showed that more attention has been paid to the exposure assessment, formation mechanism, detection methods, mitigation methods and toxicity, and toxicology of 3-MCPDE. Finally, the future trends of research on 3-MCPDE were analyzed and proposed. The mitigation methods and toxicology studies of 3-MCPDE are still the research hotspots in the future. In addition, nutritional intervention for 3-MCPDE toxicity will be an emerging trend.
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Affiliation(s)
- Tao Wei
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Wenting Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Zhe Zheng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Chang Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi 330047, China
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Influence of Water, NaCl and Citric Acid Soaking Pre-Treatments on Acrylamide Content in French Fries Prepared in Domestic Conditions. Foods 2022; 11:foods11091204. [PMID: 35563927 PMCID: PMC9101495 DOI: 10.3390/foods11091204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/18/2022] [Accepted: 04/19/2022] [Indexed: 02/05/2023] Open
Abstract
The aim of this study was to investigate the influence of some pre-treatment applications toward acrylamide mitigation in potatoes fried in domestic conditions modeled after those found in Romania, by using a pan and a fryer. Before being fried in a pan, potato strips were treated in one of the following ways: soaked in cold water for 15, 60, and 120 min (a); soaked in hot water at different combinations of temperatures and durations (60, 70, 80 °C for 5, 10, 15 min) (b); soaked in a NaCl solution (c), and; in a citric acid solution (d) both solutions of 0.05% and 1% concentration for 30 min. For potatoes fried in a fryer, the (a) pre-treatment and soaking in water at 80 °C for 5, 10, and 15 min were applied. Untreated samples were used as a control. French fries were analyzed in terms of moisture and acrylamide content, color, and texture parameters. The pre-treatments applied reduced the acrylamide content in French fries by 4–97% when fried in the pan and by 25–47% when fried in the fryer. Acrylamide content of French fries was negatively correlated with L* parameter and moisture content and positively correlated with a* parameter. The pre-treatments applied can be used successfully by consumers to reduce acrylamide content.
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