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Pinheiro Vasconcelos MR, Alves Costa LM, Oliveira Silvério F, Pinho GPD. Quantification of cresols in liquid smoke samples employing liquid-liquid extraction with low-temperature purification and analysis by gas chromatography-mass spectrometry. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2024:1-9. [PMID: 39072588 DOI: 10.1080/03601234.2024.2384717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Accepted: 07/21/2024] [Indexed: 07/30/2024]
Abstract
Liquid smoke is a food additive and cresols are among its chemical constituents, potentially toxic to human health. Thus, the objective of this study was to develop a method to quantify cresols in liquid smoke. First, the liquid-liquid extraction with low temperature purification (LLE-LTP) was validated for cresols in water, as there are no cresol-free liquid smoke samples. Analyzes were performed by gas chromatography coupled to mass spectrometry in full scan mode. LLE-LTP was subsequently applied in five commercial samples of liquid smoke. Validation results showed that the proposed extraction method was selective for cresols, linear in the range of 0.5 to 35 mg L-1, limit of quantification of 0.5 mg L-1, recovery rate between 90% and 104% and relative standard deviation lower than 10%. The quantification of cresols in liquid smoke samples ranged from 3.0 to 38.3 mg L-1 and the concentration of these chemical contaminants in liquid smoke remained constant for at least 21 days at 25 °C.
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Affiliation(s)
| | | | - Flaviano Oliveira Silvério
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Montes Claros, Minas Gerais, Brazil
| | - Gevany Paulino de Pinho
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Montes Claros, Minas Gerais, Brazil
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2
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Heaney D, Padilla-Zakour OI, Chen C. Processing and preservation technologies to enhance indigenous food sovereignty, nutrition security and health equity in North America. Front Nutr 2024; 11:1395962. [PMID: 38962432 PMCID: PMC11221487 DOI: 10.3389/fnut.2024.1395962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 06/07/2024] [Indexed: 07/05/2024] Open
Abstract
Indigenous foods are carriers of traditional native North American food culture and living philosophy. They are featured by the wide varieties in fresh and processed forms, richness in nutrition, flavor, health benefits and diversity in origins, but are usually misunderstood or underrepresented in the modern food systems. Conventional processing and cooking methods are sometimes labor-intensive, less efficient and lack science-based guidelines to prevent unseen safety risks and food loss. Global and regional climate change have caused additional challenges to conventional cooking/processing, and increased native communities' reliance on externally produced foods, which have resulted in increasing nutritional unbalance and prevalence of diet-related health issues. Current and emerging technologies, such as storage and packaging, drying, safety processing, canning, pickling, and fermentation, which treat foods under optimized conditions to improve the safety and extend the shelf-life, are increasingly used in current food systems. Therefore, exploring these technologies for indigenous foods offers opportunities to better preserve their nutrition, safety, and accessibility, and is critical for the sovereignty and independence of indigenous food systems, and sustainability of indigenous food culture. This mini-review focuses on identifying adoptable processing and preservation technologies for selected traditional indigenous foods in North America, summarizing education, extension, and outreach resources and discussing the current challenges and future needs critical to expanding knowledge about indigenous foods and improving food sovereignty, nutrition security, and health equity.
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Affiliation(s)
| | - Olga I. Padilla-Zakour
- Department of Food Science, Cornell AgriTech, Cornell University, Geneva, NY, United States
| | - Chang Chen
- Department of Food Science, Cornell AgriTech, Cornell University, Geneva, NY, United States
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3
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Karim N, Yang Y, Salemi M, Phinney BS, Durbin-Johnson BP, Rocke DM, Rice RH. Human Keratinocyte Responses to Woodsmoke Chemicals. Chem Res Toxicol 2024; 37:675-684. [PMID: 38598786 PMCID: PMC11110105 DOI: 10.1021/acs.chemrestox.3c00353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 03/12/2024] [Accepted: 03/26/2024] [Indexed: 04/12/2024]
Abstract
Air pollution consists of complex mixtures of chemicals with serious deleterious health effects from acute and chronic exposure. To help understand the mechanisms by which adverse effects occur, the present work examines the responses of cultured human epidermal keratinocytes to specific chemicals commonly found in woodsmoke. Our earlier findings with liquid smoke flavoring (aqueous extract of charred wood) revealed that such extracts stimulated the expression of genes associated with oxidative stress and proinflammatory response, activated the aryl hydrocarbon receptor, thereby inducing cytochrome P4501A1 activity, and induced cross-linked envelope formation, a lethal event ordinarily occurring during terminal differentiation. The present results showed that furfural produced transcriptional responses resembling those of liquid smoke, cyclohexanedione activated the aryl hydrocarbon receptor, and several chemicals induced envelope formation. Of these, syringol permeabilized the cells to the egress of lactate dehydrogenase at a concentration close to that yielding envelope formation, while furfural induced envelope formation without permeabilization detectable in this way. Furfural (but not syringol) stimulated the incorporation of amines into cell proteins in extracts in the absence of transglutaminase activity. Nevertheless, both chemicals substantially increased the amount of cellular protein incorporated into envelopes and greatly altered the envelope protein profile. Moreover, the proportion of keratin in the envelopes was dramatically increased. These findings are consistent with the chemically induced protein cross-linking in the cells. Elucidating mechanisms by which this phenomenon occurs may help understand how smoke chemicals interact with proteins to elicit cellular responses, interpret bioassays of complex pollutant mixtures, and suggest additional sensitive ways to monitor exposures.
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Affiliation(s)
- Noreen Karim
- Department
of Environmental Toxicology, University
of California Davis, Davis, California 95616-8588, United States
| | - Yatian Yang
- Department
of Environmental Toxicology, University
of California Davis, Davis, California 95616-8588, United States
| | - Michelle Salemi
- Proteomics
Core Facility, University of California
Davis, Davis, California 95616, United States
| | - Brett S. Phinney
- Proteomics
Core Facility, University of California
Davis, Davis, California 95616, United States
| | - Blythe P. Durbin-Johnson
- Division
of Biostatistics, Department of Public Health Sciences, Clinical and
Translational Science Center Biostatistics Core, University of California Davis, Davis, California 95616, United States
| | - David M. Rocke
- Division
of Biostatistics, Department of Public Health Sciences, Clinical and
Translational Science Center Biostatistics Core, University of California Davis, Davis, California 95616, United States
| | - Robert H. Rice
- Department
of Environmental Toxicology, University
of California Davis, Davis, California 95616-8588, United States
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Molina JRG, Frías-Celayeta JM, Bolton DJ, Botinestean C. A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing. Foods 2024; 13:746. [PMID: 38472858 DOI: 10.3390/foods13050746] [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: 01/20/2024] [Revised: 02/09/2024] [Accepted: 02/24/2024] [Indexed: 03/14/2024] Open
Abstract
Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products' quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.
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Affiliation(s)
- Jan Roland G Molina
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
- School of Food Science and Environmental Health, Technological University Dublin, D07 H6K8 Dublin, Ireland
| | - Jesús M Frías-Celayeta
- Environmental Sustainability and Health Institute, Technological University Dublin, D07 H6K8 Dublin, Ireland
| | - Declan J Bolton
- Food Safety Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
| | - Cristina Botinestean
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin, Ireland
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Kabploy K, Sukmas S, Phothisuwan S, Sinthupachee A, Kongchoosi N, Matan N. Development of an antimicrobial fungal egg tray containing orange oil and smoke for eggs preservation at room temperature. Poult Sci 2023; 102:102885. [PMID: 37421806 PMCID: PMC10344802 DOI: 10.1016/j.psj.2023.102885] [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: 03/21/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 07/10/2023] Open
Abstract
The prevention and controlled growth of pathogenic bacteria on eggs during storage and distribution at room temperature is important to ensure commercial eggs and egg products are safe for consumer. This study investigated the combined effects of orange oil (0.001%-0.004% v/w) and smoke for 10 min in paper egg tray packaging produce from the fungal pulp of Trametes versicolor. Eggs were kept in the developed paper egg tray at room temperature (30 ± 2°C). The mechanism of the combined antibacterial effects against Escherichia coli, Salmonella Typhimurium, and Staphylococcus aureus and egg quality were investigated. The combination of orange oil (0.004%) and smoke delayed all bacteria and suppressed changes in weight loss and the quality factor of eggs (Haugh unit, yolk index, albumen index) for at least 14 d. It was found that the volatile orange oil smoke in the egg tray could be passed through the structure of the cell wall and membrane of bacteria, giving rise to loss of cell viability by irreversibly damaging the cell membranes of all the bacteria in this test. Moreover, higher antioxidant activity was found on the eggs than on the eggshells, which is linked to greater shelf-life of treated eggs. The study demonstrates an improved paper egg tray packaging system and the possibility of combining released essential oils and smoke, which can be extended to egg products. Smoke can also be modified on the surface of paper egg trays easily, which shows potential in functionalizing implanted materials with antibacterial properties.
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Affiliation(s)
- Krittika Kabploy
- Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Sirimas Sukmas
- Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Saifon Phothisuwan
- Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Khlong Hok, Thailand
| | - Apiram Sinthupachee
- Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Nattana Kongchoosi
- Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand
| | - Narumol Matan
- Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160, Thailand; Center of Excellence in Innovation of Essential Oil and Bioactive Compounds, Walailak University, Nakhon Si Thammarat, 80160, Thailand.
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6
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Ánosi N, Kenyeres B, Szentgyörgyi V, Mátyus M, Orosz L, Bosnyákovits T, Bányai K, Burián K, Lengyel G. Seroprevalence of emerging hepatitis E virus in patients with acute hepatitis between 2004 and 2018 in Csongrád County, Hungary. Cent Eur J Public Health 2023; 31:166-170. [PMID: 37934479 DOI: 10.21101/cejph.a7406] [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: 03/25/2022] [Accepted: 09/03/2023] [Indexed: 11/08/2023]
Abstract
OBJECTIVES Hepatitis E virus (HEV) has recently become endemic in Europe, however, it is often a remnant neglected by clinicians as the causative agent of acute and chronic hepatitis and is often misdiagnosed as a drug-induced liver injury. The infection rate in European pig farms is estimated to be around 15-20%, therefore, the primary source of HEV infections might be poorly prepared pork meat. As HEV infections may occur more often in clinical practice than previously thought, the present paper aims to analyse the seroprevalence of HEV in patients with acute hepatitis over a period of 14 years in Csongrád County, Hungary. METHODS The sera of 4,270 hepatitis patients collected between 2004-2018 were tested for cumulative anti-HEV IgG/IgM. Furthermore, 170 IgM positive sera were tested for the presence of viral RNA by RT-qPCR. RESULTS Between 2012-2018, the cumulative seroprevalence has increased 9.18 times, and between 2013-2018, IgM prevalence has increased 12.49 times. Viral RNA was detectable in 12.35% of IgM positive sera. CONCLUSION The present paper presents data showing that the seroprevalence of hepatitis E virus has increased markedly over the course of the last decade in Hungary and in other European countries as well. The exact reason behind this phenomenon is yet to be determined. To assess the dynamics and the reason for this increase in prevalence, pan-European, multicentre studies should be conducted.
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Affiliation(s)
- Noel Ánosi
- Faculty of Medicine, Semmelweis University, Budapest, Hungary
| | - Bence Kenyeres
- Faculty of Medicine, Semmelweis University, Budapest, Hungary
| | | | - Mária Mátyus
- Military Medical Centre of Hungarian Defence Forces, Budapest, Hungary
| | - László Orosz
- Department of Medical Microbiology and Immunobiology, Faculty of Medicine, University of Szeged, Szeged, Hungary
| | - Tünde Bosnyákovits
- Public Health and Food Chain Safety Service of Government Office for Csongrad County, Szeged, Hungary
| | - Krisztián Bányai
- Institute for Veterinary Medical Research, Hungarian Academy of Sciences, Budapest, Hungary
- Department of Pharmacology and Toxicology, University of Veterinary Medicine, Budapest, Hungary
| | - Katalin Burián
- Department of Medical Microbiology and Immunobiology, Faculty of Medicine, University of Szeged, Szeged, Hungary
| | - György Lengyel
- Infection Control Department, Clinical Centre, Semmelweis University, Budapest, Hungary
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Stupar J, Hoel S, Strømseth S, Lerfall J, Rustad T, Jakobsen AN. Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms. Heliyon 2023; 9:e19887. [PMID: 37810133 PMCID: PMC10559289 DOI: 10.1016/j.heliyon.2023.e19887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 10/10/2023] Open
Abstract
Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the growth of pathogenic microorganisms in fresh and mildly processed food. The main aim of this study was to select LAB, originally isolated from ready-to-eat (RTE) seafood, for biopreservation of fresh salmon and processed salmon products. Ten LAB strains (five Carnobacterium and five Leuconostoc) were selected based on previously demonstrated bioprotective properties to investigate their antimicrobial mechanisms and temperature-dependent growth kinetics in a sterile salmon juice model system. Furthermore, five strains (three Carnobacterium and two Leuconostoc) were selected to test process-dependent growth kinetic parameters relevant to the secondary processing of salmon. Two strains (Carnobacterium maltaromaticum 35 and C. divergens 468) showed bacteriocin-like activity against Listeria innocua, while inhibitory effect of cell-free supernatants (CFS) was not observed against Escherichia coli. All selected strains were able to grow in sterile salmon juice at tested temperatures (4, 8, 12 and 16 °C), with specific growth rates (μ) ranging from 0.01 to 0.04/h at 4 °C and reaching a maximum population density of 8.4-9 log CFU/ml. All five strains tested for process-dependent growth kinetic parameters were able to grow in the range of 0.5-5% NaCl and 0.13-0.26% purified condensed smoke (VTABB and JJT01), with inter- and intraspecies variation in growth kinetics. According to the temperature-dependent growth kinetics and antimicrobial assay results, two strains, Leuconostoc mesenteroides 68 (Le.m.68) and C. divergens 468 (C d.468), were selected for in situ test to validate their ability to grow in vacuum-packed fresh salmon at 4 °C. Both strains were able to grow at maximum growth rates of 0.29 ± 0.04/d for Le. m.68 and 0.39 ± 0.06/d for C.d.468, and their final concentrations were 7.91 ± 0.31 and 8.02 ± 0.25 log CFU/g, respectively. This study shows that LAB, originally isolated from RTE seafood, have promising potential as bioprotective strains in fresh and processed salmon products.
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Affiliation(s)
- Jelena Stupar
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Sunniva Hoel
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Sigrid Strømseth
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Jørgen Lerfall
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Turid Rustad
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
| | - Anita Nordeng Jakobsen
- Norwegian University of Science and Technology, Department of Biotechnology and Food Science, NO-7491, Trondheim, Norway
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8
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Cândido NR, Pasa VMD, Vilela ADO, Campos ÂD, de Fátima Â, Modolo LV. Understanding the multifunctionality of pyroligneous acid from waste biomass and the potential applications in agriculture. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 881:163519. [PMID: 37061061 DOI: 10.1016/j.scitotenv.2023.163519] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 03/24/2023] [Accepted: 04/11/2023] [Indexed: 06/01/2023]
Abstract
Efforts have been directed to the development of environmentally friendly processes and manufacturing of green products, use of renewable energy and more sustainable agricultural practices. Pyroligneous acid (PA) is a byproduct of biomass pyrolysis that consists of a complex mixture of bioactive substances. The complexity and richness of PA composition have opened a window for PA application in agriculture and mitigation of environmental pollution. This review brings a brief historical on the use of PA and regulatory policies adopted in Brazil, China, Japan and Thailand for PA application in agriculture. The composition and stability of PAs of several origins are presented, together with a discussion of the use of PA to boost plant growth and crop productivity, remove toxic metals from soil, inhibit soil ureases, mitigate the emission of greenhouse gases, control phytopathogen proliferation and weed dissemination. A great variety of biomass types are reported as feedstock to produce PA with distinct chemically diverse and active substances at wide-ranging concentrations. PA has been shown to successfully improve farming practices in a more sustainable fashion. The disclosure of the mechanisms of action that drive the PA's effects, together with the pursue of safety and efficacy data in a case-by-case way to address toxicity and shelf stability, will be valuable to expand the use of PA worldwide for food production.
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Affiliation(s)
- Núbia Rangel Cândido
- Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | - Vânya Márcia Duarte Pasa
- Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil
| | | | - Ângela Diniz Campos
- Empresa Brasileira de Pesquisa Agropecuária, Embrapa Clima Temperado (CPACT), Laboratório de Fisiologia Vegetal, Monte Bonito, RS, Brazil
| | - Ângelo de Fátima
- Departamento de Química, Instituto de Ciências Exatas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil.
| | - Luzia Valentina Modolo
- Departamento de Botânica, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, MG, Brazil.
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9
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Characterization of the Aroma Profile of Food Smoke at Controllable Pyrolysis Temperatures. SEPARATIONS 2023. [DOI: 10.3390/separations10030176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023] Open
Abstract
Smoking is used to give food its typical aroma and to obtain the desired techno-functional properties of the product. To gain a deeper knowledge of the whole process of food smoking, a controllable smoking process was developed, and the influence of wood pyrolysis temperature (150–900 °C) on the volatile compounds in the smoking chamber atmosphere was investigated. The aroma profile of smoke was decoded by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Subsequently, the correlations in the most important substance classes, as well as in individual target components, were investigated by the Pearson test. Phenols and lactones showed an increase over the entire applied temperature range (rT = 0.94 and rT = 0.90), whereas furans and carbonyls showed no strict temperature dependence (rT < 0.6). Investigations on single aroma compounds showed that not all compounds of one substance class showed the same behavior, e.g., guaiacol showed no significant increase over the applied pyrolysis temperature, whereas syringol and hydoxyacetone showed a plateau after 450 °C, and phenol and cyclotene increased linear over the applied temperature range. These findings will help to better understand the production of aroma-active compounds during smoke generation in order to meet consumers preferences.
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10
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Shao W, Campbell YL, Phillips TW, Freeman C, Zhang X, Hendrix JD, To KV, Dinh T, Rogers WD, Schilling MW. Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging. Meat Sci 2023; 200:109139. [PMID: 36933497 DOI: 10.1016/j.meatsci.2023.109139] [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: 10/10/2022] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023]
Abstract
Eight treatments of edible coatings and nets including liquid smoke (SP and 24P) and xanthan gum (XG) were used to evaluate their effectiveness at controlling mite growth on dry-cured hams. Mite growth was controlled (P < 0.05) in both coating and netting treatments of 1% SP + 1% XG. Increasing SP concentration from 1% to 2% in the SP only treatments without XG did not control mite growth (P > 0.05) in the coating but controlled mite growth (P < 0.05) when infused in the nets. Both coating and netting treatments with 2% 24P + 1% XG controlled mite growth (P < 0.05), and ham cubes with 1% and 2% 24P in infused nets had mite numbers of 4.6 and 9.4, respectively. SP did not impact the sensory attributes of the ham. Results indicate that liquid smoke can potentially be added in coatings or ham nets to control mites and used in an integrated pest management program for dry-cured hams.
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Affiliation(s)
- Wenjie Shao
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Yan L Campbell
- Prestage Department of Poultry Science, North Carolina State University, Raleigh, NC, USA.
| | - Thomas W Phillips
- Department of Entomology, Kansas State University, Manhattan, KS, USA
| | - Charles Freeman
- School of Human Science, Mississippi State University, Mississippi State, MS, USA
| | - Xue Zhang
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA
| | - Jasmine D Hendrix
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA
| | - K Virell To
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA
| | - Thu Dinh
- Research and Development Ingredient Solutions, Tyson, Tulsa, AR, USA
| | - William D Rogers
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA
| | - M Wes Schilling
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS, USA
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11
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Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity. Food Res Int 2023; 164:112274. [PMID: 36737892 DOI: 10.1016/j.foodres.2022.112274] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/22/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
The quality formation of Chinese bacon is closely related to flavor compounds and microbial composition; however, the contribution of microbial to flavor has not been fully explored. Previous studies have focused on the differences in microorganisms and flavor substances in smoked bacon. Thus, this study aims to investigate the relationship among microorganisms, free amino acids (FAAs), and volatile compounds (VOCs) in bacon produced by different drying processes. We analyzed the microbial composition by sequencing the V3-V4 region of the 16S rDNA gene and the fungal ITS2 region and flavor substances using an amino acid analyzer and chromatography-mass spectrometry (GC-MS). Results of taste activity values (TVA) and partial least squares discriminant analysis (PLS-DA) revealed that the flavor components of the two types of bacon had general and specific characteristics, with the key FAAs (glutamic acid, lysine, and alanine) being comparable and the key VOCs being dissimilar. Based on non-metric multidimensional scaling (NMDS) and linear discriminant analysis effect size (LefSe), bacteria had more biomarkers than fungi. Correlation analysis demonstrated that microorganisms, particularly bacteria (Staphylococcus and Salinivibrio), are crucial in regulating and shaping the flavor of bacon. Some sub-abundance of bacteria such as Kocuria enrich the flavor of bacon. These findings indicate that the simultaneous fermentation of multiple microorganisms is conducive to the recreation of the artisan flavor of Chinese bacon.
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12
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Ellsworth S, Crandall PG, Seo H, O'Bryan CA. Consumers' willingness to pay for safer, more environmentally friendly smoke flavored chicken breasts. J SENS STUD 2023. [DOI: 10.1111/joss.12812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Seth Ellsworth
- Department of Food Science University of Arkansas Fayetteville Arkansas USA
| | | | - Han‐Seok Seo
- Department of Food Science University of Arkansas Fayetteville Arkansas USA
| | - Corliss A. O'Bryan
- Department of Food Science University of Arkansas Fayetteville Arkansas USA
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13
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Lee HJ, Tokle IF, Lunestad BT, Lerfall J, Hoel S, Jakobsen AN. The effect of food processing factors on the growth kinetics of Aeromonas strains isolated from ready-to-eat seafood. Int J Food Microbiol 2023; 384:109985. [DOI: 10.1016/j.ijfoodmicro.2022.109985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/06/2022]
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Deliephan A, Dhakal J, Subramanyam B, Aldrich CG. Effects of liquid smoke preparations on shelf life and growth of wild type mold and Aspergillus flavus in a model semi moist pet food. Front Microbiol 2023; 14:1154765. [PMID: 37152755 PMCID: PMC10157253 DOI: 10.3389/fmicb.2023.1154765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Accepted: 03/29/2023] [Indexed: 05/09/2023] Open
Abstract
Liquid smoke is a naturally derived flavor component and preservative with known antimicrobial properties. To our knowledge, there is a paucity of information on antifungal potential of liquid smoke against toxigenic fungi like Aspergillus flavus that produce mycotoxins in human and pet foods. Semi-moist pet food with high moisture content (20-30%) is susceptible to mold contamination and requires intervention. The objectives of this study were to determine the effects of liquid smoke preparations on the growth of wild-type mold and A. flavus in semi-moist pet food. Semi-moist pet food was formulated with eight different liquid smoke preparations (S1-S8) containing varying amounts of organic acids, phenol and carbonyl compounds (ranging from low to high) at 0% (untreated), 0.5, 1, 2, and 4% (w/w). A positive control consisted of 0.2% potassium sorbate known to inhibit mold growth. Shelf life was estimated by storing the samples at 28°C and 65-70% RH over 30 days and recording the number of days until the appearance of visible wild-type mold. In another experiment, samples were spot inoculated with A. flavus (∼10,000 CFU/mL), incubated at 25°C, and analyzed for fungal growth at sampling intervals of 2 days over a 35-day period. Liquid smoke at 0.5, 1, 2, and 4% extended the shelf life of samples on an average by a total of 11.6, 12.5, 17.2, and 24.1 days when compared to the untreated samples (7.7 days). The smoke preparations Cloud S-C100 (S3) and Code-10 (S6) (high carbonyl, medium/low phenol) were the most effective (P < 0.05) in prolonging the number of days to visible mold growth (26-28 days). In the challenge study with A. flavus, Cloud S-C100 (S3), Cloud S-AC15 (S8) (high to medium carbonyl, low phenol), and Code 10 (S6) (base smoke) reduced (P < 0.05) mold counts by 1.0, 1.7, and 2.5 logs when compared to the untreated samples at 1, 2, and 4%, respectively. Addition of smoke at 0.5% did not reduce mold counts. The carbonyl preparations of liquid smoke were the most effective at enhancing shelf life of semi-moist pet food, and at inhibiting A. flavus growth.
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Affiliation(s)
- Aiswariya Deliephan
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Janak Dhakal
- Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, United States
| | - Bhadriraju Subramanyam
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Charles G. Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
- *Correspondence: Charles G. Aldrich,
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Development of smoke flavour-antimicrobial packaging from coconut fibre using Litsea cubeba essential oil and wood smoke for dried fish preservation and reduction of PAH. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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16
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de Souza MLR, Fernandes VRM, Gasparino E, Coutinho ME, Vianna VO, Matiucci MA, Coradini MF, Oliveira GG, Goes MD, Dos Reis Goes ES, Parisi G, Feihrmann AC. Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6423-6431. [PMID: 35562846 DOI: 10.1002/jsfa.12009] [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: 02/21/2022] [Revised: 05/04/2022] [Accepted: 05/13/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets. The fillets were subjected to two types of smoking processes: hot smoking and liquid smoke flavoring. RESULTS The process yield of liquid-smoked fillets was higher (69.8%) compared to hot-smoked fillets (58.0%). All fillets were with good microbiological quality and low benzo(a)pyrene levels and were well accepted by consumers. The hot-smoked fillets and the liquid-smoked fillets presented 456.2 and 589.7 g kg-1 moisture, 262.3 and 263.7 g kg-1 crude protein, 218 and 85 g kg-1 total lipids, and 26.0 and 20.9 g kg-1 ash, respectively. The major fatty acids identified in the smoked tail fillets were palmitic, stearic, oleic, and linoleic acids. CONCLUSION The liquid-smoked fillets had lower lipid content, and higher process yield because of lower losses; thus, they proved to be more advantageous and practical to obtain than the hot-smoked fillets. © 2022 Society of Chemical Industry.
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Affiliation(s)
| | | | - Eliane Gasparino
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Zootecnia, Maringá, Brazil
| | - Marcos Eduardo Coutinho
- Instituto Brasileiro de Meio Ambiente e dos Recursos Naturais Renováveis, Centro de Conservação e Manejo de Répteis e Anfíbios, Lagoa Santa, Brazil
| | | | - Marcos Antônio Matiucci
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos, Maringá, Brazil
| | - Melina Franco Coradini
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Zootecnia, Maringá, Brazil
| | | | - Marcio Douglas Goes
- Universidade Estadual do Oeste do Paraná, Programa de Pós-Graduação em Zootecnia, Marechal Candido Rondon, Brazil
| | | | - Giuliana Parisi
- Department of Agriculture, Food, Environment and Forestry, Università degli Studi di Firenze, Florence, Italy
| | - Andresa Carla Feihrmann
- Universidade Estadual de Maringá, Programa de Pós-Graduação em Ciência de Alimentos, Maringá, Brazil
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Liang W, Zhang W, Chen Y, Guo F, Sun J, Zhang X, Li X, Gao W. Accumulation of functional metabolites and transcriptomics in postharvest fume-drying and air-drying process in rhubarb. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5628-5641. [PMID: 35373362 DOI: 10.1002/jsfa.11910] [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: 12/23/2021] [Revised: 03/15/2022] [Accepted: 04/03/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The active component content is an important factor affecting quality of traditional Chinese medicines. The fume-drying process can effectively improve the content of active components in rhubarb, but the accumulation dynamics and molecular mechanisms are not known. In this study, variations in the active components of rhubarb during the drying process were determined, and the most intense changes in the active components were preferred for transcriptome inquiry. RESULTS The results showed that the accumulation of active ingredients could be significantly promoted in the early stage of fume-drying and air-drying. In particular, the active ingredients increased by 61.57% (from 44.58 to 72.02 mg g-1 ) on the fourth day of fume-drying. A total of 4191 DEGs (differentially expressed genes) were identified by transcriptome analysis when the active components changed significantly. Transcriptome data of different dried rhubarb samples revealed, that the fume-drying process could significantly improve the expression of genes relevant to respiration, phenolic acid, and anthraquinone synthesis pathways in rhubarb, which was more conducive to the synthesis and accumulation of the active components. CONCLUSION Fume-drying stimulated respiration and secondary metabolite synthesis in rhubarb cells by exerting strong external stress on freshly harvested rhubarb. This study revealed the variations and molecular mechanism of active component accumulation in the rhubarb drying process and might serve as a guide for the development of alternative methods for rhubarb fumigation and drying process. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Wei Liang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
- College of Agronomy, College of Life Science and Technology, Gansu Provincial Key Laboratory of Aridland Crop Science, Gansu Key Laboratory of Crop Genetic and Germplasm Enhancement, Gansu Agricultural University, Lanzhou, China
| | - Weimei Zhang
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
| | - Yuan Chen
- College of Agronomy, College of Life Science and Technology, Gansu Provincial Key Laboratory of Aridland Crop Science, Gansu Key Laboratory of Crop Genetic and Germplasm Enhancement, Gansu Agricultural University, Lanzhou, China
| | - Fengxia Guo
- College of Agronomy, College of Life Science and Technology, Gansu Provincial Key Laboratory of Aridland Crop Science, Gansu Key Laboratory of Crop Genetic and Germplasm Enhancement, Gansu Agricultural University, Lanzhou, China
| | - Jiachen Sun
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Xuemin Zhang
- Key Laboratory of Modern Chinese Medicine Resources Research Enterprises, Tianjin, China
| | - Xia Li
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
| | - Wenyuan Gao
- School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, China
- College of Pharmacy, Qinghai Minzu University, Qinhai, China
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18
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Polese P, Del Torre M, Stecchini ML. Impact of multiple hurdles on Listeria monocytogenes dispersion of survivors. Food Microbiol 2022; 107:104088. [DOI: 10.1016/j.fm.2022.104088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 06/28/2022] [Accepted: 06/28/2022] [Indexed: 11/04/2022]
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Waldenstrøm L, Wahlgren MB, Strand Å, Lerfall J, Gaarder MØ. Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real? Foods 2022; 11:foods11142170. [PMID: 35885413 PMCID: PMC9323272 DOI: 10.3390/foods11142170] [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: 06/22/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, like atomized purified condensed smoke, is considered healthier than conventional smoking. Manufacturers of CSS are, however, hesitant to use all kinds of smoke-flavoring due to expected consumer skepticism. In the digital survey, the expected skepticism was confirmed (n = 487). Only 15% of the respondents were positively oriented toward smoke-flavoring of CSS. The selection criterion for the focus group discussion was based on the results from the survey and resulted in three attitude-oriented focus groups (negative, neutral, and positive). The negative focus group considered smoke-flavored CSS to be unnatural and out of the question to buy or eat. Unlike the negative focus group, the neutral group was curious to learn more and open to potential smoke-flavor benefits. However, credible information or science was crucial to influence CSS choice. Future studies may investigate whether the existent of this large group of curious neutral consumers (47% of the respondents) influence manufacturers (of CSS) skepticism or how various types of product information could steer consumer acceptance of smoke-flavoring of CSS.
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Affiliation(s)
- Lene Waldenstrøm
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
- Correspondence: ; Tel.: +47-408-88-974
| | - Marte Berg Wahlgren
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
| | - Åse Strand
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU-Norwegian University of Science and Technology, NO-7491 Trondheim, Norway; (M.B.W.); (Å.S.); (J.L.)
| | - Mari Øvrum Gaarder
- Department of Sensory, Consumer and Innovation, Nofima AS, NO-1430 Ås, Norway;
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Velázquez R, Córdoba MG, Hernández A, Casquete R, Aranda E, Bartolome T, Martín A. Effects of use of modified traditional driers in making smoked paprika “Pimentón de La Vera”, on pepper quality and mitigation of PAH contamination. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Dien HA, Montolalu RI, Mentang F, Berhimpon S, Nurkolis F. Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi. Open Access Maced J Med Sci 2022. [DOI: 10.3889/oamjms.2022.10182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
Sashimi, a unique and simple fresh fish dish, is commonly served at a restaurant or as a family dinner in Japan. Because sashimi was created from fresh tuna loin, it is easily ruined by spoilage germs and pathogens, particularly when served without ice. Apart from ice, new preservatives must be investigated to avoid pathogenic and histamine-producing microorganisms. Liquid smoke (LS) contains antimicrobial chemicals including organic acids, carbonyl, and phenols from pyrolyzing coconut shells. However, because the evidence of physicochemical features of LS is scarce, research into liquid smoke microencapsulation is required.
The researchers wanted to figure out how liquid smoke microencapsulation (LSM) is made, how effective it is against harmful germs, and how much total histamine is present in LSM-coated sashimi maintained at room temperature. Histamine content, antibacterial inhibitory activity, total microbial count (TPC) of Salmonella and E. coli, water content, and pH level were tested. According to the findings, LSM with maltodextrin: sago flour: 1% LS ratio of 10: 1: 5 efficiently prevented E. coli and Salmonella development and reduced histamine level in sashimi refrigerated for 6 days in the refrigerator.
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22
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Rahmasari Y, Yemiş GP. Characterization of ginger starch-based edible films incorporated with coconut shell liquid smoke by ultrasound treatment and application for ground beef. Meat Sci 2022; 188:108799. [PMID: 35303656 DOI: 10.1016/j.meatsci.2022.108799] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 02/27/2022] [Accepted: 03/07/2022] [Indexed: 10/18/2022]
Abstract
The aim of the present study was to investigate the structural and physicochemical properties of ultrasound-treated ginger starch-based edible films incorporated with coconut shell liquid smoke (CSLS), and determine the inhibitory effect of the films against Escherichia coli O157:H7 in ground beef during the storage at 4 °C. Ultrasound-treated CSLS-ginger starch films presented a better mechanical, barrier, thermal, and antibacterial properties. The antibacterial effect of CSLS against E. coli, S. aureus, E. coli O157:H7, Listeria monocytogenes, Salmonella Enteritidis, and B. cereus increased significantly with ultrasound treatment. The CSLS-films showed antibacterial activity against E. coli O157:H7 without negatively affecting the sensory attributes of ground beef. The films containing 15% CSLS reduced E. coli O157:H7 populations by 1.33 log cfu/g in ground beef during the 12-day-storage. The CSLS-starch films effectively inhibited lipid oxidation in the ground beef samples during the refrigerated storage. These results indicated that ultrasound-treated CSLS-ginger starch film has the application potential as a novel antimicrobial active packaging for proteinous foods.
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Affiliation(s)
- Yovita Rahmasari
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, Serdivan 54187, Sakarya, Turkey
| | - Gökçe Polat Yemiş
- Department of Food Engineering, Faculty of Engineering, Sakarya University, Esentepe Campus, Serdivan 54187, Sakarya, Turkey.
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23
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A Preliminary Study on the Use of Rice Husk-Based Smoke Powder for Meatball Preservatives. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7915258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study examines the use of smoke powder derived from rice husks as a preservative for chicken meatballs. Rice husks were pyrolyzed in a slow pyrolysis reactor at the temperatures of 300°C (T1), 350°C (T2), and 400°C (T3) to produce liquid smoke. Each of the liquid smoke was distilled at 190°C and then converted into smoke powder by spray drying method. The smoke powder’s feasibility as a meatball preservative was examined by total plate count (TPC), total volatile base (TVB), most probable number (MPN) test of E. coli, and organoleptic (aroma, texture, and color) tests. The results showed that the TPC and TVB increased with storage time. At the storage time of 76 hours, the meatballs were no longer suitable for consumption as the TPC had exceeded the minimum limit. In meatballs with T3 smoke powder at 72-hour storage, the number of colonies was 6.87 × 104 CFU/g, indicating the TPC value has not exceeded the threshold yet. The TVB test showed that up to 72 hours of storage, the meatballs remained fresh with a TVB value of less than 0.20 mgN/g. The result of the organoleptic test also showed that meatballs could last for 72 hours. The MPN test, on the other hand, revealed that the E. coli was still permissible after 68 hours of preservation.
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Tuesta-Chavez T, Monteza J, Silva Jaimes MI, Ruiz -Pacco GA, Changanaqui K, Espinoza – Suarez JB, Alarcon H, Osorio – Anaya AM, Valderrama – Negrón A, Sotomayor MD. Characterization and evaluation of antioxidant and antimicrobial capacity of prepared liquid smoke-loaded chitosan nanoparticles. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Antimicrobial Activity of Slow Pyrolysis Distillates from Pine Wood Biomass against Three Pathogens. FORESTS 2022. [DOI: 10.3390/f13040559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The aim of this study was to evaluate the antimicrobial activity of wood distillates obtained from Scots pine (Pinus sylvestris) sawdust in order to explore new alternatives for the utilization of wood industry by-products. The distillates were produced by slow pyrolysis thermal conversion in three process phases with increasing temperatures, namely drying, torrefaction and pyrolysis, and three cooling units with different temperatures to condensate the distillates. This yielded nine different liquid fractions. The food-related pathogens, Salmonella, Listeria monocytogenes and Candida albicans, were evaluated for their susceptibility to the distillate fractions using an agar diffusion test. The antimicrobial activity was estimated by measuring the formed inhibition zones after the incubation period. In addition, the minimum inhibitory concentration (MIC) and microbicidic concentration were assayed for a selected fraction (T2) from the torrefaction phase with Bio-screen C. The results indicated that the distillates from the torrefaction and pyrolysis phases had antimicrobial activity against the tested microbes. The MIC value of the T2 fraction for all tested microbes was 0.83% (v/v). Furthermore, the T2 fraction was microbicidic for Salmonella and Listeria strains in 0.83% (v/v) solution and Candida strain in 1.67% (v/v) solution. In conclusion, Scots pine wood distillates obtained from slow pyrolysis have the potential to be developed as antimicrobial agents against pathogenic microbes. Next, research is needed to investigate the chemical composition of the distillates and to assess their safe use.
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Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins. Foods 2022; 11:foods11060796. [PMID: 35327219 PMCID: PMC8948880 DOI: 10.3390/foods11060796] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 02/26/2022] [Accepted: 03/01/2022] [Indexed: 02/04/2023] Open
Abstract
Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been criticized due to its potential contribution to carcinogenic N-nitroso-compound formation. The present work aimed to evaluate the effect of eliminating nitrite from the manufacturing of cured loins made with wine- and water-based marinades on the color evaluation of consumers and on the behavior of Clostridium sporogenes, Listeria monocytogenes, and Salmonella. The use of nitrite in processing cured loins resulted in a color considered adequate by more than 50% of the consumers. When nitrite was not used, the color was described mainly as weak. The hedonic evaluation of cured loins did not reflect the color evaluation. The samples with a weak and an adequate color had similar hedonic evaluations. The present work did not allow us to infer the potential interest in injecting S. xylosus into meat to prepare cured loins. The use of nitrite did not affect the survival of Cl. sporogenes, L. monocytogenes, or Salmonella. The reduction in the aw was the primary determinant influencing pathogen survival. The production of nitrite-free cured loins seems possible once the control of pathogens can be achieved. However, the product will have a weaker color. Consumers appreciate sensory aspects other than color, which, combined with the positive impact of the “additive-free” claim, can support the possibility of producing cured loins without nitrite.
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Effects of Spray-Drying and Freeze-Drying on Bioactive and Volatile Compounds of Smoke Powder Food Flavouring. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02779-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractTransforming liquid smoke to powder form can provide convenience for use and storage. Liquid smoke was prepared by fast pyrolysis technology using a fluidised bed and converted to smoke powder by spray-drying or freeze-drying processes. Both drying processes effectively retained the bioactive compounds in the powder encapsulates with retention efficiencies up to 80%. The bioactive capacities were approximately two times higher than liquid smoke. Spray-drying did not induce thermal damage to the bioactive compounds, and the dominant compounds were retained in the powders. Gas chromatography–mass spectrometry and principal component analysis indicated that the chemical composition was not significantly changed after both drying methods, but small molecular carbonyls, furans and phenols were partially lost. The spray-dried particles had a spherical shape, while freeze-dried particles had irregular shapes because of different powder preparation methods. The particle size of spray-dried powders was in the range of 6.3 to 6.9 µm, while the value for freeze-dried powders was decreased from 580.4 to 134.7 µm by increasing the maltodextrin concentration. The freeze-dried powders performed better in terms of flowability and cohesiveness because of their relatively high density and large particle size. This study revealed that both encapsulation methods could efficiently prepare smoke powder. Spray-drying process would be suitable for large-scale production, while freeze-drying could be used to optimize the encapsulation efficiency of bioactive compounds.
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28
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The effects of ageing treatment on bioactive contents and chemical composition of liquid smoke food flavourings. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03976-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
AbstractLiquid smoke food flavouring is an alternative to traditional food smoking. Ageing treatment of liquid smoke can remove tar to improve a consistent sensory experience but traditionally takes months by storage. This study proposed a thermal treatment approach to accelerate the ageing process. Liquid smoke samples from kānuka and hickory woodchips were prepared by fast pyrolysis. The obtained liquid smoke samples were subjected to ageing by storing them at ambient temperature for 18 months. Accelerated ageing of liquid smoke was carried out by heat treatment at 80 °C for 24 and 48 h. Tar formed during the ageing process, with a yield ranging from 2.2 to 4.1 wt.%. Both ageing treatments resulted in decreases in bioactive content and their activities in terms of total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power assay (FRAP) and 2,2-diphenyl-1-picrylhydrazyl scavenging activity (DPPH). Chemical composition and principal component analyses indicated that liquid smoke chemical compositions were influenced by wood type and ageing conditions. It was found that thermal treatment at 80 °C for 24 h was sufficient to age liquid smoke.
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29
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Xin X, Ghoreishi K, An G, Zhao W, Baroutian S. The effect of liquid smoke obtained from fast pyrolysis of a hardwood on physical properties and shelf life of cheddar cheese. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03915-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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de Souza JLS, Alves T, Camerini L, Nedel F, Campos AD, Lund RG. Antimicrobial and cytotoxic capacity of pyroligneous extracts films of Eucalyptus grandis and chitosan for oral applications. Sci Rep 2021; 11:21531. [PMID: 34728647 PMCID: PMC8563853 DOI: 10.1038/s41598-021-00529-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Accepted: 10/12/2021] [Indexed: 12/13/2022] Open
Abstract
Chitosan films containing distilled pyroligneous extracts of Eucalyptus grandis (DPEC), characterized and developed by Brazilian Agricultural Research Corporation-Embrapa Temperate Agriculture (EMBRAPA-CPACT), were evaluated for antimicrobial activity against Candida albicans, Streptococcus mutans, and Lactobacillus acidophilus by direct contact test. Further, their capacity for the prevention of teeth enamel demineralization and cytotoxicity in vitro were also determined. The natural polymers were tested at different concentrations (1500-7500 µg mL-1) and the formulation of an experimental fluoride varnish with antimicrobial activity was evaluated by direct contact test, whereas cytotoxicity was analyzed through the colorimetric MTT assay. Preliminary data showed no statistically significant differences in cytotoxicity to NIH/3T3 cell line when DPEC is compared to the control group. On the other hand, the antimicrobial capacity and demineralization effects were found between the test groups at the different concentrations tested. Chitosan films containing distilled pyroligneous extracts of E. grandis may be an effective control strategy to prevent biofilm formation related to dental caries when applied as a protective varnish. They may inhibit the colonization of oral microorganisms and possibly control dental caries through a decrease in pH and impairment of enamel demineralization.
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Affiliation(s)
- Juliana Leitzke Santos de Souza
- Post-Graduate Program in Biochemistry and Bioprospecting, Federal University of Pelotas, Eliseu Maciel Avenue, Building 31, Pelotas, RS, 96010-900, Brazil
| | - Tomaz Alves
- Graduate Program in Oral and Craniofacial Biomedicine, University of North Carolina at Chapel Hill, 385 S Columbia St, Chapel Hill, NC, 27599, USA
| | - Laísa Camerini
- Post-Graduate Program in Health and Behavior, Catholic University of Pelotas, 373 Gonçalves Chaves Street, Room 411C, Pelotas, RS, 96015-560, Brazil
| | - Fernanda Nedel
- Post-Graduate Program in Health and Behavior, Catholic University of Pelotas, 373 Gonçalves Chaves Street, Room 411C, Pelotas, RS, 96015-560, Brazil
| | - Angela Diniz Campos
- Brazilian Agricultural Research Corporation, Embrapa Temperate Climate, Highway BR-392, 78th km, 9th district, Monte Bonito, Pelotas, RS, 96010-971, Brazil
| | - Rafael Guerra Lund
- Post-Graduate Program in Biochemistry and Bioprospecting, Laboratory of Oral Microbiology, Pelotas Dental School, Federal University of Pelotas, 457 Gonçalves Chaves, Room 503, Pelotas, RS, 96015-560, Brazil.
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31
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Waldenstrøm L, Gaarder MØ, Lerfall J. Sensory methodology in product optimization of cold smoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke. J Food Sci 2021; 86:4650-4667. [PMID: 34549434 DOI: 10.1111/1750-3841.15915] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 07/27/2021] [Accepted: 08/19/2021] [Indexed: 11/28/2022]
Abstract
Atomized purified condensed smoke (PCS) is a smoke processing technique, producing fewer harmful substances during processing, than conventional smoking. Manufacturers of cold smoked salmon (CSS) are however skeptical to PCS due to expected decrease in perceptual quality. The aim of this study was to use sensory methodology (Check All That Apply [CATA], Descriptive Analysis [DA] and Napping® ) in optimization of PCS processed CSS. A three-step experiment was performed using five unique PCS condensates and varying process parameters. In each step, PCS processed CSS were perceptually evaluated and compared with conventional CSS. In Step one, PCS processed CSS was compared to conventional CSS, initiating process changes prior to the next step. In Step two, conventional CSS, two new condensates and the altered CSS from Step one, were screened to choose two prototypes for Step three. In Step three, perceptual differences, consumer acceptance, and physiochemical parameters of the two PCS prototypes and conventional CSS were examined. Napping® was proven effective for sorting and describing samples, distinguishing the dry and smoky ones from the shiny, soft, and mild varieties. CATA with hedonic scaling successfully characterized samples and the ideal CSS, gave useful information about consumer acceptance, and identified salty, smokey and natural to be important drivers of liking. The two descriptive tests CATA and DA in Step three, processing yield and physiochemical parameters gave a complete prototype description and input for further development. By combining the results from sensory perception and the physicochemical measurements, the experiment succeeded to produce a promising PCS prototype with sensory quality and consumer acceptance similar to conventional CSS. PRACTICAL APPLICATION: The use of atomized purified condensed smoke (PCS) is considered healthier than conventional smoke processing (EU Regulation 2065/2003; Lingbeck et al., 2014). Even if PCS is widely used in meat processing, manufacturers of cold smoked salmon (CSS) are hesitant, fearing loss of perceptual quality. However, by using sensory methodology in product optimization of PCS processed CSS, a promising prototype was developed. With some more testing and adjustments, it will be possible to produce healthier CSS with similar sensory quality and consumer acceptance to conventionally CSS and offer this to a world-wide market.
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Affiliation(s)
- Lene Waldenstrøm
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, Trondheim, Norway
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32
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Mansur D, Sugiwati S, Rizal WA, Suryani R, Maryana R. Pyrolysis of cajuput ( Melaleuca leucadendron) twigs and rice ( Oryza sativa) husks to produce liquid smoke-containing fine chemicals for antibacterial agent application. BIOMASS CONVERSION AND BIOREFINERY 2021; 13:1-14. [PMID: 34567934 PMCID: PMC8453256 DOI: 10.1007/s13399-021-01896-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/11/2021] [Accepted: 08/26/2021] [Indexed: 06/13/2023]
Abstract
Pyrolysis of cajuput (Melaleuca leucadendron) twigs and rice (Oryza sativa) husks to produce liquid smoke and antibacterial activities of the liquid smoke fractions were investigated. The liquid smoke was produced by pyrolysis at 500 °C for 8 h and contained fine chemicals, such as acetic acid, carbonyl, cyclic ketones, and phenolic compounds with pH 2.1-2.9. The liquid smoke was separated by vacuum evaporation under vacuum conditions at low temperatures (40 °C, 50 °C, and 60 °C) to recover three fractions. The composition of each fraction influenced its antibacterial activities. Antibacterial activities of the liquid smoke fractions were tested against Gram-positive bacteria (Listeria monocytogenes, Bacillus subtilis, and Staphylococcus aureus) and Gram-negative bacteria (Salmonella typhimurium, Pseudomonas aeruginosa, and Escherichia coli). Whole fractions of the liquid smoke inhibited the six pathogenic bacteria, with the inhibition zone larger or smaller than the positive control. Among the liquid smoke fractions, the liquid recovered at 60 °C for the cajuput twigs and rice husks demonstrated a stronger inhibitory effect on bacterial growth than the other fractions.
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Affiliation(s)
- Dieni Mansur
- Research Center for Chemistry, Indonesian Institute of Sciences – National Research and Innovation Agency, Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314 Indonesia
| | - Sri Sugiwati
- Research Center for Chemistry, Indonesian Institute of Sciences – National Research and Innovation Agency, Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314 Indonesia
| | - Wahyu Anggo Rizal
- Research Unit for Natural Product Technology, Indonesian Institute of Sciences – National Research and Innovation Agency, Jl. Jogja - Wonosari, km 31, 5, Kec. Playen, 174 WNO, Gading II, Gading, Kec. Playen, Kabupaten Gunung Kidul, Daerah Istimewa Yogyakarta, 55861 Indonesia
| | - Ria Suryani
- Research Unit for Natural Product Technology, Indonesian Institute of Sciences – National Research and Innovation Agency, Jl. Jogja - Wonosari, km 31, 5, Kec. Playen, 174 WNO, Gading II, Gading, Kec. Playen, Kabupaten Gunung Kidul, Daerah Istimewa Yogyakarta, 55861 Indonesia
| | - Roni Maryana
- Research Center for Chemistry, Indonesian Institute of Sciences – National Research and Innovation Agency, Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314 Indonesia
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33
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Budhy TI, Arundina I, Surboyo MDC, Halimah AN. The Effects of Rice Husk Liquid Smoke in Porphyromonas gingivalis-Induced Periodontitis. Eur J Dent 2021; 15:653-659. [PMID: 34041725 PMCID: PMC8630964 DOI: 10.1055/s-0041-1727554] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
Objectives
The purpose of this study was to analyze the effects of rice husk liquid smoke in
Porphyromonas gingivalis
-induced periodontitis in the inflammatory and proliferation marker such as nuclear factor kappa β (NF-kB), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), transforming growth factor-β (TGF-β), fibroblast growth factor 2 (FGF2), collagen type 1 (COL-1) expression, and the number of macrophages, lymphocytes, and fibroblasts.
Materials and Methods
Rice husk liquid smoke is obtained by the pyrolysis process.
Porphyromonas gingivalis
-induced periodontitis in 20 μL phosphate-buffered saline containing 1 × 10
9
CFU was injected into the lower anterior gingival sulcus of Wistar rats. The periodontitis was then treated with 20 μL/20 g body weight of rice husk liquid smoke once a day for 2 and 7 days, respectively. After treatment, the bone and lower anterior gingival sulcus were analyzed with immunohistochemistry and hematoxylin–eosin staining.
Results
The treatment of periodontitis with rice husk liquid smoke showed a lower NF-kB, TNF-α, and IL-6 expression and a higher TGF-β, FGF2, and COL-1 expression than the control after treatment for 2 and 7 days (
p
< 0.05), respectively. The number of macrophages and fibroblasts was also higher when compared with the control group (
p
< 0.05), but the number of lymphocytes was lower than the control (
p
< 0.05).
Conclusion
Rice husk liquid smoke showed its effects on
Porphyromonas gingivalis
-induced periodontitis with a decrease in inflammatory markers and an increase in proliferation markers. The development of a rice husk liquid smoke periodontitis treatment is promising.
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Affiliation(s)
- Theresia Indah Budhy
- Department of Oral Pathology and Maxillofacial, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Ira Arundina
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | | | - Anisa Nur Halimah
- Master of Dental Science Program, Faculty of Dental Medicine. Universitas Airlangga, Surabaya, Indonesia
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34
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Ngapo TM, Champagne C, Chilian C, Dugan MER, Gariépy S, Vahmani P, Bilodeau P. Pemmican, an endurance food: Past and present. Meat Sci 2021; 178:108526. [PMID: 33945979 DOI: 10.1016/j.meatsci.2021.108526] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 04/13/2021] [Accepted: 04/22/2021] [Indexed: 11/26/2022]
Abstract
Pemmican is a meat product principally comprised of dried meat and fat that has served as a source of sustenance in cold, harsh climates and/or a means of preservation of meat for some Indigenous peoples, fur traders, polar explorers, military and police. Pemmican is acclaimed for its high nutrient density and long shelf life. However, for a meat product that has historically played a significant role and is often cited as the ultimate endurance food, there is a surprising paucity of scientific literature. The present study aims to review the literature to document the history of pemmican, its preparation, nutritional evaluation and additional use in the diet of animals. In view of food security and crisis situations in the world today, meat science may have a role to play in reviving, reformulating and potentially developing new processing strategies for a product like pemmican as a culturally appropriate food, with extended use as emergency provisions or for endurance athletes.
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Affiliation(s)
- Tania M Ngapo
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada.
| | - Claude Champagne
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec J2S 8E3, Canada
| | - Cornelia Chilian
- Department of Engineering Physics, Polytechnique Montreal, 2900 boulevard Édouard-Montpetit, University of Montréal Campus, 2500 chemin de Polytechnique Montréal, Québec H3T 1J4, Canada
| | - Michael E R Dugan
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C and E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Stéphane Gariépy
- Quebec Research and Development Centre, 2560 Hochelaga Boulevard, Québec City G1V 2J3, Quebec, Canada
| | - Payam Vahmani
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, 6000 C and E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Pauline Bilodeau
- Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, 2000 College Street, Sherbrooke, Quebec J1M 0C8, Canada
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35
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Guo J, Wang Q, Chen C, Yu H, Xu B. Effects of different smoking methods on sensory properties, free amino acids and volatile compounds in bacon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2984-2993. [PMID: 33159340 DOI: 10.1002/jsfa.10931] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 10/26/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aim of this study was to investigate the effects of different smoking methods on sensory properties, free amino acids (FAAs) and volatile compounds (VCs) of bacon. Descriptive analysis was performed using a highly trained panel (n = 9) to evaluate four bacons in sextuplicate. VCs of bacons were analyzed using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). RESULTS Bacons were significantly different in sensory properties (P < 0.05). Wood smoked bacon (WSB) had a higher smoky and fatty aroma, liquid smoked bacon (LSB) had a higher red color intensity and yellow color intensity, and paper smoked bacon (PSB) had an outstanding texture. Different smoking methods resulted in an increase in total FAAs content, of which paper smoking was significantly higher than the others (P < 0.05). Also, a total of 59 volatile flavor compounds were identified for bacons, aldehydes were the most abundant groups of compounds. Principal component analysis (PCA) can effectively separate the bacons that underwent different smoking methods. CONCLUSION The aldehydes and hydrocarbons with high content in PSB improved the overall taste intensity. The color in the sensory attributes was more obvious after LSB processing. The phenols and aromatic hydrocarbons in WSB contributed significantly to the pleasant properties (smoky, fatty). © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jie Guo
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Qiong Wang
- State Key Lab of Meat Processing and Quality Control, Yurun Group, Nanjing, China
- School of Food Science and Technology, Yangzhou University, Yangzhou, China
| | - Conggui Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Hai Yu
- School of Food Science and Technology, Yangzhou University, Yangzhou, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- State Key Lab of Meat Processing and Quality Control, Yurun Group, Nanjing, China
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36
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Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111144] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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37
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Lerfall J, Hoel S. Effects of salting technology and smoking protocol on yield and quality of hot‐smoked Atlantic salmon (
Salmo salar
L.). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15064] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Jørgen Lerfall
- Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim Norway
| | - Sunniva Hoel
- Department of Biotechnology and Food Science Norwegian University of Science and Technology (NTNU) Trondheim Norway
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38
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SIDDIQUE R, ZAHOOR AF, AHMAD S, AHMAD H, MANSHA A, ZAHID FM, FAISAL S, AADIL RM. GC-MS analysis of PAHs in charcoal grilled rabbit meat with and without additives. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.34720] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | - Sajjad AHMAD
- University of Engineering and Technology Lahore,, Pakistan
| | - Hamad AHMAD
- University of Management and Technology, Pakistan
| | | | | | | | | |
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39
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Bonanomi G, Jesu G, Zotti M, Idbella M, d'Errico G, Laudonia S, Vinale F, Abd-ElGawad A. Biochar-derived smoke-water exerts biological effects on nematodes, insects, and higher plants but not fungi. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 750:142307. [PMID: 33182215 DOI: 10.1016/j.scitotenv.2020.142307] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 08/25/2020] [Accepted: 09/07/2020] [Indexed: 06/11/2023]
Abstract
The pyrolysis of organic feedstock yields the solid fraction biochar, bio-oils, and a volatile fraction that can be reused for energetic purposes or technological applications in agro-ecosystems in the form of smoke-water (SW). In this study, 10 SW types were created from five organic feedstocks (i.e. cellulose, wood sawdust, olive mill residues, maize, and alfalfa litter) at two pyrolysis temperatures (i.e. 300 and 500 °C). We characterized SW using liquid chromatography (LC)-electrospray ionization-time-of-flight (TOF) mass spectrometry (MS) combined with a multi-species bioassay including five crop plants, four fungi, one root-knot nematode (Meloidogyne incognita), and the olive fly pest (Bactrocera oleae). All SW types were acidic, exhibiting a pH range of 1.9-4.6. LC-MS analysis revealed differences in the chemical profiles of SW types in relation to the organic feedstock type and pyrolysis temperature. All SW types exerted concentration-dependent effects on crops, with evident phytotoxic activity at high concentrations. Conversely, they exerted stimulatory effects when diluted with water at ratios ranging from 1:100 to 1:1000. Moreover, all SW types displayed slight or null fungitoxic activity. On the contrary, SW strongly inhibited egg hatching by M. incognita after 72 and 144 h of incubation. The strongest inhibition was found for olive mill SW, and the weakest effect was noted for alfalfa SW. Finally, the application of SW over fresh olives reversed the attraction of B. oleae adults, demonstrating a strong repellent effect toward this pest. Nevertheless, only olive mill SW consistently attracted B. oleae. In conclusion, biochar SW exhibited notable biological activities and potential applications for plant growth promotion, if opportunely diluted, and for the control of root-knot nematodes and olive fruit flies.
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Affiliation(s)
- Giuliano Bonanomi
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy; Task Force on Microbiome Studies, University of Naples Federico II, Naples, Italy
| | - Giovanni Jesu
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Maurizio Zotti
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Mohamed Idbella
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy; Laboratory of Biosciences, Faculty of Sciences and Techniques, Hassan II University, Casablanca, Morocco
| | - Giada d'Errico
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Stefania Laudonia
- Department of Agricultural Sciences, University of Naples Federico II, Portici, NA, Italy
| | - Francesco Vinale
- Institute for Sustainable Plant Protection, National Research Council, Portici, NA, Italy; University of Naples "Federico II"-Department of Veterinary Medicine and Animal Productions, Italy
| | - Ahmed Abd-ElGawad
- Plant Production Department, College of Food & Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; Department of Botany, Faculty of Science, Mansoura University, Mansoura 35516, Egypt.
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40
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The Control of Panicle Blight Bacterial Pathogen on Rice Seeds Through In Vitro Treatments. BORNEO JOURNAL OF RESOURCE SCIENCE AND TECHNOLOGY 2020. [DOI: 10.33736/bjrst.2542.2020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Burkholderia glumae is a seed-borne pathogen of rice known to cause bacterial panicle blight disease. The lack of effective control methods makes seed treatment the alternative management approach. The aim of this research was to determine an effective seed treatments technique, using liquid smoke, clove oil, hot water and copper hydroxide fungicide treatment against bacteria B. glumae. The experiment used a complete randomized design with five treatments and three replications, including control, liquid smoke, clove oil, hot water, and copper hydroxide fungicide. The results showed the propensity for all treatments to reduce bacterial populations on rice seeds, while liquid smoke, clove oil, and fungicide did not reduce vigour and viability. Application of copper hydroxide fungicide 77% at concentration of 5% was recommended as the best treatment to control the bacterial pathogen.
Keywords: Burkholderia glumae, clove oil, copper hydroxide fungicide, hot water, liquid smoke, rice
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41
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The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages. Molecules 2020; 25:molecules25235515. [PMID: 33255586 PMCID: PMC7728091 DOI: 10.3390/molecules25235515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 11/22/2020] [Accepted: 11/23/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (p < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages.
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42
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Berki M, Daood HG, Adányi N, Tömösközi‐Farkas R. Polycyclic aromatic hydrocarbons in smoked and non‐smoked paprika samples. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14861] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mária Berki
- National Agricultural Research and Innovation Centre Food Science Research Institute Budapest Hungary
| | - Hussein G. Daood
- Department of Agricultural and Food Industry Machinery Szent István University Gödöllő Hungary
| | - Nóra Adányi
- National Agricultural Research and Innovation Centre Food Science Research Institute Budapest Hungary
| | - Rita Tömösközi‐Farkas
- National Agricultural Research and Innovation Centre Food Science Research Institute Budapest Hungary
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43
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Desvita H, Faisal M, Mahidin, Suhendrayatna. Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke. Heliyon 2020; 6:e05228. [PMID: 33102852 PMCID: PMC7575884 DOI: 10.1016/j.heliyon.2020.e05228] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/11/2020] [Accepted: 10/08/2020] [Indexed: 12/02/2022] Open
Abstract
The purpose of this study was to determine the effectiveness of edible coatings of chitosan dissolved with liquid smoke in preserving meatballs. The liquid smoke was derived from rice hulls pyrolyzed at 340 °C. The edible coating was made by dissolving 0.5%, 1%, and 1.5% chitosan in 100 ml of liquid smoke at concentrations of 3% and 5%. Preservation was carried out by soaking the meatballs in the edible coating solution for 15 min and storing them at room temperature with observations every 6 h. Food resistance was examined using the Antibacterial Activity Test, Total Plate Count (TPC), and Total Volatile Base Nitrogen (TVB-N). The results of the antibacterial activity test showed that chitosan-dissolved liquid smoke had inhibition zones ranging from 6.49–7.07 mm against E. coli and 6.52–7.26 mm against Salmonella bacteria. The use of 5% concentrated liquid smoke reduced the number of bacterial colonies, with TPC values not below the SNI threshold after 48-hour storage. This indicates that liquid smoke has potential as an antibacterial. The TVB-N value doubled after 24 h, but the meatballs still had good freshness. After 54 h of storage time, the TVB-N value in all treatments exceeded the SNI threshold of 0.254 mgN/100 g, and the meatballs were no longer suitable for consumption.
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Affiliation(s)
- Hera Desvita
- Doctoral Program, School of Engineering, Universitas Syiah Kuala, Jalan Tengku Syech Abdur Rauf No. 7, Darussalam, Banda Aceh, 23111, Indonesia
| | - Muhammad Faisal
- Chemical Engineering Department, Faculty of Engineering, Universitas Syiah Kuala, Jalan Tengku Syech Abdur Rauf No. 7, Darussalam, Banda Aceh, 23111, Indonesia
| | - Mahidin
- Chemical Engineering Department, Faculty of Engineering, Universitas Syiah Kuala, Jalan Tengku Syech Abdur Rauf No. 7, Darussalam, Banda Aceh, 23111, Indonesia
| | - Suhendrayatna
- Chemical Engineering Department, Faculty of Engineering, Universitas Syiah Kuala, Jalan Tengku Syech Abdur Rauf No. 7, Darussalam, Banda Aceh, 23111, Indonesia
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44
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Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 2020; 9:E1416. [PMID: 33036478 PMCID: PMC7601710 DOI: 10.3390/foods9101416] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 01/07/2023] Open
Abstract
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
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Affiliation(s)
- Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Rasmi Janardhanan
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
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45
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Arundina I, Diyatri I, Kusumaningsih T, Surboyo MDC, Monica E, Afanda NM. The Role of Rice Hull Liquid Smoke in the Traumatic Ulcer Healing. Eur J Dent 2020; 15:33-38. [PMID: 32777835 PMCID: PMC7902118 DOI: 10.1055/s-0040-1714445] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Objective
The aim of this study was to prove the role of rice hull liquid smoke (RH-LS) on lymphocytes, macrophages, fibroblasts, interleukin 6 (IL-6), and transforming growth factor β (TGF-β) expression during traumatic ulcer healing.
Materials and Methods
The RH-LS was obtained from the pyrolysis process. Traumatic ulcers were made 10 mm along the labial fornix incisive inferior of Wistar rat using a round stainless-steel blade. In control group, traumatic ulcers were treated using sterile water, and meanwhile in experimental group were treated using RH-LS once a day for 3, 5, and 7 days. After treatment, animal was terminated and their labial fornix incisive inferior tissues were biopsy and stained using hematoxylin and eosin staining to determine lymphocytes, macrophages, and fibroblasts. The IL-6 and TGF-β expressions were analyzed used immunohistochemistry staining.
Result
The lymphocytes, macrophages, and fibroblasts were higher in the RH-LS group for 3-, 5-, and 7-day treatment (
p
< 0.05). The IL-6 expression was higher only in the 5-day treatment, and the TGF-β expression was higher in the 3- and 7-day treatment.
Conclusion
The RH-LS able to accelerated the traumatic ulcer healing by increasing the number of lymphocytes, macrophages, fibroblasts, IL-6, and TGF-β expression.
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Affiliation(s)
- Ira Arundina
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Indeswati Diyatri
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Tuti Kusumaningsih
- Department of Oral Biology, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | | | - Elita Monica
- Undergraduate Student, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
| | - Novitasari Mira Afanda
- Undergraduate Student, Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia
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46
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Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102427] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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47
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Hu K, Chang R, Zhu Q, Wan J, Tang P, Liu C, Song L, He L, Ye C, Zeng X, Deng L, Hu P. Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09632-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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48
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The use of atomized purified condensed smoke (PCS) in cold-smoke processing of Atlantic salmon - Effects on quality and microbiological stability of a lightly salted product. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107155] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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49
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Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Sci 2020; 164:108110. [DOI: 10.1016/j.meatsci.2020.108110] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 02/02/2020] [Accepted: 03/06/2020] [Indexed: 02/05/2023]
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50
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Silva R, Pereira J, Rouxinol M, Patarata L. Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage. Foods 2020; 9:E621. [PMID: 32408592 PMCID: PMC7278872 DOI: 10.3390/foods9050621] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/30/2020] [Accepted: 05/07/2020] [Indexed: 02/07/2023] Open
Abstract
Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.
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Affiliation(s)
- Rita Silva
- Escola de Ciências Agrárias e Veterinárias (ECAV), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta dos Prados, 5000-081 Vila Real, Portugal;
| | - Jorge Pereira
- Campus da Penha, Estrada da Penha, Universidade do Algarve, Instituto Superior de Engenharia, 8005-139 Faro, Portugal;
- MED—Mediterranean Institute for Agriculture, Environment and Development, Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
| | | | - Luis Patarata
- Escola de Ciências Agrárias e Veterinárias (ECAV), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta dos Prados, 5000-081 Vila Real, Portugal;
- CECAV—Center of Studies in Animal and Veterinary Science, 5000-081 Vila Real, Portugal
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