1
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Wang H, Shi B, Wang W, Zhang Y, Cheng KW. Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster. Food Chem 2024; 448:139090. [PMID: 38547714 DOI: 10.1016/j.foodchem.2024.139090] [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: 01/12/2024] [Revised: 03/12/2024] [Accepted: 03/19/2024] [Indexed: 04/24/2024]
Abstract
Baked oyster is a popular seafood dish around the world. The present study investigated the effect of various concentrations of a green-tea extract (GTE) marinade on the safety and sensory profiles of oysters baked for different durations. The results showed 10 g/L of GTE and 10-min baking time was the optimal combination, as supported by significantly attenuated lipid oxidation (35.29 %) and Nε-(carboxyethyl)lysine (CEL) content (48.51 %) without appreciable negative impact on the sensory or nutritional quality of the oysters. However, high concentrations of the marinade or prolonged baking promoted protein oxidation and Nε-(carboxymethyl)lysine (CML) formation likely through the pro-oxidative action of the GTE phytochemicals. Correlation analysis further revealed the main factors that affected CML, CEL, and fluorescent AGEs generation, respectively. These findings provide theoretical support for the protective effect and mechanism of GTE against quality deterioration of baked oysters and would help broaden the application of GTE in the food industry.
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Affiliation(s)
- Huaixu Wang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Baoping Shi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Weitao Wang
- Earth, Ocean and Atmospheric Sciences Thrust, Function Hub, Hong Kong University of Science and Technology (Guangzhou), Guangzhou 511466, China
| | - Yajie Zhang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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2
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Lu J, Zhang Y, Zhou H, Cai K, Xu B. A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons. Food Chem 2024; 445:138718. [PMID: 38364501 DOI: 10.1016/j.foodchem.2024.138718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/18/2024] [Accepted: 02/06/2024] [Indexed: 02/18/2024]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are stable carcinogens that are widely distributed in the environment and food, and humans are exposed to PAHs primarily through the respiratory tracts, dermal contact, and dietary intake. Meat products are an essential part of the human diet, and the formation of PAHs during meat processing is unavoidable. Therefore, a comprehensive understanding of PAHs in meat products can be a contribution to the minimization of human exposure dose. The aim of this review is to provide a comprehensive description of the toxicological analysis of PAHs intake and the various production pathways. The distribution of different PAHs in various meat products, including poultry and aquatic products, is analyzed. The discussion focuses on controlling PAHs through the use of endogenous marinades and antioxidants as well as reducing exogenous particulate matter-PAHs attachment. In addition, potential strategies for PAHs reduction and possible directions for future research are proposed.
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Affiliation(s)
- Jingnan Lu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Yunkai Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Kezhou Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
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3
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Chen X, Liao Y, Lin B, He X, Li S, Zhong C, Li S, Zhou Y, Fan L. The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study. TOXICS 2024; 12:416. [PMID: 38922096 PMCID: PMC11209421 DOI: 10.3390/toxics12060416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/24/2024] [Accepted: 06/03/2024] [Indexed: 06/27/2024]
Abstract
The air fryer utilizes heated air rather than hot oil to achieve frying, eliminating the need for cooking oil, rendering it a healthier cooking method than traditional frying and baking. However, there is limited evidence supporting that the air fryer could effectively reduce the level of food-derived carcinogen. In this study, we compared the concentration of Benzo[a]pyrene (BaP), a typical carcinogen, in beef patties cooked using an air fryer and an oven, under different cooking conditions, including temperatures (140 °C, 160 °C, 180 °C, and 200 °C), times (9, 14, and 19 min), and oil added or not. The adjusted linear regression analysis revealed that the BaP concentration in beef cooked in the air fryer was 22.667 (95% CI: 15.984, 29.349) ng/kg lower than that in beef cooked in the oven. Regarding the air fryer, the BaP concentration in beef cooked without oil brushing was below the detection limit, and it was significantly lower than in beef cooked with oil brushing (p < 0.001). Therefore, cooking beef in the air fryer can effectively reduce BaP concentration, particularly due to the advantage of oil-free cooking, suggesting that the air fryer represents a superior option for individuals preparing meat at high temperatures.
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Affiliation(s)
| | | | | | | | | | | | | | - Yun Zhou
- School of Public Health, Guangzhou Medical University, Guangzhou 511436, China; (X.C.); (Y.L.); (B.L.); (X.H.); (S.L.); (C.Z.); (S.L.)
| | - Lieyang Fan
- School of Public Health, Guangzhou Medical University, Guangzhou 511436, China; (X.C.); (Y.L.); (B.L.); (X.H.); (S.L.); (C.Z.); (S.L.)
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4
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Babaoğlu AS. Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography-Mass Spectrometry. Food Sci Anim Resour 2023; 43:826-839. [PMID: 37701747 PMCID: PMC10493564 DOI: 10.5851/kosfa.2023.e38] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/18/2023] [Accepted: 07/18/2023] [Indexed: 09/14/2023] Open
Abstract
This study investigated the effects of different charcoals on the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks and beef patties. Seven different charcoals were used as follows: from oak wood (C1), from orange wood (C2), from Valonia oak wood (C3), from Marabu wood (C4), extruded charcoal from beech wood (C5), from coconut shells (C6), and from hazelnut shells (C7). The grilling times for each charcoal type were 6 min for the beef patties and 7 min for the beef steaks, until the internal temperature reached at least 74°C. The total concentration of 16 PAHs (PAH16) in beef steaks grilled with C1 (35.75 μg/kg) and C7 (36.39 μg/kg) was higher than that of C3 (23.80 μg/kg) and C6 (24.48 μg/kg; p<0.05). The highest amounts of PAH16 (216.40 μg/kg) were determined in the beef patty samples grilled using C5 (p<0.05). The summation of benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene, referred to as PAH4, was not detected in any of the beef steaks, whereas it was determined in the beef patties grilled with C2 (7.72 μg/kg) and C5 (22.95 μg/kg; p<0.05). The PAH16 concentrations of the beef patty samples in each charcoal group were significantly higher compared to the beef steaks (p<0.05). To avoid the formation of high PAH levels, the use of extruded charcoal and hazelnut shell charcoal should therefore be avoided when charcoal grilling beef steaks and beef patties, and low-fat meat products should be preferred.
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Affiliation(s)
- Ali Samet Babaoğlu
- Department of Food Engineering, Faculty of
Agriculture, Selçuk University, Konya 42100,
Türkiye
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5
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Li P, Zhu F, Weiping W, Zhou Y, Yao Y, Hong L, Zhu W, Hong C, Liu X, Chen H, Yu Y. Physicochemical properties and risk assessment of perishable waste primary products. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 337:117549. [PMID: 36934502 DOI: 10.1016/j.jenvman.2023.117549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 01/29/2023] [Accepted: 02/18/2023] [Indexed: 06/18/2023]
Abstract
Fertilization has become one of the most important ways to recycle perishable waste. In order to reveal the effect of the nutrient of the perishable waste primary products on the market and the possible impact of their application, 136 perishable waste primary products were sampled in nine cities in Zhejiang province, China. The result shows that these products have high nutrient content (average nutrient content was 5.00%). However, the conductivity (7.19 mS/cm) total soluble salt content (12.07%), and grease content (5.99%) were too high. The excessive salt and grease may cause harm to soil and crops, and become the main limiting factors for the fertilizer utilization of perishable waste. Heavy metal content of most of the samples met current commercial organic fertilizer standards, except that lead and chromium content of some samples exceeded the limit standard. Toluene, ethylbenzene, m & p-xylene were generally detected in the samples. These toxic and harmful substances have brought risks to the safe use of perishable waste into fertilizers.
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Affiliation(s)
- Penghao Li
- Zhejiang University of Technology, Hangzhou 310014 China; Institute of Environment, Resource, Soil & Fertilizer, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021 China
| | - Fengxiang Zhu
- Institute of Environment, Resource, Soil & Fertilizer, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021 China
| | - Wang Weiping
- Institute of Environment, Resource, Soil & Fertilizer, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021 China
| | - Ying Zhou
- Zhejiang University of Technology, Hangzhou 310014 China
| | - Yanlai Yao
- Institute of Environment, Resource, Soil & Fertilizer, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021 China
| | - Leidong Hong
- Institute of Environment, Resource, Soil & Fertilizer, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021 China
| | - Weijing Zhu
- Institute of Environment, Resource, Soil & Fertilizer, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021 China
| | - Chunlai Hong
- Institute of Environment, Resource, Soil & Fertilizer, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021 China.
| | - Xiaoxia Liu
- Zhejiang Cultivated Land Quality and Fertilizer Administration Station, Hangzhou 310019, China
| | - Hongjin Chen
- Zhejiang Cultivated Land Quality and Fertilizer Administration Station, Hangzhou 310019, China
| | - Yijun Yu
- Zhejiang Cultivated Land Quality and Fertilizer Administration Station, Hangzhou 310019, China
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6
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Zhang X, Hu G, Xu C, Nie W, Cai K, Fang H, Xu B. Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2838-2847. [PMID: 36700254 DOI: 10.1002/jsfa.12470] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 01/22/2023] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Ginger and its extracts have been frequently used in food processing and pharmaceuticals. However, the influence of ginger and its key compounds on benzo[a]pyrene (BaP) production in meat processing has not been investigated. The purpose of this study was to explore the effect of application of ginger and its important active ingredients on BaP formation and the mechanism of inhibiting BaP formation in charcoal-grilled pork sausages. RESULTS The DPPH scavenging (23.59-59.67%) activity and the inhibition rate of BaP (42.1-68.9%) were significantly increased (P < 0.05) with increasing ginger addition. The active components extracted by supercritical carbon dioxide from ginger were identified by gas chromatography-mass spectrometry and 14 representative compounds (four terpenes, two alcohols, two aldehydes, four phenols and two other compounds, totaling 77.57% of the detected compounds) were selected. The phenolic compounds (eugenol, 6-gingerol, 6-paradol and 6-shogaol, accounting for 29.73% of the total composition) in ginger played a key role and had the strongest inhibitory effect on BaP (61.2-68.2%), whereas four other kinds of compound showed obviously feeble inhibitory activity (6.47-17.9%). Charcoal-grilled sausages with phenolic substances had lower values of thiobarbituric acid-reactive substances, carbonyl and diene (three classic indicators of lipid oxidation) (P < 0.05). CONCLUSION Ginger and its key compounds could effectively inhibit the formation of BaP in charcoal-grilled pork sausages. Phenolic compounds make the strongest contribution to the inhibition of Bap formation, and the inhibitory mechanism was related to the inhibition of lipid oxidation. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaomin Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Gaofeng Hu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Chaoyang Xu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Wen Nie
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Kezhou Cai
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Hongmei Fang
- Institute of Yeji Mutton Industry Development and Research, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei, China
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7
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Bulanda S, Janoszka B. Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:4922. [PMID: 36981831 PMCID: PMC10049194 DOI: 10.3390/ijerph20064922] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/04/2023] [Accepted: 03/08/2023] [Indexed: 06/18/2023]
Abstract
Diet is one of the main factors affecting human health. The frequent consumption of heat-treated meat has been classified as both directly carcinogenic to humans and as a risk factor, especially in the case of cancers of the gastrointestinal tract. Thermally processed meat may contain harmful muta- and carcinogenic compounds, including polycyclic aromatic hydrocarbons (PAHs). However, there are natural ways to reduce the risk of diet-related cancers by reducing the formation of PAHs in meat. The purpose of this study was to determine changes in PAH levels in pork loin dishes prepared by stuffing the meat with dried fruits (prunes, apricots and cranberries) and baking it in a roasting bag. High-performance liquid chromatography with fluorescence detection (HPLC-FLD) was used to conduct a quantitative analysis of seven PAHs. Recovery results ranged from 61 to 96%. The limit of detection (LOD) was 0.003 to 0.006 ng/g, and the limit of quantification (LOQ) was 0.01 to 0.02 ng/g. Gas chromatography-mass spectrometry (GC-MS/MS) was used to confirm the presence of PAHs in food. The total PAH content of the roasted pork loin was 7.4 ng/g. This concentration decreased by 35%, 48% and 58% when the meat was roasted with apricots, prunes and cranberries, respectively. The cranberries also inhibited the formation of benzo(a)pyrene to the greatest extent. Thermally treating meat stuffed with dry fruits may be a simple and effective way to prepare foods with reduced levels of mutagens and carcinogens belonging to PAHs, and thus reduce the risk of cancer.
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8
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Lai Y, Lee Y, Cao H, Zhang H, Chen B. Extraction of heterocyclic amines and polycyclic aromatic hydrocarbons from pork jerky and the effect of flavoring on formation and inhibition. Food Chem 2023; 402:134291. [DOI: 10.1016/j.foodchem.2022.134291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/12/2022] [Accepted: 09/13/2022] [Indexed: 10/14/2022]
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9
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Cho J, Barido FH, Kim HJ, Kwon JS, Kim HJ, Kim D, Hur SJ, Jang A. Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty. Food Sci Anim Resour 2023; 43:139-156. [PMID: 36789195 PMCID: PMC9890369 DOI: 10.5851/kosfa.2022.e67] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 11/01/2022] [Accepted: 11/14/2022] [Indexed: 11/27/2022] Open
Abstract
This study aimed to investigate the effect of ethanolic extracts from perilla leaves (PLE) on the quality attributes and polycyclic aromatic hydrocarbons (PAHs) in charcoal-barbecued pork patties. The PLE addition and doneness had no significant effect on the pH of pork patties (p>0.05). Regardless of the concentration, the PLE significantly lower malondialdehyde concentrations and reduced the CIE L*, CIE a*, and CIE b* when compared to control. The addition of 0.2% of PLE did not adversely affect the organoleptic properties of doneness of medium and well-done pork patties. Addition of PLE at 0.4% to medium-cooked pork patties had stronger suppressing effect on the formation of light PAHs compare to control (p<0.05), also adding it to well-done pork patties had the lowest concentration of 4 PAHs and 8 PAHs, and a total of 16 PAHs (p<0.05). Therefore, PLE at 0.4% can be used for suppressing the formation of PAHs and lipid oxidation in well-cooked pork patty.
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Affiliation(s)
- Jinwoo Cho
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Research and Development,
Shinsegae Food, Seoul 04793, Korea
| | - Farouq Heidar Barido
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Animal Science, Faculty of
Agriculture, Universitas Sebelas Maret, Surakarta 57126,
Indonesia
| | - Hye-Jin Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
| | - Ji-Seon Kwon
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National
Institute of Animal Science, Pyeongchang 25342, Korea
| | - Dongwook Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Sun-Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Aera Jang
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Corresponding author: Aera
Jang, Department of Applied Animal Science, College of Animal Life Sciences,
Kangwon National University, Chuncheon 24341, Korea, Tel:
+82-33-250-8643, Fax: +82-33-251-7719, E-mail:
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10
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Zhu Z, Xu Y, Huang T, Yu Y, Bassey AP, Huang M. The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109194] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Kobets T, Smith BPC, Williams GM. Food-Borne Chemical Carcinogens and the Evidence for Human Cancer Risk. Foods 2022; 11:foods11182828. [PMID: 36140952 PMCID: PMC9497933 DOI: 10.3390/foods11182828] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/07/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Commonly consumed foods and beverages can contain chemicals with reported carcinogenic activity in rodent models. Moreover, exposures to some of these substances have been associated with increased cancer risks in humans. Food-borne carcinogens span a range of chemical classes and can arise from natural or anthropogenic sources, as well as form endogenously. Important considerations include the mechanism(s) of action (MoA), their relevance to human biology, and the level of exposure in diet. The MoAs of carcinogens have been classified as either DNA-reactive (genotoxic), involving covalent reaction with nuclear DNA, or epigenetic, involving molecular and cellular effects other than DNA reactivity. Carcinogens are generally present in food at low levels, resulting in low daily intakes, although there are some exceptions. Carcinogens of the DNA-reactive type produce effects at lower dosages than epigenetic carcinogens. Several food-related DNA-reactive carcinogens, including aflatoxins, aristolochic acid, benzene, benzo[a]pyrene and ethylene oxide, are recognized by the International Agency for Research on Cancer (IARC) as causes of human cancer. Of the epigenetic type, the only carcinogen considered to be associated with increased cancer in humans, although not from low-level food exposure, is dioxin (TCDD). Thus, DNA-reactive carcinogens in food represent a much greater risk than epigenetic carcinogens.
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Affiliation(s)
- Tetyana Kobets
- Department of Pathology, Microbiology and Immunology, New York Medical College, Valhalla, NY 10595, USA
- Correspondence: ; Tel.: +1-914-594-3105; Fax: +1-914-594-4163
| | - Benjamin P. C. Smith
- Future Ready Food Safety Hub, Nanyang Technological University, Singapore 639798, Singapore
| | - Gary M. Williams
- Department of Pathology, Microbiology and Immunology, New York Medical College, Valhalla, NY 10595, USA
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12
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Shen X, Huang X, Tang X, Zhan J, Liu S. The Effects of Different Natural Plant Extracts on the Formation of Polycyclic Aromatic Hydrocarbons (PAHs) in Roast Duck. Foods 2022; 11:foods11142104. [PMID: 35885346 PMCID: PMC9321227 DOI: 10.3390/foods11142104] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/07/2022] [Accepted: 07/08/2022] [Indexed: 11/18/2022] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) with high carcinogenicity and mutagenicity may be generated in roast duck during high-temperature roasting. Natural extracts with antioxidant effects may inhibit the formation of PAHs. The objective of this study was to compare the effects of green tea extract (GTE); extract of bamboo leaves (EBL); grape seed extract (GSE) and rosemary extract (RE) on PAHs in roast duck to obtain the optimum extract and present a guidance for reducing PAHs in roast duck. The total phenol content and antioxidant capacity of the four extracts were measured, and the PAH changes in the roast duck caused by the four extracts were detected. The total phenol content of GTE was the highest, 277 mg gallic acid equivalent (GAE)/g, while RE was the lowest at 85 mg GAE/g. The antioxidant capacity of RE was 1.9 mmol Trolox/g, which was significantly lower than that of the other three. The four extracts inhibited PAHs formation in roast duck to varying degrees: When the concentration was 25 g/kg, the best inhibitory effects on Benzo [a] pyrene (BaP) and PAH4 (BaP, BaA, BbF and CHR) were obtained from GTE, with inhibition rates of 75.8% and 79.7%, respectively, while the weakest inhibition rates, 32.7% and 43.6%, respectively, were from RE.
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Affiliation(s)
- Xixi Shen
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (X.S.); (X.H.); (J.Z.); (S.L.)
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinyuan Huang
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (X.S.); (X.H.); (J.Z.); (S.L.)
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoyan Tang
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (X.S.); (X.H.); (J.Z.); (S.L.)
- Correspondence: ; Tel./Fax: +86-10-82106563
| | - Junliang Zhan
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (X.S.); (X.H.); (J.Z.); (S.L.)
| | - Suke Liu
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (X.S.); (X.H.); (J.Z.); (S.L.)
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13
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Wang S, Nan J, Bi C, Gao Y, Mu B, Wang J, Liang C. Effects of Onion Extract and Onion Peel Extract on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork Patties. J Food Prot 2022; 85:1027-1035. [PMID: 35503966 DOI: 10.4315/jfp-22-020] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 04/28/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study investigated the effects of different concentrations (0.0005, 0.005, 0.05, 0.25, and 0.5%) of onion extract (OE) and onion peel extract (OPE) on the formation of four polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork patties. Both OE and OPE inhibited the formation of four PAHs in charcoal-grilled pork patties, with the highest inhibition rate reaching 88.33% on 0.50% OE addition and 98.79% on 0.05 and 0.25% OPE addition. OPE has greater inhibitory effect on the formation of four PAHs than OE does; this may be related to OPE's higher concentrations of flavonoids and higher free-radical scavenging activities. Both OE and OPE worked to lower thiobarbituric acid reactive substance values of charcoal-grilled pork patties. The inhibitory effect of OE and OPE on four PAHs showed the same trend as their antilipid oxidation effects, but the correlation was not strong. In addition to antilipid oxidation, other pathways are also involved in the inhibition of PAH formation. HIGHLIGHTS
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Affiliation(s)
- Shitong Wang
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Jingxi Nan
- Comprehensive Technical Service Center of Yanji Customs, Tianchi Road 3169, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Chengcheng Bi
- Comprehensive Technical Service Center of Yanji Customs, Tianchi Road 3169, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Yuqian Gao
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Baide Mu
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Juan Wang
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Chengyun Liang
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
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14
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Saravanakumar K, Sivasantosh S, Sathiyaseelan A, Sankaranarayanan A, Naveen KV, Zhang X, Jamla M, Vijayasarathy S, Vishnu Priya V, MubarakAli D, Wang MH. Impact of benzo[a]pyrene with other pollutants induce the molecular alternation in the biological system: Existence, detection, and remediation methods. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 304:119207. [PMID: 35351595 DOI: 10.1016/j.envpol.2022.119207] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/16/2022] [Accepted: 03/22/2022] [Indexed: 06/14/2023]
Abstract
The exposure of benzo [a]pyrene (BaP) in recent times is rather unavoidable than ever before. BaP emissions are sourced majorly from anthropogenic rather than natural provenance from wildfires and volcanic eruptions. A major under-looked source is via the consumption of foods that are deep-fried, grilled, and charcoal smoked foods (meats in particular). BaP being a component of poly aromatic hydrocarbons has been classified as a Group I carcinogenic agent, which has been shown to cause both systemic and localized effects in animal models as well as in humans; has been known to cause various forms of cancer, accelerate neurological disorders, invoke DNA and cellular damage due to the generation of reactive oxygen species and involve in multi-generational phenotypic and genotypic defects. BaP's short and accumulated exposure has been shown in disrupting the fertility of gamete cells. In this review, we have discussed an in-depth and capacious run-through of the various origins of BaP, its economic distribution and its impact as well as toxicological effects on the environment and human health. It also deals with a mechanism as a single compound and its ability to synergize with other chemicals/materials, novel sensitive detection methods, and remediation approaches held in the environment.
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Affiliation(s)
- Kandasamy Saravanakumar
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | | | - Anbazhagan Sathiyaseelan
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | - Alwarappan Sankaranarayanan
- Department of Life Sciences, Sri Sathya Sai University for Human Excellence, Navanihal, Karnataka, 585 313, India.
| | - Kumar Vishven Naveen
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | - Xin Zhang
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | - Monica Jamla
- Department of Biotechnology, Modern College of Arts, Science and Commerce, Savitribai Phule Pune University, Pune, 411007, India.
| | - Sampathkumar Vijayasarathy
- Department of Biotechnology, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India.
| | - Veeraraghavan Vishnu Priya
- Department of Biochemistry, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 600077, India.
| | - Davoodbasha MubarakAli
- School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai, Tamil Nadu, 600048, India.
| | - Myeong-Hyeon Wang
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
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15
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Bulanda S, Janoszka B. Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives-A Literature Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19084781. [PMID: 35457645 PMCID: PMC9024867 DOI: 10.3390/ijerph19084781] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/23/2022] [Accepted: 04/12/2022] [Indexed: 12/18/2022]
Abstract
(1) Background: Thermal treatment of high-protein food may lead to the formation of mutagenic and carcinogenic compounds, e.g., polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Frequent consumption of processed meat was classified by the International Agency for Research on Cancer as directly carcinogenic for humans. (2) Methods: A literature review was carried out based on a search of online databases for articles on consuming thermally processed meat containing carcinogenic compounds versus a risk of cancers in humans published between 2001 and 2021. (3) Results: A review of the current literature on the participation of PAHs and HAA in the formation of certain neoplasms indicates a positive relationship between diet and the incidences of many cancers, especially colon cancer. A simple way to obtain dishes with reduced contents of harmful compounds is the use of spices and vegetables as meat additives. These seasonings are usually rich in antioxidants that influence the mechanism of HAA and PAH synthesis in food. (4) Conclusions: As there is a growing risk of a cancer tendency because of exposing humans to PAHs and HAAs, it is extremely vital to find a simple way to limit carcinogenic compound synthesis in a processed proteinaceous food. Disseminating the knowledge about the conditions for preparing dishes with a reduced content of carcinogenic compounds could become a vital element of cancer prevention programs.
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16
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Compr Rev Food Sci Food Saf 2022; 21:1598-1626. [DOI: 10.1111/1541-4337.12905] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 12/02/2021] [Accepted: 12/13/2021] [Indexed: 12/25/2022]
Affiliation(s)
- Zun Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | | | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
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17
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Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat. Molecules 2021; 27:molecules27010175. [PMID: 35011404 PMCID: PMC8746845 DOI: 10.3390/molecules27010175] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/23/2021] [Accepted: 12/24/2021] [Indexed: 12/02/2022] Open
Abstract
Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.
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18
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Guo Q, Li S, Wang X, Han HS, Yin XJ, Li JC. Paeoniflorin improves the in vitro maturation of benzo(a)pyrene treated porcine oocytes via effects on the sonic hedgehog pathway. Theriogenology 2021; 180:72-81. [PMID: 34953351 DOI: 10.1016/j.theriogenology.2021.12.016] [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: 08/20/2021] [Revised: 10/20/2021] [Accepted: 12/15/2021] [Indexed: 10/19/2022]
Abstract
Benzo(a)pyrene (BaP) is a toxic substance that people are often exposed to. It has serious harmful effects on the body, and has a destructive effect on oocytes and cumulus cells. Here, we found that paeoniflorin (Pae), a traditional Chinese medicine monomer with antioxidant effects, decreased BaP-induced meiotic failure by increasing the activity of the Sonic hedgehog (SHH) signaling pathway and reducing the level of reactive oxygen species (ROS). We found that the in vitro maturation (IVM) rate was significantly increased (P < 0.05) in the 0.1 μM Pae and BaP (co-treatment) group compared with BaP group due to reduced ROS levels and increased mitochondrial membrane potential (ΔΨ) and ATP content. The mRNA expression levels of oocyte maturation and cumulus cell expansion-related genes were also significantly higher in the co-treatment group. To demonstrate the quality of oocytes, the development capacity of parthenogenetically activated (PA) and in vitro fertilization (IVF) embryos from different treatment groups oocytes were determined.The blastocyst formation rate was significantly higher in PA and IVF embryos derived from oocytes in the co-treatment group than in those derived from oocytes in the BaP group. To further confirm that the SHH signaling pathway was involved in causing these effects of Pae, we treated oocytes with Pae and BaP in the presence or absence of cyclopamine (Cy), an inhibitor of this pathway. Cy abolished the effects of Pae in BaP treated porcine oocytes. In conclusion, Pae improves the IVM capacity of BaP-treated porcine oocytes by activating the SHH signaling pathway, inhibiting ROS production, and increasing ΔΨ.
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Affiliation(s)
- Qing Guo
- College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China; Heilongjiang Key Laboratory of Efficient Utilization of Feed Resources and Nutrition Manipulation in Cold Region, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China
| | - Suo Li
- Jilin Agricultural University, Xincheng Street 2888, Changchun, 130118, China
| | - Xue Wang
- College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China; Heilongjiang Key Laboratory of Efficient Utilization of Feed Resources and Nutrition Manipulation in Cold Region, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China
| | - Huan-Sheng Han
- College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China; Heilongjiang Key Laboratory of Efficient Utilization of Feed Resources and Nutrition Manipulation in Cold Region, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China
| | - Xi-Jun Yin
- Jilin Provincial Key Laboratory of Transgenic Animal and Embryo Engineering, Yanbian University, Yanji, Jilin, 133002, China.
| | - Jing-Chun Li
- College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China; Heilongjiang Key Laboratory of Efficient Utilization of Feed Resources and Nutrition Manipulation in Cold Region, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, 163319, China.
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19
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Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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20
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Sampaio GR, Guizellini GM, da Silva SA, de Almeida AP, Pinaffi-Langley ACC, Rogero MM, de Camargo AC, Torres EAFS. Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation. Int J Mol Sci 2021; 22:6010. [PMID: 34199457 PMCID: PMC8199595 DOI: 10.3390/ijms22116010] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/30/2021] [Accepted: 05/31/2021] [Indexed: 01/01/2023] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.
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Affiliation(s)
- Geni Rodrigues Sampaio
- Department of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil; (G.M.G.); (S.A.d.S.); (A.C.C.P.-L.); (M.M.R.); (E.A.F.S.T.)
| | - Glória Maria Guizellini
- Department of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil; (G.M.G.); (S.A.d.S.); (A.C.C.P.-L.); (M.M.R.); (E.A.F.S.T.)
| | - Simone Alves da Silva
- Department of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil; (G.M.G.); (S.A.d.S.); (A.C.C.P.-L.); (M.M.R.); (E.A.F.S.T.)
- Organic Contaminant Core, Contaminant Centre, Adolfo Lutz Institute, 355 Doutor Arnaldo Ave, Sao Paulo 01246-000, Brazil;
| | - Adriana Palma de Almeida
- Organic Contaminant Core, Contaminant Centre, Adolfo Lutz Institute, 355 Doutor Arnaldo Ave, Sao Paulo 01246-000, Brazil;
| | - Ana Clara C. Pinaffi-Langley
- Department of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil; (G.M.G.); (S.A.d.S.); (A.C.C.P.-L.); (M.M.R.); (E.A.F.S.T.)
| | - Marcelo Macedo Rogero
- Department of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil; (G.M.G.); (S.A.d.S.); (A.C.C.P.-L.); (M.M.R.); (E.A.F.S.T.)
| | - Adriano Costa de Camargo
- Laboratory of Antioxidants, Nutrition and Food Technology Institute, University of Chile, Santiago 7830490, Chile
| | - Elizabeth A. F. S. Torres
- Department of Nutrition, School of Public Health, University of Sao Paulo, 715 Doutor Arnaldo Ave, Sao Paulo 01246-904, Brazil; (G.M.G.); (S.A.d.S.); (A.C.C.P.-L.); (M.M.R.); (E.A.F.S.T.)
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21
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Kim HJ, Cho J, Kim D, Park TS, Jin SK, Hur SJ, Lee SK, Jang A. Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly. Food Sci Anim Resour 2021; 41:481-496. [PMID: 34017956 PMCID: PMC8112319 DOI: 10.5851/kosfa.2021.e12] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 03/08/2021] [Accepted: 03/15/2021] [Indexed: 11/06/2022] Open
Abstract
Charcoal-grilling is a popular cooking method but causes the formation of polycyclic aromatic hydrocarbons (PAHs), which can be harmful to human health. Gochujang marinade is commonly used for flavoring meats during charcoal-grilling. However, the effects of this marinade on PAHs formation during charcoal-grilling are unclear. Here, we evaluated the effects of Gochujang marinade on the formation of 16 PAHs and inhibition rate of major PAHs (benzo[a]anthracene, benzo[b]fluoranthene, and benzo[a]pyrene) in charcoal-grilled pork belly. Pork belly without marinade (PBW) and marinated with Gochujang (PBG) were stored for 10 days at 9°C under vacuum conditions and then charcoal-grilled to different doneness (internal temperatures of 71°C and 81°C). Among 16 PAHs evaluated in this study, 14 PAHs were detected in charcoal-grilled pork belly, regardless of doneness. PAH formation in charcoal-grilled pork belly was higher at an internal temperature of 81°C than at 71°C (p<0.05). Initially, PBG showed reduced total PAH formation and lower percentages of three major PAHs compared with PBW. Storage increased the inhibitory effects of PBG on the 16 PAHs, and the maximum reduction in total 16 PAHs (63.06%) was observed with moderate cooking (71°C) on day 10 (p<0.05). Moreover, marinade and doneness showed a high interaction with regard to PAH contents in charcoal-grilled pork belly (p<0.05-p<0.0001). Therefore, our findings suggested that marinating pork belly with Gochujang and grilling at 71°C could reduce the formation of 16 PAHs in charcoal-grilled pork belly.
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Affiliation(s)
- Hye-Jin Kim
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jinwoo Cho
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | | | - Sang Keun Jin
- Department of Animal Science Resources Technology, Gyeongsang National University, Jinju 52725, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
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22
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Abstract
The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0%
did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.
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23
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An integrated method for monitoring thermal processing temperature of pork based on Q-Exactive mass spectrometry and chemometrics. J Chromatogr A 2021; 1644:462083. [PMID: 33819677 DOI: 10.1016/j.chroma.2021.462083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 03/10/2021] [Accepted: 03/12/2021] [Indexed: 11/21/2022]
Abstract
Meat heating endpoint temperature (EPT) is an important indicator to ensure the safety of cooked meat. Accurately determining the EPT of cooked meat and ready-to-eat meat products is an important strategy to ensure food safety. In this study, a comprehensive metabolic method based on UPLC-Q Exactive and chemometrics was developed to study the metabolites differences among pork roasted at different temperatures in order to select markers indicating EPT and discover new toxic heat-induced compounds. A two-step extraction method was applied to avoid the loss of metabolite information caused by sample preparation. Using chemometrics, the five compounds of creatine, creatinine, 2-amino-1-methyl-6-phenylimidazo (4,5-b) pyridine (PhIP), 2-methyl-6-amino-5-hydroxymethylpyrimidine (TMP) and compound with the m/z of 114.04316 were selected as markers, and four of them were further confirmed by chemical standards. It is worth noting that TMP was discovered in roasted pork for the first time. In addition, targeting studies aimed at quantifying the selected markers were conducted at different thermal processing temperatures. From the quantification results, it can be concluded that the heat temperature not exceed 180 °C is recommended to reduce the content of toxic compounds. This study has proved that the integration of UPLC-Q Exactive and chemometrics could provide an efficient method for the study of markers related to thermal process and new toxic heat-induced compounds.
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24
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Hu G, Cai K, Li Y, Hui T, Wang Z, Chen C, Xu B, Zhang D. Significant inhibition of garlic essential oilon benzo[a]pyrene formation in charcoal-grilled pork sausagesrelates to sulfide compounds. Food Res Int 2021; 141:110127. [PMID: 33641994 DOI: 10.1016/j.foodres.2021.110127] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 01/07/2021] [Accepted: 01/07/2021] [Indexed: 11/17/2022]
Abstract
To addgarlic more conveniently, the substitute-garlic essential oil(GEO)is wildly applied in meat product for flavor improvement. However, the effects of GEOon chemical hazard formation, such as benzo[a]pyrene (BaP), in meat processing have not been studied. This study focused on the inhibitory effect of garlic (0.05-0.15%, w/w), GEO (0.002-0.006%, w/w) and the active sulfide compounds (0.006%, w/w) on the formation of BaP in charcoal-grilled pork sausages. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity of the garlic, GEO and sulfide compounds was also determined. The results showed that the garlic was efficient in the decrease of DPPH free radicals (14.91-23.39%) and BaP content (37.2-62.3%). GEO was also efficient in scavenging DPPH free radicals (14.17-26.20%) and reducing BaP formation (29.1-57.1%). Gas chromatography-mass spectrometer (GC-MS) analysis identified a total of 41 compounds, of which six major sulfide compounds (allyl methyl sulfide, diallyl sulfide, allyl methyl disulfide, diallyl disulfide, allyl methyl trisulfide and diallyl trisulfide) were screened to assess their inhibition of BaP generation. The BaP inhibition of these sulfide compounds were dependent on the number of sulfur (-S-) and thioallyl group (-S-CH2-CH═CH2); and allyl methyl trisulfide (AMTS) showed the highest BaP inhibition (63.3%). A significant correlation was found between their BaP inhibition and DPPH scavenging activity (Spearman correlation = 0.91, P < 0.001), which indicates that the mechanism of sulfides influencing BaP formation in grilling sausage is related to free radical reaction. Our research gives an insight into the theoretical basis about application of GEO to inhibit BaP during food processing and supports use of GEO as a natural additive in meat products.
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Affiliation(s)
- Gaofeng Hu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kezhou Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Yuzhu Li
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Teng Hui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China.
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China.
| | - Conggui Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, People's Republic of China
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Wang S, Guan R, Huang H, Yang K, Cai M, Chen D. Effects of Different Smoking Materials and Methods on the Quality of Chinese Traditional Bacon (Larou). J Food Prot 2021; 84:359-367. [PMID: 33038238 DOI: 10.4315/jfp-20-223] [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: 06/05/2020] [Accepted: 10/09/2020] [Indexed: 12/26/2022]
Abstract
ABSTRACT Larou is a traditional smoked meat product in China. In this experiment, larou was processed with different smoking materials and methods to determine whether differences in processing methods would affect the quality of the larou and the concentrations of carcinogens. Pork bellies were marinated, dried, and divided into four groups and then directly smoked with four different smoking materials for 40 min. The smoking material for larou that was most effective was then used with an indirect smoking device with an nano-activated carbon fiber filter and evaluated as a single-factor variable. The surface area of the nano-activated carbon filter was 978.00 m2/g, and this filter effectively adsorbed the ash particles from the smoke. For the group smoked with pomelo skins (PS), the highest concentrations and number of phenols were 4.48% and 11, respectively, which increased the smoke flavor significantly. The moisture was 32.64%, and the Staphylococcus, lactic acid bacteria, and yeast and mold levels were 0.98, 1.10, and 0.59 log CFU/g, indicating inhibition of harmful bacteria and a beneficial microbial environment for larou fermentation. The benzo[a]pyrene (B[a]P) concentration in PS smoke determined with the indirect smoking device was 1.82 μg/kg, whereas that determined with the direct smoking device was 36.1 μg/kg, a significant difference (P < 0.01). These findings suggested that indirect smoking with PS could effectively maintain microbial quality and reduce the B[a]P[mc] concentrations in larou. This processing method can be used for the production of this meat product. HIGHLIGHTS
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Affiliation(s)
- Sijia Wang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, China Jiliang University, Hangzhou 310018, People's Republic of China
| | - Rongfa Guan
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, China Jiliang University, Hangzhou 310018, People's Republic of China.,College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China.,(ORCID: https://orcid.org/0000-0002-2717-0996 [R.G.])
| | - Haizhi Huang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, China Jiliang University, Hangzhou 310018, People's Republic of China
| | - Kai Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
| | - Ming Cai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
| | - Dandan Chen
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, China Jiliang University, Hangzhou 310018, People's Republic of China
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Duedahl-Olesen L, Ionas AC. Formation and mitigation of PAHs in barbecued meat - a review. Crit Rev Food Sci Nutr 2021; 62:3553-3568. [PMID: 33412921 DOI: 10.1080/10408398.2020.1867056] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Polycyclic Aromatic Hydrocarbons (PAHs) are chemicals, which can occur in barbecued or grilled foods, and particularly in meats. They originate from incomplete combustion of the heat source, pyrolysis of organic compounds, or fat-induced flame formation. This review therefore summarizes relevant parameters for mitigation of especially carcinogenic PAHs in barbecued meat. Consumption of PAHs increases the risk of cancer, and thus the relevance for the mitigation of PAHs formation is very high for barbecued meat products. Parameters such as heat source, barbecue geometry, and meat type as well as marinating, adding spices, and other antioxidants reduce the final benzo[a]pyrene and PAHs concentrations and minimize the exposure. Overall, mitigation of carcinogenic PAHs from barbecuing includes removal of visual charring, reducing fat pyrolysis by minimizing dripping from the meat onto the heat source, the use of acidic marinades or choosing leaner cuts of meat. Estimation of human exposure to barbecued meat, includes several challenges such as substantial differences in barbecuing frequencies and practices, heat sources and meat types used for grilling.
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Affiliation(s)
- Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
| | - Alin C Ionas
- National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
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Rubio-Clemente A, Chica E, Peñuela GA. Benzo[a]pyrene Emerging Micropollutant Oxidation under the Action of Fenton Reactants in Real Surface Water: Process Optimization and Application. Polycycl Aromat Compd 2021. [DOI: 10.1080/10406638.2019.1570950] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Ainhoa Rubio-Clemente
- Facultad de Ciencias de la Salud, Universidad Católica de Murcia UCAM, Murcia, Spain
- Grupo GDCON, Facultad de Ingeniería, Sede de Investigaciones Universitarias (SIU), Universidad de Antioquia UdeA, Medellín, Colombia
- Facultad de Ingeniería, Tecnológico de Antioquia-Institución Universitaria TdeA, Medellín, Colombia
| | - Edwin Chica
- Departamento de Ingeniería Mecánica, Facultad de Ingeniería, Universidad de Antioquia UdeA, Medellín, Colombia
| | - Gustavo A. Peñuela
- Grupo GDCON, Facultad de Ingeniería, Sede de Investigaciones Universitarias (SIU), Universidad de Antioquia UdeA, Medellín, Colombia
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28
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Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle. Food Res Int 2020; 137:109407. [DOI: 10.1016/j.foodres.2020.109407] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 06/01/2020] [Accepted: 06/03/2020] [Indexed: 01/12/2023]
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Kim HJ, Cho J, Jang A. Effect of charcoal type on the formation of polycyclic aromatic hydrocarbons in grilled meats. Food Chem 2020; 343:128453. [PMID: 33168259 DOI: 10.1016/j.foodchem.2020.128453] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 10/08/2020] [Accepted: 10/19/2020] [Indexed: 12/30/2022]
Abstract
The effect of grilling using three charcoal types (white, black, and extruded charcoal) on the formation of 16 polycyclic aromatic hydrocarbons (PAHs) in three types of meat (beef loin, pork belly, and chicken thigh) was evaluated. Meats were grilled using a standardized technique until an internal temperature of 71-75 °C was reached. The limits of quantitation, relative recoveries, and precisions of the PAH analyses using GC/MS were 0.03-0.31 μg/kg, 73.5-120.5%, and 0.54-5.02%, respectively. Meats grilled using extruded charcoal showed the highest levels of PAHs (p < 0.0001) among the different charcoals. Additionally, higher levels of 4 PAHs were found in pork belly than beef loin and chicken thigh meat, due to its high fat content (p < 0.0001). The effects of charcoal and meat types showed a high coefficiency (p < 0.0001). These results indicated that the combination of white charcoal and low-fat meat could reduce PAHs formation in charcoal-grilled meat.
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Affiliation(s)
- Hye-Jin Kim
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Jinwoo Cho
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Aera Jang
- Department of Applied Animal Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Republic of Korea.
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Influence of the Inclusion of Chestnut ( Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle. Foods 2020; 9:foods9060754. [PMID: 32517270 PMCID: PMC7353582 DOI: 10.3390/foods9060754] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 06/03/2020] [Accepted: 06/05/2020] [Indexed: 01/20/2023] Open
Abstract
The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.
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31
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Lee SY, Yim DG, Lee DY, Kim OY, Kang HJ, Kim HS, Jang A, Park TS, Jin SK, Hur SJ. Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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32
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Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food Chem Toxicol 2020; 141:111372. [PMID: 32334111 DOI: 10.1016/j.fct.2020.111372] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/13/2020] [Accepted: 04/16/2020] [Indexed: 12/23/2022]
Abstract
This paper presents methods of reduction of polycyclic aromatic hydrocarbons (PAHs) in grilled or smoked meat and fishery products. Using keywords such as "smoking", "grilling", "processing", "roasting", "barbecue", "curing", "reduction", "decrease", "polycyclic aromatic hydrocarbon", "benzo(a)pyrene", "removal", 1191 references were collected from databases. After sorting, only 37 appeared to be relevant to the topic of the review. These 37 papers were coded with one or two keywords representing methods of PAHs reduction using R-based Qualitative Data Analysis library. The results showed that PAHs reduction strategies can be applied either before (or during) grilling or smoking (barrier methods) or after grilling or smoking (removal methods). Before grilling or smoking, use of marinade, preheating of products, appropriate fuel (poor in lignin), filter, collection system of juice and fat (to avoid them dripping into embers) are the main strategies which can be applied. After grilling or smoking, the methods consist of washing the surface of smoked or grilled products with hot water (60 °C) or storing smoked products packed into low density or high density polyethylene. A flowchart regrouping methods which can be used individually or in combination for PAHs reduction in smoked meat and fishery products is suggested.
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33
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Yao M, Khan IA, Cheng Y, Ang Y, Zhou X, Huang M. Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks. J Food Prot 2020; 83:365-376. [PMID: 31971460 DOI: 10.4315/0362-028x.jfp-19-084] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Accepted: 06/22/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking. HIGHLIGHTS
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Affiliation(s)
- Mingjun Yao
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Iftikhar Ali Khan
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yiqun Cheng
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yun Ang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinghu Zhou
- Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, People's Republic of China
| | - Ming Huang
- Nanjing Innovation Center of Meat Products Processing, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.,Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., National R&D Center for Poultry Processing Technology, Nanjing, Jiangsu 211200, People's Republic of China
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34
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Hur SJ, Yoon Y, Jo C, Jeong JY, Lee KT. Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review. Compr Rev Food Sci Food Saf 2019; 18:1812-1824. [DOI: 10.1111/1541-4337.12501] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2019] [Revised: 08/13/2019] [Accepted: 08/28/2019] [Indexed: 12/19/2022]
Affiliation(s)
- Sun Jin Hur
- Dept. of Animal Science and TechnologyChung‐Ang Univ. Anseong 17546 Korea
| | - Yohan Yoon
- Dept. of Food and NutritionSookmyung Women's Univ. Seoul 04310 Korea
| | - Cheorun Jo
- Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Inst. of Agriculture and Life ScienceSeoul Natl. Univ. Seoul 08826 Korea
| | - Jong Youn Jeong
- School of Food Biotechnology and NutritionKyungsung Univ. Busan 48434 Korea
| | - Keun Taik Lee
- Dept. of Food Processing and DistributionGangneung‐Wonju Natl. Univ. Gangneung 25457 Korea
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35
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Zhao X, Shan S, Li J, Cao L, Lv J, Tan M. Assessment of potential toxicity of foodborne fluorescent nanoparticles from roasted pork. Nanotoxicology 2019; 13:1310-1323. [DOI: 10.1080/17435390.2019.1652943] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Xue Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Shihui Shan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Jiaqi Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Lin Cao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Jing Lv
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, Liaoning, People’s Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China, Dalian, Liaoning, People’s Republic of China
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36
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Esfahani Mehr A, Hosseini SE, Seyadain Ardebili SM. Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00125-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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