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Huang Y, Zhou Y, Liu Y, Wan J, Hu P, Liu L, Li M, Zhou Y, Gu S, Chen D, Hu B, Hu K, Zhu Q. Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing. Food Chem X 2022; 17:100544. [PMID: 36845486 PMCID: PMC9943755 DOI: 10.1016/j.fochx.2022.100544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 12/03/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022] Open
Abstract
This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL/kg, 20 mL/kg) and blank groups set up over 4 days, and it was found that the physicochemical indexes, antioxidant capacity, thermal stability and protein network structure of the cured meat using 5 mL/kg of liquid smoke were excellent than the other groups used (P < 0.05). However, concentrations at 20 mL/kg accelerated protein oxidation. Low frequency nuclear magnetic resonance (LFNHR) revealed that TLS also improved the water holding capacity of the cured meat by increasing the percentage of bound water. Additionally, the correlation analysis demonstrated that the inoxidizability of myofibrillar protein was significantly related to cooking loss and water distribution, which were adjusted by changing the usage of liquid smoke.
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Affiliation(s)
- Yanpei Huang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Ying Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yuanyuan Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Jing Wan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China,Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
| | - Ping Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China,Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China
| | - Linggao Liu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Mingming Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Yeling Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Sha Gu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Dan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Bokai Hu
- Guizhou Provincial Institute of Walnut, Guizhou Academy of Forestry, Guiyang 550005, China
| | - Ke Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China
| | - Qiujin Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China,Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China,Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang 550025, China,Corresponding author at: School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
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Pongchaiphol S, Suriyachai N, Hararak B, Raita M, Laosiripojana N, Champreda V. Physicochemical characteristics of organosolv lignins from different lignocellulosic agricultural wastes. Int J Biol Macromol 2022; 216:710-727. [PMID: 35803411 DOI: 10.1016/j.ijbiomac.2022.07.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 06/22/2022] [Accepted: 07/01/2022] [Indexed: 11/16/2022]
Abstract
Lignin is a promising alternative to petrochemical precursors for conversion to industrial-needed products. Organosolv lignins were extracted from different agricultural wastes including sugarcane bagasse (BG) and trash (ST), corncob (CC), eucalyptus wood (EW), pararubber woodchip (PRW), and palm wastes (palm kernel cake (PKC), palm fiber (PF), and palm kernel shell (PKS), representing different groups of lignin origins. Physicochemical characteristics of lignins were analyzed by several principal techniques. Most recovered lignin showed high purity of >90 % with trace sugar contamination, while lower purities were found for lignin from palm wastes. Hardwood lignins (EW and PRW) mainly contained guaiacyl (G) and syringyl (S) units with a minor fraction of p-hydroxyphenyl units (H) with high molecular weight, glass transition temperature, phenolic hydroxy group and low aliphatic hydroxy group. Grass-type lignins (BG, ST, CC) and palm lignins (PKC, PF, and PKS) contained three monolignols of H, G, and S units with lower molecular weights and C5-substituted hydroxy of S unit. Among the grass-type lignins, PKC lignin contained the highest nitrogen and lipophilic components with the lowest molecular weight, thermal stability, and glass transition temperature. This provides insights into properties of organosolv lignin as basis for their further applications in chemical, polymer and material industries.
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Affiliation(s)
- Suchat Pongchaiphol
- The Joint Graduate School for Energy and Environment (JGSEE), King Mongkut's University of Technology Thonburi, Prachauthit Road, Bangmod, Bangkok 10140, Thailand; BIOTEC-JGSEE Integrative Biorefinery Laboratory, Innovation Cluster 2 Building, Thailand Science Park, Phaholyothin Road, Khlong Luang, Pathumthani 12120, Thailand
| | - Nopparat Suriyachai
- BIOTEC-JGSEE Integrative Biorefinery Laboratory, Innovation Cluster 2 Building, Thailand Science Park, Phaholyothin Road, Khlong Luang, Pathumthani 12120, Thailand; School of Energy and Environment, University of Phayao, Tambon Maeka, Amphur Muang, Phayao 56000, Thailand
| | - Bongkot Hararak
- National Metal and Materials Technology Center (MTEC), 114 Thailand Science Park, Phaholyothin Road, Khlong Luang, Pathumthani 12120, Thailand
| | - Marisa Raita
- The Joint Graduate School for Energy and Environment (JGSEE), King Mongkut's University of Technology Thonburi, Prachauthit Road, Bangmod, Bangkok 10140, Thailand; BIOTEC-JGSEE Integrative Biorefinery Laboratory, Innovation Cluster 2 Building, Thailand Science Park, Phaholyothin Road, Khlong Luang, Pathumthani 12120, Thailand.
| | - Navadol Laosiripojana
- The Joint Graduate School for Energy and Environment (JGSEE), King Mongkut's University of Technology Thonburi, Prachauthit Road, Bangmod, Bangkok 10140, Thailand; BIOTEC-JGSEE Integrative Biorefinery Laboratory, Innovation Cluster 2 Building, Thailand Science Park, Phaholyothin Road, Khlong Luang, Pathumthani 12120, Thailand
| | - Verawat Champreda
- Biorefinery Technology and Bioproducts Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), 113 Thailand Science Park, Phaholyothin Road, Khlong Luang, Pathumthani 12120, Thailand; BIOTEC-JGSEE Integrative Biorefinery Laboratory, Innovation Cluster 2 Building, Thailand Science Park, Phaholyothin Road, Khlong Luang, Pathumthani 12120, Thailand
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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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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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Zhou B, Luo J, Quan W, Lou A, Shen Q. Antioxidant Activity and Sensory Quality of Bacon. Foods 2022; 11:foods11020236. [PMID: 35053968 PMCID: PMC8774322 DOI: 10.3390/foods11020236] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/07/2022] [Accepted: 01/08/2022] [Indexed: 02/05/2023] Open
Abstract
Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods.
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ÖZPOLAT E. The effect of vacuum packaging on fish balls prepared from Capoeta trutta with different concentrations of liquid smoke. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.28722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Xin X, Bissett A, Wang J, Gan A, Dell K, Baroutian S. Production of liquid smoke using fluidised-bed fast pyrolysis and its application to green lipped mussel meat. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107874] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Gao T, Bian R, Joseph S, Taherymoosavi S, Mitchell DRG, Munroe P, Xu J, Shi J. Wheat straw vinegar: A more cost-effective solution than chemical fungicides for sustainable wheat plant protection. THE SCIENCE OF THE TOTAL ENVIRONMENT 2020; 725:138359. [PMID: 32278180 DOI: 10.1016/j.scitotenv.2020.138359] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 03/25/2020] [Accepted: 03/30/2020] [Indexed: 06/11/2023]
Abstract
Fusarium head blight (FHB), caused by the fungal pathogen Fusarium graminearum, is a destructive and widespread wheat disease. Chemical fungicides are becoming less effective at reducing the disease severity of FHB, and there is a need to find a more effective, low-cost natural product. A by-product of the pyrolysis of wheat straw is a condensate known as wheat straw vinegar, which was hypothesized to be an effective F. graminearum inhibitor in wheat. The organic and mineral compositions of wheat straw vinegar were analyzed. The results of GC-MS indicated that the major organic compounds in wheat straw vinegar are phenolics and acetic acid. The main inorganic elements in the liquid were K, Ca, S and Mg. A bio-test of wheat straw vinegar showed strong antifungal activity on F. graminearum growth and production of deoxynivalenol (DON) with an EC50 (concentration for 50% of maximal effect) value of 3.1 μl ml-1. Field tests showed that the application of wheat straw vinegar diluted 200-fold significantly decreased the wheat FHB infection rate and DON content by 66% and 69%, respectively. The control efficacy of wheat straw vinegar at a dilution of 200-fold was similar to that of typical chemical fungicide applications. The use of wheat straw vinegar may increase farmers' income by reducing the net fungicide costs. Therefore, wheat straw vinegar has high potential as a natural fungicide for the control of FHB and can reduce the dependence on synthetic fungicides.
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Affiliation(s)
- Tao Gao
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, China
| | - Rongjun Bian
- Institute of Resource, Ecosystem and Environment of Agriculture, Nanjing Agricultural University, Nanjing, 210095, China
| | - Stephen Joseph
- Institute of Resource, Ecosystem and Environment of Agriculture, Nanjing Agricultural University, Nanjing, 210095, China; School of Materials Science and Engineering, University of New South Wales, Kensington, NSW 2052, Australia
| | - Sarasadat Taherymoosavi
- School of Materials Science and Engineering, University of New South Wales, Kensington, NSW 2052, Australia
| | - David R G Mitchell
- Electron Microscopy Centre, AIIM Building, Innovation Campus, University of Wollongong, Squires Way, North Wollongong, NSW 2517, Australia
| | - Paul Munroe
- School of Materials Science and Engineering, University of New South Wales, Kensington, NSW 2052, Australia
| | - Jianhong Xu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, China.
| | - Jianrong Shi
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology/Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, 210014, China.
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Noestheden M, Thiessen K, Dennis EG, Tiet B, Zandberg WF. Quantitating Organoleptic Volatile Phenols in Smoke-Exposed Vitis vinifera Berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8418-8425. [PMID: 28849932 DOI: 10.1021/acs.jafc.7b03225] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Accurate methods for quantitating volatile phenols (i.e., guaiacol, syringol, 4-ethylphenol, etc.) in smoke-exposed Vitis vinifera berries prior to fermentation are needed to predict the likelihood of perceptible smoke taint following vinification. Reported here is a complete, cross-validated analytical workflow to accurately quantitate free and glycosidically bound volatile phenols in smoke-exposed berries using liquid-liquid extraction, acid-mediated hydrolysis, and gas chromatography-tandem mass spectrometry. The reported workflow addresses critical gaps in existing methods for volatile phenols that impact quantitative accuracy, most notably the effect of injection port temperature and the variability in acid-mediated hydrolytic procedures currently used. Addressing these deficiencies will help the wine industry make accurate, informed decisions when producing wines from smoke-exposed berries.
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Affiliation(s)
- Matthew Noestheden
- University of British Columbia Okanagan , Kelowna, British Columbia, Canada
- Supra Research & Development , Kelowna, British Columbia, Canada
| | - Katelyn Thiessen
- University of British Columbia Okanagan , Kelowna, British Columbia, Canada
| | - Eric G Dennis
- University of British Columbia Okanagan , Kelowna, British Columbia, Canada
| | - Ben Tiet
- University of British Columbia Okanagan , Kelowna, British Columbia, Canada
| | - Wesley F Zandberg
- University of British Columbia Okanagan , Kelowna, British Columbia, Canada
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Giri A, Zelinkova Z, Wenzl T. Experimental design-based isotope-dilution SPME-GC/MS method development for the analysis of smoke flavouring products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:2069-2084. [PMID: 28885099 DOI: 10.1080/19440049.2017.1374564] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
For the implementation of Regulation (EC) No 2065/2003 related to smoke flavourings used or intended for use in or on foods a method based on solid-phase micro extraction (SPME) GC/MS was developed for the characterisation of liquid smoke products. A statistically based experimental design (DoE) was used for method optimisation. The best general conditions to quantitatively analyse the liquid smoke compounds were obtained with a polydimethylsiloxane/divinylbenzene (PDMS/DVB) fibre, 60°C extraction temperature, 30 min extraction time, 250°C desorption temperature, 180 s desorption time, 15 s agitation time, and 250 rpm agitation speed. Under the optimised conditions, 119 wood pyrolysis products including furan/pyran derivatives, phenols, guaiacol, syringol, benzenediol, and their derivatives, cyclic ketones, and several other heterocyclic compounds were identified. The proposed method was repeatable (RSD% <5) and the calibration functions were linear for all compounds under study. Nine isotopically labelled internal standards were used for improving quantification of analytes by compensating matrix effects that might affect headspace equilibrium and extractability of compounds. The optimised isotope dilution SPME-GC/MS based analytical method proved to be fit for purpose, allowing the rapid identification and quantification of volatile compounds in liquid smoke flavourings.
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Affiliation(s)
- Anupam Giri
- a European Commission , Joint Research Centre-Geel , Geel , Belgium
| | - Zuzana Zelinkova
- a European Commission , Joint Research Centre-Geel , Geel , Belgium
| | - Thomas Wenzl
- a European Commission , Joint Research Centre-Geel , Geel , Belgium
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Effects of deodorisation methods on volatile compounds, chemical properties and antioxidant activities of fucoidan isolated from brown seaweed (Sargassum sp.). ALGAL RES 2017. [DOI: 10.1016/j.algal.2017.06.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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12
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Effect of liquid smoking on lipid hydrolysis and oxidation reactions during in vitro gastrointestinal digestion of European sea bass. Food Res Int 2017; 97:51-61. [DOI: 10.1016/j.foodres.2017.03.032] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 03/14/2017] [Accepted: 03/19/2017] [Indexed: 01/15/2023]
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13
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Kailaku SI, Syakir M, Mulyawanti I, Syah ANA. Antimicrobial activity of coconut shell liquid smoke. ACTA ACUST UNITED AC 2017. [DOI: 10.1088/1757-899x/206/1/012050] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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14
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Vidal NP, Manzanos MJ, Goicoechea E, Guillén MD. Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by
1
H NMR and FTIR. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Natalia P. Vidal
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Paseo de la UniversidadVitoriaSpain
| | - María J. Manzanos
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Paseo de la UniversidadVitoriaSpain
| | - Encarnación Goicoechea
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Paseo de la UniversidadVitoriaSpain
| | - María D. Guillén
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Paseo de la UniversidadVitoriaSpain
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Soares JM, da Silva PF, Puton BMS, Brustolin AP, Cansian RL, Dallago RM, Valduga E. Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Tarawan VM, Mantilidewi KI, Dhini IM, Radhiyanti PT, Sutedja E. Coconut Shell Liquid Smoke Promotes Burn Wound Healing. J Evid Based Complementary Altern Med 2016; 22:436-440. [PMID: 27821610 PMCID: PMC5871157 DOI: 10.1177/2156587216674313] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
The aim of this study was to evaluate burn wound healing activity of coconut shell liquid smoke (CS-LS) in a burn wound animal model. Burn wound–induced mice were treated with CS-LS (CS-LS group), povidone iodine 10% (povidone group), or NaCl 0.9% (NaCl group). Application of CS-LS promoted wound contraction compared to that of the povidone and NaCl groups (P < .05). This study showed a positive correlation between the number of fibroblasts and wound contraction. The number of fibroblasts was highest in the CS-LS group, compared to that of the povidone and NaCl groups (P < .05). In conclusion, CS-LS promotes burn wound healing by one possible mechanism, by increasing the number of fibroblasts. The results indicate that further experimental trials are needed to develop CS-LS as an alternative topical drug for burn wound healing.
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Affiliation(s)
| | | | | | | | - Endang Sutedja
- 1 Universitas Padjadjaran, Bandung, Indonesia.,2 Dr. Hasan Sadikin Hospital, Bandung, Indonesia
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17
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Vidal NP, Goicoechea E, Manzanos MJ, Guillén MD. Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (Dicentrarchus labrax) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12800] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Natalia P. Vidal
- Food Technology, Faculty of Pharmacy, Lascaray Research Center; University of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center; University of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain
| | - María J. Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center; University of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain
| | - María D. Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center; University of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain
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Fernando S, Shaw L, Shaw D, Gallea M, VandenEnden L, House R, Verma DK, Britz-McKibbin P, McCarry BE. Evaluation of Firefighter Exposure to Wood Smoke during Training Exercises at Burn Houses. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2016; 50:1536-1543. [PMID: 26726952 DOI: 10.1021/acs.est.5b04752] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Smoke from wood-fueled fires is one of the most common hazards encountered by firefighters worldwide. Wood smoke is complex in nature and contains numerous compounds, including methoxyphenols (MPs) and polycyclic aromatic hydrocarbons (PAHs), some of which are carcinogenic. Chronic exposure to wood smoke can lead to adverse health outcomes, including respiratory infections, impaired lung function, cardiac infarctions, and cancers. At training exercises held in burn houses at four fire departments across Ontario, air samples, skin wipes, and urine specimens from a cohort of firefighters (n = 28) were collected prior to and after exposure. Wood was the primary fuel used in these training exercises. Air samples showed that MP concentrations were on average 5-fold greater than those of PAHs. Skin wipe samples acquired from multiple body sites of firefighters indicated whole-body smoke exposure. A suite of MPs (methyl-, ethyl-, and propylsyringol) and deconjugated PAH metabolites (hydroxynaphthalene, hydroxyfluorene, hydroxyphenanthrene, and their isomers) were found to be sensitive markers of smoke exposure in urine. Creatinine-normalized levels of these markers were significantly elevated (p < 0.05) in 24 h postexposure urine despite large between-subject variations that were dependent on the specific operational roles of firefighters while using personal protective equipment. This work offers deeper insight into potential health risk from smoke exposure that is needed for translation of better mitigation policies, including improved equipment to reduce direct skin absorption and standardized hygiene practices implemented at different regional fire services.
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Affiliation(s)
- Sujan Fernando
- Department of Chemistry and Chemical Biology, McMaster University , 1280 Main Street West, Hamilton, ON L8S 4M1, Canada
| | - Lorraine Shaw
- Department of Chemistry and Chemical Biology, McMaster University , 1280 Main Street West, Hamilton, ON L8S 4M1, Canada
| | - Don Shaw
- Department of Chemistry and Chemical Biology, McMaster University , 1280 Main Street West, Hamilton, ON L8S 4M1, Canada
| | - Michael Gallea
- Department of Chemistry and Chemical Biology, McMaster University , 1280 Main Street West, Hamilton, ON L8S 4M1, Canada
| | - Lori VandenEnden
- Department of Chemistry and Chemical Biology, McMaster University , 1280 Main Street West, Hamilton, ON L8S 4M1, Canada
| | - Ron House
- University of Toronto , 80 St. George Street, Toronto, ON M5S 3H6, Canada
| | - Dave K Verma
- Department of Chemistry and Chemical Biology, McMaster University , 1280 Main Street West, Hamilton, ON L8S 4M1, Canada
| | - Philip Britz-McKibbin
- Department of Chemistry and Chemical Biology, McMaster University , 1280 Main Street West, Hamilton, ON L8S 4M1, Canada
| | - Brian E McCarry
- Department of Chemistry and Chemical Biology, McMaster University , 1280 Main Street West, Hamilton, ON L8S 4M1, Canada
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Saloko S, Darmadji P, Setiaji B, Pranoto Y. Antioxidative and antimicrobial activities of liquid smoke nanocapsules using chitosan and maltodextrin and its application on tuna fish preservation. FOOD BIOSCI 2014. [DOI: 10.1016/j.fbio.2014.05.008] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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The copper pots and jam challenge. Anal Bioanal Chem 2013; 405:15-6. [DOI: 10.1007/s00216-012-6472-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Arumugam M, Jaisankar P, Mukherjee J. Synthesis, spectroscopy and antimicrobial activity of iron complexes of some smoke flavour compounds. Nat Prod Res 2012; 26:1942-4. [DOI: 10.1080/14786419.2011.622277] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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22
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Kong J, Dougherty MP, Perkins L, Camire M. Utilization of Smoked Salmon Trim in Extruded Smoked Salmon Jerky. J Food Sci 2012; 77:S211-5. [DOI: 10.1111/j.1750-3841.2012.02717.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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23
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Kim SP, Yang JY, Kang MY, Park JC, Nam SH, Friedman M. Composition of liquid rice hull smoke and anti-inflammatory effects in mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4570-4581. [PMID: 21438497 DOI: 10.1021/jf2003392] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A new liquid rice hull smoke extract with a smoky aroma and sugar-like odor prepared by pyrolysis of rice hulls followed by liquefaction of the resulting smoke contained 161 compounds characterized by GC/MS. Antioxidative, antiallergic, and anti-inflammatory activities of the extract were assessed in vitro and in vivo. At pH 5, the extract inhibited 1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and suppressed nitric oxide (NO) and β-hexosaminidase releases from lipopolysaccharide (LPS)-induced RAW264.7 mouse macrophage leukemia cells and ionophore A23187-stimulated RBL-2H3 rat basophilic cells without significant cytotoxicity. 12-O-Tetradecanolylphorbol-13-acetate (TPA) was applied to the ears of CD-1 mice to induce inflammation (edema), which was accompanied by increases in a series of biomarkers. Topical application of 1% of the extract as well as feeding mice a standard diet with 1% extract for two weeks significantly reduced the expression of biomarkers associated with the TPA-induced inflammation. These include tumor necrosis factor-α (TNF-α), IL-1β, interleukin-1β (IL-1β), interleukin-6 (IL-6), leukotriene B(4) (LTB(4)), prostaglandin E(2) (PGE(2)), myeloperoxidase (MPO). These in vitro and in vivo findings demonstrate the potential value of rice hull smoke extract derived from a major agricultural byproduct to serve as a new biomaterial for the improvement of food quality and safety and the environment.
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Affiliation(s)
- Sung Phil Kim
- Department of Molecular Science & Technology, Ajou University, Suwon, Korea
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Ulbricht C, Conquer J, Costa D, Hollands W, Iannuzzi C, Isaac R, Jordan JK, Ledesma N, Ostroff C, Serrano JMG, Shaffer MD, Varghese M. An Evidence-Based Systematic Review of Saffron (Crocus sativus) by the Natural Standard Research Collaboration. J Diet Suppl 2011; 8:58-114. [DOI: 10.3109/19390211.2011.547666] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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25
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Rodriguez SA, Murray AP. Antioxidant Activity and Chemical Composition of Essential Oil from Atriplex Undulata. Nat Prod Commun 2010. [DOI: 10.1177/1934578x1000501132] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The essential oil from aerial parts (stems and leaves) of Atriplex undulata (Moq) D. Dietr. (Chenopodiaceae) has been studied for its in vitro antioxidant activity. The chemical composition of the oil obtained by hydrodistillation was determined by GC and GC-MS. The major constituents were p-acetanisole (28.1%), β-damascenone (9.3%), β-ionone (5.1%), viridiflorene (4.7%) and 3-oxo-α-ionol (2.2%). The antioxidant activity of the oil was determined by two methods: Crocin bleaching inhibition (Krel= 0.72 ± 0.15) and scavenging of the DPPH radical (IC50 = 36.2 ± 1.6 μg/mL). The presence of active compounds like p-acetanisole, carvone, vanillin, 4-vinylguaiacol, guaiacol, terpinen-4-ol and α- terpineol could explain the antioxidant activity observed for this oil.
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Affiliation(s)
- Silvana A. Rodriguez
- Departamento de Química, Universidad Nacional del Sur, Av. Alem 1253, B8000CPB Bahía Blanca, Argentina
| | - Ana P. Murray
- Departamento de Química, Universidad Nacional del Sur, Av. Alem 1253, B8000CPB Bahía Blanca, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
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Isolation of an unusual metabolite 2-allyloxyphenol from a marine actinobacterium, its biological activities and applications. Appl Microbiol Biotechnol 2009; 86:109-17. [PMID: 19902208 DOI: 10.1007/s00253-009-2311-2] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2009] [Revised: 10/13/2009] [Accepted: 10/13/2009] [Indexed: 10/20/2022]
Abstract
A marine actinobacterium isolated from the Bay of Bengal, India and previously found to be producing an antimicrobial and cytotoxic terpenoid was further investigated for antimicrobial metabolites. The bacterium was preliminarily identified as a new species of the genus Streptomyces (strain MS1/7). The cell-free culture broth was extracted with n-butanol and purified using silica gel column chromatography and high-performance liquid chromatography. Molecular characterization was done using ESI mass, IR and 1H and 13C NMR spectrometry. 2-Allyloxyphenol (MW 150; C9H10O2), a synthetic drug and chemical intermediate, was obtained as a natural product for the first time. Serendipitous natural occurrence provided new insights into the synthetic molecule. 2-Allyloxyphenol was found to be inhibitory to 21 bacteria and three fungi in the minimum range 0.2-1.75 mg mL(-1) determined by agar dilution method. 2-Allyoxyphenol possesses strong antioxidant property (IC(50) 22 microg mL(-1), measured by 1, 1-diphenyl-2-picryl hydrazyl scavenging activity). Hydroxyl and allyloxy groups in 2-allyloxyphenol were responsible for antimicrobial and antioxidant activities. 2-Allyloxyphenol has marked resemblance to smoky aroma and is two to three times more active as an antimicrobial than some commercial smoke-flavour compounds. Absence of hemolytic toxicity, potential carcinogenicity, cytotoxicity and reports of toxic reactions in literature suggest possible application of 2-allyloxyphenol as a food preservative and an oral disinfectant.
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