1
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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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2
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Yoon H, Jung MY, Choi SH, Chun SH, Lee J, Moon B, Lee KW. Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment. Food Sci Biotechnol 2024; 33:2399-2415. [PMID: 39145124 PMCID: PMC11319689 DOI: 10.1007/s10068-024-01639-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/26/2024] [Accepted: 06/10/2024] [Indexed: 08/16/2024] Open
Abstract
The levels of acrylamide (AA), four polycyclic aromatic hydrocarbons (PAH4), and heterocyclic aromatic amines (HAAs) in 184 air-fried agricultural, fishery, and animal products were measured using GC-MS and UPLC-MS/MS. Among the tested samples, sea algae exhibited the highest levels of PAH4 and eight specific HAAs (HAA8), while root and tuber crops had the greatest amount of AA. Agricultural and fisheries products had higher levels of all three contaminants, while livestock products had an inverse correlation between PAH4 and HAA8. The margin of exposure in the Korean population is considered "unlikely a concern" for all samples for PAH4 and HAA8, however, that for AA in cereal, vegetable, and root and tuber crops is deemed "may be a concern", with a value < 10,000 in all age groups. These findings suggest a need to evaluate dietary AA exposure in certain food categories and further research to minimize AA formation during air frying. Graphic abstract Supplementary Information The online version contains supplementary material available at 10.1007/s10068-024-01639-4.
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Affiliation(s)
- Hyeri Yoon
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Sungbuk-gu, Seoul, 02841 Republic of Korea
| | - Mun Yhung Jung
- Department of Food Science and Biotechnology, Graduate School, Woosuk University, 443 Samnye-ro, Samnye-eup, Wanju-gun, Jeonbuk 55338 Republic of Korea
| | - Sung-Hee Choi
- Department of Food Intelligence Information Research, CHEM.I.NET.Co., Ltd, Seoul, 07964 Korea
| | - Su-Hyun Chun
- Institute of Biomedical Science and Food Safety, Korea University, Seoul, 02841 Republic of Korea
- Pro_B Co., Ltd., Seoul, 02841 Republic of Korea
| | - Jihyun Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do 17546 Republic of Korea
| | - BoKyung Moon
- Department of Food Science and Technology, Chung-Ang University, Anseong-si, Gyeonggi-do 17546 Republic of Korea
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, 145, Anam-ro, Sungbuk-gu, Seoul, 02841 Republic of Korea
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3
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Roy PK, Roy A, Jeon EB, DeWitt CAM, Park JW, Park SY. Comprehensive analysis of predominant pathogenic bacteria and viruses in seafood products. Compr Rev Food Sci Food Saf 2024; 23:e13410. [PMID: 39030812 DOI: 10.1111/1541-4337.13410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 06/26/2024] [Accepted: 06/29/2024] [Indexed: 07/22/2024]
Abstract
Given the growing global demand for seafood, it is imperative to conduct a comprehensive study on the prevalence and persistence patterns of pathogenic bacteria and viruses associated with specific seafood varieties. This assessment thoroughly examines the safety of seafood products, considering the diverse processing methods employed in the industry. The importance of understanding the behavior of foodborne pathogens, such as Salmonella typhimurium, Vibrio parahaemolyticus, Clostridium botulinum, Listeria monocytogenes, human norovirus, and hepatitis A virus, is emphasized by recent cases of gastroenteritis outbreaks linked to contaminated seafood. This analysis examines outbreaks linked to seafood in the United States and globally, with a particular emphasis on the health concerns posed by pathogenic bacteria and viruses to consumers. Ensuring the safety of seafood is crucial since it directly relates to consumer preferences on sustainability, food safety, provenance, and availability. The review focuses on assessing the frequency, growth, and durability of infections that arise during the processing of seafood. It utilizes next-generation sequencing to identify the bacteria responsible for these illnesses. Additionally, it analyzes methods for preventing and intervening of infections while also considering the forthcoming challenges in ensuring the microbiological safety of seafood products. This evaluation emphasizes the significance of the seafood processing industry in promptly responding to evolving consumer preferences by offering current information on seafood hazards and future consumption patterns. To ensure the continuous safety and sustainable future of seafood products, it is crucial to identify and address possible threats.
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Affiliation(s)
- Pantu Kumar Roy
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea
| | - Anamika Roy
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea
| | - Eun Bi Jeon
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea
| | | | - Jae W Park
- OSU Seafood Lab, Oregon State University, Astoria, Oregon, USA
| | - Shin Young Park
- Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea
- OSU Seafood Lab, Oregon State University, Astoria, Oregon, USA
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4
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Wang Y, Sang X, Cai Z, Zeng L, Deng W, Zhang J, Jiang Z, Wang J. Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2750-2760. [PMID: 37994167 DOI: 10.1002/jsfa.13159] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 11/07/2023] [Accepted: 11/23/2023] [Indexed: 11/24/2023]
Abstract
BACKGROUND Cold plasma exhibits broad applicability in the realm of fish sterilization and preservation. The combination process of plasma-activated water and dielectric barrier discharge (PAW-DBD) was optimized, and its disinfection effects on bass fillets were studied. RESULTS The best conditions for disinfection of PAW-DBD were as follows. Bass fillets were soaked in PAW for 150 s, and then treated by DBD system at 160 kV for 180 s. The total viable count (TVC) reduced by 1.68 log CFU g-1 . On the 15th day of refrigerated storage, TVC of PAW-DBD group was 7.01 log CFU g-1 , while the PAW and DBD group exhibited a TVC of 7.02 and 7.01 log CFU g-1 on day 12; the TVC of the control group was 7.13 log CFU g-1 on day 6. The sensory score, water-holding capacity, and 2-thiobarbituric acid reactive substance values of the PAW-DBD group were significantly higher than those of PAW and DBD group (P < 0.05), whereas the TVC, Pseudomonas spp. count, and pH of the group were significantly lower (P < 0.05) during refrigerated storage. CONCLUSION PAW-DBD treatment can enhance the disinfection effect, maintain good quality, and extend the storage period of bass fillets. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yuanyuan Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
| | - Xiaohan Sang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
| | - Zhicheng Cai
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
| | - Lixian Zeng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
| | - Wentao Deng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
| | - Jianhao Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Zhumao Jiang
- College of Life Sciences, Yantai University, Yantai, China
| | - Jiamei Wang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood, Hainan University, Haikou, China
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5
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Aoudeh E, Oz E, Oz F. Understanding the heterocyclic aromatic amines: An overview and recent findings. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:1-66. [PMID: 38906585 DOI: 10.1016/bs.afnr.2024.02.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Heterocyclic aromatic amines (HAAs) constitute a group of highly toxic organic compounds strongly associated with the onset of various types of cancer. This paper aims to serve as a valuable resource for food scientists working towards a better understanding of these compounds including formation, minimizing strategies, analysis, and toxicity as well as addressing existing gaps in the literature. Despite extensive research conducted on these compounds since their discovery, several aspects remain inadequately understood, necessitating further investigation. These include their formation pathways, toxic mechanisms, effective mitigation strategies, and specific health effects on humans. Nonetheless, recent research has yielded promising results, contributing significantly to our understanding of HAAs by proposing new potential formation pathways and innovative strategies for their reduction.
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Affiliation(s)
- Eyad Aoudeh
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum, Türkiye
| | - Emel Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum, Türkiye
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum, Türkiye.
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6
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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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7
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Tian H, Yu J, Li M, Li J, Lu Y, Yu X, Lin S, Zeng X, Xu X, Han M. Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings. Food Chem 2023; 414:135561. [PMID: 36827781 DOI: 10.1016/j.foodchem.2023.135561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 01/15/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
Organic macromolecules form carcinogenic and toxic substances such as polycyclic aromatic hydrocarbons (PAHs) under high temperature baking. Thus, this study investigated the effects and inhibition pathways of different curcumin concentrations (0.01, 0.05, 0.25, 0.3 mg/g) on seven PAHs in grilled chicken wings. The results demonstrated that curcumin concentrations displayed positive effects in inhibiting the formation of PAHs (16%-72%), increasing the total phenolic content (397.5-1934.4 mg/g) and free radical scavenging activity, and reducing TBARS values (31.15%-47.76%) and fatty acid content. Additionally, PCA and Pearson correlation analyses indicated that lipid oxidation (r = 0.42) and unsaturated fatty acids (r = 0.55) could promote the production of PAHs, while DPPH, ABTS and TPC could counteract their facilitation of PAHs. In conclusion, the addition of appropriate amounts of curcumin before grilling is a feasible strategy to reduce fat oxidation levels and the number of free radicals for the purpose of limiting PAHs content.
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Affiliation(s)
- Huixin Tian
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Jing Yu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Min Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Illumination Industry, Zhengzhou 450001, China
| | - Jing Li
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Yifeng Lu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Xiaobo Yu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Shaoyan Lin
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Xianming Zeng
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Minyi Han
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Illumination Industry, Zhengzhou 450001, China; Wens Foodstuff Group Co., Ltd, Yunfu, Guangdong 527400, China.
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8
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Aoudeh E, Oz E, Oz F. Effect of beef patties fortification with black garlic on the polycyclic aromatic hydrocarbons (PAHs) content and toxic potency. Food Chem 2023; 428:136763. [PMID: 37421662 DOI: 10.1016/j.foodchem.2023.136763] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 06/09/2023] [Accepted: 06/27/2023] [Indexed: 07/10/2023]
Abstract
Nine different black garlic samples aged at varying temperatures and durations were added to the patties at 0.5% and 1% ratios and compared with raw garlic in terms of polycyclic aromatic hydrocarbons (PAHs) formation. The results showed that black garlic caused a reduction in the patties' content of ∑PAH8 by 38.17% to 94.12% compared to raw garlic, with the highest reduction percent in the patties fortified with 1% black garlic aged at 70 °C for 45 days. Beef patties fortified with black garlic reduced human exposure to PAHs from beef patties (from 1.66E to 01 to 6.04E-02 ng-TEQBaP kg-1 bw per day). The negligible cancer risk associated with exposure to PAHs through the consumption of beef patties was confirmed by very low ILCR (incremental lifetime cancer risk) values of 5.44E-14 and 4.75E-12. Finally, patty fortification with black garlic could be suggested as an effective way to reduce PAHs formation and exposure from patties.
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Affiliation(s)
- Eyad Aoudeh
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.
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9
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Jaouhari Y, Travaglia F, Giovannelli L, Picco A, Oz E, Oz F, Bordiga M. From Industrial Food Waste to Bioactive Ingredients: A Review on the Sustainable Management and Transformation of Plant-Derived Food Waste. Foods 2023; 12:foods12112183. [PMID: 37297428 DOI: 10.3390/foods12112183] [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: 04/21/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
According to the United Nations, approximately one-third of the food produced for human consumption is wasted. The actual linear "Take-Make-Dispose" model is nowadays obsolete and uneconomical for societies and the environment, while circular thinking in production systems and its effective adoption offers new opportunities and benefits. Following the "Waste Framework Directive" (2008/98/CE), the European Green Deal, and the actual Circular Economy Action Plan, when prevention is not possible, recovering an unavoidable food waste as a by-product represents a most promising pathway. Using last year's by-products, which are rich in nutrients and bioactive compounds, such as dietary fiber, polyphenols, and peptides, offer a wake-up call to the nutraceutical and cosmetic industry to invest and develop value-added products generated from food waste ingredients.
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Affiliation(s)
- Yassine Jaouhari
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - F Travaglia
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - L Giovannelli
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - A Picco
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - E Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - F Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - M Bordiga
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
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10
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Merugu NK, Manapuram S, Chakraborty T, Karanam SK, Imandi SB. Mutagens in commercial food processing and its microbial transformation. Food Sci Biotechnol 2023; 32:599-620. [PMID: 37009045 PMCID: PMC10050501 DOI: 10.1007/s10068-022-01240-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/21/2022] [Accepted: 12/27/2022] [Indexed: 02/01/2023] Open
Abstract
Mutagens are chemical molecules that have the ability to damage DNA. Mutagens can enter into our body upon consumption of improperly cooked or processed food products such as high temperature or prolonged cooking duration. Mutagens are found in the food products can be classified into N-nitroso derivatives, polycyclic aromatic hydrocarbons, and heterocyclic aromatic amines. Food products with high fat and protein content are more prone to mutagenic formation. Microorganisms were found to be a potent weapon in the fight against various mutagens through biotransformation. Therefore, searching for the microorganisms which have the ability to transform mutagens and the development of techniques for the identification as well as detection of mutagens in food products is much needed. In the future, methods for the identification and detection of these mutagens as well as the identification of new and more potent microorganisms which can transform mutagens into non-mutagens are much needed.
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Affiliation(s)
- Narendra Kishore Merugu
- Department of Biotechnology, GITAM School of Technology, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India
| | - Saikumar Manapuram
- Department of Biotechnology, GITAM School of Science, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India
- Department of Genetic Toxicology, Vipragen Biosciences Private Limited, No. 67B, Hootagalli Industrial Area, Mysuru, Karnataka 570 018 India
| | - Tanushree Chakraborty
- Department of Biotechnology, GITAM School of Technology, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India
- Department of Biotechnology, GITAM School of Science, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India
| | - Sita Kumari Karanam
- Maharajah’s College of Pharmacy, Phool Baugh, Vizianagaram, Andhra Pradesh 535 002 India
| | - Sarat Babu Imandi
- Department of Biotechnology, GITAM School of Technology, Gandhi Institute of Technology and Management (GITAM) Deemed to be University, Gandhi Nagar, Rushikonda, Visakhapatnam, Andhra Pradesh 530 045 India
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11
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Guan MY, Hu CY, Peng QS, Zeng Y, Wen-Wei A, Wu ZC, Wang ZW, Zhong HN. Formation and migration of 5-hydroxymethylfurfural and furfural from food contact bamboo sticks during heating and their safety evaluation. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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12
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Dutta K, Shityakov S, Zhu W, Khalifa I. High-risk meat and fish cooking methods of polycyclic aromatic hydrocarbons formation and its avoidance strategies. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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13
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Shen X, Chen Y, Omedi JO, Oz E, Oz F, Xiao C, Zhou Y, Chen J, Zeng M. The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations. Foods 2022; 11:foods11223687. [PMID: 36429279 PMCID: PMC9689661 DOI: 10.3390/foods11223687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
In this study, UPLC-MS/MS was used to study the effects of smoking duration and temperature on the formation of heterocyclic amines (HAs) in smoke-processed meat patties. Four kinds of free HAs—including F-7,8-DiMeIQx; F-MeAαC; F-Harman and F-Norharman—and six kinds of protein-bound HAs—including B-AαC; B-7,8-DiMeIQx; B-Glu-p-1; B-MeAαC; B-Harman and B-Norharman—were detected and quantified. Among the free HAs, we observed a 23-fold content increase (p < 0.05), from 0−4 h (at 0 h and 4 h they were 4.24 ng·g−1 and 98.33 ng·g−1, respectively), and the content of the free HAs decreased to 78.80 ng·g−1, at 5 h. At the same time, the free HAs content increased from 53.52 ng·g−1, at 50 °C, to 127.16 ng·g−1, at 60 °C, and then decreased continuously. The content of the free HAs was the highest at 60 °C. For the protein-bound HAs, their content was found to generally decrease with the increase in smoking duration and temperature. However, at 5 h, the content of protein-bound HAs slightly increased to 984.2 ng·g−1. Meanwhile, at 90 °C, it increased to 1643.53 ng·g−1. Additionally, a total of 16 volatile organic compounds (VOCs) were found in all of the meat samples, of which 10 VOCs (one acid, three aldehydes and seven phenols) were significantly related to the formation of free HAs. These findings showed that all the different types of HAs were produced under low-temperature processing, which provided scientific insights into the potential generation of HAs during meat smoking processes and could be used as a reference to minimize the risks of cancer related to the consumption of smoked meat products.
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Affiliation(s)
- Xing Shen
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jacob Ojobi Omedi
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - Chunwang Xiao
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
- Correspondence: (C.X.); (M.Z.)
| | - Yijun Zhou
- College of Life and Environmental Sciences, Minzu University of China, Beijing 100081, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Correspondence: (C.X.); (M.Z.)
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Zarabi O, Ahmadi M, Hedayatifard M, Golestan L, Farhadi A. Preservation Effect of Ice-Glazing Using Pullulan and Bay Laurel Extract on the Quality Characteristics of Caspian Trout ( Salmo trutta caspius) during Frozen Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2109088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Oriana Zarabi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Mohammad Ahmadi
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Masoud Hedayatifard
- Fisheries Department, College of Agriculture and Natural Resources, Qaemshahr branch, Islamic Azad University, Amol, Iran
| | - Leila Golestan
- Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
| | - Ayoub Farhadi
- Faculty of Animal Sciences and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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Obileke K, Onyeaka H, Miri T, Nwabor OF, Hart A, Al‐Sharify ZT, Al‐Najjar S, Anumudu C. Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- KeChrist Obileke
- Department of Physics, Renewable Energy Research Centre University of Fort Hare Alice Eastern Cape South Africa
| | - Helen Onyeaka
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Taghi Miri
- School of Chemical Engineering University of Birmingham Birmingham UK
| | - Ozioma Forstinus Nwabor
- Natural Products Research Centre of Excellence, Division of Biological Science Prince of Songkla University Hat Yai Songkhla Thailand
| | - Abarasi Hart
- Department of Chemical and Biological Engineering University of Sheffield Sheffield South Yorkshire UK
| | - Zainab T. Al‐Sharify
- School of Chemical Engineering University of Birmingham Birmingham UK
- Environmental Engineering Department Mustansiriyah University Baghdad Iraq
| | - Shahad Al‐Najjar
- Chemical Engineering Department Al‐Nahrian University Baghdad Iraq
| | - Christian Anumudu
- School of Chemical Engineering University of Birmingham Birmingham UK
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16
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Macit A, Kizil M. Effect of olive leaf extract marination on heterocyclic aromatic amine formation in pan-fried salmon. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3908-3915. [PMID: 34952976 DOI: 10.1002/jsfa.11740] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 11/22/2021] [Accepted: 12/25/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study, the reducing effects of varying levels of olive leaf extract (0%, 0.25%, 0.5%, 1% and 2%) on the formation of heterocyclic aromatic amines (HAAs) in pan-cooked salmon at 180 and 220 °C were examined. RESULTS All salmon samples were analyzed for ten HAAs: IQx, IQ, MeIQx, MeIQ, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, AαC, MeAαC and Trp-P-2. The most abundant HAA was MeIQ (≤2.98 ng g-1 ) followed by Trp-P-2 (≤2.40 ng g-1 ), MeIQx (≤0.83 ng g-1 ), IQ (≤0.41 ng g-1 ), 7,8-DiMeIQx (≤0.29 ng g-1 ), 4,8-DiMeIQx (≤0.16 ng g-1 ) and IQx (≤0.06 ng g-1 ). However, PhIP, AαC and MeAαC were undetectable in all samples. In the control samples, HAAs were found at levels ranging from not detected to 2.40 ng g-1 . Total HAA content was between 0.81 and 4.03 ng g-1 . The olive leaf extracts reduced the total HAA levels at all certain concentration levels at 180 °C and the reducing effects were found to be 32.78-77.69%. CONCLUSION The current study displayed that olive leaf extracts could be efficient when added in up to 1% concentration prior to cooking for reducing HAA formation without changing organoleptic characteristics of salmon. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Arife Macit
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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17
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Bulan R, Oz F. Impact of tarragon usage on lipid oxidation and heterocyclic aromatic amine formation in meatball. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Revşan Bulan
- Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Fatih Oz
- Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum Turkey
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18
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Rathod NB, Kulawik P, Ozogul Y, Ozogul F, Bekhit AEA. Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15392] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nikheel Bhojraj Rathod
- Department of Post Harvest management of Meat, Poultry and Fish Post Graduate Institute of Post‐Harvest Management Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth Roha, Raigad Maharashtra State 402116 India
| | - Piotr Kulawik
- Department of Animal Products Technology Faculty of Food Technology University of Agriculture Karakow Poland
| | - Yesim Ozogul
- Department of Seafood Processing Technology Faculty of Fisheries Cukurova University Adana 01330 Turkey
| | - Fatih Ozogul
- Department of Seafood Processing Technology Faculty of Fisheries Cukurova University Adana 01330 Turkey
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Jadhav HB, Annapure US, Deshmukh RR. Non-thermal Technologies for Food Processing. Front Nutr 2021; 8:657090. [PMID: 34169087 PMCID: PMC8217760 DOI: 10.3389/fnut.2021.657090] [Citation(s) in RCA: 64] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Accepted: 04/26/2021] [Indexed: 12/31/2022] Open
Abstract
Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.
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Affiliation(s)
- Harsh Bhaskar Jadhav
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Uday S. Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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Oz F, Oz E, Aoudeh E, Abd El-Aty AM, Zeng M, Varzakas T. Is Ultra-High Temperature Processed Milk Safe in Terms of Heterocyclic Aromatic Amines? Foods 2021; 10:foods10061247. [PMID: 34072697 PMCID: PMC8227235 DOI: 10.3390/foods10061247] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 05/22/2021] [Accepted: 05/28/2021] [Indexed: 11/16/2022] Open
Abstract
Herein, the presence of heterocyclic aromatic amines (HAAs) in 24 different commercial ultra-high temperature processed (UHT) milk types was investigated. The dry matter and pH values of the samples were also determined. The milk types showed significant differences (p < 0.01) regarding the dry matter, pH values, and individual HAAs and total HAAs. The milk sample dry matter and pH values were in the range of 8.56-13.92% and 6.66-6.91, respectively. The growing up milk samples had the highest dry matter and pH values. While no significant correlation between the total HAAs and dry matter was found, a negative correlation (p < 0.01) between the total HAAs and pH value was determined. Among the tested HAAs, five compounds, (IQx (up to 0.06 ng), IQ (up to 0.10 ng), MeIQx (up to 0.55 ng), MeIQ (up to 1.97 ng), and PhIP (up to 0.39 ng)) were quantified in the samples. The average total HAAs of the samples ranged from 0.13 to 0.67 ng; however, one milk sample (200 mL) contained between 10.10 and 53.35 ng total HAAs. Therefore, it was shown that protein fortification and lactose hydrolysis substantially increased the formation of HAAs in UHT milk.
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Affiliation(s)
- Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey; (E.O.); (E.A.)
- Correspondence: (F.O.); (T.V.); Tel.: +90-442-231-2644 (F.O.); +30-272-104-5279 (T.V.); Fax: +90-442-231-5878 (F.O.)
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey; (E.O.); (E.A.)
| | - Eyad Aoudeh
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey; (E.O.); (E.A.)
| | - A. M. Abd El-Aty
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Turkey;
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of Peloponnese, Antikalamos, 24100 Kalamata, Greece
- Correspondence: (F.O.); (T.V.); Tel.: +90-442-231-2644 (F.O.); +30-272-104-5279 (T.V.); Fax: +90-442-231-5878 (F.O.)
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21
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Savaş A, Oz E, Oz F. Is oven bag really advantageous in terms of heterocyclic aromatic amines and bisphenol-A? Chicken meat perspective. Food Chem 2021; 355:129646. [PMID: 33892412 DOI: 10.1016/j.foodchem.2021.129646] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 03/13/2021] [Accepted: 03/15/2021] [Indexed: 11/16/2022]
Abstract
Herein, the effects of oven bag use belong to different brands on heterocyclic aromatic amine (HAA) formation and bisphenol-A (BPA) migration in cooked chicken meats (breast and leg) were investigated. Samples were also analyzed in terms of some qualitative properties (fatty acid profile, water, fat, pH, TBARS, cooking loss). Both oven bag use and meat type had an effect on qualitative properties of the samples. Total HAA amount changed between 6.53 and 42.32 ng/g, and HAA content was higher in breast meat. Total BPA content in samples cooked with oven bag ranged between non-quantified to 63.78 ng/g. Oven bag use reduced the total HAA amount at the rate of 12 - 68.82%, while it caused the BPA migration depends on the brand. However, it can be noted that the HAA and BPA levels were not at a level to pose a risk to human health in any of the samples.
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Affiliation(s)
- Adem Savaş
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Emel Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey.
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22
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Gao JX, Qin L, Wen SY, Huang XH, Dong XP, Zhou DY, Zhu BW. Simultaneous Determination of Acrylamide, 5-Hydroxymethylfurfural, and Heterocyclic Aromatic Amines in Thermally Processed Foods by Ultrahigh-Performance Liquid Chromatography Coupled with a Q Exactive HF-X Mass Spectrometer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2325-2336. [PMID: 33555856 DOI: 10.1021/acs.jafc.0c06743] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
In this study, a rapid and reliable method based on ultrahigh-performance liquid chromatography coupled with Q Exactive HF-X mass spectrometry (UHPLC-QE/MS) was established for the simultaneous quantification and validation of acrylamide, 5-hydroxymethylfurfural, and 14 heterocyclic aromatic amines in thermally processed foods. With the optimization of the pretreatment method, all 16 hazardous compounds with different polarities were simultaneously extracted and purified by one-step purification. By studying various acquisition modes in detail, full MS + PRM detection using an electrospray ionization source in the positive mode gives an excellent-shaped chromatographic peak and thereby achieves a better quantitative ability for analytes in the matrix. This method demonstrated good quantification recovery in the range of 68.85-146.42%. The limits of quantification were within the range from 0.1 to 50 ng/mL. With the method proposed, the simultaneous determination of 16 hazardous compounds in different thermally processed foods was successfully applied. The all-fragment-ion approaches at high resolution have the ability to reduce false-positive peak detections arising from peak alignment software in the detection of samples significantly. The proposed isotope dilution UHPLC-QE/MS method was validated and demonstrated to be sensitive, accurate, and precise for the simultaneous quantification of multiple contaminants in one injection.
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Affiliation(s)
- Jing-Xuan Gao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shu-Yao Wen
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xu-Hui Huang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiu-Ping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Da-Yong Zhou
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bei-Wei Zhu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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23
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Zhang Y, Chen X, Zhang Y. Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to
in vivo
metabolic transformation. Compr Rev Food Sci Food Saf 2021; 20:1422-1456. [DOI: 10.1111/1541-4337.12705] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 12/11/2020] [Accepted: 01/01/2021] [Indexed: 01/09/2023]
Affiliation(s)
- Yiju Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Xiaoqian Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Yu Zhang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
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