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Wang H, Shi B, Wang W, Zhang Y, Cheng KW. Effect of marinating with green tea extract on the safety and sensory profiles of oven-baked oyster. Food Chem 2024; 448:139090. [PMID: 38547714 DOI: 10.1016/j.foodchem.2024.139090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 03/12/2024] [Accepted: 03/19/2024] [Indexed: 04/24/2024]
Abstract
Baked oyster is a popular seafood dish around the world. The present study investigated the effect of various concentrations of a green-tea extract (GTE) marinade on the safety and sensory profiles of oysters baked for different durations. The results showed 10 g/L of GTE and 10-min baking time was the optimal combination, as supported by significantly attenuated lipid oxidation (35.29 %) and Nε-(carboxyethyl)lysine (CEL) content (48.51 %) without appreciable negative impact on the sensory or nutritional quality of the oysters. However, high concentrations of the marinade or prolonged baking promoted protein oxidation and Nε-(carboxymethyl)lysine (CML) formation likely through the pro-oxidative action of the GTE phytochemicals. Correlation analysis further revealed the main factors that affected CML, CEL, and fluorescent AGEs generation, respectively. These findings provide theoretical support for the protective effect and mechanism of GTE against quality deterioration of baked oysters and would help broaden the application of GTE in the food industry.
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Affiliation(s)
- Huaixu Wang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Baoping Shi
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Weitao Wang
- Earth, Ocean and Atmospheric Sciences Thrust, Function Hub, Hong Kong University of Science and Technology (Guangzhou), Guangzhou 511466, China
| | - Yajie Zhang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
| | - Ka-Wing Cheng
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China; Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China.
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Wang H, Chu X, Du P, He H, He F, Liu Y, Wang W, Ma Y, Wen L, Wang Y, Oz F, Abd El-Aty A. Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction - A comprehensive review. Food Chem X 2023; 19:100833. [PMID: 37780237 PMCID: PMC10534170 DOI: 10.1016/j.fochx.2023.100833] [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: 06/12/2023] [Revised: 07/28/2023] [Accepted: 08/08/2023] [Indexed: 10/03/2023] Open
Abstract
This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting the significance of studying their formation and control in food safety research. The main objective of this review is to address the knowledge gaps regarding HAAs formation and propose approaches to reduce their potential toxicity during thermal processing. By summarizing the mechanisms involved in HAAs formation and inhibition, the review encompasses both conventional and recent detection methods. Furthermore, it explores the distribution of HAAs in thermally processed meats prepared through various cooking techniques and examines their relative toxicity. Additionally, considering that the Maillard reaction, responsible for HAAs formation, also contributes to the unique flavors and aromas of cooked meat products, this review investigates the potential effects of inhibiting HAAs formation on flavor substances. A thorough understanding of these complex interactions provides a foundation for developing targeted interventions to minimize the formation of HAAs and other harmful compounds during food processing.
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Affiliation(s)
- Haijie Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Xiaoran Chu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Pengfei Du
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Hongjun He
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Feng He
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China
| | - Yaobo Liu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Weiting Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Yanli Ma
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Lei Wen
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Yuanshang Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - A.M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, 25240 Erzurum, Turkey
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3
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Li Y, Li H, Zhu Y, Feng C, He Z, Chen J, Zeng M. Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices. Foods 2023; 12:3788. [PMID: 37893681 PMCID: PMC10606162 DOI: 10.3390/foods12203788] [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: 09/14/2023] [Revised: 10/03/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and protein oxidation in sausages with spices. Baking and steaming significantly promoted lipid and protein oxidation. The Nε-carboxymethyllysine (CML) content increased from 4.32-4.81 µg/g in raw samples to 10.68-16.20 µg/g in the steamed sausages. Nε-carboxyethyllysine (CEL) concentrations increased by approximately 1.7-3.7 times after steaming. The methylglyoxal concentration increased dramatically after baking and then rapidly decreased in the steaming stage. Chili promoted the formation of CML and CEL. The CEL concentration increased in samples containing garlic, but yellow mustard and garlic slightly reduced CML concentrations in the cooked sausages. The spices decreased the lipid and protein stability of the cooked sausages, increasing malondialdehyde and protein carbonyls. Lipid oxidation and 3-deoxyglucosone positively correlated with CML and CEL levels. Black pepper had no impact on CML when the sausages were baked but remarkably increased the content of both CML and CEL in the steaming stage. Thus, the impact of spices on sausages depends on both the specific spices used and the category of AGEs formed.
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Affiliation(s)
- Yong Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Y.L.); (H.L.)
| | - Hua Li
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Y.L.); (H.L.)
| | - Yinchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Y.L.); (H.L.)
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (Y.L.); (H.L.)
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China (J.C.)
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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Bulanda S, Janoszka B. Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives-A Literature Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19084781. [PMID: 35457645 PMCID: PMC9024867 DOI: 10.3390/ijerph19084781] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/23/2022] [Accepted: 04/12/2022] [Indexed: 12/18/2022]
Abstract
(1) Background: Thermal treatment of high-protein food may lead to the formation of mutagenic and carcinogenic compounds, e.g., polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Frequent consumption of processed meat was classified by the International Agency for Research on Cancer as directly carcinogenic for humans. (2) Methods: A literature review was carried out based on a search of online databases for articles on consuming thermally processed meat containing carcinogenic compounds versus a risk of cancers in humans published between 2001 and 2021. (3) Results: A review of the current literature on the participation of PAHs and HAA in the formation of certain neoplasms indicates a positive relationship between diet and the incidences of many cancers, especially colon cancer. A simple way to obtain dishes with reduced contents of harmful compounds is the use of spices and vegetables as meat additives. These seasonings are usually rich in antioxidants that influence the mechanism of HAA and PAH synthesis in food. (4) Conclusions: As there is a growing risk of a cancer tendency because of exposing humans to PAHs and HAAs, it is extremely vital to find a simple way to limit carcinogenic compound synthesis in a processed proteinaceous food. Disseminating the knowledge about the conditions for preparing dishes with a reduced content of carcinogenic compounds could become a vital element of cancer prevention programs.
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The inhibitory effects of yellow mustard (Brassica juncea) and its characteristic pungent ingredient allyl isothiocyanate (AITC) on PhIP formation: Focused on the inhibitory pathways of AITC. Food Chem 2022; 373:131398. [PMID: 34710679 DOI: 10.1016/j.foodchem.2021.131398] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 09/20/2021] [Accepted: 10/11/2021] [Indexed: 01/21/2023]
Abstract
The effects of yellow mustard (Brassica juncea) and its characteristic component allyl isothiocyanate (AITC) on the formation of 2-amino-y1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) in roast beef patties and PhIP-producing model systems were investigated. The probable inhibitory pathways of AITC on PhIP formation were also investigated in the model systems. The results revealed that yellow mustard and AITC can reduce PhIP in roast beef patties up to 41.7% and 60.2%, respectively. The rate of inhibition of PhIP also reached 64.8% in the PhIP-producing model systems. Furthermore, AITC could react with creatinine and phenylalanine in the model system (reducing each by 15.0%%-23.7% and 31.4%-55.8%, respectively). AITC showed the great scavenging ability of free radical scavenging (up to 64.2%). AITC also reacted with the intermediate phenylacetaldehyde (16.9%-30.8%) and the final product PhIP (7.0%-24.6%). It is speculated that AITC can inhibit PhIP through competitive inhibition of precursors, blocking intermediate, free radical scavenging, and direct elimination of PhIP.
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6
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Fan H, Hu H, Li C, Xie J, Chen J, Zeng M, Shen M, Xie M. Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Heyu Fan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Huiyu Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Chang Li
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
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Nadeem HR, Akhtar S, Ismail T, Sestili P, Lorenzo JM, Ranjha MMAN, Jooste L, Hano C, Aadil RM. Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts. Foods 2021; 10:foods10071466. [PMID: 34202792 PMCID: PMC8307633 DOI: 10.3390/foods10071466] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/20/2021] [Accepted: 06/21/2021] [Indexed: 02/01/2023] Open
Abstract
Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.
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Affiliation(s)
- Hafiz Rehan Nadeem
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
| | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Tariq Ismail
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
| | - Piero Sestili
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, 61029 Urbino, PU, Italy;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Muhammad Modassar Ali Nawaz Ranjha
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Leonie Jooste
- Environmental Health Sciences, Faculty of Communication, Arts and Sciences, Canadian University Dubai, Dubai 117781, United Arab Emirates;
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), INRA USC1328 Université ď Orléans, CEDEX 2, 45067 Orléans, France;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
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Zhao T, Xi J, Zhang C, Ma Y, Wang X. Using Adinandra nitida leaf extract to prevent heterocyclic amine formation in fried chicken patties. RSC Adv 2021; 11:6831-6841. [PMID: 35423193 PMCID: PMC8694915 DOI: 10.1039/d0ra09790j] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Accepted: 02/03/2021] [Indexed: 11/21/2022] Open
Abstract
Adinandra nitida leaf extract (ANE) is rich in phenols and flavonoids. In this study, the effects of ANE as an additive on the formation of major heterocyclic amines (HCAs), namely, PhIP, norharman and harman, in both chemical model systems and fried chicken patties were explored. In model systems, treatment with various amounts of ANE (0, 15, 30, 45, 60 mg) led to the most effective inhibition of PhIP, norharman and harman, with levels reduced by 47.88%, 49.73% and 29.63% when treated with 45 mg, 60 mg and 60 mg, respectively. Further, the effect of diverse dosages of ANE (0, 0.2, 0.4, 0.6%, w/w) on the formation of HCAs in chicken patties fried at 170 °C and 190 °C was evaluated. Statistics showed that the temperature significantly increased the formation of HCAs. Total HCA contents of patties fried at 170 °C and 190 °C ranged from 1.52 ng g-1 to 2.52 ng g-1 and from 6.05 ng g-1 to 13.76 ng g-1, respectively. The inhibitory efficacy of various concentrations of ANE on the total HCA content was higher (38.95-56.03%) in patties fried at 190 °C than at 170 °C (18.65-40.08%). External parts of the meat patties showed higher HCA contents than the interior. The current study presents evidence that ANE at moderate dosages can reduce the formation of HCAs in fried chicken. By extension it suggests that ANE has potential applications as a natural antioxidant for preventing the formation of HCAs in foods.
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Affiliation(s)
- Tianpei Zhao
- College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China +86-371-67758025 +86-371-67758025
| | - Jun Xi
- College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China +86-371-67758025 +86-371-67758025
| | - Chenxia Zhang
- College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China +86-371-67758025 +86-371-67758025
| | - Yuxiang Ma
- College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China +86-371-67758025 +86-371-67758025
| | - Xuede Wang
- College of Food Science and Engineering, Henan University of Technology Zhengzhou 450001 China +86-371-67758025 +86-371-67758025
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