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Rezagholizade-Shirvan A, Mohammadi M, Mazaheri Y, Fallahizadeh S, Ghorbani H, Shokri S, Shariatifar N, Darroudi M, Shamloo E. Employing a magnetic chitosan/molybdenum disulfide nanocomposite for efficiently removing polycyclic aromatic hydrocarbons from milk samples. Sci Rep 2024; 14:15054. [PMID: 38956159 PMCID: PMC11220064 DOI: 10.1038/s41598-024-66087-w] [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: 02/03/2024] [Accepted: 06/26/2024] [Indexed: 07/04/2024] Open
Abstract
This study aimed to develop a highly efficient nanocomposite composed of magnetic chitosan/molybdenum disulfide (CS/MoS2/Fe3O4) for the removal of three polycyclic aromatic hydrocarbons (PAHs)-pyrene, anthracene, and phenanthrene. Novelty was introduced through the innovative synthesis procedure and the utilization of magnetic properties for enhanced adsorption capabilities. Additionally, the greenness of chitosan as a sorbent component was emphasized, highlighting its biodegradability and low environmental impact compared to traditional sorbents. Factors influencing PAH adsorption, such as nanocomposite dosage, initial PAH concentration, pH, and contact time, were systematically investigated and optimized. The results revealed that optimal removal efficiencies were attained at an initial PAH concentration of 150 mg/L, a sorbent dose of 0.045 g, pH 6.0, and a contact time of 150 min. The pseudo-second-order kinetic model exhibited superior fitting to the experimental data, indicating an equilibrium time of approximately 150 min. Moreover, the equilibrium adsorption process followed the Freundlich isotherm model, with kf and n values exceeding 7.91 mg/g and 1.20, respectively. Remarkably, the maximum absorption capacities for phenanthrene, anthracene, and pyrene on the sorbent were determined as 217 mg/g, 204 mg/g, and 222 mg/g, respectively. These findings underscore the significant potential of the CS/MoS2/Fe3O4 nanocomposite for efficiently removing PAHs from milk and other dairy products, thereby contributing to improved food safety and public health.
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Affiliation(s)
| | - Mansoureh Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Yeganeh Mazaheri
- Food Safety Division, Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Saeid Fallahizadeh
- School of Public Health, Yasuj University of Medical Sciences, Yasuj, Iran
- Social Determinants of Health Research Center, Yasuj University of Medical Sciences, Yasuj, Iran
| | | | - Samira Shokri
- Food Safety Division, Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nabi Shariatifar
- Food Safety Division, Department of Environmental Health, Faculty of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Majid Darroudi
- Nuclear Medicine Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Ehsan Shamloo
- Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran.
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Gao P, Sun B, Chen Z, Yuan Q, Zhong W, Yin J, Hu C, He D, Wang X. Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil. Food Chem X 2024; 21:101219. [PMID: 38384688 PMCID: PMC10878852 DOI: 10.1016/j.fochx.2024.101219] [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: 10/18/2023] [Revised: 02/06/2024] [Accepted: 02/08/2024] [Indexed: 02/23/2024] Open
Abstract
Enzymatically prepared aromatic oils commonly have high purity and aroma quality. However, amino acid type and content vary greatly according to the type of oil, which impacts overall aroma and quality. In this study, the effects of lysine (Lys), arginine (Arg), proline (Pro), and glutamic (Glu) acid on physicochemical indices, nutrients, hazardous substances, fatty acid composition, and flavor during fragrant rapeseed oil (FRO) enzymatic preparation were investigated using the Maillard reaction (MR). In the lysine-treated group, the unsaturated fatty acids (93.16 %), α-tocopherol (183.06 mg/kg), γ-tocopherol (404.37 mg/kg), and δ-tocopherol (12.69 mg/kg) contents were the highest, whereas the acid value (1.27 mg/g) and moisture (0.10 %) and benzo[a]pyrene (1.45 μg/kg) contents were the lowest. Sensory evaluation showed that lysine effectively enhanced FRO flavor by enhancing the nutty/toasted flavor (4.80 scores). Principle component analysis (PCA) showed that the nutty/toasted flavor correlated mainly with 2,6-dimethylpyrazine, 2,5-dimethyl-pyrazine, 2-methyl-pyrazine, and trimethylpyrazine, nutty/toasted flavor strength increased with pyrazine content, which were the highest in the lysine group (24.02 μg/g). This study provides a guide for FRO preparation by adding external MR prerequisites.
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Affiliation(s)
- Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Bobo Sun
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Zhe Chen
- Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China
| | - Qiaona Yuan
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Jiaojiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Zhang Y, Sun S. Tiger nut ( Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications. Food Chem X 2023; 19:100868. [PMID: 37780245 PMCID: PMC10534246 DOI: 10.1016/j.fochx.2023.100868] [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: 06/29/2023] [Revised: 08/18/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023] Open
Abstract
Tiger nut is a tuber of a plant native in the Mediterranean coastal countries, which is of great interest in food industry due to its richness in carbohydrates, lipids, starches, minerals, etc. Recent studies have focused on the analysis of the phytochemical composition of tiger nut, including six essential nutrients, polyphenols, and the extraction of proteins, starches, and phenolic compounds from the by-products of tiger nut milk 'horchata'. Few works were focused on the possibility of using tiger nut oil, a nutritious oil comparable to olive oil, as an edible oil. Therefore, this review discussed some extraction technologies of tiger nut oil, and their effects on the properties of oil, such as bioactive compounds, oxidative stability and potential hazards. The information on the emerging applications of tiger nut oil was summarized and an outlook on the utilization of tiger nut oil by-products were also reviewed.
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Affiliation(s)
- Yiming Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
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Shi L, Cui Z, Liu W. Effect of Chemical Refining on the Reduction of β-Carboline Content in Sesame Seed Oil. Molecules 2023; 28:molecules28114503. [PMID: 37298977 DOI: 10.3390/molecules28114503] [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: 05/06/2023] [Revised: 05/30/2023] [Accepted: 05/31/2023] [Indexed: 06/12/2023] Open
Abstract
β-carbolines (harman and norharman) are potentially mutagenic and have been reported in some vegetable oils. Sesame seed oil is obtained from roasted sesame seeds. During sesame oil processing, roasting is the key procedure to aroma enhancement, in which β-carbolines are produced. Pressed sesame seed oils cover most market share, while leaching solvents are used to extract oils from the pressed sesame cake to improve the utilization of the raw materials. β-carbolines are nonpolar heterocyclic aromatic amines with good solubility in leaching solvents (n-hexane); therefore, the β-carbolines in sesame cake migrated to the leaching sesame seed oil. The refining procedures are indispensable for leaching sesame seed oil, in which some small molecules can be reduced. Thus, the critical aim is to evaluate the changes in β-carboline content during the refining of leaching sesame seed oil and the key process steps for the removal of β-carbolines. In this work, the levels of β-carbolines (harman and norharman) in sesame seed oil during chemical refining processes (degumming, deacidification, bleaching and deodorization) have been determined using solid phase extraction and high performance liquid chromatography-mass spectrometry (LC-MS). The results indicated that in the entire refining process, the levels of total β-carbolines greatly decreased, and the adsorption decolorization was the most effective process in reducing β-carbolines, which might be related to the adsorbent used in the decolorization process. In addition, the effects of adsorbent type, adsorbent dosage and blended adsorbent on β-carbolines in sesame seed oil during the decolorization process were investigated. It was concluded that oil refining can not only improve the quality of sesame seed oil, but also reduce most of the harmful β-carbolines.
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Affiliation(s)
- Lili Shi
- College of Food Science and Technology, Henan University of Technology, Lianhua Street 100, Zhengzhou 450001, China
| | - Ziyu Cui
- College of Food Science and Technology, Henan University of Technology, Lianhua Street 100, Zhengzhou 450001, China
| | - Wei Liu
- College of Food Science and Technology, Henan University of Technology, Lianhua Street 100, Zhengzhou 450001, China
- National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Lianhua Street 100, Zhengzhou 450001, China
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Application of cellulose- and chitosan-based edible coatings for quality and safety of deep-fried foods. Compr Rev Food Sci Food Saf 2023; 22:1418-1437. [PMID: 36717375 DOI: 10.1111/1541-4337.13116] [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: 08/06/2022] [Revised: 12/21/2022] [Accepted: 01/15/2023] [Indexed: 02/01/2023]
Abstract
Excessive oil uptake and formation of carcinogens, such as acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs), during deep-frying are a potential threat for food quality and safety. Cellulose- and chitosan-based edible coatings have been widely applied to deep-fried foods for reduction of oil uptake because of their barrier property to limit oil ingress, and their apparent inhibition of AA formation. Cellulose- and chitosan-based edible coatings have low negative impacts on sensory attributes of fried foods and are low cost, nontoxic, and nonallergenic. They also show great potential for reducing HCAs and PAHs in fried foods. The incorporation of nanoparticles improves mechanical and barrier properties of cellulose and chitosan coatings, which may also contribute to reducing carcinogens derived from deep-frying. Considering the potential for positive health outcomes, cellulose- and chitosan-based edible coatings could be a valuable method for the food industry to improve the quality and safety of deep-fried foods.
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Affiliation(s)
- Zun Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
| | | | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Victoria, Australia
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Ji J, Jiang M, Zhang Y, Hou J, Sun S. Polycyclic Aromatic Hydrocarbons Contamination in Edible Oils: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2131816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Junmin Ji
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Miaomiao Jiang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yaxin Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Jie Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Shangde Sun
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Wang Z, Ng K, Warner RD, Stockmann R, Fang Z. Reduction strategies for polycyclic aromatic hydrocarbons in processed foods. Compr Rev Food Sci Food Saf 2022; 21:1598-1626. [DOI: 10.1111/1541-4337.12905] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 12/02/2021] [Accepted: 12/13/2021] [Indexed: 12/25/2022]
Affiliation(s)
- Zun Wang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | - Robyn Dorothy Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
| | | | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences University of Melbourne Parkville Victoria Australia
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