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Schmidt RJ, Goodrich AJ, Granillo L, Huang Y, Krakowiak P, Widaman A, Dienes JE, Bennett DH, Walker CK, Tancredi DJ. Reliability of a short diet and vitamin supplement questionnaire for retrospective collection of maternal nutrient intake. GLOBAL EPIDEMIOLOGY 2024; 8:100150. [PMID: 38983951 PMCID: PMC11231718 DOI: 10.1016/j.gloepi.2024.100150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 05/29/2024] [Accepted: 06/12/2024] [Indexed: 07/11/2024] Open
Abstract
Background Gestational nutrition can protect against adverse neurodevelopmental outcomes. Objectives We developed a short tool for collecting maternal nutritional intake during pregnancy to facilitate research in this area and compared its retrospective use to prospectively-collected food frequency questionnaires (FFQ). Methods Maternal nutritional intake was retrospectively assessed using three versions (full interview, full self-administered online, and shortened interview) of the Early Life Exposure Assessment Tool (ELEAT) among participants of the MARBLES pregnancy cohort study of younger siblings of autistic children. Retrospective responses were compared with responses to supplement questions and the validated 2005 Block FFQ prospectively collected in MARBLES during pregnancies 2-7 years prior. ELEAT nutrient values were calculated using reported food intake frequencies and nutrient values from the USDA nutrient database. Correlations between retrospectively- and prospectively-reported intake were evaluated using Kappa coefficients, Youden's J, and Spearman Rank Correlation Coefficients (rs). Results MARBLES FFQ dietary intakes were compared among 54 women who completed the ELEAT full form including 12 online, and among 23 who completed the ELEAT short form. Correlations across most foods were fair to moderate. Most ELEAT quantified nutrient values were moderately correlated (rs = 0.3-0.6) with those on the Block FFQ. Supplement questions in both MARBLES and the ELEAT were completed by 114 women. Kappas were moderate for whether or not supplements were taken, but modest for timing. Correlations varied by version and child diagnosis or concerns, and were higher when mothers completed the ELEAT when their child was 4 years old or younger. Conclusions With recall up to several years, ELEAT dietary and supplement module responses were modestly to moderately reliable and produced nutrient values moderately correlated with prospectively-collected measures. The ELEAT dietary and vitamin supplements modules can be used to rank participants in terms of intake of several nutrients relevant for neurodevelopment.
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Affiliation(s)
- Rebecca J Schmidt
- Department of Public Health Sciences, University of California Davis School of Medicine, Davis, CA, United States of America
- MIND Institute, University of California Davis School of Medicine, Sacramento, CA, United States of America
| | - Amanda J Goodrich
- Department of Public Health Sciences, University of California Davis School of Medicine, Davis, CA, United States of America
| | - Lauren Granillo
- Graduate Group in Epidemiology, University of California Davis, Davis, CA, United States of America
| | - Yunru Huang
- Graduate Group in Epidemiology, University of California Davis, Davis, CA, United States of America
| | - Paula Krakowiak
- Department of Public Health Sciences, University of California Davis School of Medicine, Davis, CA, United States of America
| | - Adrianne Widaman
- Graduate Group in Nutritional Biology, University of California Davis, Davis, CA, United States of America
| | - J Erin Dienes
- Department of Statistics, University of California Davis, Davis, CA, United States of America
| | - Deborah H Bennett
- Department of Public Health Sciences, University of California Davis School of Medicine, Davis, CA, United States of America
| | - Cheryl K Walker
- MIND Institute, University of California Davis School of Medicine, Sacramento, CA, United States of America
- Department of Obstetrics and Gynecology, University of California Davis School of Medicine, Davis, CA, United States of America
| | - Daniel J Tancredi
- Department of Pediatrics, University of California Davis School of Medicine, Sacramento, CA, United States of America
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Fu B, Wang Y, Huang X, Dong X, Zhou D, Qi L, Qin L. The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela). Food Res Int 2024; 187:114323. [PMID: 38763630 DOI: 10.1016/j.foodres.2024.114323] [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: 02/02/2024] [Revised: 04/03/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
The balance regulation between characteristic aroma and hazards in high-temperature processed fish is a hot spot. This study was aimed to explore the interactive relationship between the nutritional value, microstructures, aroma, and harmful substances of hairtail under different frying methods including traditional frying (TF), air frying (AF), and vacuum frying (VF) via chemical pattern recognition. The results indicated that VF-prepared hairtail could form a crunchy mouthfeel and retain the highest content of protein (645.53 mg/g) and the lowest content of fat (242.03 mg/g). Vacuum frying reduced lipid oxidation in hairtail, resulting in the POV reaching 0.02 mg/g, significantly lower than that of TF (0.05 mg/g) and AF (0.21 mg/g), and TBARS reached 0.83 mg/g, significantly lower than that of AF (1.96 mg/g) (P < 0.05), respectively. Notable variations were observedin the aroma profileof hairtail preparedfrom different frying methods. Vacuum frying of hairtail resulted in higher levels of pyrazines and alcohols, whereas traditional frying and air frying were associated with the formation of aldehydes and ketones, respectively. Air frying was not a healthy way to cook hairtail which produced the highest concentration of harmful substances (up to 190.63 ng/g), significantly higher than VF (5.72 ng/g) and TF (52.78 ng/g) (P < 0.05), especially norharman (122.57 ng/g), significantly higher than VF (4.50 ng/g) and TF (32.63 ng/g) (P < 0.05). Norharman and acrylamide were the key harmful substances in hairtail treated with traditional frying. The vacuum frying method was an excellent alternative for deep-fried hairtail as a snack food with fewer harmful substances and a fine aroma, providing a theoretic guidance for preparing healthy hairtail food with high nutrition and superior sensory attraction.
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Affiliation(s)
- Baoshang Fu
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yiqian Wang
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xuhui Huang
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Libo Qi
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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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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Zhao W, Xu Y, Kim J, Lee JW, Jung MY, Moon B. Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper ( Capsicum annuum L.). Food Sci Biotechnol 2024; 33:2323-2331. [PMID: 39145123 PMCID: PMC11319575 DOI: 10.1007/s10068-024-01623-y] [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: 05/02/2024] [Revised: 05/29/2024] [Accepted: 06/04/2024] [Indexed: 08/16/2024] Open
Abstract
Red bell pepper (Capsicum annuum L.) is a popular and nutritious vegetable. In this study, oven cooking (OV), air-frying (AF), and infrared grilling (IR) were used to cook red bell peppers at different temperatures (170, 180, 190, and 200 °C). Changes in the total phenolic content, ascorbic acid content, antioxidant activity, and sugar and acrylamide content in red bell peppers were evaluated before and after cooking. The total phenolic and ascorbic acid contents decreased significantly after cooking (p < 0.05). Among the three evaluated methods, OV-cooked red bell peppers exhibited the highest antioxidant activity. The acrylamide content showed the lowest levels in OV 170 °C (93.67 ± 3.22 μg/kg dw) and the highest in AF 200 °C (1985.38 ± 76.39 μg/kg dw) samples. Compared to the AF and IR methods, OV was identified as the best way to preserve the antioxidant activity of red bell peppers while reducing acrylamide production. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-024-01623-y.
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Affiliation(s)
- WanTing Zhao
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea
| | - YangJian Xu
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea
| | - JeongYeon Kim
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea
| | - Jo-Won Lee
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea
| | - Mun Yhung Jung
- Department of Food Science and Biotechnology, Woosuk University, Samnye, Wanju, Jeonbuk 55338 Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseoung, Gyeonggi 17546 Republic of Korea
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Chen X, Liao Y, Lin B, He X, Li S, Zhong C, Li S, Zhou Y, Fan L. The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study. TOXICS 2024; 12:416. [PMID: 38922096 PMCID: PMC11209421 DOI: 10.3390/toxics12060416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/24/2024] [Accepted: 06/03/2024] [Indexed: 06/27/2024]
Abstract
The air fryer utilizes heated air rather than hot oil to achieve frying, eliminating the need for cooking oil, rendering it a healthier cooking method than traditional frying and baking. However, there is limited evidence supporting that the air fryer could effectively reduce the level of food-derived carcinogen. In this study, we compared the concentration of Benzo[a]pyrene (BaP), a typical carcinogen, in beef patties cooked using an air fryer and an oven, under different cooking conditions, including temperatures (140 °C, 160 °C, 180 °C, and 200 °C), times (9, 14, and 19 min), and oil added or not. The adjusted linear regression analysis revealed that the BaP concentration in beef cooked in the air fryer was 22.667 (95% CI: 15.984, 29.349) ng/kg lower than that in beef cooked in the oven. Regarding the air fryer, the BaP concentration in beef cooked without oil brushing was below the detection limit, and it was significantly lower than in beef cooked with oil brushing (p < 0.001). Therefore, cooking beef in the air fryer can effectively reduce BaP concentration, particularly due to the advantage of oil-free cooking, suggesting that the air fryer represents a superior option for individuals preparing meat at high temperatures.
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Affiliation(s)
| | | | | | | | | | | | | | - Yun Zhou
- School of Public Health, Guangzhou Medical University, Guangzhou 511436, China; (X.C.); (Y.L.); (B.L.); (X.H.); (S.L.); (C.Z.); (S.L.)
| | - Lieyang Fan
- School of Public Health, Guangzhou Medical University, Guangzhou 511436, China; (X.C.); (Y.L.); (B.L.); (X.H.); (S.L.); (C.Z.); (S.L.)
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6
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Poli G, Bologna E, Saguy IS. Possible interactions between selected food processing and medications. Front Nutr 2024; 11:1380010. [PMID: 38680533 PMCID: PMC11045975 DOI: 10.3389/fnut.2024.1380010] [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: 01/31/2024] [Accepted: 04/03/2024] [Indexed: 05/01/2024] Open
Abstract
The impact of food processing on drug absorption, metabolism, and subsequent pharmacological activity is a pressing yet insufficiently explored area of research. Overlooking food-processing-drug interactions can significantly disrupt optimal clinical patient management. The challenges extend beyond merely considering the type and timing of food ingestion as to drug uptake; the specific food processing methods applied play a pivotal role. This study delves into both selected thermal and non-thermal food processing techniques, investigating their potential interference with the established pharmacokinetics of medications. Within the realm of thermal processing, conventional methods like deep fat frying, grilling, or barbecuing not only reduce the enteric absorption of drugs but also may give rise to side-products such as acrylamide, aldehydes, oxysterols, and oxyphytosterols. When produced in elevated quantities, these compounds exhibit enterotoxic and pro-inflammatory effects, potentially impacting the metabolism of various medications. Of note, a variety of thermal processing is frequently adopted during the preparation of diverse traditional herbal medicines. Conversely, circumventing high heat through innovative approaches (e.g., high-pressure processing, pulsed electric fields, plasma technology), opens new avenues to improve food quality, efficiency, bioavailability, and sustainability. However, it is crucial to exercise caution to prevent the excessive uptake of active compounds in specific patient categories. The potential interactions between food processing methods and their consequences, whether beneficial or adverse, on drug interactions can pose health hazards in certain cases. Recognizing this knowledge gap underscores the urgency for intensified and targeted scientific inquiry into the multitude of conceivable interactions among food composition, processing methods, and pharmaceutical agents. A thorough investigation into the underlying mechanisms is imperative. The complexity of this field requires substantial scrutiny and collaborative efforts across diverse domains, including medicine, pharmacology, nutrition, food science, food technology, and food engineering.
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Affiliation(s)
- Giuseppe Poli
- Department of Clinical and Biological Sciences, San Luigi Hospital, University of Turin, Turin, Italy
| | - Ettore Bologna
- Medical Service Fondazione Piera Pietro and Giovanni Ferrero, Alba, Italy
| | - I. Sam Saguy
- The Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of Jerusalem, Rehovot, Israel
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7
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Ashrafi A, Ahari H, Asadi G, Nafchi AM. Improving fried burger quality and modulating acrylamide formation by active coating containing Rosa canina L. extract nanoemulsions. J Food Sci 2024; 89:2158-2173. [PMID: 38488727 DOI: 10.1111/1750-3841.17019] [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: 11/06/2023] [Revised: 02/12/2024] [Accepted: 02/18/2024] [Indexed: 04/12/2024]
Abstract
During the frying of foods, undesirable reactions such as protein denaturation, acrylamide formation, and so on occur in the product, which has confirmed carcinogenic effects. The use of antioxidants has been proposed as an effective solution to reduce the formation of these compounds during the process. The current study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions on the physicochemical properties, oil uptake, acrylamide formation, 5-hydroxymethyl-2-furfural (HMF) content, and sensory characteristics of beef-turkey burgers. The RCE-loaded nanoemulsions were prepared using the ultrasonic homogenization method, and different concentrations (i.e., 10%, 20%, and 40% w/w) were added to the CSG solutions; these active coatings were used to cover the burgers. CSG-based coatings, especially coatings containing the highest concentration of nanoemulsions (40%), caused a significant decrease in the oil uptake and moisture retention, acrylamide content, and HMF content of fried burgers. The texture of coated burgers was softer than that of uncoated samples; they also had a higher color brightness and a lower browning index. Field emission scanning electron microscopy analysis showed that RCE concentration less than 40% should be used in CSG coatings because it will cause minor cracks, which is an obvious possibility of failure of coating performance. Coating significantly (4-10 times) increased the antioxidant activity of burgers compared to the control. In conclusion, it is suggested to use the active coating produced in this study to improve fried burger quality and modulate acrylamide formation.
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Affiliation(s)
- Azam Ashrafi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Hamed Ahari
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
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8
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Ding Y, Liao Y, Xia J, Xu D, Li M, Yang H, Lin H, Benjakul S, Zhang B. Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage. Foods 2024; 13:786. [PMID: 38472899 DOI: 10.3390/foods13050786] [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: 11/26/2023] [Revised: 01/12/2024] [Accepted: 01/13/2024] [Indexed: 03/14/2024] Open
Abstract
This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by a corresponding decrease in thiobarbituric acid reactive substances (TBARS) and total viable count over time. Lower storage temperatures exhibited an effective capacity to delay lipid oxidation and microbiological growth in air-fried hairtail fillets. Subsequently, alterations in the microbiota composition of air-fried hairtail fillets during cold storage were examined. Throughout the storage duration, Achromobacter, Escherichia-Shigella, and Pseudomonas emerged as the three dominant genera in the air-fried hairtail samples. Additionally, Pearson correlation analysis demonstrated that among the most prevalent microbial genera in air-fried hairtail samples, Achromobacter and Psychrobacter exhibited positive correlations with the L* value, a* value, and sensory scores. Conversely, they displayed negative correlations with pH, b* value, and TBARS. Notably, air-fried samples stored at 4 °C exhibited prolonged freshness compared with those stored at 25 °C and 35 °C, suggesting that 4 °C is an optimal storage temperature. This study offers valuable insights into alterations in the physicochemical properties and microbial distribution in air-fried hairtail fillets during storage, facilitating the improvement of meat quality by adjusting microbial communities in air-fried hairtail fillets.
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Affiliation(s)
- Yixuan Ding
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yueqin Liao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jiangyue Xia
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Disha Xu
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Menghua Li
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Hongli Yang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Huimin Lin
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China
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Govindaraju I, Sana M, Chakraborty I, Rahman MH, Biswas R, Mazumder N. Dietary Acrylamide: A Detailed Review on Formation, Detection, Mitigation, and Its Health Impacts. Foods 2024; 13:556. [PMID: 38397533 PMCID: PMC10887767 DOI: 10.3390/foods13040556] [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: 12/22/2023] [Revised: 02/08/2024] [Accepted: 02/09/2024] [Indexed: 02/25/2024] Open
Abstract
In today's fast-paced world, people increasingly rely on a variety of processed foods due to their busy lifestyles. The enhanced flavors, vibrant colors, and ease of accessibility at reasonable prices have made ready-to-eat foods the easiest and simplest choice to satiate hunger, especially those that undergo thermal processing. However, these foods often contain an unsaturated amide called 'Acrylamide', known by its chemical name 2-propenamide, which is a contaminant formed when a carbohydrate- or protein-rich food product is thermally processed at more than 120 °C through methods like frying, baking, or roasting. Consuming foods with elevated levels of acrylamide can induce harmful toxicity such as neurotoxicity, hepatoxicity, cardiovascular toxicity, reproductive toxicity, and prenatal and postnatal toxicity. This review delves into the major pathways and factors influencing acrylamide formation in food, discusses its adverse effects on human health, and explores recent techniques for the detection and mitigation of acrylamide in food. This review could be of interest to a wide audience in the food industry that manufactures processed foods. A multi-faceted strategy is necessary to identify and resolve the factors responsible for the browning of food, ensure safety standards, and preserve essential food quality traits.
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Affiliation(s)
- Indira Govindaraju
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India; (I.G.); (M.S.); (I.C.)
| | - Maidin Sana
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India; (I.G.); (M.S.); (I.C.)
| | - Ishita Chakraborty
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India; (I.G.); (M.S.); (I.C.)
| | - Md. Hafizur Rahman
- Department of Quality Control and Safety Management, Faculty of Food Sciences and Safety, Khulna Agricultural University, Khulna 9100, Bangladesh
| | - Rajib Biswas
- Department of Physics, Tezpur University, Tezpur 784028, Assam, India;
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal 576104, Karnataka, India; (I.G.); (M.S.); (I.C.)
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10
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Pei Y, Guo X, Shu X, Han Y, Ai Y, Wang H, Hou W. Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky. Front Nutr 2024; 11:1309924. [PMID: 38389800 PMCID: PMC10882714 DOI: 10.3389/fnut.2024.1309924] [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: 10/08/2023] [Accepted: 01/23/2024] [Indexed: 02/24/2024] Open
Abstract
Introduction The nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature. Methods The objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky. Results and discussion The findings revealed that the deep-frying group had better quality attributes than the baking, pre-boiling-deep-frying, and pre-boiling-baking groups. The deepfried duck jerky had a higher a* value (4.25) and a lower b* value (5.87), with a more appropriate texture profile, and had the highest comprehensive impression score (5.84). Moreover, the drying rate was faster, and the intensity of the free water and oil signal was significantly elevated in the deep-frying group. The microstructure results indicated that the muscle fibers in the deep-frying group were closely packed, whereas those in the baking group were relatively loose. Furthermore, the GC-IMS test revealed that the deep-fried duck jerky had a wider range of volatile flavor compounds, including 11 unique compounds that were only found in this particular product.
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Affiliation(s)
- Yamin Pei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Xingyue Guo
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Xionghui Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
| | - Youwei Ai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
- Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei, China
| | - Hongxun Wang
- College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
| | - Wenfu Hou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan, Hubei, China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, Hubei, China
- Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei, China
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11
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Bachir N, Akkoum H, Pujola M, Sepulcre F, Haddarah A. Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes. Food Sci Nutr 2024; 12:1046-1055. [PMID: 38370087 PMCID: PMC10867486 DOI: 10.1002/fsn3.3818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 02/20/2024] Open
Abstract
Amino acids and sugars, along with the thermal processing, are considered the main parameters to control acrylamide formation in fried potatoes. To evaluate which of these parameters had the greatest influence, 10 synthetic potato-starch-based models formulated in different amino acid and/or sugar combinations and three potato cultivars were assigned. High-performance-liquid chromatography and gas chromatography flame-ionized-detectors were applied to quantify amino acids, sugars, and acrylamide. Results showed that reducing sugars and sucrose significantly increased acrylamide formation amongst all potato samples. Synthetic potato models Asn-GFS contained the highest amount of acrylamide compared to Glu-Fru and real potatoes (Agria and Kennebec). Thus, sugars were considered critical factors for acrylamide formation in potatoes and remained the most practical way of reducing its production.
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Affiliation(s)
- Nivine Bachir
- Departament d'Enginyeria Agroalimentària i BiotecnologiaUniversitat Politècnica de Catalunya, BarcelonaTechCastelldefelsSpain
- Doctoral School of Sciences and TechnologyLebanese UniversityHadathLebanon
| | - Hadiya Akkoum
- Doctoral School of Sciences and TechnologyLebanese UniversityHadathLebanon
| | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i BiotecnologiaUniversitat Politècnica de Catalunya, BarcelonaTechCastelldefelsSpain
| | - Franscesc Sepulcre
- Departament d'Enginyeria Agroalimentària i BiotecnologiaUniversitat Politècnica de Catalunya, BarcelonaTechCastelldefelsSpain
| | - Amira Haddarah
- Doctoral School of Sciences and TechnologyLebanese UniversityHadathLebanon
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12
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Lai YW, Inbaraj BS, Chen BH. Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying. Foods 2024; 13:185. [PMID: 38254486 PMCID: PMC10814522 DOI: 10.3390/foods13020185] [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: 12/04/2023] [Revised: 12/27/2023] [Accepted: 01/02/2024] [Indexed: 01/24/2024] Open
Abstract
This study aims to explore the effects of frying conditions on the formation of HAs and PAHs in crispy pork spareribs, a popular meat commodity sold on Taiwan's market. Raw pork spareribs were marinated, coated with sweet potato powder, and fried in soybean oil and palm oil at 190 °C/6 min or 150 °C/12 min, followed by an analysis of HAs and PAHs via QuEChERS coupled with UPLC-MS/MS and GC-MS/MS, respectively. Both HAs and PAHs in pork spareribs during frying followed a temperature- and time-dependent rise. A total of 7 HAs (20.34-25.97 μg/kg) and 12 PAHs (67.69-85.10 μg/kg) were detected in pork spareribs fried in soybean oil and palm oil at 150 °C/12 min or 190 °C/6 min, with palm oil producing a higher level of total HAs and a lower level of total PAHs than soybean oil. The content changes of amino acid, reducing sugar, and creatinine played a vital role in affecting HA formation, while the degree of oil unsaturation and the contents of precursors including benzaldehyde, 2-cyclohexene-1-one, and trans,trans-2,4-decadienal showed a crucial role in affecting PAH formation. The principal component analysis revealed that HAs and PAHs were formed by different mechanisms, with the latter being more liable to formation in pork spareribs during frying, while the two-factorial analysis indicated that the interaction between oil type and frying condition was insignificant for HAs and PAHs generated in crispy pork spareribs. Both CcdP (22.67-32.78 μg/kg) and Pyr (16.70-22.36 μg/kg) dominated in PAH formation, while Harman (14.46-17.91 μg/kg) and Norharman (3.41-4.55 μg/kg) dominated in HA formation in crispy pork spareribs during frying. The outcome of this study forms a basis for learning both the variety and content of HAs and PAHs generated during the frying of pork spareribs and the optimum frying condition to minimize their formation.
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Affiliation(s)
- Yu-Wen Lai
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan; (Y.-W.L.); (B.S.I.)
| | - Baskaran Stephen Inbaraj
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242062, Taiwan; (Y.-W.L.); (B.S.I.)
| | - Bing-Huei Chen
- Department of Nutrition, China Medical University, Taichung 404328, Taiwan
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13
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Sewor C, Eliason S, Jaakkola JJ, Amegah AK. Dietary Polycyclic Aromatic Hydrocarbon (PAH) Consumption and Risk of Adverse Birth Outcomes: A Systematic Review and Meta-Analysis. ENVIRONMENTAL HEALTH PERSPECTIVES 2024; 132:16002. [PMID: 38241191 PMCID: PMC10798428 DOI: 10.1289/ehp12922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 10/28/2023] [Accepted: 12/14/2023] [Indexed: 01/21/2024]
Abstract
BACKGROUND There is suggestive epidemiological evidence that maternal dietary polycyclic aromatic hydrocarbons (PAH) may increase the risk of adverse birth outcomes. We sought to summarize the available evidence on the effect of dietary PAH exposure on birth outcomes. METHODS PubMed and Scopus databases were systematically searched from inception up to November 2022. Studies were included if they were original articles, were conducted in a human population, assessed dietary PAH consumption, and investigated the relationship between dietary PAH consumption and any adverse birth outcomes. Risk of bias in the included studies was assessed qualitatively and quantitatively. A random effects model was used to compute summary effect estimates in the meta-analysis. RESULTS Six observational studies (five prospective cohort studies, and one prevalence case-control study) were included. The included studies assessed dietary PAH exposure using dietary questionnaires. Information on the outcomes of interest was obtained from medical records. Three of the included studies were rated as good quality with the remaining three studies rated as fair quality. One study was considered as having low risk of bias for selection, information and confounding bias. Dietary PAH consumption was associated with 5.65 g [95% confidence interval (CI): - 16.36 , 5.06] and 0.04 cm (95% CI: - 0.08 , 0.01) reductions in birth weight and birth length, respectively, and an increase in head circumference [effect size ( ES ) = 0.001 ; 95% CI: - 0.003 , 0.005]. The CI of all the summary effect estimates, however, included the null value. In the sensitivity analysis that included only studies that assessed dietary PAH exposure as the primary exposure of interest, dietary PAH consumption was associated with much higher reductions in birth weight (ES = - 14.61 ; 95% CI: - 21.07 , - 8.15 ) and birth length (ES = - 0.06 ; 95% CI: - 0.1 , - 0.03 ). High statistical heterogeneity was observed in the birth weight and birth length analysis and in the head circumference sensitivity analysis. DISCUSSION The body of epidemiological evidence suggests that maternal dietary PAH exposure is associated with reduced fetal growth, measured as birth weight and length. There was considerable heterogeneity in the measurement of PAH exposure among the included studies. Also, nonstandardized and validated dietary questionnaires were employed by a majority of the included studies with potential exposure misclassification. These issues are likely to impact the summary effect estimates computed and underscores the need for high-quality epidemiological studies with improved exposure assessment and adequate confounding control to strengthen the evidence base. https://doi.org/10.1289/EHP12922.
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Affiliation(s)
- Christian Sewor
- Public Health Research Group, Department of Biomedical Sciences, University of Cape Coast, Cape Coast, Ghana
- Department of Environmental and Radiological Health Sciences, Colorado State University, Fort Collins, Colorado, USA
| | - Sebastian Eliason
- Department of Community Medicine, School of Medical Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Jouni J.K. Jaakkola
- Center for Environmental and Respiratory Health Research, Population Health, University of Oulu, Oulu, Finland
| | - A. Kofi Amegah
- Public Health Research Group, Department of Biomedical Sciences, University of Cape Coast, Cape Coast, Ghana
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14
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Sun M, Wang J, Dong J, Lu Y, Zhang Y, Dong L, Wang S. Effects of Different Frying Oils Composed of Various Fatty Acids on the Formation of Multiple Hazards in Fried Pork Balls. Foods 2023; 12:4182. [PMID: 38002239 PMCID: PMC10670640 DOI: 10.3390/foods12224182] [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: 10/30/2023] [Revised: 11/14/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023] Open
Abstract
Oil oxidation products can react with food substrates to produce harmful substances, and oil saturation is closely related to oil oxidation in the process of frying. Therefore, the influence of the composition of fatty acids in oil on the formation of harmful substances in fried pork balls was explored. The five frying oils with the lowest unsaturated fatty acid (UFA) content, ranked in ascending order, were palm oil, peanut oil, soybean oil, corn oil, and colza oil (64.94%, 79.94%, 82.65%, 83.07%, and 92.26%, respectively). The overall levels of four harmful substances (acrylamide, polycyclic aromatic hydrocarbons, heterocyclic amines, and trans fatty acids) found in the oil used to fry pork balls followed a descending order: canola oil, corn oil, peanut oil, soybean oil, and palm oil (33.66 μg/kg, 27.17 μg/kg, 23.45 μg/kg, 18.67 μg/kg, and 13.19 μg/kg, respectively). This order was generally consistent with the trend in the content of UFAs. Therefore, the formation of harmful substances is closely related to the saturation of oil. Compared with other frying oils, soybean oil as a household oil produces relatively low amounts of harmful substances and has less negative impact on the quality (oil content, moisture content, and higher protein digestibility) of fried products.
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Affiliation(s)
- Mengyu Sun
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (M.S.); (J.W.); (Y.L.); (Y.Z.)
| | - Jin Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (M.S.); (J.W.); (Y.L.); (Y.Z.)
| | - Jun Dong
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China;
| | - Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (M.S.); (J.W.); (Y.L.); (Y.Z.)
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (M.S.); (J.W.); (Y.L.); (Y.Z.)
| | - Lu Dong
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China;
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China; (M.S.); (J.W.); (Y.L.); (Y.Z.)
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15
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Mortezazadeh F, Babanezhad E, Niknejad H, Gholami-Borujeni F. Global review, meta-analysis and health risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in chicken kebab using Monte Carlo simulation method. Food Chem Toxicol 2023; 181:114063. [PMID: 37777082 DOI: 10.1016/j.fct.2023.114063] [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: 06/30/2023] [Revised: 09/19/2023] [Accepted: 09/23/2023] [Indexed: 10/02/2023]
Abstract
The primary concern with Polycyclic Aromatic Hydrocarbons (PAHs) is their harmful effects on health, including the risk of causing cancer. This study aimed to investigate the occurrence and concentration of 16 priority PAHs (PAH16) in chicken kebabs using a systematic review approach with meta-analysis. Additionally, the study estimated the possible risk assessment of the potential carcinogenic and non-carcinogenic effects of PAHs on consumers of chicken kebabs using the Monte Carlo simulation (MCS) method. The researchers collected data on the concentration of PAHs in chicken kebabs (grilled, smoked, roasted, or barbecued) from 99 original articles searched in the Web of Science, PubMed, Scopus, Science Direct, and Google Scholar databases from 2012 to April 2022. The concentration of PAHs was then analyzed using meta-analysis, and the Monte Carlo simulation (MCS) was used to evaluate the associated human health risks. The analysis showed that 68.6%, 21.1%, 7.1%, and 3.2% of chicken kebabs were prepared by grilling, smoking, barbecuing, and roasting, respectively. The meta-analysis and health risk assessment indicated that the mean values of HQ (hazard quotient) in Bap, Ace, Acy, Pyr, Flt, Flr, Nap, and Ant PAHs were 1.64, 1.38 × 10^-2, 1.10 × 10^-1, 1.09 × 10^-1, 2.55 × 10^-2, 1.60 × 10^-1, 8.13 × 10^-1, and 6.20 × 10^-3, respectively. Additionally, the mean values of LTCR (Incremental Lifetime Cancer Risk) in Bap, Ace, Acy, Pyr, Flt, Flr, Nap, and Ant were 4.85 × 10^-10, 8.06 × 10^-13, 6.65 × 10^-12, 3.23 × 10^-12, 1.01 × 10^-12, 6.38 × 10^-12, 1.62 × 10^-11, and 6.20 × 10^-3, respectively. The consumption of chicken kebabs prepared by barbecuing was found to be associated with an increased risk of cancer due to the formation of carcinogenic compounds, including benzo[a]pyrene (BaP). However, the non-cancer risk ratio of consuming grilled chicken other than BaP was found to be less than 1 (HQ < 1), indicating that there is no risk of carcinogenesis caused by PAHs from the consumption of chicken kebabs worldwide. The calculated values of the LTCR caused by PAHs in the consumption of chicken kebab throughout life were compared to the maximum acceptable risk value suggested by the EPA, which in the strictest case equals one cancer case per 10,000 people. The results indicate that there is no risk of carcinogenesis caused by PAHs due to the consumption of chicken kebab worldwide.
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Affiliation(s)
- Fatemeh Mortezazadeh
- Department of Environmental Health Engineering, Faculty of Health, Mazandaran University of Medical Sciences, Sari, Iran
| | - Esmaeil Babanezhad
- Department of Environmental Health Engineering, Faculty of Health, Mazandaran University of Medical Sciences, Sari, Iran
| | - Hadi Niknejad
- Department of Environmental Health Engineering, Faculty of Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fathollah Gholami-Borujeni
- Department of Environmental Health Engineering, Faculty of Health, Mazandaran University of Medical Sciences, Sari, Iran.
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16
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Xu X, Liu X, Zhang J, Liang L, Wen C, Li Y, Shen M, Wu Y, He X, Liu G, Xu X. Formation, migration, derivation, and generation mechanism of polycyclic aromatic hydrocarbons during frying. Food Chem 2023; 425:136485. [PMID: 37276667 DOI: 10.1016/j.foodchem.2023.136485] [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: 02/07/2023] [Revised: 05/16/2023] [Accepted: 05/26/2023] [Indexed: 06/07/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are carcinogenic and lipophilic, which can be found in frying system. This review summarized the formation, migration and derivation for PAHs, hypothesized the possible mechanism for PAHs generation during frying and presented the research prospects. Some factors like high oil consumption, high temperature, long time and oil rich in unsaturated fatty acids promoted the formation of PAHs and the presence of antioxidants inhibited the PAHs formation. The effect of proteins and carbohydrates in foods on the formation of PAHs is inconclusive. The formed PAHs were migrated into food and air. Moreover, some PAHs transformed into more toxic PAHs-derivatives during frying. The generation of PAHs may be related to low-barrier free radical-mediated reaction and the unsaturated hydrocarbons may be precursors of PAHs during frying. In future, the isotope tracer technology and on-line detection may be applied to discover intermediates and provide clues for studying PAHs generation mechanisms.
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Affiliation(s)
- Xiangxin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaofang Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Mengyu Shen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Yinyin Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xudong He
- Yangzhou Center for Food and Drug Control, Yangzhou 225009, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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17
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Bulanda S, Janoszka B. Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:4922. [PMID: 36981831 PMCID: PMC10049194 DOI: 10.3390/ijerph20064922] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/04/2023] [Accepted: 03/08/2023] [Indexed: 06/18/2023]
Abstract
Diet is one of the main factors affecting human health. The frequent consumption of heat-treated meat has been classified as both directly carcinogenic to humans and as a risk factor, especially in the case of cancers of the gastrointestinal tract. Thermally processed meat may contain harmful muta- and carcinogenic compounds, including polycyclic aromatic hydrocarbons (PAHs). However, there are natural ways to reduce the risk of diet-related cancers by reducing the formation of PAHs in meat. The purpose of this study was to determine changes in PAH levels in pork loin dishes prepared by stuffing the meat with dried fruits (prunes, apricots and cranberries) and baking it in a roasting bag. High-performance liquid chromatography with fluorescence detection (HPLC-FLD) was used to conduct a quantitative analysis of seven PAHs. Recovery results ranged from 61 to 96%. The limit of detection (LOD) was 0.003 to 0.006 ng/g, and the limit of quantification (LOQ) was 0.01 to 0.02 ng/g. Gas chromatography-mass spectrometry (GC-MS/MS) was used to confirm the presence of PAHs in food. The total PAH content of the roasted pork loin was 7.4 ng/g. This concentration decreased by 35%, 48% and 58% when the meat was roasted with apricots, prunes and cranberries, respectively. The cranberries also inhibited the formation of benzo(a)pyrene to the greatest extent. Thermally treating meat stuffed with dry fruits may be a simple and effective way to prepare foods with reduced levels of mutagens and carcinogens belonging to PAHs, and thus reduce the risk of cancer.
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18
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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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19
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Lee MG, Han H, Ham SH, Lee S, Choi YJ, Hahn J. Reducing the production of acrylamide during the roasting of balloon flower roots in consumer appliances and industrial equipment. Food Sci Biotechnol 2023; 32:1029-1037. [PMID: 36747969 PMCID: PMC9891754 DOI: 10.1007/s10068-023-01242-z] [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: 08/04/2022] [Revised: 12/08/2022] [Accepted: 12/21/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine what conditions were needed to reduce the production of acrylamide when balloon flower roots [Platycodon grandiflorum (Jacq. A. DC.)] were heated. The conditions of temperature, time, and the type of equipment (i.e., consumer appliance or industrial equipment) were the important variables in the experiment. The official criterion for a recommended standard of acrylamide in tea product is less than 1000 µg/kg as determined by the Ministry of Food and Drug Safety in South Korea. A response surface methodology was used to determine whether the heated samples met the safety requirements. The most significant condition for consumer appliances was time and for industrial equipment was temperature. The optimal roasting time was 3.01 min with a consumer appliance and 4.18 min with industrial equipment at 110 ℃, a typical temperature in the field. The acrylamide content of the tested sample was significantly in agreement with the predicted amount (R 2 > 0.950). Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01242-z.
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Affiliation(s)
- Min Gyu Lee
- grid.31501.360000 0004 0470 5905Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Hyebin Han
- grid.31501.360000 0004 0470 5905Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Seung Hwan Ham
- grid.31501.360000 0004 0470 5905Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Suyoon Lee
- grid.31501.360000 0004 0470 5905Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Young Jin Choi
- grid.31501.360000 0004 0470 5905Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea ,grid.31501.360000 0004 0470 5905Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea ,grid.31501.360000 0004 0470 5905Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Jungwoo Hahn
- grid.31501.360000 0004 0470 5905K-BIO KIURI Center, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
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20
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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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21
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Inhibiting Effects of Ginger and Rosemary on the Formation of Heterocyclic Amines, Polycyclic Aromatic Hydrocarbons, and Trans Fatty Acids in Fried Pork Balls. Foods 2022; 11:foods11233767. [PMID: 36496575 PMCID: PMC9738988 DOI: 10.3390/foods11233767] [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: 10/20/2022] [Revised: 11/17/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022] Open
Abstract
The preparation of fried meat products is prone to the formation of large amounts of heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and trans fatty acids (TFAs), which are potential risks to human health. Spices contain natural antioxidants that can inhibit the oxidation of fats and oils and the formation of hazardous substances. In this experiment, the effect of adding different levels (0.25%, 0.75%, 1.25%) of ginger or rosemary during meatball preparation on the formation of HCAs, PAHs and TFAs in fried pork balls was investigated. The results showed that the addition of ginger and rosemary reduced the content of HCAs in fried pork balls compared to the control group (no added spices). The inhibition of total HCAs was 63% when 0.25% ginger was added, while the total HCA content was reduced to 59% when 0.25% rosemary was added. The addition of 0.25% and 0.75% rosemary reduced the PAH content in fried pork balls by 30% and 35%. In addition, ginger and rosemary showed significant inhibition of C20:1 11t in TFAs, with a maximum inhibition rate of 40%. Therefore, adding appropriate levels of ginger or rosemary to fried pork balls could simultaneously inhibit the formation of HCAs, PAHs, and TFAs.
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22
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Ahmad MM, Qureshi TM, Mushtaq M, Aqib AI, Mushtaq U, Ibrahim SA, Rehman A, Iqbal MW, Imran T, Siddiqui SA, Javed A, Shamim S, Saleem MH. Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products. Front Nutr 2022; 9:1011384. [PMID: 36532518 PMCID: PMC9749820 DOI: 10.3389/fnut.2022.1011384] [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: 08/04/2022] [Accepted: 10/24/2022] [Indexed: 11/22/2023] Open
Abstract
The core objective of the present study was to evaluate the influence of baking/frying times and temperatures on the formation of acrylamide in bakery, snack, and fried products such as biscuits, muffins, pizza, cakes, samosa, paratha rolls, nuggets, and potato cutlets during baking/frying at different times and temperature conditions. First of all, the raw material, especially flour, was tested for its proximate composition and rheological characteristics. The quantification of acrylamide produced during the processing of different products was carried out through the HPLC method. A sensory evaluation of these food samples was also carried out to find out the acceptability differences. The raw material was found to have good rheological properties and proximate composition. The results revealed that different times and temperature regimes influenced the formation of acrylamide in those products. Among the bakery products, the highest concentrations of acrylamide were observed in biscuits (126.52 μg/kg) followed by muffins (84.24 μg/kg), cake (71.21 μg/kg), and pizza (62.42 μg/kg). The higher contents of acrylamide were found in paratha roll (165.92 μg/kg) compared to samosa (100.43 μg/kg), whereas among snacks, potato cutlets (135.71 μg/kg) showed higher concentrations than nuggets (43.04 μg/kg). It was observed that baking or frying all the investigated products at higher temperatures produced slightly more acrylamide concentrations. The prepared products in the present study were also accepted sensorially by the panel of judges. So, it was concluded that baking or frying at higher temperatures resulted in higher concentrations of acrylamide compounds in different products in the present study.
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Affiliation(s)
| | - Tahir Mahmood Qureshi
- Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Maham Mushtaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Amjad Islam Aqib
- Department of Medicine, Cholistan University of Veterinary and Animal Sciences, Bahawalpur, Pakistan
| | - Umair Mushtaq
- Department of Pharmacy, Government College University, Faisalabad, Pakistan
| | - Salam A. Ibrahim
- Department of Food and Nutritional Sciences, North Carolina Agricultural and Technical State University, Greensboro, NC, United States
| | - Abdul Rehman
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Muhammad Waheed Iqbal
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Tabish Imran
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Anjum Javed
- Wheat Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | - Sadaf Shamim
- Wheat Research Institute, Ayub Agricultural Research Institute, Faisalabad, Pakistan
| | - Muhammad Hamzah Saleem
- Office of Academic Research, Office of Vice President (VP) for Research and Graduate Studies, Qatar University, Doha, Qatar
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Choi J, Yoo HJ, Hwang DY, Moon B, Joo YS, Lee KW. Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea. Food Sci Biotechnol 2022; 31:1523-1535. [PMID: 36278135 PMCID: PMC9582053 DOI: 10.1007/s10068-022-01137-5] [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: 02/24/2022] [Revised: 06/02/2022] [Accepted: 07/12/2022] [Indexed: 11/04/2022] Open
Abstract
Polycyclic aromatic hydrocarbons (PAHs) constitute carcinogens. In this study, the risk of PAHs being consumed through meat and edible oils was assessed using a total diet study. Results were monitored by applying the toxic equivalency factor of benzo[a]pyrene; among each category, this factor was highest in grilled beef chitterlings (1.35 μg/kg), grilled Wiener sausages (1.20 μg/kg), fried chicken wings (0.70 μg/kg), and stir-fried perilla oil (1.29 μg/kg). The chronic daily intake was calculated, and risk characterization was estimated by applying the margin of exposure using the benchmark dose approach. Most samples analyzed in our study were denoted as having no concern; however, the intake group of stir-fried beef chitterlings, pan-fried pink sausage, deep-fried pork loin, and grilled duck was regarded as possible concern, and grilled chicken was assessed as having low concern. PAH changes must be monitored on a regular basis. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01137-5.
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Affiliation(s)
- Jisu Choi
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841 Republic of Korea
| | - Hee Joon Yoo
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841 Republic of Korea
| | - Da-Yeon Hwang
- Department of Statistics, College of Natural Science, Dongguk University, Seoul, 04620 Republic of Korea
| | - Bokyung Moon
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do 17546 Republic of Korea
| | - Yong-Sung Joo
- Department of Statistics, College of Natural Science, Dongguk University, Seoul, 04620 Republic of Korea
| | - Kwang-Won Lee
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul, 02841 Republic of Korea
- Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
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24
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Kong D, Quan C, Xi Q, Han R, Koseki S, Li P, Du Q, Yang Y, Forghani F, Wang J. Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW). ULTRASONICS SONOCHEMISTRY 2022; 88:106105. [PMID: 35921713 PMCID: PMC9352963 DOI: 10.1016/j.ultsonch.2022.106105] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/11/2022] [Accepted: 07/26/2022] [Indexed: 05/11/2023]
Abstract
The effects of air thawing (AT), water thawing (WT), slightly acidic electrolyzed water (ET), ultrasound-assisted water thawing (WUT) and ultrasound-assisted slightly acidic electrolyzed water (EUT) on the quality and myofibrillar protein (MP) structure of chicken breasts were investigated. The results showed that WUT and EUT could significantly improve the thawing rate compared with AT, WT, and ET groups. The EUT group not only had lower thawing loss, but also their immobilized and free water contents were similar to fresh sample according to the low-field nuclear magnetic resonance (LF NMR) results. The EUT treatment had no adverse effect on the primary structure of the protein. The secondary and tertiary structures of MP were more stable in the EUT group according to Raman and fluorescence spectra. The muscle fibers microstructure from EUT group was neater and more compact compared with other thawing methods. Therefore, EUT treatment could be considered as a novel potential thawing method in the food industry.
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Affiliation(s)
- Dewei Kong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chunli Quan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qian Xi
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Shige Koseki
- Research Faculty of Agriculture, Hokkaido University, Sapporo 060-8589, Japan
| | - Peng Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Fereidoun Forghani
- Molecular Epidemiology, Inc, 15300 Bothell Way NE, Lake Forest Park, WA 98155, USA
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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Onopiuk A, Kołodziejczak K, Szpicer A, Marcinkowska-Lesiak M, Wojtasik-Kalinowska I, Stelmasiak A, Poltorak A. The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers. Foods 2022; 11:foods11131986. [PMID: 35804801 PMCID: PMC9266241 DOI: 10.3390/foods11131986] [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: 05/06/2022] [Revised: 06/24/2022] [Accepted: 07/01/2022] [Indexed: 01/25/2023] Open
Abstract
The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant increase in the L* color component and a decrease in the a* component. The burgers with canola oil (CO) and linseed oil (LO) were the most susceptible to oxidation, whereas the burgers with reduced fat content (CON_LOW FAT) were the most stable in terms of oxidation, where the malondialdehyde (MDA) content was 32.8% lower compared with the control group (CON). The studies confirm that partial replacement of beef tallow with vegetable oils and milk fat and reduction in fat content in burgers to be grilled can be an effective way to change their fatty acid profile and reduce the cyclization reaction of organic compounds leading to the formation of PAH. Correlation coefficient analysis showed that there is a relationship between fatty acid profile and the presence of selected PAHs in grilled beef burgers. The results of this study indicate that replacing beef tallow with vegetable oils is a promising approach in designing meat products with controlled PAH content.
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26
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Xie D, Deng F, Shu J, Zhu C, Hu X, Luo S, Liu C. Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dongfei Xie
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Fenghong Deng
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Jingxiang Shu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chunyan Zhu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Ganzhou Quanbiao Biological Technology Co, Ltd Ganzhou High‐tech Industrial Development Zone No. 18 Xijin Avenue Ganzhou 341000 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
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27
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Bachir N, Haddarah A, Sepulcre F, Pujola M. Formation, Mitigation, and Detection of Acrylamide in Foods. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02239-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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28
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Zapico A, Ruiz-Saavedra S, Gómez-Martín M, de los Reyes-Gavilán CG, González S. Pilot Study for the Dietary Assessment of Xenobiotics Derived from Food Processing in an Adult Spanish Sample. Foods 2022; 11:470. [PMID: 35159620 PMCID: PMC8834107 DOI: 10.3390/foods11030470] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 02/01/2022] [Accepted: 02/03/2022] [Indexed: 02/04/2023] Open
Abstract
BACKGROUND Although xenobiotics from food processing have gained support as possible drivers of the relationship between diet and some types of cancer, there are still few studies characterizing the intake of these compounds among different populations. AIM To describe the intake of heterocyclic amines (HAs), polycyclic aromatic hydrocarbons (PAHs), nitrates, nitrites, nitrosamines, and acrylamide; and to identify dietary and lifestyle related factors. METHODS This was a descriptive cross-sectional study in 70 adult volunteers. Intake was registered by means of a food frequency questionnaire, including cooking methods, temperature, and degree of browning. The European Prospective Investigation into Cancer (EPIC) and the Computerized Heterocyclic Amines Resource for Research in Epidemiology of Disease (CHARRED) databases were used for xenobiotic estimation in conjunction with data from the European Food Safety Authority (EFSA) and U.S. Food and Drug Administration (FDA). RESULTS Dietary HAs (amino-alpha-carboline (AαC), 2-amino-3-methylimidazo (4,5,f) quinoline (IQ), 2-amino-3,8 dimethylimidazo (4,5,f) quinoxaline (MeIQx), 2-amino-3,4,8 trime-thylimidazo (4,5,f) quinoxaline (DiMeIQx), and 2-amino-1-methyl-6-phenylimidazo (4,5,b) pyridine (PhIP)) were mainly derived from meat and meat products, while benzo (a) pyrene (B(a)P), dibenzo (a) anthracene (DiB(a)A), and total PAHs were explained by oils and fats, alcoholic beverages, and milk, respectively. Microwaved, fried, grilled, broiled, barbecued, and braised cooking methods were mainly responsible for HAs and PAHs consumption. CONCLUSION Based on the wide presence and levels of intake of these compounds in different sources, more efforts should be made to adjust their intake to the levels recommended by health agencies.
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Affiliation(s)
- Aida Zapico
- Department of Functional Biology, University of Oviedo, 33006 Oviedo, Spain; (A.Z.); (S.R.-S.); (M.G.-M.)
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain;
| | - Sergio Ruiz-Saavedra
- Department of Functional Biology, University of Oviedo, 33006 Oviedo, Spain; (A.Z.); (S.R.-S.); (M.G.-M.)
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain;
| | - María Gómez-Martín
- Department of Functional Biology, University of Oviedo, 33006 Oviedo, Spain; (A.Z.); (S.R.-S.); (M.G.-M.)
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain;
| | - Clara G. de los Reyes-Gavilán
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain;
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300 Villaviciosa, Spain
| | - Sonia González
- Department of Functional Biology, University of Oviedo, 33006 Oviedo, Spain; (A.Z.); (S.R.-S.); (M.G.-M.)
- Diet, Microbiota and Health Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain;
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29
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Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights. Foods 2022; 11:foods11030370. [PMID: 35159519 PMCID: PMC8834572 DOI: 10.3390/foods11030370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 12/10/2022] Open
Abstract
Simple Summary The aim of the study was to investigate the role of three different light-color temperatures of Light-Emitting Diodes (LEDs) (Neutral, Cool and Warm) on some attributes of breast meat. Various changes were observed in the physical and chemical characteristics of breast meat samples and the results obtained in fatty and volatile profiles indicate that the LEDs change the characteristics of meat. Abstract The objective of our study was to investigate the role of three different light-color temperatures of Light-Emitting Diodes (LEDs) [Neutral (K=3300−3700); Warm (K=3000−2500) and Cool (K=5500−6000)] on the qualitative attributes of breast meat obtained from male AZ Extra Heavy Red chickens. The comparison was made with meat deriving from chickens reared in the presence of classic neon lighting (Control). The meat was analyzed for the determination of both physical and chemical properties (cooking loss, moisture, total lipids and fatty acid composition). Furthermore, meat samples subjected to cooking were also analyzed for the identification of volatile compounds produced during the process; such evaluation was performed both immediately after cooking (T0) and after 7 days (T7) of cooked-meat storage at 4 °C. Cooking-loss values were higher for samples from chickens raised with Neutral LED (p < 0.05) compared to the other groups. For the fatty acid profiles of the meat, higher values were found for monounsaturated fatty acids (MUFAs) such as C18:1, C9 and C16:1 in Cool LED compared to the Control. Regarding the volatile profile of cooked meat, compounds belonging to the families of aldehydes, alcohols, ketones, and aromatic compounds were identified. Compounds belonging to the aldehyde family, such as hexanal, increased in Cool LED samples at T0 in comparison to the Control. On the other hand, the amounts of 1-Pentanol, 1-Octanol and 2-Octen-1-ol, which belong to the alcohol family, increased at T7 in Cool LED samples compared to the Warm LED. In conclusion, LED lighting showed to be effective in inducing significant variations on chicken breast meat ready to be introduced to the market, in particular regarding fatty acid profiles and the accumulation of volatile compounds. However more in-depth evaluation is needed for the identification of modifications regarding the sensorial sphere, which could have an impact on the consumer acceptability of the product.
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30
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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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Quesada-Valverde M, Artavia G, Granados-Chinchilla F, Cortés-Herrera C. Acrylamide in foods: from regulation and registered levels to chromatographic analysis, nutritional relevance, exposure, mitigation approaches, and health effects. TOXIN REV 2022. [DOI: 10.1080/15569543.2021.2018611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mónica Quesada-Valverde
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Graciela Artavia
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Fabio Granados-Chinchilla
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
| | - Carolina Cortés-Herrera
- Centro Nacional de Ciencia y Tecnología de Alimentos (CITA), Universidad de Costa Rica, San José, Costa Rica
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32
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Iyer AM, Dadlani V, Pawar HA. Review on Acrylamide: A Hidden Hazard in
Fried Carbohydrate-Rich Food. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401318666220104124753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
Acrylamide is classified as a hazard whose formation in carbohydrate-rich food cooked at a high temperature has created much interest in the scientific community. The review attempts to comprehend the chemistry and mechanisms of formation of acrylamide and its levels in popular foods. A detailed study of the toxicokinetic and biochemistry, carcinogenicity, neurotoxicity, genotoxicity, interaction with biomolecules, and its effects on reproductive health has been presented. The review outlines the various novel and low-cost conventional as well as newer analytical techniques for the detection of acrylamide in foods with the maximum permissible limits. Various effective approaches that can be undertaken in industries and households for the mitigation of levels of acrylamide in foods have also been discussed. This review will assist to provide in depth understanding about acrylamide that will make it simpler to assess the risk to human health from the consumption of foods containing low amounts of acrylamide.
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Affiliation(s)
- Aditya Manivannan Iyer
- Department of Pharmaceutical Chemistry, Dr. L. H. Hiranandani College of Pharmacy, University of Mumbai, Ulhasnagar, Maharashtra, India
| | - Vedika Dadlani
- Department of Pharmaceutical Chemistry, Dr. L. H. Hiranandani College of Pharmacy, University of Mumbai, Ulhasnagar, Maharashtra, India
| | - Harshal Ashok Pawar
- Department of Quality Assurance, Dr. L. H. Hiranandani College of Pharmacy, University of Mumbai, Ulhasnagar, Maharashtra, India
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33
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The confrontation of consumer beliefs about the impact of microwave-processing on food and human health with existing research. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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34
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Wang Y, Wu X, McClements DJ, Chen L, Miao M, Jin Z. Effect of New Frying Technology on Starchy Food Quality. Foods 2021; 10:1852. [PMID: 34441629 PMCID: PMC8393420 DOI: 10.3390/foods10081852] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/29/2021] [Accepted: 08/04/2021] [Indexed: 11/17/2022] Open
Abstract
Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people's health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.
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Affiliation(s)
- Yi Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Xianglei Wu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | | | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Ming Miao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; (Y.W.); (X.W.); (Z.J.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;
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35
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Guzik P, Kulawik P, Zając M, Migdał W. Microwave applications in the food industry: an overview of recent developments. Crit Rev Food Sci Nutr 2021; 62:7989-8008. [PMID: 33970698 DOI: 10.1080/10408398.2021.1922871] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Microwave radiation has the ability to heat a material with dielectric properties. Material absorbs microwave energy and then converts it into heat, which gives the possibility of a wide use of microwaves in many industry sectors or agricultural sciences. Microwaves are especially widely used in food industry. The main objective of this paper is to present an overview of recent development regarding microwave applications in food industry. Many techniques in food processing (pasteurization, sterilization, drying, thawing, blanching and stunning) are assisted by microwave energy. It should be mentioned also the use of microwaves in nutrients and nutraceuticals production. Waste generation is an integral part of food production. Microwaves have also application in wastes management. The results of experiments, factors affecting heating and their practical application have been discussed. Many cases have been compared with conventional process methods. The use of microwaves shows many advantages. The most important aspect is shortening the time of the thermal process (even by 50%) and reducing the costs of the operation. In addition, it allows to increase the efficiency of processes while maintaining high quality. The examples of microwave applications given in the article are environmentally- friendly because the conditions of thermal processing allow for reducing the use of solvents and the amount of sewage by decreasing the demand for water. It is anticipated that microwaves will become increasingly popular, with the development of new microwave technologies solving many problems in the future.
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Affiliation(s)
- Paulina Guzik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
| | - Piotr Kulawik
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
| | - Marzena Zając
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
| | - Władysław Migdał
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture, Poland in Cracow, Krakow
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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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Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods-Formation, Analysis and Exposure Assessment. Foods 2020; 9:foods9101506. [PMID: 33096602 PMCID: PMC7589930 DOI: 10.3390/foods9101506] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Revised: 10/13/2020] [Accepted: 10/16/2020] [Indexed: 11/17/2022] Open
Abstract
Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of the risk assessment of this process contaminant. The European Food Safety Authority (EFSA) ruled in 2015 that the presence of acrylamide in foods increases the risk of developing cancer in any age group of the population. Commission Regulation (EU) 2017/2158 establishes recommended mitigation measures for the food industry and reference levels to reduce the presence of acrylamide in foods and, consequently, its harmful effects on the population. This Special Issue explores recent advances on acrylamide in foods, including a novel insight on its chemistry of formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches and exposure assessment, in order to enhance our understanding for this process contaminant and its dietary exposure.
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Michalak J, Czarnowska-Kujawska M, Klepacka J, Gujska E. Effect of Microwave Heating on the Acrylamide Formation in Foods. Molecules 2020; 25:molecules25184140. [PMID: 32927728 PMCID: PMC7570677 DOI: 10.3390/molecules25184140] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 08/28/2020] [Accepted: 09/07/2020] [Indexed: 12/20/2022] Open
Abstract
Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.
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