1
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Lu J, Zhang Y, Zhou H, Cai K, Xu B. A review of hazards in meat products: Multiple pathways, hazards and mitigation of polycyclic aromatic hydrocarbons. Food Chem 2024; 445:138718. [PMID: 38364501 DOI: 10.1016/j.foodchem.2024.138718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 01/18/2024] [Accepted: 02/06/2024] [Indexed: 02/18/2024]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) are stable carcinogens that are widely distributed in the environment and food, and humans are exposed to PAHs primarily through the respiratory tracts, dermal contact, and dietary intake. Meat products are an essential part of the human diet, and the formation of PAHs during meat processing is unavoidable. Therefore, a comprehensive understanding of PAHs in meat products can be a contribution to the minimization of human exposure dose. The aim of this review is to provide a comprehensive description of the toxicological analysis of PAHs intake and the various production pathways. The distribution of different PAHs in various meat products, including poultry and aquatic products, is analyzed. The discussion focuses on controlling PAHs through the use of endogenous marinades and antioxidants as well as reducing exogenous particulate matter-PAHs attachment. In addition, potential strategies for PAHs reduction and possible directions for future research are proposed.
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Affiliation(s)
- Jingnan Lu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Yunkai Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Kezhou Cai
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.
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2
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Huong Huynh TT, Tongkhao K, Hengniran P, Vangnai K. Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs. J Food Prot 2023; 86:100179. [PMID: 37839553 DOI: 10.1016/j.jfp.2023.100179] [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: 05/07/2023] [Revised: 10/03/2023] [Accepted: 10/10/2023] [Indexed: 10/17/2023]
Abstract
This study presents mitigation strategies for reducing carcinogenic polycyclic aromatic hydrocarbon (PAH) contamination levels in grilled meat using high-temperature refined charcoal (HTC) prepared by Iwate kiln, also known as high-quality charcoal. Four different types of HTC were investigated for their properties in conjunction with their potential to reduce PAHs in grilled meat, including high-temperature Eucalyptus charcoal (HTEC), Leucaena charcoal (HTLC), Acacia charcoal (HTAC), and bamboo charcoal (HTBC). The results showed that all HTCs had higher fixed carbon, higher heating value, and lower volatile compounds (83.07-87.81%, 7,306-7,765 Kcal/g, and 6.98-11.97%, respectively) than commercial low-temperature refined charcoal (LTC) (65.33%, 6,728 Kcal/g, and 22.22%, respectively). The current high fixed carbon content and heating value responded to the rising maximum temperature of charcoal up to 500-600°C, providing heat source stabilization to control the radiant energy exposure of charcoal during grilling, thereby shortening grilling time. The PAH16 value of the LTC-grilled sample (144.41 μg/kg) was significantly higher than that of the HTEC, HTLC, and HTAC-grilled samples (98.21, 80.75, and 79.56 μg/kg, respectively). However, PAH16 levels in the sample grilled with HTBC were unexpectedly high (265.75 μg/kg), and cooking loss was not significantly different between samples grilled with all charcoals. Overall, the findings indicated that using HTC prepared from Eucalyptus, Leucaena, and Acacia woods could reduce PAH contamination in grilled pork by up to 45%. However, more research is needed to determine the best preparation method for high-quality charcoal made from bamboo.
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Affiliation(s)
- Thi Thu Huong Huynh
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Kullanart Tongkhao
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Pongsak Hengniran
- Department of Forest Products, Faculty of Forestry, Kasetsart University, Bangkok 10900, Thailand
| | - Kanithaporn Vangnai
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
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3
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Shavali-Gilani P, Yazdanfar N, Jahed-Khaniki G, Molaee-Aghaee E, Sadighara P. The effect of flavorings on PAHs level in the roasted sunflower seeds. Sci Rep 2023; 13:17508. [PMID: 37845402 PMCID: PMC10579291 DOI: 10.1038/s41598-023-44994-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 10/14/2023] [Indexed: 10/18/2023] Open
Abstract
The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds. PAHs was measured in the shell and kernel of sunflower with the flavors of lemon, golpar (hogweed), salt, ketchup and raw sunflower. Measuring the amount of PAHs was analyzed by Gas chromatography-mass spectrometry (GC-MS). PAHs with low molecular weight were detected. The total of PAHs of sunflower seeds were in the range of 0.4-3.2 mg kg-1. The lowest amount was related to the hogweed kernel, and the highest amount was related to the lemon. High molecular weight PAHs were not detected because the temperature did not rise above 100 °C during roasting. Some flavors, such as hogweed can reduce the amount of PAHs because of their antioxidant properties. On the contrary, the PAHs level with lemon juice was higher than other flavors.
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Affiliation(s)
- Parisa Shavali-Gilani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Najmeh Yazdanfar
- Iranian Research and Development Center for Chemical Industries, ACECR, Tehran, Iran
| | - Gholamreza Jahed-Khaniki
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ebrahim Molaee-Aghaee
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
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4
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Latoch A, Czarniecka-Skubina E, Moczkowska-Wyrwisz M. Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods 2023; 12:3638. [PMID: 37835291 PMCID: PMC10572579 DOI: 10.3390/foods12193638] [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: 09/10/2023] [Revised: 09/28/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for "clean label" products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
| | - Małgorzata Moczkowska-Wyrwisz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
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5
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Babaoğlu AS. Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with Gas Chromatography-Mass Spectrometry. Food Sci Anim Resour 2023; 43:826-839. [PMID: 37701747 PMCID: PMC10493564 DOI: 10.5851/kosfa.2023.e38] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/18/2023] [Accepted: 07/18/2023] [Indexed: 09/14/2023] Open
Abstract
This study investigated the effects of different charcoals on the occurrence of 16 polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks and beef patties. Seven different charcoals were used as follows: from oak wood (C1), from orange wood (C2), from Valonia oak wood (C3), from Marabu wood (C4), extruded charcoal from beech wood (C5), from coconut shells (C6), and from hazelnut shells (C7). The grilling times for each charcoal type were 6 min for the beef patties and 7 min for the beef steaks, until the internal temperature reached at least 74°C. The total concentration of 16 PAHs (PAH16) in beef steaks grilled with C1 (35.75 μg/kg) and C7 (36.39 μg/kg) was higher than that of C3 (23.80 μg/kg) and C6 (24.48 μg/kg; p<0.05). The highest amounts of PAH16 (216.40 μg/kg) were determined in the beef patty samples grilled using C5 (p<0.05). The summation of benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene, referred to as PAH4, was not detected in any of the beef steaks, whereas it was determined in the beef patties grilled with C2 (7.72 μg/kg) and C5 (22.95 μg/kg; p<0.05). The PAH16 concentrations of the beef patty samples in each charcoal group were significantly higher compared to the beef steaks (p<0.05). To avoid the formation of high PAH levels, the use of extruded charcoal and hazelnut shell charcoal should therefore be avoided when charcoal grilling beef steaks and beef patties, and low-fat meat products should be preferred.
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Affiliation(s)
- Ali Samet Babaoğlu
- Department of Food Engineering, Faculty of
Agriculture, Selçuk University, Konya 42100,
Türkiye
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Tian H, Yu J, Li M, Li J, Lu Y, Yu X, Lin S, Zeng X, Xu X, Han M. Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings. Food Chem 2023; 414:135561. [PMID: 36827781 DOI: 10.1016/j.foodchem.2023.135561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 01/15/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
Organic macromolecules form carcinogenic and toxic substances such as polycyclic aromatic hydrocarbons (PAHs) under high temperature baking. Thus, this study investigated the effects and inhibition pathways of different curcumin concentrations (0.01, 0.05, 0.25, 0.3 mg/g) on seven PAHs in grilled chicken wings. The results demonstrated that curcumin concentrations displayed positive effects in inhibiting the formation of PAHs (16%-72%), increasing the total phenolic content (397.5-1934.4 mg/g) and free radical scavenging activity, and reducing TBARS values (31.15%-47.76%) and fatty acid content. Additionally, PCA and Pearson correlation analyses indicated that lipid oxidation (r = 0.42) and unsaturated fatty acids (r = 0.55) could promote the production of PAHs, while DPPH, ABTS and TPC could counteract their facilitation of PAHs. In conclusion, the addition of appropriate amounts of curcumin before grilling is a feasible strategy to reduce fat oxidation levels and the number of free radicals for the purpose of limiting PAHs content.
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Affiliation(s)
- Huixin Tian
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Jing Yu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Min Li
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Illumination Industry, Zhengzhou 450001, China
| | - Jing Li
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Yifeng Lu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Xiaobo Yu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Shaoyan Lin
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Xianming Zeng
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China
| | - Minyi Han
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 2100095, China; Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Illumination Industry, Zhengzhou 450001, China; Wens Foodstuff Group Co., Ltd, Yunfu, Guangdong 527400, China.
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7
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Sumer G, Oz F. The Effect of Direct and Indirect Barbecue Cooking on Polycyclic Aromatic Hydrocarbon Formation and Beef Quality. Foods 2023; 12:foods12071374. [PMID: 37048195 PMCID: PMC10093676 DOI: 10.3390/foods12071374] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/17/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
Herein, the effect of direct and indirect barbecue cooking processes, including different cooking degrees (medium and well done), on the formation of polycyclic aromatic hydrocarbons (PAHs) and on certain quality parameters (water content, cooking loss, pH, lipid oxidation) of beef meat was examined. While no significant effect (p > 0.05) of the cooking method was detected on the water content, cooking loss, ∑PAH4 [the sum of benzo[a]pyrene (BaP), benzo[a]anthracene (BaA), chrysen (Chry), and benzo[b]fluoranthene (BbF)], and ∑PAH8 [the sum of BaP, BaA, Chry, benzo[k]fluoranthene (BkF), dibenzo[a,h]anthracene (DahA), benzo[g,h,i]perylene (Bghip), and indeno [1,2,3-cd]pyrene (IncdP)] content, it was determined that it had a significant effect on pH (p < 0.05) and lipid oxidation (TBARS, p < 0.01). While the cooking degree did not have a significant effect (p > 0.05) on the TBARS value, it had a significant effect (p < 0.05) on the water content and pH value, and a very significant effect (p < 0.01) on the cooking loss. While BaA and BaP compounds were detected in all barbecued samples, the DahA compound could not be detected in any of the samples. Varying levels of BaA (up to 5.62 ng/g), Chry (up to 0.43 ng/g), BbF (LOD-..-LOQ), BkF (LOD-..-LOQ), BaP (up to 0.49 ng/g), BghiP (up to 0.82 ng/g), and IncdP (up to 4.99 ng/g) compounds were determined in the samples. While the ∑PAH4 contents varied between 0.71 and 6.35 ng/g, the ∑PAH8 contents varied between 1.12 and 11.34 ng/g. While the increase in cooking level did not affect the ∑PAH4 content, it caused a significant increase in the ∑PAH8 content. The highest BaP (0.49 ng/g), ∑PAH4 (6.35 ng/g), and ∑PAH8 (11.34 ng/g) contents were detected in the meat samples that were well cooked on the barbecue by the direct method. The results have proven that PAHs are formed at varying levels in both meat samples cooked on the barbecue by the direct method and the indirect method. On the other hand, it has been determined that even if 100 g of the meat with the highest BaP and ∑PAH4 content is eaten, the exposure amount remains far below the limit values specified for PAHs. However, paying close attention to the barbecue cooking process is still recommended.
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Affiliation(s)
- Gulsah Sumer
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Turkey
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Turkey
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8
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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: 0] [Impact Index Per Article: 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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9
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Lai Y, Lee Y, Cao H, Zhang H, Chen B. Extraction of heterocyclic amines and polycyclic aromatic hydrocarbons from pork jerky and the effect of flavoring on formation and inhibition. Food Chem 2023; 402:134291. [DOI: 10.1016/j.foodchem.2022.134291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/12/2022] [Accepted: 09/13/2022] [Indexed: 10/14/2022]
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10
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Cho J, Barido FH, Kim HJ, Kwon JS, Kim HJ, Kim D, Hur SJ, Jang A. Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty. Food Sci Anim Resour 2023; 43:139-156. [PMID: 36789195 PMCID: PMC9890369 DOI: 10.5851/kosfa.2022.e67] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 11/01/2022] [Accepted: 11/14/2022] [Indexed: 11/27/2022] Open
Abstract
This study aimed to investigate the effect of ethanolic extracts from perilla leaves (PLE) on the quality attributes and polycyclic aromatic hydrocarbons (PAHs) in charcoal-barbecued pork patties. The PLE addition and doneness had no significant effect on the pH of pork patties (p>0.05). Regardless of the concentration, the PLE significantly lower malondialdehyde concentrations and reduced the CIE L*, CIE a*, and CIE b* when compared to control. The addition of 0.2% of PLE did not adversely affect the organoleptic properties of doneness of medium and well-done pork patties. Addition of PLE at 0.4% to medium-cooked pork patties had stronger suppressing effect on the formation of light PAHs compare to control (p<0.05), also adding it to well-done pork patties had the lowest concentration of 4 PAHs and 8 PAHs, and a total of 16 PAHs (p<0.05). Therefore, PLE at 0.4% can be used for suppressing the formation of PAHs and lipid oxidation in well-cooked pork patty.
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Affiliation(s)
- Jinwoo Cho
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Research and Development,
Shinsegae Food, Seoul 04793, Korea
| | - Farouq Heidar Barido
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Animal Science, Faculty of
Agriculture, Universitas Sebelas Maret, Surakarta 57126,
Indonesia
| | - Hye-Jin Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Department of Agricultural Biotechnology,
Seoul National University, Seoul 08826, Korea
| | - Ji-Seon Kwon
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Hee-Jin Kim
- Poultry Research Institute, National
Institute of Animal Science, Pyeongchang 25342, Korea
| | - Dongwook Kim
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea
| | - Sun-Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Aera Jang
- Department of Applied Animal Science,
College of Animal Life Sciences, Kangwon National University,
Chuncheon 24341, Korea,Corresponding author: Aera
Jang, Department of Applied Animal Science, College of Animal Life Sciences,
Kangwon National University, Chuncheon 24341, Korea, Tel:
+82-33-250-8643, Fax: +82-33-251-7719, E-mail:
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11
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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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12
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Bioactive Compounds from Elderberry: Extraction, Health Benefits, and Food Applications. Processes (Basel) 2022. [DOI: 10.3390/pr10112288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Elderberries are appreciated for their antioxidant properties. Sambucus nigra L. is an extremely abundant plant in the wild flora of Romania, but it is underutilized. Elderberry is used in modern and traditional medicine due to the complex chemical composition of the fruit. The content of phenolic compounds is high (516–8974 mg/100 g DW), of which the most abundant are anthocyanins. Phenolic compounds are known for their beneficial effects on the body. Numerous studies have demonstrated the antioxidant capacity, antibacterial, antiviral, antidiabetic, and anticancer properties of the fruit. It is considered that most of the therapeutic properties of elderberries can be correlated with the antioxidant activity they have. S. nigra fruits are also used in the food industry. Some studies have shown that the therapeutic properties of elderberries can also be found in the products obtained from them. Therefore, this review aimed to describe the chemical composition of elderberries and products obtained from them, the positive effects on the body, and the methods by which the bioactive compounds can be extracted from the fruits and analyzed. This manuscript is useful for extraction optimization and characterization in order to valorize new functional foods, food supplements, and also in new pharmaceutical products.
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13
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Singh L, Agarwal T, Simal-Gandara J. Summarizing minimization of polycyclic aromatic hydrocarbons in thermally processed foods by different strategies. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Zhu Z, Xu Y, Huang T, Yu Y, Bassey AP, Huang M. The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109194] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9176628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw’s path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite.
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16
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Zhang XM, Xu CY, Hui T, Cai KZ, Zhou H, Chen CG, Xu BC. Vinegars inhibiting of the generation of BaP in barbecued pork sausages by decreasing the pH and free radical scavenging. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Cao J, Yang L, Ye B, Chai Y, Liu L. Effect of Apple Polyphenol and Three Antioxidants on the Formation of Polycyclic Aromatic Hydrocarbon in Barbecued Pork. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2022.2110906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Jiarong Cao
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Liu Yang
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Bo Ye
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Modern Agricultural Engineering Center, Shenyang, China
| | - Yingfei Chai
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ling Liu
- The College of Food Science, Shenyang Agricultural University, Shenyang, China
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18
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Alexandrino K, Sánchez NE, Zalakeviciute R, Acuña W, Viteri F. Polycyclic Aromatic Hydrocarbons in Araucaria heterophylla Needles in Urban Areas: Evaluation of Sources and Road Characteristics. PLANTS 2022; 11:plants11151948. [PMID: 35956426 PMCID: PMC9370285 DOI: 10.3390/plants11151948] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/08/2022] [Accepted: 07/18/2022] [Indexed: 11/25/2022]
Abstract
Araucaria heterophylla needles were collected in urban areas of the city of Quito, Ecuador, to analyze the relationship between the concentration of polycyclic aromatic hydrocarbons (PAHs) with different emission sources and road characteristics. The PAHs were analyzed by high-performance liquid chromatography (HPLC) and included naphthalene (Naph), benzo[a]anthracene (BaA), chrysene (Chry), and benzo[a]pyrene (BaP), which are related to the sources considered in this work. The results indicated that some streets with moderate and low traffic intensity had higher total concentrations of PAHs than streets with high traffic intensity, showing the importance of non-traffic related emission sources and road characteristics on PAH emissions. All the studied PAHs were associated with traffic emissions, although Naph and BaP were more associated with acceleration and braking activities, while BaA and Chry also seemed to come from restaurant emissions. The presence of gas stations was also important in the emission of PAHs. Road capacity seems to have a higher effect on pollutant emission than road gradient and urban forms. The outcomes of this study are expected to facilitate the diagnostics of the concentration of PAHs in urban areas, which contribute to the design of strategies for the mitigation of pollution by PAHs in urban environment.
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Affiliation(s)
- Katiuska Alexandrino
- Grupo de Biodiversidad Medio Ambiente y Salud (BIOMAS), Universidad de Las Américas, Vía a Nayón, Quito 170124, Ecuador;
- Correspondence: ; Tel.: +593-2398-1000
| | - Nazly E. Sánchez
- Departamento de Ingeniería Ambiental y Sanitaria, Universidad del Cauca, Popayan 190007, Colombia;
| | - Rasa Zalakeviciute
- Grupo de Biodiversidad Medio Ambiente y Salud (BIOMAS), Universidad de Las Américas, Vía a Nayón, Quito 170124, Ecuador;
| | - Wilber Acuña
- Departamento de Electrónica, Instrumentación y Control, Universidad del Cauca, Popayan 190007, Colombia;
| | - Fausto Viteri
- Grupo de Protección Ambiental (GPA), Facultad de Ciencias de la Ingeniería e Industrias, Universidad UTE, Quito 170527, Ecuador;
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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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20
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Wang S, Nan J, Bi C, Gao Y, Mu B, Wang J, Liang C. Effects of Onion Extract and Onion Peel Extract on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork Patties. J Food Prot 2022; 85:1027-1035. [PMID: 35503966 DOI: 10.4315/jfp-22-020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 04/28/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT This study investigated the effects of different concentrations (0.0005, 0.005, 0.05, 0.25, and 0.5%) of onion extract (OE) and onion peel extract (OPE) on the formation of four polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork patties. Both OE and OPE inhibited the formation of four PAHs in charcoal-grilled pork patties, with the highest inhibition rate reaching 88.33% on 0.50% OE addition and 98.79% on 0.05 and 0.25% OPE addition. OPE has greater inhibitory effect on the formation of four PAHs than OE does; this may be related to OPE's higher concentrations of flavonoids and higher free-radical scavenging activities. Both OE and OPE worked to lower thiobarbituric acid reactive substance values of charcoal-grilled pork patties. The inhibitory effect of OE and OPE on four PAHs showed the same trend as their antilipid oxidation effects, but the correlation was not strong. In addition to antilipid oxidation, other pathways are also involved in the inhibition of PAH formation. HIGHLIGHTS
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Affiliation(s)
- Shitong Wang
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Jingxi Nan
- Comprehensive Technical Service Center of Yanji Customs, Tianchi Road 3169, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Chengcheng Bi
- Comprehensive Technical Service Center of Yanji Customs, Tianchi Road 3169, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Yuqian Gao
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Baide Mu
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Juan Wang
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
| | - Chengyun Liang
- Agricultural College of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China.,Food Research Center of Yanbian University, Park Road 977, Yanji City, Jilin Province, 133000; People's Republic of China
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21
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Bulanda S, Janoszka B. Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives-A Literature Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19084781. [PMID: 35457645 PMCID: PMC9024867 DOI: 10.3390/ijerph19084781] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/23/2022] [Accepted: 04/12/2022] [Indexed: 12/18/2022]
Abstract
(1) Background: Thermal treatment of high-protein food may lead to the formation of mutagenic and carcinogenic compounds, e.g., polycyclic aromatic hydrocarbons and heterocyclic aromatic amines. Frequent consumption of processed meat was classified by the International Agency for Research on Cancer as directly carcinogenic for humans. (2) Methods: A literature review was carried out based on a search of online databases for articles on consuming thermally processed meat containing carcinogenic compounds versus a risk of cancers in humans published between 2001 and 2021. (3) Results: A review of the current literature on the participation of PAHs and HAA in the formation of certain neoplasms indicates a positive relationship between diet and the incidences of many cancers, especially colon cancer. A simple way to obtain dishes with reduced contents of harmful compounds is the use of spices and vegetables as meat additives. These seasonings are usually rich in antioxidants that influence the mechanism of HAA and PAH synthesis in food. (4) Conclusions: As there is a growing risk of a cancer tendency because of exposing humans to PAHs and HAAs, it is extremely vital to find a simple way to limit carcinogenic compound synthesis in a processed proteinaceous food. Disseminating the knowledge about the conditions for preparing dishes with a reduced content of carcinogenic compounds could become a vital element of cancer prevention programs.
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22
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Onopiuk A, Kołodziejczak K, Marcinkowska-Lesiak M, Poltorak A. Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products. Food Chem 2022; 373:131506. [PMID: 34758433 DOI: 10.1016/j.foodchem.2021.131506] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 10/06/2021] [Accepted: 10/28/2021] [Indexed: 01/03/2023]
Abstract
Polycyclic aromatic hydrocarbons (PAHs) in meat products are formed, among others, as a by-product of thermal processing such as smoking or grilling. Due their highly toxic effects on the human organism, it is necessary to monitor PAH content in food products and develop appropriate analytical methods for their determination. The aim of this study was to compare PAH content in meat products subjected to smoking or grilling process. PAH content was determined using three different analytical methods, verified for efficiency using the external standard method. The results showed that smoking led to higher PAH contamination compared to grilling. Extraction by saponification and SPE method was the most effective for the detection and quantification of PAHs. The samples analyzed using this method showed the highest PAH content and recoveries. The results of the study showed a significant effect of the extraction method on the recovery levels and PAH content in meat.
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Affiliation(s)
- Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland.
| | - Klaudia Kołodziejczak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland
| | - Monika Marcinkowska-Lesiak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland
| | - Andrzej Poltorak
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, Warsaw 02-776, Poland
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23
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Liu G, Shen M, Sun X, Xu X, Wu Y, Zhang J, Liang L, Liu X, Xu X. A new perspective on the benzo(a)pyrene generated in tea seeds during roasting. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:440-450. [PMID: 35104194 DOI: 10.1080/19440049.2021.2022770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The detection of benzo(a)pyrene (BaP), a strong carcinogen, in edible oil has been widely reported. This work studied the concentration of BaP in different parts of tea seeds generated during roasting from a new perspective. A novel method was established and used to calculate the actual generated concentration of BaP, which is different from the previous direct determination of BaP concentration and also takes into account the concentration of the lost BaP. The results showed that the loss rate of BaP in husks was the highest (92.7%), while that in the peeled tea seeds was the lowest (66.9%). Conversely, the generated concentration of BaP in peeled seeds was the highest (6.7 μg·kg-1), while that in husks was the lowest (2.8 μg·kg-1). The change in concentration of BaP during roasting was mainly related to the components of different parts of tea seeds. Finally, the lost BaP-d12 in tea seeds was detected in other parts of the semi-closed simplified model, which confirmed that BaP will migrate during roasting. This work emphasised that it was necessary to modify the calculation method for the generated concentration of BaP in food during thermal processing, which will be helpful to explore the generation mechanism of BaP.
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Affiliation(s)
- Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Mengyu Shen
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Xinguo Sun
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Xiangxin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Yinyin Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Xiaofang Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, China
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24
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The effect of in-package cold plasma on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled beef steak with different oils or fats. Food Chem 2022; 371:131384. [PMID: 34808777 DOI: 10.1016/j.foodchem.2021.131384] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Revised: 10/03/2021] [Accepted: 10/10/2021] [Indexed: 01/14/2023]
Abstract
In-package cold plasma (ICP) pretreatment is an emerging non-thermal food processing methods. In the current study, ICP on the formation of polycyclic aromatic hydrocarbons (PAHs) in grilled beef steaks with different oils and fats was evaluated, the influence of prolonged storage periods (1 d, 2 d) of raw meat after ICP pretreatment on the PAH inhibitory effect was investigated. The results showed that sunflower seed oil had an inhibitory effect on PAH formation; the groups with ICP pretreatment showed a significant decrease in PAH content (p < 0.05) according to the UHPLC results, inhibitory rates were dependent on the original contents in each group without ICP pretreatment, ranging from 35% to 96%. The optimal condition was grilling immediately after ICP pretreatment, and the results indicated that the nonpolar radical scavenging activity (RSA) of ungrilled meat was negatively correlated with PAH8 contents according the DPPH assay, while ICP pretreatment enhanced the RSAoil of raw meat.
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25
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Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chem 2022; 371:131139. [PMID: 34583172 DOI: 10.1016/j.foodchem.2021.131139] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/20/2021] [Accepted: 09/12/2021] [Indexed: 12/24/2022]
Abstract
Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation. Such complex flavor is characterized by a rich variety of volatile species, and to strongly influence consumer's preference. The objective of this review is to holistically dissect the flavor characteristic for cooked meat products with special emphasis on grilling and the factors that affect their production to ensure best quality and or safety levels. The review also highlights different analytical techniques used for the detection of flavor compounds in grilled meat. This comprehensive literature research critically analyze grilled flavor derived from heat mediated reactions, with a special emphasis on key flavors or hazard chemicals and their production mechanism. The various influencing factors i.e., grilling temperature, meat, food components, animal ante-mortem factors and food additives are summarized.
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26
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Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat. Molecules 2021; 27:molecules27010175. [PMID: 35011404 PMCID: PMC8746845 DOI: 10.3390/molecules27010175] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/23/2021] [Accepted: 12/24/2021] [Indexed: 12/02/2022] Open
Abstract
Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natural plant extracts such as bay leaf (BL), black pepper (BP), turmeric (TU), jalapeno pepper (JP) and tamarind paste (TA) in marinades on the physicochemical properties of grilled pork neck were studied. The addition of spice extracts to marinades increased the proportion of colour components L* and b*. The use of TU, TA, JP, MX and C marinades lowered the hardness and pH of the meat. The highest phenolic compound levels were observed in the case of the mixture of all extracts (MX) and JP marinades, and the highest total antioxidant capacity was exhibited by the BL and MX marinades. The highest PAH content was recorded in the CON marinade (Σ12PAH 98.48 ± 0.81 µg/kg) and the lowest in the JP marinade (4.76 ± 0.08 µg/kg), which had the strongest, statistically significant reducing effect (95% reduction) on PAH levels. Analysis of correlation coefficients showed a relationship between the total antioxidant capacity of the marinades and the PAH content in grilled pork.
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27
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Xu QD, Zhou ZQ, Jing Z, He Q, Sun Q, Zeng WC. Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108368] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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28
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Domínguez R, Pateiro M, Munekata PES, Santos López EM, Rodríguez JA, Barros L, Lorenzo JM. Potential Use of Elderberry ( Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review. Foods 2021; 10:2713. [PMID: 34828994 PMCID: PMC8621476 DOI: 10.3390/foods10112713] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/02/2021] [Accepted: 11/04/2021] [Indexed: 11/16/2022] Open
Abstract
The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.
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Affiliation(s)
- Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
| | - Eva María Santos López
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.M.S.L.); (J.A.R.)
| | - José Antonio Rodríguez
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Ctra. Pachuca-Tulancingo Km 4.5 s/n, Col. Carboneras, Mineral de la Reforma 42183, Hidalgo, Mexico; (E.M.S.L.); (J.A.R.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, 32900 San Cibrao das Viñas, Spain; (M.P.); (P.E.S.M.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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29
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Yan XT, Zhang Y, Zhou Y, Li GH, Feng XS. Source, Sample Preparation, Analytical and Inhibition Methods of Polycyclic Aromatic Hydrocarbons in Food (Update since 2015). SEPARATION & PURIFICATION REVIEWS 2021. [DOI: 10.1080/15422119.2021.1977321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xiao-ting Yan
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Guo-hui Li
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Xue-song Feng
- School of Pharmacy, China Medical University, Shenyang, China
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30
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Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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31
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Improving the quality of sous-vide beef from Holstein-Friesian bulls by different marinades. Meat Sci 2021; 182:108639. [PMID: 34333274 DOI: 10.1016/j.meatsci.2021.108639] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 07/02/2021] [Accepted: 07/21/2021] [Indexed: 11/22/2022]
Abstract
The aim of the study was to determine effects of four commercial marinades on the colour, tenderness, cooking loss and sensory characteristics of semimembranosus beef muscles before and after sous-vide (SV) treatment. Muscles (n = 24) were marinated using Odessa (O; red pepper, garlic, onion), Mexico (M; red pepper, tomato), Old Polish (OP; pepper, garlic), and Bordeaux (B; pepper, red pepper, garlic) marinades for 24 h at 4 °C. Marinades uptake ranged from 3.3% (M) to 4.4% (B). Marinating and SV significantly affected all colour parameters. In SV beef, the highest values of L* were noted in OP and O samples, whereas the highest a* and b* values in M samples. Overall, marinating reduced (P < 0.05) cooking loss (34.6%) and shear force (19.5%). The use of marinating prior to SV treatment beneficially affected taste, tenderness and juiciness of beef. OP marinade allowed to obtain beef steaks with the best sensory quality and the lowest shear force.
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Kim HJ, Cho J, Kim D, Park TS, Jin SK, Hur SJ, Lee SK, Jang A. Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly. Food Sci Anim Resour 2021; 41:481-496. [PMID: 34017956 PMCID: PMC8112319 DOI: 10.5851/kosfa.2021.e12] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 03/08/2021] [Accepted: 03/15/2021] [Indexed: 11/06/2022] Open
Abstract
Charcoal-grilling is a popular cooking method but causes the formation of polycyclic aromatic hydrocarbons (PAHs), which can be harmful to human health. Gochujang marinade is commonly used for flavoring meats during charcoal-grilling. However, the effects of this marinade on PAHs formation during charcoal-grilling are unclear. Here, we evaluated the effects of Gochujang marinade on the formation of 16 PAHs and inhibition rate of major PAHs (benzo[a]anthracene, benzo[b]fluoranthene, and benzo[a]pyrene) in charcoal-grilled pork belly. Pork belly without marinade (PBW) and marinated with Gochujang (PBG) were stored for 10 days at 9°C under vacuum conditions and then charcoal-grilled to different doneness (internal temperatures of 71°C and 81°C). Among 16 PAHs evaluated in this study, 14 PAHs were detected in charcoal-grilled pork belly, regardless of doneness. PAH formation in charcoal-grilled pork belly was higher at an internal temperature of 81°C than at 71°C (p<0.05). Initially, PBG showed reduced total PAH formation and lower percentages of three major PAHs compared with PBW. Storage increased the inhibitory effects of PBG on the 16 PAHs, and the maximum reduction in total 16 PAHs (63.06%) was observed with moderate cooking (71°C) on day 10 (p<0.05). Moreover, marinade and doneness showed a high interaction with regard to PAH contents in charcoal-grilled pork belly (p<0.05-p<0.0001). Therefore, our findings suggested that marinating pork belly with Gochujang and grilling at 71°C could reduce the formation of 16 PAHs in charcoal-grilled pork belly.
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Affiliation(s)
- Hye-Jin Kim
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jinwoo Cho
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | | | - Sang Keun Jin
- Department of Animal Science Resources Technology, Gyeongsang National University, Jinju 52725, Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
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Duedahl-Olesen L, Ionas AC. Formation and mitigation of PAHs in barbecued meat - a review. Crit Rev Food Sci Nutr 2021; 62:3553-3568. [PMID: 33412921 DOI: 10.1080/10408398.2020.1867056] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Polycyclic Aromatic Hydrocarbons (PAHs) are chemicals, which can occur in barbecued or grilled foods, and particularly in meats. They originate from incomplete combustion of the heat source, pyrolysis of organic compounds, or fat-induced flame formation. This review therefore summarizes relevant parameters for mitigation of especially carcinogenic PAHs in barbecued meat. Consumption of PAHs increases the risk of cancer, and thus the relevance for the mitigation of PAHs formation is very high for barbecued meat products. Parameters such as heat source, barbecue geometry, and meat type as well as marinating, adding spices, and other antioxidants reduce the final benzo[a]pyrene and PAHs concentrations and minimize the exposure. Overall, mitigation of carcinogenic PAHs from barbecuing includes removal of visual charring, reducing fat pyrolysis by minimizing dripping from the meat onto the heat source, the use of acidic marinades or choosing leaner cuts of meat. Estimation of human exposure to barbecued meat, includes several challenges such as substantial differences in barbecuing frequencies and practices, heat sources and meat types used for grilling.
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Affiliation(s)
- Lene Duedahl-Olesen
- National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
| | - Alin C Ionas
- National Food Institute, Technical University of Denmark, Kemitorvet, Lyngby, Denmark
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Neves TDM, da Cunha DT, de Rosso VV, Domene SMÁ. Effects of seasoning on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in meats: A meta-analysis. Compr Rev Food Sci Food Saf 2020; 20:526-541. [PMID: 33443787 DOI: 10.1111/1541-4337.12650] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 09/03/2020] [Accepted: 09/24/2020] [Indexed: 12/11/2022]
Abstract
Cooking improves digestibility, palatability, and microbiological profile of meats, but can produce compounds with carcinogenic potential, such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs). It has been shown that the formation of these compounds in meats can be inhibited by spiced marinades, but there is a complexity to check and compare the results of isolated studies with so many variables involved. Thus, this work aimed to review studies that evaluated the effects of spices on the formation of HAs and PAHs in meats according to cooking techniques and spice type. A meta-analysis with a random effect model was conducted using response ratios (R) to identify and summarize previous results and answer the research question. The use of spices before frying (R* = 0.52), grilling (R* = 0.63), or roasting (R* = 0.74) meat, and spicing with garlic and onion (R* = 0.57), pepper (R* = 0.63), and other spices with phenolic compounds (R* = 0.63), decrease the formation of HAs and PAHs, due to the antioxidant and electron transfer capacity. In this article, we discuss how the improvement of culinary techniques with the dissemination of knowledge about meat preparation conditions is an effective strategy for reducing the formation and ingestion of HAs and PAHs; this is important due to the growing evidence about the association between meat consumption and chronic diseases. This is the first systematic review with meta-analysis about this topic and can guide industry, food services, and population to improve the safety associated with meat consumption.
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Affiliation(s)
- Thaís de Moura Neves
- Laboratory of Experimental Dietetics, Department of Public Policies and Collective Health, Health and Society Institute, Federal University of São Paulo (UNIFESP), Santos, Brazil
| | - Diogo Thimoteo da Cunha
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas (UNICAMP), Limeira, Brazil
| | - Veridiana Vera de Rosso
- Laboratory of Bioactive Compounds in Food, Bioscience Department, Health and Society Institute, Federal University of São Paulo (UNIFESP), Santos, Brazil
| | - Semíramis Martins Álvares Domene
- Laboratory of Experimental Dietetics, Department of Public Policies and Collective Health, Health and Society Institute, Federal University of São Paulo (UNIFESP), Santos, Brazil
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