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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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Zeng T, Liu Y, Jiang Y, Zhang L, Zhang Y, Zhao L, Jiang X, Zhang Q. Advanced Materials Design for Adsorption of Toxic Substances in Cigarette Smoke. ADVANCED SCIENCE (WEINHEIM, BADEN-WURTTEMBERG, GERMANY) 2023:e2301834. [PMID: 37211707 PMCID: PMC10401148 DOI: 10.1002/advs.202301834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/27/2023] [Indexed: 05/23/2023]
Abstract
Cigarettes, despite being economically important legal consumer products, are highly addictive and harmful, particularly to the respiratory system. Tobacco smoke is a complex mixture containing over 7000 chemical compounds, 86 of which are identified to have "sufficient evidence of carcinogenicity" in either animal or human tests. Thus, tobacco smoke poses a significant health risk to humans. This article focuses on materials that help reduce the levels of major carcinogens in cigarette smoke; these include nicotine, polycyclic aromatic hydrocarbons, tobacco-specific nitrosamines, hydrogen cyanide, carbon monoxide, and formaldehyde. Specifically, the research progress on adsorption effects and mechanisms of advanced materials such as cellulose, zeolite, activated carbon, graphene, and molecularly imprinted polymers are highlighted. The future trends and prospects in this field are also discussed. Notably, with advancements in supramolecular chemistry and materials engineering, the design of functionally oriented materials has become increasingly multidisciplinary. Certainly, several advanced materials can play a critical role in reducing the harmful effects of cigarette smoke. This review aims to serve as an insightful reference for the design of hybrid and functionally oriented advanced materials.
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Affiliation(s)
- Ting Zeng
- School of Materials and Energy, University of Electronic Science and Technology of China, Chengdu, 611731, China
- Research Center, Chengdu Medical College, Chengdu, 610500, China
| | - Yanxia Liu
- School of Materials and Energy, University of Electronic Science and Technology of China, Chengdu, 611731, China
| | - Yingfang Jiang
- School of Materials and Energy, University of Electronic Science and Technology of China, Chengdu, 611731, China
| | - Lan Zhang
- Univ Lyon, CNRS, INSA-Lyon, Université Claude Bernard Lyon 1, CETHIL UMR5008, Villeurbanne, F-69621, France
| | - Yagang Zhang
- School of Materials and Energy, University of Electronic Science and Technology of China, Chengdu, 611731, China
| | - Lin Zhao
- School of Materials and Energy, University of Electronic Science and Technology of China, Chengdu, 611731, China
| | - Xiaoli Jiang
- School of Materials and Energy, University of Electronic Science and Technology of China, Chengdu, 611731, China
| | - Qiang Zhang
- Department of Chemistry, Washington State University, Pullman, WA, 99164, USA
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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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4
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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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5
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Campagnol PCB, Lorenzo JM, Dos Santos BA, Cichoski AJ. Recent advances in the development of healthier meat products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:123-179. [PMID: 36064292 DOI: 10.1016/bs.afnr.2022.04.009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Meat products are an excellent source of high biological value proteins, in addition to the high content of minerals, vitamins, and bioactive compounds. However, meat products contain compounds that can cause a variety of adverse health effects and pose a serious health threat to humans. In this sense, this chapter will address recent strategies to assist in the development of healthier meat products. The main advances about the reduction of sodium and animal fat in meat products will be presented. In addition, strategies to make the lipid profile of meat products more nutritionally advantageous for human health will also be discussed. Finally, the reduction of substances of safety concern in meat products will be addressed, including phosphates, nitrites, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, as well as products from lipid and protein oxidation.
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Affiliation(s)
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain; Universidad de Vigo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Ourense, Spain
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6
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Kpoclou YE, Adinsi L, Anihouvi VB, Douny C, Brose F, Igout A, Scippo ML, Hounhouigan DJ. Steam precooking, an effective pretreatment to reduce contamination with polycyclic aromatic hydrocarbons in traditionally smoked shrimp. Journal of Food Science and Technology 2021; 58:4646-4653. [PMID: 34629529 DOI: 10.1007/s13197-020-04952-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/02/2020] [Accepted: 12/21/2020] [Indexed: 11/28/2022]
Abstract
Abstract Traditionally smoked shrimps are highly contaminated with carcinogenic polycyclic aromatic hydrocarbons (PAHs). The effect of precooking methods such as boiling (7 and 15 min) and steaming (15 and 20 min) on shrimp smoking effectiveness was investigated through smoking duration and the change of moisture, protein content, and PAHs contamination. The consumer's perception of derived shrimps was highlighted by acceptability and Just-About-Right test using 7-point hedonic and 3-point scale respectively. Both precooking methods didn't affect the shrimp protein content while steaming reduced significantly moisture content. All the precooking methods reduced significantly the smoking duration with the lowest values for steaming. Smoking with or free from precooking increased significantly PAHs content of shrimp. Although, the PAHs trends showed similar pattern for both precooking methods, steaming during 20 min before smoking enables to have the shrimp with Benzo[a]pyrene (BaP) and sum of benzo[b]fluoranthene, benzo[a]anthracene, chrysene and BAP (PAH4) contents lower to the safety limit recommended by the European regulation. Irrespective of consumption forms, main sensory attributes of smoked steamed shrimps were scored as Just-About-Right by most consumers (65 to 88%). Steam precooking (20 min) is the better way for upgrading the shrimp safety with expected liking of consumers. Graphical abstract
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Affiliation(s)
- Yénoukounmè Euloge Kpoclou
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Bénin
- School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin
| | - Laurent Adinsi
- School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin
| | - Victor Bienvenu Anihouvi
- School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin
| | - Caroline Douny
- Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium
| | - François Brose
- Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium
| | - Ahmed Igout
- Departement of biomedical and preclinical sciences, Faculty of Medicine, University of Liege, Liege, Belgium
| | - Marie-Louise Scippo
- Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, University of Liege, Liege, Belgium
| | - Djidjoho Joseph Hounhouigan
- School of Nutrition and Food Sciences and Technology, Laboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Godomey, Benin
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7
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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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8
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Kim DY, Han GT, Shin HS. Adsorption of polycyclic aromatic hydrocarbons (PAHs) by cellulosic aerogels during smoked pork sausage manufacture. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107878] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Insight about methods used for polycyclic aromatic hydrocarbons reduction in smoked or grilled fishery and meat products for future re-engineering: A systematic review. Food Chem Toxicol 2020; 141:111372. [PMID: 32334111 DOI: 10.1016/j.fct.2020.111372] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 04/13/2020] [Accepted: 04/16/2020] [Indexed: 12/23/2022]
Abstract
This paper presents methods of reduction of polycyclic aromatic hydrocarbons (PAHs) in grilled or smoked meat and fishery products. Using keywords such as "smoking", "grilling", "processing", "roasting", "barbecue", "curing", "reduction", "decrease", "polycyclic aromatic hydrocarbon", "benzo(a)pyrene", "removal", 1191 references were collected from databases. After sorting, only 37 appeared to be relevant to the topic of the review. These 37 papers were coded with one or two keywords representing methods of PAHs reduction using R-based Qualitative Data Analysis library. The results showed that PAHs reduction strategies can be applied either before (or during) grilling or smoking (barrier methods) or after grilling or smoking (removal methods). Before grilling or smoking, use of marinade, preheating of products, appropriate fuel (poor in lignin), filter, collection system of juice and fat (to avoid them dripping into embers) are the main strategies which can be applied. After grilling or smoking, the methods consist of washing the surface of smoked or grilled products with hot water (60 °C) or storing smoked products packed into low density or high density polyethylene. A flowchart regrouping methods which can be used individually or in combination for PAHs reduction in smoked meat and fishery products is suggested.
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Wang P, Ma X, Wang W, Xu D, Zhang X, Zhang J, Sun Y. Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.11.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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11
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Babić J, Vidaković S, Bošković M, Glišić M, Kartalović B, Škaljac S, Nikolić A, Ćirković M, Teodorović V. Content of Polycyclic Aromatic Hydrocarbons in Smoked Common Carp (Cyprinus Carpio) in Direct Conditions Using Different Filters vs Indirect Conditions. Polycycl Aromat Compd 2018. [DOI: 10.1080/10406638.2018.1506991] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jelena Babić
- Scientific Veterinary Institute “Novi Sad”, Novi Sad, Serbia
| | | | - Marija Bošković
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | - Milica Glišić
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
| | | | - Snežana Škaljac
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | | | - Vlado Teodorović
- Faculty of Veterinary Medicine, University of Belgrade, Belgrade, Serbia
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Babić JM, Kartalović BD, Škaljac S, Vidaković S, Ljubojević D, Petrović JM, Ćirković MA, Teodorović V. Reduction of polycyclic aromatic hydrocarbons in common carp meat smoked in traditional conditions. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2018; 11:208-213. [PMID: 29886818 DOI: 10.1080/19393210.2018.1484821] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
Common carp meat was smoked in traditional conditions without filter and with zeolite, granular activated carbon, and gravel filters. The aim of this study was to determine the influence of using different filters in traditional smoking conditions on 16 polycyclic aromatic hydrocarbons from the Environmental Protection Agency list (16 US-EPA PAHs). Determination and quantification of PAHs were performed by gas chromatography-mass spectrometry (GC-MS). According to the obtained results, all examined samples of common carp meat smoked in traditional conditions were safe for consumers regarding to the European Commission Regulation on PAH content. After statistical analysis, the zeolite filter appeared to be the best one based on food safety of traditional production of smoked common carp meat. Application of any of these filters to produce smoked common carp meat in traditional conditions resulted in a safer product, as lower levels of PAHs were obtained.
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Affiliation(s)
- Jelena M Babić
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Brankica D Kartalović
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Snežana Škaljac
- b Department of Meat Technology, Faculty of Technology Novi Sad , University of Novi Sad , Novi Sad , Serbia
| | - Suzana Vidaković
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Dragana Ljubojević
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Jelena M Petrović
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Miroslav A Ćirković
- a Department of Food Safety and Drug Analysis , Scientific Veterinary Institute "Novi Sad," , Novi Sad , Serbia
| | - Vlado Teodorović
- c Department of Food Hygiene and Technology, Faculty of Veterinary Medicine , University of Belgrade , Belgrade , Serbia
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Use of Sorption of Copper Cations by Clinoptilolite for Wastewater Treatment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2018; 15:ijerph15071364. [PMID: 29958466 PMCID: PMC6069099 DOI: 10.3390/ijerph15071364] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Revised: 06/15/2018] [Accepted: 06/26/2018] [Indexed: 01/29/2023]
Abstract
This paper from the field of environmental chemistry offers an innovative use of sorbents in the treatment of waste industrial water. Various industrial activities, especially the use of technological fluids in machining, surface treatment of materials, ore extraction, pesticide use in agriculture, etc., create wastewater containing dangerous metals that cause serious health problems. This paper presents the results of studies of the natural zeolite clinoptilolite as a sorbent of copper cations. These results provide the measurement of the sorption kinetics as well as the observed parameters of sorption of copper cations from the aquatic environment to the clinoptilolite from a promising Slovak site. The effectiveness of the natural sorbent is also compared with that of certain known synthetic sorbents.
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