1
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Guzel B, Gumus D, Kizil M. Comparing application methods of reishi mushroom (Ganoderma lucidum) extract in deep-fried meatballs: impact on heterocyclic aromatic amine formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5826-5833. [PMID: 38407784 DOI: 10.1002/jsfa.13414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/13/2024] [Accepted: 02/26/2024] [Indexed: 02/27/2024]
Abstract
BACKGROUND The present research was conducted to investigate the impact of reishi mushroom extract (RME) on the formation of heterocyclic aromatic amines (HAAs) in meatballs. Sample preparations involved applying RME using either the spreading or addition method, with varying concentrations (0%, 0.25%, 0.5%, and 1% of RME), followed by deep-frying at temperatures of 150 and 190 °C for 3 min. RESULTS The types and levels of HAAs varied based on the frying temperature, method of extract application, and the extract concentration. Notably, total HAA contents increased with rising the frying temperature (P < 0.01) and varied from undetectable levels to 4.91 ng g-1 across all analyzed meatballs. The addition method was more effective than the spreading method (P < 0.01), and among the concentrations tested 0.25% RME exhibited the highest efficacy in reducing total HAAs (P < 0.05). Furthermore, the addition method inhibited lipid oxidation more efficiently compared to the surface spreading method (P < 0.05). CONCLUSION This study demonstrated that RME had mitigating effects on HAAs depending on the concentration and frying conditions in deep-fried meatball samples. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Bengu Guzel
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Damla Gumus
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey
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2
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Farshi P, Amamcharla J, Getty K, Smith JS. Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels. Foods 2024; 13:222. [PMID: 38254522 PMCID: PMC10814811 DOI: 10.3390/foods13020222] [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: 11/28/2023] [Revised: 12/17/2023] [Accepted: 12/25/2023] [Indexed: 01/24/2024] Open
Abstract
This study investigated the effect of immersion time of chicken breasts in potato starch (PS) coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) and to evaluate a possible mechanism to inhibit the formation of PhIP in chicken breasts during frying. The chicken breasts with standardized dimensions were dipped in the potato starch (PS) coating solution containing 0.25% w/v lysine (Lys) for different times (15 min, 30 min, 1 h, 3 h, and 6 h). After drying the coating on the chickens, samples were fried at 195 °C for 7.5 min on each side. Results showed that the immersion time does not significantly decrease (p < 0.05) the PhIP level, suggesting that 15 min immersion time is enough for PhIP reduction compared to the control chicken samples (without coating). Phenylacetaldehyde (PheAce) was increased in chicken breast coated with PS-0.25% Lys after frying, suggesting that there should be another pathway to prevent the formation of PhIP by the addition of PS-0.25% Lys. Volatile compound analysis also confirmed this and showed increases in many aroma compounds in the coated chicken. Moreover, no significant differences (p < 0.05) were shown between the cooking loss percentage, color parameters, texture profile, and tenderness of chicken with the PS-0.25% coating and chicken without coating.
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Affiliation(s)
| | | | | | - J. Scott Smith
- Food Science Institute, Kansas State University, Manhattan, KS 66506, USA; (P.F.); (J.A.); (K.G.)
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3
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Wang H, Chu X, Du P, He H, He F, Liu Y, Wang W, Ma Y, Wen L, Wang Y, Oz F, Abd El-Aty A. Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction - A comprehensive review. Food Chem X 2023; 19:100833. [PMID: 37780237 PMCID: PMC10534170 DOI: 10.1016/j.fochx.2023.100833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/28/2023] [Accepted: 08/08/2023] [Indexed: 10/03/2023] Open
Abstract
This comprehensive review focuses on heterocyclic aromatic amines (HAAs), a class of chemicals that commonly form during the cooking or processing of protein-rich foods. The International Agency for Research on Cancer (IARC) has categorized certain HAAs as probable human carcinogens, highlighting the significance of studying their formation and control in food safety research. The main objective of this review is to address the knowledge gaps regarding HAAs formation and propose approaches to reduce their potential toxicity during thermal processing. By summarizing the mechanisms involved in HAAs formation and inhibition, the review encompasses both conventional and recent detection methods. Furthermore, it explores the distribution of HAAs in thermally processed meats prepared through various cooking techniques and examines their relative toxicity. Additionally, considering that the Maillard reaction, responsible for HAAs formation, also contributes to the unique flavors and aromas of cooked meat products, this review investigates the potential effects of inhibiting HAAs formation on flavor substances. A thorough understanding of these complex interactions provides a foundation for developing targeted interventions to minimize the formation of HAAs and other harmful compounds during food processing.
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Affiliation(s)
- Haijie Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Xiaoran Chu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Pengfei Du
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Hongjun He
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Feng He
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China
| | - Yaobo Liu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Weiting Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Yanli Ma
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
| | - Lei Wen
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Yuanshang Wang
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Fatih Oz
- Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey
| | - A.M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, 25240 Erzurum, Turkey
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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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Meurillon M, Anderson C, Angénieux M, Mercier F, Kondjoyan N, Engel E. Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meat. Meat Sci 2023; 198:109088. [PMID: 36623338 DOI: 10.1016/j.meatsci.2022.109088] [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: 09/08/2022] [Revised: 12/23/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022]
Abstract
In a previous work, we studied the inhibition of heterocyclic aromatic amine formation by natural ingredients rich in antioxidants: caper, oregano, wine and green tea. This present work aimed to assess the sensory impact of the addition of these ingredients in ground beef patties. The best liked formulations were determined by a hedonic scoring. Caper and oregano were not significantly different from the standard, the most appreciated, due to their congruency with cooked meat. Direct dissimilarity assessment was performed to evaluate the overall, gustative and odor differences between formulations. Olfactive differences were evidenced as key drivers of these differences. Standard and caper were close while oregano was found significantly different from them. A fast sensory profiling permitted to evidence that aromatic plant note was discriminant for oregano formulation. Gas chromatography-mass spectrometry/multibooth olfactometry identified the distinctive odor-active compounds of the formulations as pyrazines and sulfide for oregano formulation and ester for caper formulation.
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Affiliation(s)
- Maïa Meurillon
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France.
| | - Chloé Anderson
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Magaly Angénieux
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Frédéric Mercier
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Nathalie Kondjoyan
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
| | - Erwan Engel
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, 63122 Saint-Genès-Champanelle, France
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6
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Evrendilek GA. High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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7
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Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef. Meat Sci 2022; 186:108746. [DOI: 10.1016/j.meatsci.2022.108746] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 01/14/2022] [Accepted: 01/20/2022] [Indexed: 11/18/2022]
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8
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Kilic S, Oz E, Oz F. Effect of turmeric on the reduction of heterocyclic aromatic amines and quality of chicken meatballs. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108189] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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9
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Nadeem HR, Akhtar S, Ismail T, Sestili P, Lorenzo JM, Ranjha MMAN, Jooste L, Hano C, Aadil RM. Heterocyclic Aromatic Amines in Meat: Formation, Isolation, Risk Assessment, and Inhibitory Effect of Plant Extracts. Foods 2021; 10:foods10071466. [PMID: 34202792 PMCID: PMC8307633 DOI: 10.3390/foods10071466] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/20/2021] [Accepted: 06/21/2021] [Indexed: 02/01/2023] Open
Abstract
Heterocyclic aromatic amines (HAAs) are potent carcinogenic compounds induced by the Maillard reaction in well-done cooked meats. Free amino acids, protein, creatinine, reducing sugars and nucleosides are major precursors involved in the production of polar and non-polar HAAs. The variety and yield of HAAs are linked with various factors such as meat type, heating time and temperature, cooking method and equipment, fresh meat storage time, raw material and additives, precursor’s presence, water activity, and pH level. For the isolation and identification of HAAs, advanced chromatography and spectroscopy techniques have been employed. These potent mutagens are the etiology of several types of human cancers at the ng/g level and are 100- to 2000-fold stronger than that of aflatoxins and benzopyrene, respectively. This review summarizes previous studies on the formation and types of potent mutagenic and/or carcinogenic HAAs in cooked meats. Furthermore, occurrence, risk assessment, and factors affecting HAA formation are discussed in detail. Additionally, sample extraction procedure and quantification techniques to determine these compounds are analyzed and described. Finally, an overview is presented on the promising strategy to mitigate the risk of HAAs by natural compounds and the effect of plant extracts containing antioxidants to reduce or inhibit the formation of these carcinogenic substances in cooked meats.
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Affiliation(s)
- Hafiz Rehan Nadeem
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
| | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Tariq Ismail
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; (H.R.N.); (T.I.)
| | - Piero Sestili
- Department of Biomolecular Sciences, University of Urbino Carlo Bo, 61029 Urbino, PU, Italy;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Muhammad Modassar Ali Nawaz Ranjha
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
| | - Leonie Jooste
- Environmental Health Sciences, Faculty of Communication, Arts and Sciences, Canadian University Dubai, Dubai 117781, United Arab Emirates;
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), INRA USC1328 Université ď Orléans, CEDEX 2, 45067 Orléans, France;
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
- Correspondence: (S.A.); (J.M.L.); (M.M.A.N.R.); (R.M.A.)
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10
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Blueberry, raspberry, and strawberry extracts reduce the formation of carcinogenic heterocyclic amines in fried camel, beef and chicken meats. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107852] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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11
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Meurillon M, Angénieux M, Mercier F, Blinet P, Chaloin L, Chevolleau S, Debrauwer L, Engel E. Mitigation of heterocyclic aromatic amines in cooked meat. Part I: Informed selection of antioxidants based on molecular modeling. Food Chem 2020; 331:127264. [PMID: 32619906 DOI: 10.1016/j.foodchem.2020.127264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 06/04/2020] [Accepted: 06/04/2020] [Indexed: 10/24/2022]
Abstract
This work aimed to develop a method permitting an informed choice of antioxidants to reduce carcinogenic heterocyclic aromatic amine (HAA) formation during proteinaceous food cooking. Therefore, a three-step approach was developed. First, the most promising antioxidants were selected using molecular modeling approaches. For this, analog design was used to highlight the most suitable antioxidants based on their diversification potential using bioisosteric replacement. Then, structure activity relationship studies allowed drawing the relevant properties for inhibiting HAA formation and explained partly the inhibitory activity. Secondly, the approved antioxidants were tested in ground beef patties to assess their inhibitory properties against HAA formation. Resveratrol was found to be the most efficient as it totally inhibited MeIQ and reduced MeIQx and PhIP formation by 40 and 70%, respectively. Finally, natural ingredients rich in these antioxidants were evaluated. Oregano was found to totally inhibit MeIQ formation and to reduce by half MeIQx and PhIP formation.
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Affiliation(s)
- Maïa Meurillon
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France.
| | - Magaly Angénieux
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France
| | - Frédéric Mercier
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France
| | - Patrick Blinet
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France
| | - Laurent Chaloin
- Institut de Recherche en Infectiologie de Montpellier (IRIM), Université de Montpellier, CNRS, F-34090 Montpellier, France
| | - Sylvie Chevolleau
- Toxalim (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, F-31027 Toulouse, France; Metatoul-Axiom Platform, MetaboHUB, National Infrastructure for Metabolomics and Fluxomics, Toxalim, INRAE, F-31027 Toulouse, France
| | - Laurent Debrauwer
- Toxalim (Research Centre in Food Toxicology), Toulouse University, INRAE, ENVT, INP-Purpan, UPS, F-31027 Toulouse, France; Metatoul-Axiom Platform, MetaboHUB, National Infrastructure for Metabolomics and Fluxomics, Toxalim, INRAE, F-31027 Toulouse, France
| | - Erwan Engel
- INRAE, UR370 QuaPA, Microcontaminants, Aroma and Separation Science Lab, F-63122 Saint-Genès-Champanelle, France
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12
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Zhang N, Zhao Y, Fan D, Xiao J, Cheng KW, Wang M. Inhibitory effects of some hydrocolloids on the formation of heterocyclic amines in roast beef. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106073] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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13
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Xue C, He Z, Qin F, Chen J, Zeng M. Effects of amides from pungent spices on the free and protein-bound heterocyclic amine profiles of roast beef patties by UPLC–MS/MS and multivariate statistical analysis. Food Res Int 2020; 135:109299. [DOI: 10.1016/j.foodres.2020.109299] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 05/02/2020] [Accepted: 05/04/2020] [Indexed: 10/24/2022]
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14
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Lee SY, Yim DG, Lee DY, Kim OY, Kang HJ, Kim HS, Jang A, Park TS, Jin SK, Hur SJ. Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.034] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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15
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Effect of a different mobile phase on LC–ESI–MS/MS performance for the identification and quantitation of polar and nonpolar heterocyclic amines in cooked chicken. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00288-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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16
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Wang H, Wang C, Li C, Xu X, Zhou G. Effects of Phenolic Acid Marinades on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Chicken Wings. J Food Prot 2019; 82:684-690. [PMID: 30917041 DOI: 10.4315/0362-028x.jfp-18-420] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
HIGHLIGHTS PAH formation was more affected by marinating than by changing the grilling temperature. Inhibitory effects grew as the concentration of phenolic marinade increased within limits. The antiradical activity and the inhibition of PAHs formation have no direct relation.
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Affiliation(s)
- Huiyuan Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, Jiangsu Synergetic Innovation Centre of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, 210095, People's Republic of China
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17
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Khan MR, Busquets R, Naushad M, Puignou L. Cooking with elaborate recipes can reduce the formation of mutagenic heterocyclic amines and promote co-mutagenic amines. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:385-395. [DOI: 10.1080/19440049.2019.1571286] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
- Department of Analytical Chemistry, University of Barcelona, Barcelona, Spain
| | - Rosa Busquets
- School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston Upon Thames, UK
- Department of Analytical Chemistry, University of Barcelona, Barcelona, Spain
| | - Mu Naushad
- Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Lluís Puignou
- Department of Analytical Chemistry, University of Barcelona, Barcelona, Spain
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18
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Alam Shah S, Selamat J, Haque Akanda MJ, Sanny M, Khatib A. Effects of different types of soy sauce on the formation of heterocyclic amines in roasted chicken. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:870-881. [DOI: 10.1080/19440049.2018.1440639] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Syifaa Alam Shah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Jinap Selamat
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, University Putra Malaysia, Serdang, Malaysia
| | - Md. Jahurul Haque Akanda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Alfi Khatib
- Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan, Malaysia
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Sobral MMC, Cunha SC, Faria MA, Ferreira IM. Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants. Compr Rev Food Sci Food Saf 2018; 17:309-333. [PMID: 33350087 DOI: 10.1111/1541-4337.12327] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2017] [Revised: 11/20/2017] [Accepted: 11/24/2017] [Indexed: 01/16/2023]
Abstract
Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.
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Affiliation(s)
- M Madalena C Sobral
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Sara C Cunha
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Miguel A Faria
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Isabel Mplvo Ferreira
- LAQV/REQUIMTE, Dept. de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia - Univ. do Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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Tengilimoglu-Metin MM, Kizil M. Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Meat Sci 2017; 134:68-75. [DOI: 10.1016/j.meatsci.2017.07.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 07/20/2017] [Accepted: 07/24/2017] [Indexed: 01/06/2023]
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21
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Keskekoglu H, Uren A. Inhibitory effects of grape seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs cooked by different techniques. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1308956] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Ali Uren
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Artvin Çoruh University, Artvin, Turkey
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22
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Tengilimoglu-Metin MM, Hamzalioglu A, Gokmen V, Kizil M. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat. Food Res Int 2017; 99:586-595. [PMID: 28784521 DOI: 10.1016/j.foodres.2017.06.044] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 06/13/2017] [Accepted: 06/17/2017] [Indexed: 10/19/2022]
Abstract
This study focused on the inhibitory effect of different levels of hawthorn extract (0, 0.5, and 1%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast cooked by either pan-cooking or oven-cooking. All meat samples were cooked at three different temperatures (150, 200, and 250°C) and the levels of twelve HAAs were assessed (IQ, IQx, MeIQ, MeIQx, 4,8-DiMeIQx, 7,8-DiMeIQx, PhIP, harman, norharman, AαC, MeAαC, and Trp-P-2). Varying levels of IQ (up to 4.47ng/g), IQx (up to 0.69ng/g), MeIQ (up to 0.82ng/g), MeIQx (up to 1.01ng/g), 4,8-DiMeIQx (up to 0.10ng/g), 7,8-DiMeIQx (up to 0.23ng/g), PhIP (up to 0.75ng/g), harman (up to 2.15ng/g), norharman (up to 1.08ng/g), AαC (up to 1.86ng/g), MeAαC (up to 0.48ng/g), and Trp-P-2 (up to 12.88ng/g), were detected. Samples cooked at 150°C had very low amounts of HAAs, and the levels of HAAs increased gradually when the cooking temperature rose from 150 to 250°C. The total HAA content in chicken breast and beef ranged between not detectable to 17.60ng/g, and not detectable to 11.38ng/g, respectively. The inhibitory effects of hawthorn extract at 0.5% and 1% on total HAAs levels were found to be 12-100% and 19-97% in chicken breast, respectively, and 42-100% and 20-35% in beef, respectively. This study demonstrated that hawthorn extracts at 0.5% and 1% could mitigate HAA formation, especially at high cooking temperatures.
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Affiliation(s)
| | - Aytul Hamzalioglu
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Vural Gokmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Faculty of Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey.
| | - Mevlude Kizil
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, 06100, Sihhiye, Ankara, Turkey.
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23
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Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties. Meat Sci 2017; 125:10-15. [DOI: 10.1016/j.meatsci.2016.11.009] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 11/10/2016] [Accepted: 11/14/2016] [Indexed: 11/23/2022]
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24
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García-Lomillo J, González-SanJosé ML. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Compr Rev Food Sci Food Saf 2016; 16:3-22. [PMID: 33371551 DOI: 10.1111/1541-4337.12238] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/06/2023]
Abstract
Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
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Affiliation(s)
- Javier García-Lomillo
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| | - María Luisa González-SanJosé
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
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25
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A phenylacetaldehyde–flavonoid adduct, 8-C-(E-phenylethenyl)-norartocarpetin, exhibits intrinsic apoptosis and MAPK pathways-related anticancer potential on HepG2, SMMC-7721 and QGY-7703. Food Chem 2016; 197 Pt B:1085-92. [DOI: 10.1016/j.foodchem.2015.11.104] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Revised: 11/05/2015] [Accepted: 11/19/2015] [Indexed: 12/28/2022]
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26
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Gibis M, Weiss J. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species. J Food Sci 2015; 80:C2430-9. [DOI: 10.1111/1750-3841.13090] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2015] [Accepted: 08/24/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Monika Gibis
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21/25 70599 Stuttgart Germany
| | - Jochen Weiss
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21/25 70599 Stuttgart Germany
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27
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Food Processing and the Mediterranean Diet. Nutrients 2015; 7:7925-64. [PMID: 26393643 PMCID: PMC4586566 DOI: 10.3390/nu7095371] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2015] [Revised: 09/03/2015] [Accepted: 09/09/2015] [Indexed: 02/06/2023] Open
Abstract
The benefits of the Mediterranean diet (MD) for protecting against chronic disorders such as cardiovascular disease are usually attributed to high consumption of certain food groups such as vegetables, and low consumption of other food groups such as meat. The influence of food processing techniques such as food preparation and cooking on the nutrient composition and nutritional value of these foods is not generally taken into consideration. In this narrative review, we consider the mechanistic and epidemiological evidence that food processing influences phytochemicals in selected food groups in the MD (olives, olive oil, vegetables and nuts), and that this influences the protective effects of these foods against chronic diseases associated with inflammation. We also examine how the pro-inflammatory properties of meat consumption can be modified by Mediterranean cuisine. We conclude by discussing whether food processing should be given greater consideration, both when recommending a MD to the consumer and when evaluating its health properties.
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28
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Khan MR. Influence of food condiments on the formation of carcinogenic heterocyclic amines in cooked chicken and determination by LC-MS/MS. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:307-14. [PMID: 25589062 DOI: 10.1080/19440049.2015.1008057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Heterocyclic amines (HCAs) are known to be suspected human carcinogens produced by high-temperature cooking of protein-rich foods such as meat and fish. In the present study, the influence of numerous food condiments on the formation of HCAs in cooked chicken was investigated. Chicken samples were subjected to pan-frying under controlled temperature. The levels of HCAs DMIP, MeIQx, 4,8-DiMeIQx, PhIP, harman and norharman were found to be between 0.93 and 27.52 ng g(-1), whereas IQ, MeIQ, AαC, MeAαC, Trp-P-1 and Trp-P-2 were found either below the limit of quantification or not detected in the control sample. Nevertheless, for samples cooked using food condiments, the amounts of HCAs (DMIP, MeIQx, 4,8-DiMeIQx and PhIP) were between 0.14 and 19.57 ng g(-1); harman and norharman were detected at higher concentrations up to 17.77 ng g(-1) while IQ and MeIQ were at levels below the limit of quantification; and AαC, MeAαC, Trp-P-1 and Trp-P-2 were not detected in any of the samples. The outcomes revealed that the formation of HCAs (except harman and norharman) diminished after the addition of food condiments. Edible oil contributed to the highest levels of HCA formation, followed by garlic, paprika, pepper and tomato.
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Affiliation(s)
- Mohammad Rizwan Khan
- a Department of Chemistry, College of Science , King Saud University , Riyadh , Saudi Arabia
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29
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Friedman M. Antibacterial, antiviral, and antifungal properties of wines and winery byproducts in relation to their flavonoid content. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6025-6042. [PMID: 24945318 DOI: 10.1021/jf501266s] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Grapes produce organic compounds that may be involved in the defense of the plants against invading phytopathogens. These metabolites include numerous phenolic compounds that are also active against human pathogens. Grapes are used to produce a variety of wines, grape juices, and raisins. Grape pomace, seeds, and skins, the remains of the grapes that are a byproduct of winemaking, also contain numerous bioactive compounds that differ from those found in grapes and wines. This overview surveys and interprets our present knowledge of the activities of wines and winery byproducts and some of their bioactive components against foodborne (Bacillus cereus, Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, Salmonella enterica, Staphylococcus aureus, Yersinia enterocolitica, Vibrio cholerae, Vibrio vulnificus), medical (Helicobacter pylori, Klebsiella pneumoniae), and oral pathogenic bacteria, viruses (adeno, cytomegalo, hepatitis, noro, rota), fungi (Candida albicans, Botrytis cinerea), parasites (Eimeria tenella, Trichomonas vaginalis), and microbial toxins (ochratoxin A, Shiga toxin) in culture, in vivo, and in/on food (beef, chicken, frankfurters, hot dogs, lettuce, oysters, peppers, pork, sausages, soup, spinach) in relation to composition and sensory properties. Also covered are antimicrobial wine marinades, antioxidative and immunostimulating aspects, and adverse effects associated with wine consumption. The collated information and suggested research needs might facilitate and guide further studies needed to optimize the use of wines and byproducts to help improve microbial food safety and prevent or treat animal and human infections.
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Affiliation(s)
- Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, United States
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30
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Kondjoyan A, Kohler A, Realini CE, Portanguen S, Kowalski R, Clerjon S, Gatellier P, Chevolleau S, Bonny JM, Debrauwer L. Towards models for the prediction of beef meat quality during cooking. Meat Sci 2014; 97:323-31. [DOI: 10.1016/j.meatsci.2013.07.032] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2013] [Revised: 07/19/2013] [Accepted: 07/25/2013] [Indexed: 10/26/2022]
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31
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Structural characteristics that determine the inhibitory role of phenolic compounds on 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation. Food Chem 2014; 151:480-6. [DOI: 10.1016/j.foodchem.2013.11.105] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 10/03/2013] [Accepted: 11/19/2013] [Indexed: 12/22/2022]
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32
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Szterk A, Waszkiewicz-Robak B. Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature. Meat Sci 2014; 96:1177-84. [DOI: 10.1016/j.meatsci.2013.11.019] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2013] [Revised: 11/16/2013] [Accepted: 11/20/2013] [Indexed: 11/16/2022]
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33
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Natale D, Gibis M, Rodriguez-Estrada MT, Weiss J. Inhibitory effect of liposomal solutions of grape seed extract on the formation of heterocyclic aromatic amines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:279-287. [PMID: 24313544 DOI: 10.1021/jf4035332] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The effectiveness of grape seed extract (GSE) encapsulated in liposomes to inhibit the formation of heterocyclic aromatic amines (HAA) during frying of beef patties was assessed. All liposomal systems were prepared by high pressure homogenization at 22 500 psi. A total of six samples (rapeseed oil (control), GSE at 0.1% and 0.2%, and GSE-containing liposomes with 1%, 2%, and 5% soy lecithin) were investigated. MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine), Norharman, and Harman were found after the marinade application and frying. PhIP concentrations decreased upon marination with GSE (0.1%) and GSE-containing liposomes (1% and 5%) (p < 0.05). MeIQx contents decreased in all samples compared to the oil control (p < 0.01) while no effect on β-carboline formation was observed. Results are in contrast to previous studies that had shown that liposomal encapsulation may enhance effectiveness of polyphenols to inhibit radical reactions. A mechanistic model was proposed to explain the observed differences.
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Affiliation(s)
- Daniela Natale
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna , Viale Fanin 40, 40127 Bologna, Italy
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Hoffman R, Gerber M. Evaluating and adapting the Mediterranean diet for non-Mediterranean populations: a critical appraisal. Nutr Rev 2013; 71:573-84. [PMID: 24032362 DOI: 10.1111/nure.12040] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
This review outlines the limitations of current techniques for evaluating the Mediterranean diet in Mediterranean versus non-Mediterranean populations. Differences between the two populations with regard to the foods that are available, food processing and preparation techniques, and eating and lifestyle habits may influence the implementation and effects of a Mediterranean diet in non-Mediterranean regions. For example, the composition of food groups may vary significantly, due to differences in the specific foods within a food group and to differences in aspects of food production and preparation. Notable differences between the diets of Mediterranean versus non-Mediterranean populations include the source of monounsaturated fatty acids (olive oil versus meat), the amount of vegetables consumed and their manner of preparation, the source of alcohol (wine versus other) and the pattern of intake, and the types of meat and dairy products consumed. Lifestyle factors such as meal patterns and exposure to sunlight may also act as confounding factors when the overall benefits of a Mediterranean diet are assessed. Improving the calculation of Mediterranean diet scores and measuring plasma nutrient levels may help mitigate the effects of confounders. These considerations could have important health implications when a Mediterranean diet is implemented by non-Mediterranean populations.
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Affiliation(s)
- Richard Hoffman
- School of Life and Medical Sciences, University of Hertfordshire, Hatfield, UK
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35
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Moon SE, Shin HS. Inhibition of mutagenic 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) formation using various food ingredients in a model systems. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0084-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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36
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Gibis M, Weiss J. Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen Pizza. J Food Sci 2013; 78:C832-8. [DOI: 10.1111/1750-3841.12121] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2013] [Accepted: 03/07/2013] [Indexed: 01/08/2023]
Affiliation(s)
- Monika Gibis
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21/25; 70599 Stuttgart; Germany
| | - Jochen Weiss
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology; Univ. of Hohenheim; Garbenstrasse 21/25; 70599 Stuttgart; Germany
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37
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Gibis M, Weiss J. Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties. Food Chem 2012; 134:766-74. [DOI: 10.1016/j.foodchem.2012.02.179] [Citation(s) in RCA: 124] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2011] [Revised: 01/11/2012] [Accepted: 02/27/2012] [Indexed: 11/26/2022]
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38
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Deziel NC, Buckley TJ, Sinha R, Abubaker S, Platz EA, Strickland PT. Comparability and repeatability of methods for estimating the dietary intake of the heterocyclic amine contaminant 2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine (PhIP). Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2012; 29:1202-11. [PMID: 22571725 PMCID: PMC3412362 DOI: 10.1080/19440049.2012.682657] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Inconsistent risk estimates for dietary heterocyclic amine (HCA) exposure and cancers may be due to differences in exposure assessment methods and the associated measurement error. We evaluated repeatability and comparability of intake estimates of the HCA 2-amino-1-methyl-6-phenylimidazo[4,5b]pyridine (PhIP) among two food frequency questionnaire (FFQ) collections, three diary collections, and three measurements of urinary PhIP and its metabolites in 36 non-smokers in Baltimore, Maryland, during 2004-2005. Collections spanned ∼9 months. Method repeatability was characterised with intraclass correlation coefficients (ICCs). Comparability among methods was assessed with Spearman correlation coefficients. Within-subject variability in PhIP intake was comparably high across all methods (ICCs of 0.20, 0.30, and 0.15 for FFQ, diary, and creatinine-adjusted urinary PhIP, respectively). Mean diary-based PhIP intake and mean urinary PhIP concentration were strongly correlated when restricting the analysis to participants with at least one non-zero diary-based estimate of PhIP intake (n = 15, r = 0.75, p = 0.001), but not in the full study population (n = 36, r = 0.18, p = 0.28). Mean PhIP intake from the FFQ was not associated with that either based on the diary or urinary PhIP separately, but was modestly correlated with a metric that combined the diary- and biomarker-based approaches (r = 0.30, p = 0.08). The high within-subject variability will result in significantly attenuated associations if a single measure is used to estimate exposure within an epidemiologic study. Improved HCA assessment tools, such as a combination of methods or validated biomarkers that capture long term exposure, are needed.
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Affiliation(s)
- Nicole C Deziel
- Department of Environmental Health Sciences, Johns Hopkins Bloomberg School of Public Health, 615 N. Wolfe St., Baltimore, MD, USA.
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39
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Viegas O, Amaro LF, Ferreira IMPLVO, Pinho O. Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6235-6240. [PMID: 22642699 DOI: 10.1021/jf302227b] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The inhibitory effect of antioxidant-rich marinades containing beer and white wine (with/without alcohol) alone or mixed with herbs commonly used as meat flavoring (garlic, ginger, thyme, rosemary, and red chili pepper) on the formation of heterocyclic aromatic amines (HAs) in pan-fried beef was studied. Radical-scavenging activity was evaluated by DPPH assay, before the addition of meat to the marinade (T0) and after 4 h of meat marinating (T4). At T0, wine with herbs possessed the highest scavenging activity (73.5%), followed by wine (72.5%), dealcoholized wine with herbs (53.4%), beer and herbs (41.7%), dealcoholized wine (39.6%), and beer (25.9%). At T4, a decrease in the radical-scavenging activity of all marinades was observed, although with a similar radical-scavenging profile. All of the six marinades under the study reduced the total amount of HAs, keeping meat with good overall sensory quality. Beer marinades were more efficient than white wine marinades, and the addition of herbs provided a superior inhibitory effect, reducing around 90% of HAs. No correlation was observed between radical-scavenging activity of marinades and total or individual HAs formation. Herbs explained around 30% of inhibition of PhIP formation, whereas alcohol increased PhIP formation.
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Affiliation(s)
- Olga Viegas
- Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, Portugal
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40
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Moon SE, Sung JH, Shin HS. Inhibitory Effect of Nelumbo nucifera Leaf Extracts on the Formation of Heterocyclic Amines and Mutagenicity during Cooking Beef Steak. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.4.563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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41
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Dong A, Lee J, Shin HS. Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0050-5] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Fellenberg MA, Espinoza A, Peña I, Alarcón J. Antioxidant and bacteriostatic effects of the addition of extract of quillay polyphenols (Quillaja saponaria) in the marinade of broiler chicken. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2011. [DOI: 10.1590/s1516-635x2011000100011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - A Espinoza
- Pontificia Universidad Católica de Chile
| | - I Peña
- Pontificia Universidad Católica de Chile
| | - J Alarcón
- Pontificia Universidad Católica de Chile
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Wu MC, Ma CY, Yang CC, Kao WC, Shen SC. The formation of IQ type mutagens from Maillard reaction in ethanolic solution. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.067] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Alaejos MS, Afonso AM. Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2010.00141.x] [Citation(s) in RCA: 189] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Teófilo JSC, Bernardo GL, Silva ELD, Proença RPDC. Aquecimento de vinho tinto e suco de uva utilizados em preparações culinárias não afeta a capacidade antioxidante e o teor de fenóis totais. REV NUTR 2011. [DOI: 10.1590/s1415-52732011000100015] [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
OBJETIVO: Avaliar a capacidade antioxidante e a concentração dos compostos fenólicos de vinho tinto e suco de uva utilizados em preparações culinárias, quando submetidos ao processo de fervura. Métodos: A avaliação ocorreu após diferentes períodos de aquecimento (100°C) em dois sistemas: i) panela de alumínio e chama de fogão e ii) balão de vidro e manta térmica. Amostras comerciais de vinho tinto (n=4) e suco de uva integral (n=4) foram submetidas à fervura por 10, 20 e 60 minutos. Antes e após cada período de fervura, a capacidade antioxidante total foi avaliada pela medida do potencial redutor férrico, e o teor de fenóis totais foi quantificado pelo método de Folin-Ciocalteau. As diferenças foram comparadas pela análise de variância para medidas repetidas (p<0,05). Resultados: A fervura durante os diferentes períodos de tempo não provocou variações importantes na capacidade antioxidante total e no teor de fenóis totais das bebidas, independentemente do sistema de aquecimento utilizado. Conclusão: De acordo com os resultados obtidos, as propriedades antioxidantes do vinho tinto e do suco de uva, quando submetidos à fervura por até 60 minutos, mantiveram-se relativamente estáveis.
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Quelhas I, Petisca C, Viegas O, Melo A, Pinho O, Ferreira I. Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.02.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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47
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Gibis M, Weiss J. Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties. Meat Sci 2010; 85:735-42. [DOI: 10.1016/j.meatsci.2010.03.034] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2010] [Revised: 03/19/2010] [Accepted: 03/21/2010] [Indexed: 10/19/2022]
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Awney HA, Sindi H. The effect of rosemary on the mutagenic activity of heterocyclic amines extracted from common food consumed in Saudi Arabia. Int J Food Sci Nutr 2009; 61:192-203. [DOI: 10.3109/09637480903294953] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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49
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Busquets R, Jönsson JÅ, Frandsen H, Puignou L, Galceran MT, Skog K. Hollow fibre-supported liquid membrane extraction and LC-MS/MS detection for the analysis of heterocyclic amines in urine samples. Mol Nutr Food Res 2009; 53:1496-504. [DOI: 10.1002/mnfr.200800577] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Cheng KW, Wong CC, Chao J, Lo C, Chen F, Chu IK, Che CM, Ho CT, Wang M. Inhibition of mutagenic PhIP formation by epigallocatechin gallate via scavenging of phenylacetaldehyde. Mol Nutr Food Res 2009; 53:716-25. [PMID: 19437482 DOI: 10.1002/mnfr.200800206] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Chemical model investigation showed that both epigallocatechin gallate (EGCG) and its peracetate, which has all the hydroxyl groups acetylated, effectively reduced the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), the most abundant mutagenic heterocyclic amine found in foods. Mechanistic study was subsequently carried out to characterize the probable inhibitory mechanism involved. GC-MS analysis showed that EGCG in only one-fourth molar quantity of phenylalanine reduced formation of phenylacetaldehyde, a key PhIP intermediate by nearly 90%. Its peracetate also showed similar inhibitory activity. This further supported the existence of an antioxidant-independent mechanism contributing to the inhibition of PhIP formation by EGCG. Subsequent LC-MS analyses of samples from a wide range of model systems consisting of PhIP precursors showed the generation of characteristic analytes with molecular weight corresponding to the sum of EGCG and phenylalanine fragment(s) only in models where phenylalanine and EGCG were simultaneously present. An isotope-labeling study revealed that these analytes all contained fragment(s) of phenylalanine origin. Direct reaction employing phenylacetaldehyde and EGCG further confirmed the capability of EGCG to form adducts with phenylacetaldehyde, thus reducing its availability for PhIP formation. Finally, an investigation of the time course of the generation of postulated adduction products supported EGCG as an effective inhibitor of PhIP formation in prolonged heating processes.
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Affiliation(s)
- Ka-Wing Cheng
- School of Biological Sciences, The University of Hong Kong, Hong Kong, P. R. China
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