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Goswami P, Ohura T, Suzuki R, Koike N, Watanabe M, Guruge KS. Hazardous implications of halogenated polycyclic aromatic hydrocarbons in feedstuff: Congener specificity and toxic levels in feed ingredients and feeds. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 914:169855. [PMID: 38185150 DOI: 10.1016/j.scitotenv.2023.169855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 12/29/2023] [Accepted: 12/30/2023] [Indexed: 01/09/2024]
Abstract
Studies have shown that halogenated polycyclic aromatic hydrocarbons (HPAHs), including chlorinated (ClPAHs) and brominated PAHs (BrPAHs), could be hazardous pollutants due to their pervasive occurrence in the environment. However, their accumulation properties and toxic potentials in animal feedstuffs remain unclear. This study investigated 75 congeners of parent PAHs, ClPAHs, and BrPAHs in animal-based feed ingredients and fish and swine feeds in Japan using a GC/Orbitrap MS system. The total parent PAHs ranged from below the method detection limit (
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Affiliation(s)
- Prasun Goswami
- National Institute of Animal Health, National Agriculture and Food Research Organization, 3-1-5 Kannondai, Tsukuba, 305-0856, Ibaraki, Japan
| | - Takeshi Ohura
- Faculty of Agriculture, Meijo University, 1-501 Shiogamaguchi, Nagoya 468-8502, Japan; Graduate School of Agriculture, Meijo University, 1-501 Shiogamaguchi, Nagoya 468-8502, Japan.
| | - Ryotaro Suzuki
- Faculty of Agriculture, Meijo University, 1-501 Shiogamaguchi, Nagoya 468-8502, Japan
| | - Natsuki Koike
- Graduate School of Agriculture, Meijo University, 1-501 Shiogamaguchi, Nagoya 468-8502, Japan
| | - Mafumi Watanabe
- National Institute of Animal Health, National Agriculture and Food Research Organization, 3-1-5 Kannondai, Tsukuba, 305-0856, Ibaraki, Japan
| | - Keerthi S Guruge
- National Institute of Animal Health, National Agriculture and Food Research Organization, 3-1-5 Kannondai, Tsukuba, 305-0856, Ibaraki, Japan; Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-58 Rinku-oraikita, Izumisano, Osaka 598-8531, Japan.
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2
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Fayed AGI, Emam H, Abdel-Fattah AN, Shamloul RM, Elkholy TA, Yassen EM, Hamdy E, Mohamed MET, Seddeek MI, Abed E. The correlation between the frequent intake of dietary migraine triggers and increased clinical features of migraine (analytical cross-sectional study from Egypt). Sci Rep 2024; 14:4150. [PMID: 38378909 PMCID: PMC10879089 DOI: 10.1038/s41598-024-54339-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Accepted: 02/12/2024] [Indexed: 02/22/2024] Open
Abstract
Despite the high prevalence of primary headaches, the role of food in modifying clinical characteristics among migraine patients is often overlooked. The aim is to detect the correlation between adopting unhealthy dietary habits and migraine severity and identify foods that have a greater chance of triggering specific subtypes of migraine. The present study was a cross-sectional analytical study that was conducted at Kasralainy Hospital, Cairo University, headache clinic at Alexandria University Hospital, and Al-Azhar University Hospitals from January to June 2020. We included 124 patients fulfilling the ICHD-3 criteria for migraine. A full clinical profile for migraine headaches was reported using a headache sheet applied to the Al-Azhar University headache unit. A nutritionist obtained data collected about dietary habits using many reliable scales and questionnaires such as food frequently sheets questionnaire. Logistic regression and Pearson correlation coefficients have been used to identify foods that are more likely to be associated with increased clinical features of migraine. Our participants reported that the fried meat, fried chicken, processed meats, fava beans, falafel, aged cheese "Pottery salted cheese" and "Rummy cheese", salted-full fatty cheese "Damietta cheese", citrus fruits, tea, coffee, soft drinks, nuts, pickles, chocolate, canned foods, sauces, ice cream, smoked herring, in addition to the stored food in the refrigerator for many days were significantly associated with the diagnosis of chronic migraine CM compared to episodic migraine (EM). Margarine, pickles, and smoked herring were significantly associated with the diagnosis of migraine with aura (MA) compared to migraine without aura (MO). Adopting unhealthy eating habits was a more prevalent dietary consumption pattern among people with chronic migraines compared to those with episodic migraine.
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Affiliation(s)
- Abdel-Ghaffar I Fayed
- Department of Neurology, Faculty of Medicine, Al-Azhar University, Cairo, 11651, Egypt.
| | - Hossam Emam
- Department of Neurology, Faculty of Medicine, Al-Azhar University, Cairo, 11651, Egypt
| | - Alyaa N Abdel-Fattah
- Department of Food Industries Technology, Faculty of Technology of Industry and Energy, Samannoud Technological University, Samannoud, 31621, Egypt
- Department of Nutrition and Food Science, Faculty of Home Economic, Al-Azhar University, Tanta, 31527, Egypt
| | - Reham M Shamloul
- Department of Neurology, Faculty of Medicine, Cairo University, Cairo, 11559, Egypt
| | - Thanaa A Elkholy
- Department of Nutrition and Food Science, Faculty of Home Economic, Al-Azhar University, Tanta, 31527, Egypt
| | - Ensaf M Yassen
- Department of Nutrition and Food Science, Faculty of Home Economic, Al-Azhar University, Tanta, 31527, Egypt
| | - Eman Hamdy
- Department of Neurology, Faculty of Medicine, Alexandria University, Alexandria, 21526, Egypt
| | - Mohie-Eldin T Mohamed
- Department of Neurology, Faculty of Medicine, Al-Azhar University, Cairo, 11651, Egypt
| | - Mahrous I Seddeek
- Department of Neurology, Faculty of Medicine, Al-Azhar University, Cairo, 11651, Egypt
| | - Elsayed Abed
- Department of Neurology, Faculty of Medicine, Al-Azhar University, Cairo, 11651, Egypt
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3
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Zhang J, Toldrá F, Zhang W, Yin Y, Zhu Z. Study on the effects and mechanisms of ultrasound on the peptide profile and taste of unsmoked bacon using peptidomics and bioinformatics. Food Chem 2023; 414:135764. [PMID: 36842205 DOI: 10.1016/j.foodchem.2023.135764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 02/07/2023] [Accepted: 02/18/2023] [Indexed: 02/25/2023]
Abstract
The ultrasound-induced impacts on the peptide characteristics and taste of unsmoked bacon have been evaluated through the use of peptidomics and bioinformatics approaches. Furthermore, the effect of such ultrasound-induced changes on the main endogenous proteases responsible for peptide generation was also investigated. In fact, the activity of main endogenous proteases was significantly increased after ultrasonic treatment during the processing of unsmoked bacon, and contributed to an increased number and an enhanced LFQ intensity of peptides. Besides, such increased amount of peptides and LFQ intensity with up to 500 W ultrasonic treatment were beneficial for the taste improvement of the final products as shown by taste prediction analysis. Nevertheless, an excessive ultrasonic power like 750 W hindered protein hydrolysis and further exerted a negative effect on peptide generation. Therefore, ultrasound under controlled conditions could be considered as a promising way to improve the taste of unsmoked bacon.
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Affiliation(s)
- Jian Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Yantao Yin
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zihan Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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4
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Cheng YQ, Leible M, Weiss J, Gibis M. The impact of temperature-controlled smoldering smoking on polycyclic aromatic hydrocarbons and heterocyclic amines contents in Frankfurter-type sausages. Food Chem 2023; 423:136258. [PMID: 37172502 DOI: 10.1016/j.foodchem.2023.136258] [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: 01/05/2023] [Revised: 03/24/2023] [Accepted: 04/25/2023] [Indexed: 05/15/2023]
Abstract
The impact of temperature-controlled smoldering smoking conditions on the accumulations of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HAs) in Frankfurter-type sausages was investigated. Depending on the temperature, smoking can be divided into two phases: an unstable pyrolysis stage (≈ 200 s) and a stable pyrolysis stage (>200 s), which had different effects on hazardous substances contents. The unstable pyrolysis stage, which contributed 66.9 ∼ 89.6% of PAH accumulations by comparing with sausages smoked for 15 min, has significant impact on high PAH residues. By contrast, the contents of HAs showed steady increase trends with smoking time. Few types of free-HAs with low concentrations (3.05 ∼ 22.9 ng/g DW), but more types of bound-HAs with much higher levels (10.8 ∼ 396 ng/g DW) were found. In addition, the formation of some HAs followed the first-order reaction model. However, the detailed formation mechanisms of PAHs and HAs under temperature-controlled smoldering smoking conditions remain to be studied.
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Affiliation(s)
- Yi-Qun Cheng
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; College of Life Sciences, Anhui Normal University, Wuhu, Anhui 241000, People's Republic of China.
| | - Malte Leible
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
| | - Monika Gibis
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
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Shoaei F, Talebi-Ghane E, Amirsadeghi S, Mehri F. The investigation of polycyclic aromatic hydrocarbons (PAHs) in milk and its products: A global systematic review, meta-analysis and health risk assessment. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105645] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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6
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Einolghozati M, Talebi-Ghane E, Amirsadeghi S, Fereshteh mehri. Evaluation of polycyclic aromatic hydrocarbons (PAHs) in processed cereals: A meta-analysis study, systematic review, and health risk assessment. Heliyon 2022; 8:e12168. [DOI: 10.1016/j.heliyon.2022.e12168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 08/31/2022] [Accepted: 11/29/2022] [Indexed: 12/14/2022] Open
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7
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Wang Z, Shi L, Li H, Song W, Li J, Yuan L. Selenium-Enriched Black Soybean Protein Prevents Benzo( a)pyrene-Induced Pyroptotic Colon Damage and Gut Dysbacteriosis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12629-12640. [PMID: 36129345 DOI: 10.1021/acs.jafc.2c04526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Selenium-enriched black soybean protein (SeBSP) is a kind of high-quality selenium resource with many physiological functions. Benzo(a)pyrene (BaP) is a well-known injurant that widely exists in high-temperature processed food and has been previously found to cause colon injury. In this study, the effects of SeBSP on colonic damage induced by BaP in BALB/C mice were investigated by comparing it with normal black soybean protein (BSP). SeBSP inhibited the BaP-induced reductions on body weight, food intake, and water intake. Moreover, metabolic enzymes, including AhR, CYP1A1, CYP1B1, and GST-P1, that were promoted by BaP were downregulated by SeBSP, reducing oxidative damage caused by BaP in the metabolic process. The classical pyroptosis indexes (i.e., NLRP3, ASC, Caspase-1, GSDMD) and inflammatory factors (i.e., TNF-α, IL-1β, IL-18, iNOS, COX-2) were downregulated by SeBSP in BaP-treated mice, suggesting the benefits of SeBSP in reducing colonic toxicity. Notably, SeBSP enhanced microbial diversity of gut microbiota and increased relative abundances of prebiotic bacteria, for example, Lactobacillus reuteri, Bacteroides thetaiotaomicron, and genera Bifidobacterium, and Blautia, along with the promotion of short-chain fatty acids. Integrative analysis showed strong links between the antioxidant and anti-inflammatory effects of SeBSP and its altered gut microbiota. Collectively, our study demonstrates the pronounced benefits of Se-enriched black soybean in preventing the colonic toxicity of BaP, and such effects could be mediated by gut microbiota.
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Affiliation(s)
- Zhulin Wang
- Engineering Research Center of High Value Utilization of Western China Fruit Resources, Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, People's Republic of China
| | - Lin Shi
- Engineering Research Center of High Value Utilization of Western China Fruit Resources, Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, People's Republic of China
| | - Hao Li
- Engineering Research Center of High Value Utilization of Western China Fruit Resources, Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, People's Republic of China
| | - Wei Song
- Engineering Research Center of High Value Utilization of Western China Fruit Resources, Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, People's Republic of China
| | - Jianke Li
- Engineering Research Center of High Value Utilization of Western China Fruit Resources, Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, People's Republic of China
| | - Li Yuan
- Engineering Research Center of High Value Utilization of Western China Fruit Resources, Key Laboratory of Food Processing Byproducts for Advanced Development and High Value Utilization, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, People's Republic of China
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8
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Zhang J, Toldrá F, Zhang W. Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10259-10270. [PMID: 35947788 DOI: 10.1021/acs.jafc.2c03605] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The aim of this study was to investigate the modifications of the proteome and flavor-related proteins in unsmoked bacon resulting from ultrasound treatment with the application of label-free quantitation technology together with bioinformatics analysis. Results showed that the expression levels of 137 proteins were markedly affected by ultrasound with most of them being significantly upregulated. The proteins distributed in the cytoplasm and the cytosol, the mitochondrion, and the nucleus were more susceptible to ultrasound treatment. Meanwhile, 20 flavor-related proteins, mostly myofibrillar proteins and metabolic enzymes mainly involved in the metabolic pathways of signaling and cellular processes and environmental information processing, were screened out. In addition, the differential expressions of flavor-related proteins induced by ultrasound were verified by western blotting. This study displayed insightful information from the proteomics perspective for a better understanding of the influential effect of ultrasound treatment on meat flavor.
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Affiliation(s)
- Jian Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
| | - Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China
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9
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Saravanakumar K, Sivasantosh S, Sathiyaseelan A, Sankaranarayanan A, Naveen KV, Zhang X, Jamla M, Vijayasarathy S, Vishnu Priya V, MubarakAli D, Wang MH. Impact of benzo[a]pyrene with other pollutants induce the molecular alternation in the biological system: Existence, detection, and remediation methods. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 304:119207. [PMID: 35351595 DOI: 10.1016/j.envpol.2022.119207] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 03/16/2022] [Accepted: 03/22/2022] [Indexed: 06/14/2023]
Abstract
The exposure of benzo [a]pyrene (BaP) in recent times is rather unavoidable than ever before. BaP emissions are sourced majorly from anthropogenic rather than natural provenance from wildfires and volcanic eruptions. A major under-looked source is via the consumption of foods that are deep-fried, grilled, and charcoal smoked foods (meats in particular). BaP being a component of poly aromatic hydrocarbons has been classified as a Group I carcinogenic agent, which has been shown to cause both systemic and localized effects in animal models as well as in humans; has been known to cause various forms of cancer, accelerate neurological disorders, invoke DNA and cellular damage due to the generation of reactive oxygen species and involve in multi-generational phenotypic and genotypic defects. BaP's short and accumulated exposure has been shown in disrupting the fertility of gamete cells. In this review, we have discussed an in-depth and capacious run-through of the various origins of BaP, its economic distribution and its impact as well as toxicological effects on the environment and human health. It also deals with a mechanism as a single compound and its ability to synergize with other chemicals/materials, novel sensitive detection methods, and remediation approaches held in the environment.
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Affiliation(s)
- Kandasamy Saravanakumar
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | | | - Anbazhagan Sathiyaseelan
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | - Alwarappan Sankaranarayanan
- Department of Life Sciences, Sri Sathya Sai University for Human Excellence, Navanihal, Karnataka, 585 313, India.
| | - Kumar Vishven Naveen
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | - Xin Zhang
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
| | - Monica Jamla
- Department of Biotechnology, Modern College of Arts, Science and Commerce, Savitribai Phule Pune University, Pune, 411007, India.
| | - Sampathkumar Vijayasarathy
- Department of Biotechnology, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, 632014, India.
| | - Veeraraghavan Vishnu Priya
- Department of Biochemistry, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, 600077, India.
| | - Davoodbasha MubarakAli
- School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai, Tamil Nadu, 600048, India.
| | - Myeong-Hyeon Wang
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon, 200-701, Republic of Korea.
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Ge Y, Wu S, Yan K. Concentrations, influencing factors, risk assessment methods, health hazards and analyses of polycyclic aromatic hydrocarbons in dairies: a review. Crit Rev Food Sci Nutr 2022; 63:6168-6181. [PMID: 35139701 DOI: 10.1080/10408398.2022.2028717] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The occurrence of polycyclic aromatic hydrocarbons (PAHs) in dairies has been widely reported. Consumers may be overly exposed to PAHs through dairies causing health risks. Hazards can be reduced by controlling influencing factors in the full-chain of dairy production. This review briefly introduces research trends and analytical methods concerning PAHs in dairies. Additionally, this review discusses influencing factors of PAH concentrations in various dairies to avoid PAHs' formation and accumulation during manufacture. Relevant regulations are referred to and the reported risk assessment methods are summarized. Furthermore, indicators of health risks including TEQBaP, the number and the rate of over-standard are calculated based on PAH concentrations. Through analyses, we find PAH and BaP contamination in dairies are complex problems depending on environment, processing and storage. There was a significant correlation between fat contents and PAH concentrations. Results of infant formula in certain research were worrying and those of smoked cheeses are remarkably high indicating the dangerous smoking process. It is significant to monitor PAHs and calculate TEQBaP from meadows to feeders. Moreover, the existing regulations are insufficient and need strengthening. The data and discussions in this review contribute to worldwide Big Data, further scientific investigation and regulations for PAHs in dairies.
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Affiliation(s)
- Yuxing Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Kai Yan
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon. Processes (Basel) 2022. [DOI: 10.3390/pr10020268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The goal of this study was to determine the concentrations of 16 PAHs (PAH16) naphthalene—Nap, acenaphthylene—Anl, acenaphthene—Ane, fluorene—Flu, phenanthrene—Phen, anthracene—Ant, fluoranthene—Flt, pyrene—Pyr, benz[a]anthracene—BaA, chrysene—Chry, benzo[b]fluoranthene—BbF, benzo[k]fluoranthene—BkF, benzo[a]pyrene—BaP, indeno[1,2,3-cd]pyrene—InP, dibenz[a,h]anthracene—DahA and benzo[g,h,i]perylene—BghiP) in Slavonska slanina traditionally smoked bacon over open fire and industrially smoked on a smoke generator with a heated plate. In the samples of Slavoska slanina smoked in a traditional manner, the presence of 11 out of 16 analyzed PAHs was determined (Nap, Anl, Ane, Fln, Ant, Phen, Flt, BaA, Pyr, BbF, BkF). In the samples smoked in industrial conditions, only 2 out of 16 (Nap, Anl) were quantified. In the samples smoked with open fire (the traditional method), PAH4 (BaA, BaP BbF, Chry) concentations were as follows: 14.84 μg kg−1 in the middle, 10.60 μg kg−1 on the surface and 17.37 μg kg−1 in the skin, while the PAH4 content in the samples smoked in industrial conditions were below the level of quantification (<LOQ). The content of carcinogenic BaP was below the limit of quantification in all investigated samples. These findings support the fact that traditional smoking may result in a product safe for consumption, as far as the prescribed legislative recommendations are concerned, but constant monitoring is still needed.
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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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13
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Polycyclic Aromatic Hydrocarbons (PAHs) Sample Preparation and Analysis in Beverages: A Review. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02178-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractThe monitoring of food contaminants is of interests to both food regulatory bodies and the consumers. This literature review covers polycyclic aromatic hydrocarbons (PAHs) with regard to their background, sources of exposures, and occurrence in food and environment as well as health hazards. Furthermore, analytical methods focusing on the analysis of PAHs in tea, coffee, milk, and alcoholic samples for the last 16 years are presented. Numerous experimental methods have been developed aiming to obtain better limits of detections (LODs) and percent recoveries as well as to reduce solvent consumption and laborious work. These include information such as the selected PAHs analyzed, food matrix of PAHs, methods of extraction, cleanup procedure, LOD, limits of quantitation (LOQ), and percent recovery. For the analysis of tea, coffee, milk, and alcoholic samples, a majority of the research papers focused on the 16 US Environmental Protection Agency PAHs, while PAH4, PAH8, and methylated PAHs were also of interests. Extraction methods range from the classic Soxhlet extraction and liquid–liquid extraction to newer methods such as QuEChERS, dispersive solid-phase microextraction, and magnetic solid-phase extraction. The cleanup methods involved mainly the use of column chromatography and SPE filled with either silica or Florisil adsorbents. Gas chromatography and liquid chromatography coupled with mass spectrometry or fluorescence detectors are the main analytical instruments used. A majority of the selected combined methods used are able to achieve LODs and percent recoveries in the ranges of 0.01–5 ug/kg and 70–110%, respectively, for the analysis of tea, coffee, milk, and alcoholic samples.
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14
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The influence of meteorological conditions during traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The aim of the study was to examine the influence of meteorological conditions observed during the process of traditional smoking on polycyclic aromatic hydrocarbon content in traditional Polish pork ham. The material of the study comprised traditional Polish pork ham, one of the most frequently purchased and consumed meat products in Poland. The analysed ham was smoked with the traditional method using beech chips and pieces. Smoking time was four hours. During laboratory research the basic chemical composition of the product was examined. Using the HPLC method, the level of 15 selected Polycyclic Aromatic Hydrocarbons (PAHs). The obtained results show that the level of selected polycyclic aromatic hydrocarbons in the examined material depended on atmospheric pressure and relative air humidity. Atmospheric pressure significantly influenced the content of benzo(b)fluoranthene, benzo(a)anthracene and indeno(c,d)pyrene. Relative humidity impacted the absorption level of 5-methylchrysene, benzo(a)pyrene, benzo(b)fluoranthene, benzo(g,h,i)perylene, benzo(j)fluoranthene and indeno(c,d)pyrene. An influence of air temperature during the smoking process on PAHs content in the product was not observed. The results indicate that traditional smoking should be conducted under conditions of high relative humidity – ideally above 75%, and high atmospheric pressure – above 1000 hPa.
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15
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Zhang J, Zhang W, Zhou L, Zhang R. Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS. ULTRASONICS SONOCHEMISTRY 2021; 80:105807. [PMID: 34710808 PMCID: PMC8556651 DOI: 10.1016/j.ultsonch.2021.105807] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 05/25/2023]
Abstract
For exploring the influence of ultrasound on the flavor characteristic of unsmoked bacon, sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to analyze the overall flavor profile and specific volatile flavor compounds (VFCs), respectively. Furthermore, the metabolic pathway of VFCs affected by ultrasound was also investigated. Results demonstrated that ultrasound improved the flavor characteristic of unsmoked bacon by raising the levels of nonanal, heptanal, octanal, 3-methylbutanal n-hexyl acetate and n-propyl acetate. Enzymatic oxidation was found to be an important metabolic pathway responsible for the development of flavor characteristic after ultrasound treatment, which could be attributed to the increased activities of lipases and lipoxygenase and the higher concentration of polyunsaturated free fatty acids. The increased level of lipid oxidation after ultrasound treatment was also confirmed by thiobarbituric acid reactive substances. Consequently, ultrasound is an effective approach to enhance the flavor characteristic of unsmoked bacon.
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Affiliation(s)
- Jian Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Lei Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ruyu Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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16
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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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17
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Boubacar Seydou R, Douny C, Mahillon J, Anihouvi VB, Scippo M, Hounhouigan DJ. Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of
kilichi
, a grilled meat produced in Niger. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ramatou Boubacar Seydou
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
- Département des Cultures Fluviales, Laboratoire de Technologie Alimentaire Institut National de la Recherche Agronomique du Niger Niamey Niger
| | - Caroline Douny
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health, University of Liège Liège Belgium
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Faculty of Bioscience Engineering Croix du Sud Louvain‐la‐Neuve Belgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
| | - Marie‐Louise Scippo
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health, University of Liège Liège Belgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
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18
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Lee S, Kim MK, Kim DY, Shin HS. Evaluation of analytical method for polycyclic aromatic hydrocarbons content in home meal replacement products by GC/MS. Food Sci Biotechnol 2021; 30:891-900. [PMID: 34395020 PMCID: PMC8302712 DOI: 10.1007/s10068-021-00932-w] [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: 02/28/2021] [Revised: 05/09/2021] [Accepted: 06/08/2021] [Indexed: 11/30/2022] Open
Abstract
This study analyzed four polycyclic aromatic hydrocarbons (PAHs) from frequently consumed home meal replacement (HMR) products in Korea and evaluated their chemical analysis methods. The PAHs investigated were benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene. Chrysene-d12 and benzo[a]pyrene-d12 served as internal standards. The sample was dissolved in dichloromethane before extraction. Liquid-liquid extraction, microwave extraction, alkali digestion and GC-MS were used for analysis. Method validation was conducted on four matrices: fatty solid, fatty liquid, non-fatty liquid, non-fatty solid. Linear correlation coefficients (R2) were all above 0.99 and accuracy ranged from 80.03 to 119.65%. The LOD and LOQ were in the range of 0.03-0.15 and 0.09-0.44 μg/kg, respectively. The recoveries varied from 81.09 to 116.42% and precision ranged from 0.07 to 10.73% in both intraday and interday analysis. All concentrations of total PAHs from HMR products were detected at relatively low concentration. This study could provide the PAHs content from HMR products in Korea.
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Affiliation(s)
- SiHyoung Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea
| | - Min kyung Kim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea
| | - Do-Yeong Kim
- Institute of Convergence Life Sciences
, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea
| | - Han-Seung Shin
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do 10326 Republic of Korea
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19
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Influence of traditional Cambodian smoking practices on the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish processed in the Tonle Sap area, Cambodia. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103902] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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20
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Quantification and risk assessment of carcinogenic polycyclic aromatic hydrocarbons in retail smoked fish and smoked cheeses. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107586] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Racovita RC, Secuianu C, Ciuca MD, Israel-Roming F. Effects of Smoking Temperature, Smoking Time, and Type of Wood Sawdust on Polycyclic Aromatic Hydrocarbon Accumulation Levels in Directly Smoked Pork Sausages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9530-9536. [PMID: 32786847 DOI: 10.1021/acs.jafc.0c04116] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Smoking is an excellent food preservation method but also a source of contamination of foodstuffs with carcinogenic polycyclic aromatic hydrocarbons (PAHs). Herein we investigated the influence of smoking temperature, smoking time, and type of wood sawdust used as smoke source on PAH levels attained through controlled smoking of pork sausages. Four PAHs (benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[a]pyrene) were monitored, as required by European Commission Regulation 835/2011. PAH concentrations increased continuously both with higher temperatures (55-95 °C) and with longer smoking periods (2-9 h), although the level of benzo[a]pyrene exhibited a tendency to plateau after 6 h. Among seven types of hardwoods tested, plum, alder, and birch yielded PAH concentrations considerably higher than that of commonly used beech, and oak showed similar levels to beech while apple and, to a lesser extent, walnut caused lower levels of sausage contamination. These findings could guide the establishment of good practices in the smoked meat industry.
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Affiliation(s)
- Radu C Racovita
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, Romania
| | - Catinca Secuianu
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, Romania
- Imperial College London, Department of Chemical Engineering, South Kensington Campus, London SW7 2AZ, United Kingdom
| | - Maria D Ciuca
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, Romania
| | - Florentina Israel-Roming
- University "Politehnica" of Bucharest, Faculty of Applied Chemistry and Materials Science, Department of Inorganic Chemistry, Physical Chemistry and Electrochemistry, 1-7 Gh. Polizu Street, Bucharest 011061, Romania
- University of Agronomic Sciences and Veterinary Medicine, Biotechnology Department, 59 Marasti Boulevard, Bucharest 011464, Romania
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22
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Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica. Processes (Basel) 2020. [DOI: 10.3390/pr8080918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The concentrations of 16 polycyclic aromatic hydrocarbons (PAH) in smoked dry sausage Hercegovačka kobasica were investigated. The sausages were stuffed in two different casings (collagen and natural) and smoked in traditional and industrial smokehouses. The highest concentration of PAH 16 were detected in sausages in natural casings smoked in the traditional manner. The samples smoked in the industrial chamber stuffed in collagen casing showed the lowest PAH 16 content. The content of PAH 4 in sausage smoked in the traditional way and stuffed in natural casing averaged 24.46 µg/kg, which is more the double of maximum prescribed concentration of 12 µg/kg. The concentration of cancerogenic benzo[a]pyrene averaged 7.79 µg/kg in sausage stuffed in natural casing and smoked in the traditional way, which is almost four times the legislative prescribed values (2 µg/kg). Sausage smoked in the traditional manner and stuffed in collagen casing showed lower values for PAH 4 (13.88 µg/kg) and benzo[a]pyrene (4.97 µg/kg), but these values were also above the legislative prescribed values.
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23
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Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons. Foods 2020; 9:foods9010091. [PMID: 31952356 PMCID: PMC7023091 DOI: 10.3390/foods9010091] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Accepted: 01/11/2010] [Indexed: 11/25/2022] Open
Abstract
The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs. Dry-cured sausages were submitted to different smoking regimes: (A) no smoking; (B) 20 h effective smoking; (C) 60 h effective smoking; (D) effective smoking until reaching 38%–40% weight losses. Three independent batches were produced per smoking regime, and three samples per batch were analyzed. Microbiological, physicochemical, and sensory analyses were performed. The total PAHs content was generally low and did not differ significantly in meat products submitted to the four different smoking regimes. The PAH4 and benzo(α)pyrene levels were below the established legal limits in all analyzed dry-cured sausages. Nevertheless, non-smoked sausages always showed lower PAHs values for all PAHs groups.
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24
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Zastrow L, Schwind KH, Schwägele F, Speer K. Influence of Smoking and Barbecuing on the Contents of Anthraquinone (ATQ) and Polycyclic Aromatic Hydrocarbons (PAHs) in Frankfurter-Type Sausages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13998-14004. [PMID: 31747274 DOI: 10.1021/acs.jafc.9b03316] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The contents of anthraquinone (ATQ) and polycyclic aromatic hydrocarbons (anthracene (ANT) and PAH4) in smoked Frankfurter-style sausages were investigated depending on various smoking conditions. During smoking, the smoke generator, the smoking duration, the type of wood, and some more plant-specific parameters were tested. The sausages were also barbecued on a charcoal grill. The lowest mean contents of all analytes were observed when friction smoke was used (ATQ < limit of quantification (LOQ); ANT < LOQ; PAH4 < limit of detection (LOD)) and the highest when the settings of ventilations flaps were changed (ANT 36.3 μg/kg; PAH4 2.2 μg/kg) or at an intensive smoke density (ATQ 3.2 μg/kg). The contents increased with the smoking time, but irregularities were detected after 10 min. The use of different types of wood had no influence on the ATQ content but affected the PAH content. In barbecued samples, ATQ and ANT contents were detected at the level of friction smoke and maximum PAH4 contents were found above the exposure during smoking. Due to the varying influence of the smoking parameters on the two analytes, there was no direct correlation between the contents of ATQ and ANT in all smoking experiments.
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Affiliation(s)
- Lisa Zastrow
- Department of Safety and Quality of Meat , Max Rubner-Institut (MRI) , E.-C.-Baumann Straße 20 , 95326 Kulmbach , Germany
| | - Karl-Heinz Schwind
- Department of Safety and Quality of Meat , Max Rubner-Institut (MRI) , E.-C.-Baumann Straße 20 , 95326 Kulmbach , Germany
| | - Fredi Schwägele
- Department of Safety and Quality of Meat , Max Rubner-Institut (MRI) , E.-C.-Baumann Straße 20 , 95326 Kulmbach , Germany
| | - Karl Speer
- Chair of Special Food Chemistry and Food Production , Technical University Dresden , Bergstraße 66 , 01069 Dresden , Germany
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25
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Fernández J, Ledesma E, Monte J, Millán E, Costa P, de la Fuente VG, García MTF, Martínez-Camblor P, Villar CJ, Lombó F. Traditional Processed Meat Products Re-designed Towards Inulin-rich Functional Foods Reduce Polyps in Two Colorectal Cancer Animal Models. Sci Rep 2019; 9:14783. [PMID: 31616028 PMCID: PMC6794276 DOI: 10.1038/s41598-019-51437-w] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 10/01/2019] [Indexed: 12/15/2022] Open
Abstract
Inulin-rich foods exert a prebiotic effect, as this polysaccharide is able to enhance beneficial colon microbiota populations, giving rise to the in situ production of short-chain fatty acids (SCFAs) such as propionic and butyric acids. These SCFAs are potent preventive agents against colorectal cancer due to their histone deacetylases inhibitory properties, which induce apoptosis in tumor colonocytes. As colorectal cancer is the fourth most common neoplasia in Europe with 28.2 new cases per 100,000 inhabitants, a cost-effective preventive strategy has been tested in this work by redesigning common porcine meat products (chorizo sausages and cooked ham) consumed by a substantial proportion of the population towards potential colorectal cancer preventive functional foods. In order to test the preventive effect of these inulin-rich meat products against colorectal cancer, an animal model (Rattus norvegicus F344) was used, involving two doses of azoxymethane (10 mg/kg) and two treatments with dextran sodium sulfate (DSS) during a 20-week assay period. Control feed, control sausages, functional sausages (15.7% inulin), control cooked ham and functional cooked ham (10% inulin) were used to feed the corresponding animal cohorts. Then, the animals were sacrificed and their digestive tract tissues were analyzed. The results showed a statistically significant 49% reduction in the number of colon polyps in the functional meat products cohorts with respect to the control meat products animals, as well as an increase in the cecum weight (an indicator of a diet rich in prebiotic fiber), a 51.8% increase in colon propionate production, a 39.1% increase in colon butyrate concentrations, and a reduction in the number of hyperplastic Peyer's patches. Metagenomics studies also demonstrated colon microbiota differences, revealing a significant increase in Bacteroidetes populations in the functional meat products (mainly due to an increase in Bacteroidaceae and Prevotellaceae families, which include prominent propionate producers), together with a reduction in Firmicutes (especially due to lower Lachnospiraceae populations). However, functional meat products showed a remarkable increase in the anti-inflammatory and fiber-fermentative Blautia genus, which belongs to this Lachnospiraceae family. The functional meat products cohorts also presented a reduction in important pro-inflammatory bacterial populations, such as those of the genus Desulfovibrio and Bilophila. These results were corroborated in a genetic animal model of CRC (F344/NSlc-Apc1588/kyo) that produced similar results. Therefore, processed meat products can be redesigned towards functional prebiotic foods of interest as a cost-effective dietary strategy for preventing colorectal cancer in human populations.
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Affiliation(s)
- Javier Fernández
- Research Unit "Biotechnology in Nutraceuticals and Bioactive Compounds-BIONUC", Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo. Avda. Julián Clavería, 7, 33006, Oviedo, Spain
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), Oviedo, Spain
| | - Estefanía Ledesma
- El Hórreo Healthy Foods SL. Polígono de Granda 17, 33199, Siero, Spain
| | - Joaquín Monte
- El Hórreo Healthy Foods SL. Polígono de Granda 17, 33199, Siero, Spain
| | - Enric Millán
- COSFER SA, C/Isaac Peral 2, Can Castells, 08420, Canovelles, Barcelona, Spain
| | - Pedro Costa
- COSFER SA, C/Isaac Peral 2, Can Castells, 08420, Canovelles, Barcelona, Spain
| | - Vanessa García de la Fuente
- Molecular Histopathology Unit in Animal Models for Cancer, Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Universidad de Oviedo, Oviedo, Spain
| | - María Teresa Fernández García
- Molecular Histopathology Unit in Animal Models for Cancer, Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Universidad de Oviedo, Oviedo, Spain
| | - Pablo Martínez-Camblor
- Geisel School of Medicine at Dartmouth, Dartmouth College, Hannover, NH, 03755, New Hampshire, USA
| | - Claudio J Villar
- Research Unit "Biotechnology in Nutraceuticals and Bioactive Compounds-BIONUC", Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo. Avda. Julián Clavería, 7, 33006, Oviedo, Spain
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), Oviedo, Spain
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), Oviedo, Spain
| | - Felipe Lombó
- Research Unit "Biotechnology in Nutraceuticals and Bioactive Compounds-BIONUC", Departamento de Biología Funcional, Área de Microbiología, Universidad de Oviedo. Avda. Julián Clavería, 7, 33006, Oviedo, Spain.
- IUOPA (Instituto Universitario de Oncología del Principado de Asturias), Oviedo, Spain.
- ISPA (Instituto de Investigación Sanitaria del Principado de Asturias), Oviedo, Spain.
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26
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Shoukat S, Liu Y, Rehman A, Zhang B. Screening of Bifidobacterium strains with assignment of functional groups to bind with benzo[a]pyrene under food stress factors. J Chromatogr B Analyt Technol Biomed Life Sci 2019; 1114-1115:100-109. [DOI: 10.1016/j.jchromb.2019.03.024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2018] [Revised: 02/18/2019] [Accepted: 03/19/2019] [Indexed: 12/26/2022]
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27
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Shi X, Lin X, Zhu Y, Ma Y, Li Y, Xu X, Zhou G, Li C. Effects of Dietary Protein from Different Sources on Biotransformation, Antioxidation, and Inflammation in the Rat Liver. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8584-8592. [PMID: 30060650 DOI: 10.1021/acs.jafc.8b01717] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In this work, the effects of different sources of meat protein on liver metabolic enzymes were investigated. Rats were fed for 90 days with semisynthetic diets in which casein was fully replaced by isolated soybean, fish, chicken, pork, or beef proteins. Then, liver proteomics was performed using iTRAQ and LC-ESI-MS/MS. The results indicated that intake of meat protein diets significantly reduced the protein levels of CYP450s, GSTs, UGTs, and SULTs compared to those of the casein and soybean protein diet groups. The total antioxidant capacity and lipid peroxidation values did not differ between four meat protein diet groups and the casein diet group. However, GSH activity in the fish, chicken, and beef protein groups was significantly higher than those of the casein and soybean protein groups. The beef protein diet significantly upregulated the expression of immune-related proteins. The Keap1-Nrf2-ARE signaling pathway was suggested to involve the diet-mediated regulation of biotransformation, inflammation, and redox status.
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Affiliation(s)
- Xuebin Shi
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Xisha Lin
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Yingying Zhu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Yafang Ma
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Yingqiu Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovative Center of Meat Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P.R. China
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28
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Dos Santos Fogaça FH, Soares C, Oliveira M, Alves RN, Maulvault AL, Barbosa VL, Anacleto P, Magalhães JA, Bandarra NM, Ramalhosa MJ, Morais S, Marques A. Polycyclic aromatic hydrocarbons bioaccessibility in seafood: Culinary practices effects on dietary exposure. ENVIRONMENTAL RESEARCH 2018; 164:165-172. [PMID: 29499469 DOI: 10.1016/j.envres.2018.02.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 01/25/2018] [Accepted: 02/11/2018] [Indexed: 06/08/2023]
Abstract
This work aimed to determine the effect of culinary practices on the contamination level and bioaccessibility of polycyclic aromatic hydrocarbons (PAHs) in seafood. The selected farmed seafood species (marine shrimp, clams and seaweed) were commercially available in Portugal. The mean concentrations of PAHs varied between 0.23 and 51.8 µg kg-1, with the lowest value being observed in raw shrimp and the highest in dried seaweed. The number of compounds detected in seaweed and clams (naphthalene, acenaphthene, fluorene, phenanthrene, benzo(b)fluoranthene and benzo(j)fluoranthene) were higher than in shrimp (fluorene and pyrene). Among the PAHs measured, fluorene was the predominant one. There was a significant interaction effect between species and culinary treatment (p < 0.05), thus boiled and dried seaweed samples presented the lowest and the highest levels of fluorene (0.13 and 1.8 µg kg-1), respectively. The daily intake of PAHs decreased with bioaccessibility, varying from 22% for benzo(k)fluoranthene (in raw clam) to 84% for phenanthrene (in steamed clam). According to the potency equivalent concentrations, screening values and bioaccessibility of PAHs, the consumption of marine shrimp, clam and seaweed is considered as safe for consumers.
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Affiliation(s)
- Fabíola Helena Dos Santos Fogaça
- Embrapa Meio-Norte, Parnaíba, Brazil; Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal.
| | - Cristina Soares
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Porto, Portugal
| | - Marta Oliveira
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Porto, Portugal
| | - Ricardo N Alves
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal
| | - Ana L Maulvault
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Vera L Barbosa
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal
| | - Patrícia Anacleto
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | | | - Narcisa M Bandarra
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal
| | | | - Simone Morais
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Porto, Portugal
| | - António Marques
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
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Šimko P. Modern Procedures for Removal of Hazardous Compounds From Foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:241-285. [PMID: 29555071 DOI: 10.1016/bs.afnr.2017.12.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
This chapter deals with interactions between foods or food additives and plastic package materials oriented to elimination of hazardous compounds from foods. As found, polycyclic aromatic hydrocarbons (PAHs) can be effectively eliminated from liquid smoke flavors and smoked meat products by migration of PAHs into low-density polyethylene (LDPE), when the limiting factor of the elimination is diffusion in food matrix. After leaving food bulk, PAHs migrate deeper into LDPE bulk what brings about permanent renewal of material imbalance on LDPE/food matrix interface that maintains the migration process in an intensive regime causing extensive lowering of PAH content in food matrix. To the opposite, polyethylene terephthalate (PET) in contact with vegetable oils is able to absorb only PAHs on active center deposited on its surface without deeper migration into plastic bulk and therefore this type of elimination process is less effective. Overall, migration processes are affected by polarity of food matrix and package materials, presence of compounds able to compete for adsorption center on PET surface, the time of interactions, and, of course, imbalance of PAH chemical potentials in individual systems.
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Affiliation(s)
- Peter Šimko
- Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic.
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Determination of benzo[a]pyrene in camellia oil via vortex-assisted extraction using the UPLC-FLD method. Food Sci Biotechnol 2017; 26:15-19. [PMID: 30263504 DOI: 10.1007/s10068-017-0002-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 10/09/2016] [Accepted: 11/20/2016] [Indexed: 12/13/2022] Open
Abstract
In this paper, vortex-assisted extraction using the ultraperformance liquid chromatography analysis method was performed to determine benzo[a]pyrene in camellia oil. Optimum results were obtained when 0.5 g of oil sample was used followed by vortex-assisted extraction for 10 min with 25 mL of acetonitrile. Chromatographic separation was performed on an Agilent ZORBAX Eclipse Plus C18 column (2.1mm×100mm, particle size 1.8 μm). The optimum mobile phase comprised 70% acetone and 30% water. The detection limit of benzo[a]pyrene was 0.2 μg/kg. The recoveries were in the range of 81.0-97.0%. The proposed method was simple and fast, and it provided high throughput in the determination of benzo[a]pyrene in an oil matrix sample.
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Comparing d-SPE Sorbents of the QuEChERS Extraction Method and EMR-Lipid for the Determination of Polycyclic Aromatic Hydrocarbons (PAH4) in Food of Animal and Plant Origin. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0750-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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32
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The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.07.010] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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Ince M, Kaplan Ince O, Yaman M. Optimization of an Analytical Method for Determination of Pyrene in Smoked Meat Products. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0693-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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34
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Wang W, Sun YE. Quantitative Determination and Removal of Benzo[a]pyrene Residue in Meat Products by Fluorescence and Polymeric Micelle. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0760-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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35
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Singh L, Varshney JG, Agarwal T. Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food. Food Chem 2016; 199:768-81. [DOI: 10.1016/j.foodchem.2015.12.074] [Citation(s) in RCA: 179] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/07/2015] [Accepted: 12/16/2015] [Indexed: 01/09/2023]
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36
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Ledesma E, Rendueles M, Díaz M. Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.016] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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37
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Texture, colour and optical characteristics of a meat product depending on smoking time and casing type. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.07.077] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Patel S. Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2015; 32:1049-64. [DOI: 10.1080/19440049.2015.1040081] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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39
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Ledesma E, Rendueles M, Díaz M. Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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