Atmospheric cold plasma (ACP) is an emerging technology which has increased attraction due to the consumers’ tendency toward fresh and minimally processed food products. This non-thermal technology ...has been considered as a promising tool for decontamination of foods, modification of food components as well as food packaging. The potential interactions of cold plasma species with food components and consequently its effect on food quality is of high importance. Proteins are the main food constituent in food formulations regarding both nutritional and technological points of view. The susceptibility of native proteins to reactive species created through ACP treatment should be considered regarding the power supply, type of feeding gas and its pressure, exposure time, input voltage and current flow. However, the protein characteristics and the manner in which they are exposed are also important to be considered. This review article is aimed to investigate the technological and nutritional characteristics of proteins during atmospheric cold plasma treatment.
Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via ...Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography–tandem mass spectrometry (LC-MS/MS), gas chromatography–mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3–20 μg/kg and limit of quantification of 10–50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.
The main objective of this work was to study the effects of probiotic strains, probiotic primary inoculated population, concentrations of spiked diazinon, physiology of probiotic bacteria, ...fermentation times, and cold storage period in six consecutive stages on diazinon reduction in apple juice. Chemical properties (pH, total acidity, and sugar content), probiotic viability, and diazinon reduction percent were monitored during fermentation and cold storage. Dispersive solid phase extraction (dSPE) followed by gas chromatography-mass spectrometry was used to extract and measure diazinon concentration. Results showed that
Lactobacillus acidophilus
revealed the highest ability to reduce diazinon in apple juice after fermentation. Inoculation of
L. acidophilus
at 9 log CFU/mL showed significantly higher diazinon reducing ability than 7 log CFU/mL.
L. acidophilus
reduced diazinon in apple juice samples containing 1000 μg/L of spiked diazinon significantly higher than those containing 5000 μg/L. Heat-killed (dead)
L. acidophilus
bacteria reduced less diazinon content at the end of fermentation than viable bacteria. Furthermore, 72 h of fermentation was more effective in diazinon reduction. Spiked diazinon is completely disappeared at the end of cold storage (28 days) in treatments containing
L. acidophilus
, while the viability of probiotic bacteria required for causing health-promoting properties was maintained in apple juice.
This work was carried out to evaluate the microbial and chemical attributes as well as sensory characteristics of turkey breast meat coated with chitosan incorporated with 1% of
Origanum vulgare
...essential oils (oregano EOs) and 1 or 2% of grape seed extract (GSE) stored at refrigerator for 20 days. Gas chromatography–mass spectrometry (GC–MS) assay represented that oregano EO is rich in phenolic compounds mainly carvacrol and thymol. Lipid oxidation, as showed by thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) values were significantly (
P
< 0.05) lower in combined treatments containing both oregano EO and GSE which were 0.71 MDA/kg and 10.04 mg N/100 g, respectively in the chitosan containing 2% GSE and 1% oregano EO treatments. The minimum count of total viable count (TVC), Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB) and yeast-mold were also determined in these treatments which determined 3.54–4.51 Log CFU/mL on day 20 of cold storage. These combined treatments also obtained the highest sensory scores (the overall acceptability was about 7) due to effective delaying microbial and oxidation activities. Therefore, chitosan-based coating containing GSE and oregano EOs can enhance microbial, chemical and organoleptic properties of fish turkey meat under refrigerated storage.
Acrylamide concentration in food products collected from the Tehran market was investigated by the aid of a dispersive liquid-liquid microextraction (DLLME) system coupled with gas ...chromatography-mass spectrometry (GC-MS). Also, the dietary exposure distribution and related potential risk for acrylamide ingestion were estimated by the Monte Carlo simulation (MCS). The highest and lowest mean concentration of acrylamide was detected in coffee and roasted nuts samples as 549 and 133 μg/kg, respectively. The mean acrylamide dietary exposure values for children (3–10 years), adolescents (11–17 years), adults (18–60 years), and seniors (61–96 years) were estimated to be 1.81, 1.02, 0.61, and 0.53 μg/kg body weight (BW)/day, respectively. In all age groups, except children, the estimated exposure in men and boys was higher than that in women and girls. Bread, despite containing low acrylamide content groups (157 μg/kg while compared with other, except roasted nuts), showed with the highest contribution rate in all age groups due to its high consumption rate. The estimated incremental lifetime cancer risk (ILCR) for all age groups was noted as greater than 10
−4
indicating serious risk to the population. Moreover, the margin of exposure (MOE) values based on carcinogenicity showed health concern to all age groups (< 10,000). Regarding the non-carcinogenic risk, the target hazard quotient (THQ) was lower than 1, and MOE based on neurotoxicity was higher than 125 (safety thresholds), which represented negligible and ignorable risk in all age groups except in a small group of children and adolescents.
Graphical abstract
Microbial infections and mosquito-borne diseases such as malaria, with 627 k deaths in 2020, are still major public health challenges. This study prepared nanoemulsion and nanogel containing ...Artemisia dracunculus essential oil. ATR-FTIR analysis (Attenuated Total Reflection-Fourier Transform InfraRed) confirmed the successful loading of the essential oil in nanoemulsion and nanogel. LC50 values (Lethal Concentration 50%) of nanogel and nanoemulsion against Anopheles stephensi larvae were obtained as 6.68 (2-19 microg/mL) and 13.53 (7-25 microg/mL). Besides, the growth of Staphylococcus aureus after treatment with 5000 mug/mL nanogel and nanoemulsion was reduced by ~ 70%. However, about 20% growth of Pseudomonas aeruginosa was reduced at this dose. Considering the proper efficacy of the nanogel as a larvicide and proper antibacterial effect against S. aureus, it could be considered for further investigations against other mosquitoes' larvae and gram-positive bacteria.
Snack samples like potato crisp, fried potato, popcorn, and Cheetos have been known as carbohydrate- and protein-rich food. These tasty foods have high potential to contain acrylamide. Genotoxic and ...carcinogenic effect of acrylamide on human health cause to specific focus for measuring of acrylamide in food samples (Esposito et al. Food Chem Toxicol 108:249–256,
2017
). In the present research, the compositions of snack samples, baking temperature, and heating time have been investigated and the results show that these factors have directly affected on acrylamide formation. Acrylamide level has been formed lower in corn-based samples than potato-based samples. The composition has shown the greatest effect compared to other two factors. Microextraction technique coupled with gas chromatography-mass spectrometry has been applied to extract and determine acrylamide from fifty snack samples. Important parameters affected on the extraction procedure were optimized using response surface methodology (RSM) based on central composite design (CCD). High linearity with
R
2
= 0.997 for calibration curve in the range of 1–500 ng g
−1
were obtained. Limit of detection and limit of quantitation were obtained 0.59 ng g
−1
and 1.99 ng g
−1
, respectively. Recovery was obtained 95%. The maximum and minimum amounts of acrylamide were detected 116.2 and 1183 ng g
−1
for potato crisp and Cheetos samples, respectively. The results confirmed that the amount of acrylamide in snacks can be considered.
This study aimed at investigating the association of acrylamide consumption with the incidence of type 2 diabetes (T2D) in adults. The 6022 subjects of the Tehran lipid and glucose study participants ...were selected. The acrylamide content of food items were summed and computed cumulatively across follow up surveys. Multivariable Cox proportional hazard regression analyses were performed to estimate the hazards ratio (HR) and 95% confidence interval (CI) of incident T2D. This study was done on men and women, respectively aged 41.5 ± 14.1 and 39.2 ± 13.0 years. The mean ± SD of dietary acrylamide intake was 57.0 ± 46.8 µg/day. Acrylamide intake was not associated with the incidence of T2D after adjusting for confounding variables. In women, a higher acrylamide intake was positively associated with T2D HR (CI) for Q4: 1.13 (1.01-1.27), P trend: 0.03 after adjusting for confounding factors. Our results demonstrated that dietary intake of acrylamide was associated with an increased risk of T2D in women.
The contamination of fresh meat and meat products like sausages with potentially toxic elements (PTEs) is a worldwide health concern. Consequently, the related investigations concerning the levels of ...PTEs in sausages among databases such as Scopus, Cochrane, and PubMed were investigated 1 January 2000 to 20 August 2020. Furthermore, the concentration of PTEs in sausages was meta-analyzed based on the random effect model (REM). The findings indicated that the rank order of PTEs in sausage was Fe (432.154 μg/kg) > Cu (152.589 μg/kg) > Zn (93.813 μg/kg) > Cr (6.040 μg/kg) > Pb (1.524 μg/kg) > Ni (0.525 μg/kg) > Cd (0.115 μg/kg) > As (0.066 μg/kg). Our results showed that the PTE concentration in sausages was lower than the permitted limit except for Pb in samples reported from Nigeria, China, and Turkey. Therefore, continuous monitoring of PTEs in such products was recommended.
Retardation of quality loss of seafood has been a new concept in recent years. This study's main objective was to evaluate the microbial, chemical, and sensory attributes of shrimp coated with ...alginate sodium nanoparticles containing Zataria multiflora and Cuminum cyminum essential oils (EOs) during refrigerated storage. At the end of storage time (15 days storage at 4°C), the pH, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVBN) amounts in shrimps coated with the alginate nanoparticles were 7.62, 1.14 mg MDA/kg, and 117 mg/100 g which were significantly (p < .05) lower than the control groups. The count of all bacteria groups was also lower in this treatment, which was 2–2.74 Log CFU/mL on day 15 of cold storage. This combined treatment also obtained the highest sensory scores (around 7) and the lowest melanosis score (2.67) due to the effective delaying microbial and oxidation activities. Therefore, this edible coating could substantially retard microbial and chemical changes and improve the organoleptic properties of shrimp under refrigerated storage.
Edible coatings have many advantages compared with synthetic packaging. Adding natural substances such as EOs to edible coatings increase the preservation of shrimp. Adding EO in the form of nanoparticles reduces the adverse effects of sensory properties.
