Liquid Smoke Research Articles

Efektivitas Asap Cair Kayu Rambutan dalam Menghambat Pertumbuhan Colletotrichum sp Secara In Vitro

Leaf blight is one of the main diseases in oil palm nurseries, as a result of the attack of the pathogen Colletotrichum sp. The initial symptoms are found on the edges of the leaves. Colletotrichum sp. is a pathogenic fungus that causes blight in oil palm, so it needs to be controlled. One of the alternative controls is by using rambutan wood liquid smoke. This study aims to obtain an effective concentration of rambutan wood liquid smoke that can inhibit the growth of Colletotrichum sp. in vitro. This research was carried out from November 2023 to January 2024 at the Laboratory of Pathology, Entomology, Microbiology and Soil Science, Faculty of Agriculture and Animal Husbandry, Sultan Syarif Kasim State Islamic University, Riau. This study used an experimental method with a complete randomized design (RAL) with 6 treatments (0%, 1%, 2%, 3%, 4% and 5%) with each treatment repeated 4 times, so that there were 24 experimental units. Observation parameters include total phenol analysis and PH test of liquid smoke, macroscopic, growth rate (cm/day) and inhibition (%) Colletotrichum sp. The results showed a total phenol content of 3.47% and a PH test. Rambutan wood liquid smoke with a concentration of 4% is very effective in inhibiting Colletotrichum sp. 100% inhibition and growth rate of 0 cm/day.

Investigating antimicrobial and antioxidant activity of liquid smoke and physical-chemical stability of bacon subjected to liquid smoke and conventional smoking.

Liquid smoke, an alternative to traditional wood burning smoking, enhances product value by imparting desirable characteristics such as aroma, flavor, and color. Furthermore, it contains components with inherent antimicrobial and antioxidant properties. This study compares the effects of liquid smoke and conventional smoking methods in bacon processing. Over a 90-day storage period at 22°C, physical-chemical stability, sensory attributes, and microbiological characteristics of the bacon were evaluated. The antimicrobial and antioxidant properties of liquid smoke were assessed. Liquid smoke exhibited antioxidant activity, with an inhibitory concentration (IC50) value of 0.19mg/mL, indicating the concentration of the extract needed to inhibit 50% of DPPH (2,2'-diphenyl-1-picrylhydrazyl) radicals. Moreover, it demonstrated antimicrobial effects against Escherichia coli, Salmonella choleraesius, Staphylococcus aureus, and Listeria monocytogenes, with a minimum bactericidal concentration ranging from 7.5% to 10%. Throughout the storage, bacon treated with liquid smoke showed no signs of rancid odor, supported by thiobarbituric acid reactive substances values below 0.85mgMDA/kg (where MDA is malondialdehyde). The utilization of liquid smoke yielded visually attractive bacon with enhanced color attributes, including a distinct yellow and red hue, as well as increased luminosity and brightness, surpassing the effects of traditional smoke. Remarkably, liquid smoke application significantly reduced processing time from 30h to approximately 5h, leading to substantial cost savings in the processing phase.

Inhibitory Effects of Powdered Liquid Smoke from Mangrove (Avicennia marina) Twigs on Spoilage Bacteria

This study investigated the inhibitory effects of powdered liquid smoke derived from Avicennia marina (mangrove) twigs on spoilage bacteria. The research method used was experimental. Branches of mangrove (A. marina) were burned and distilled to produce liquid smoke. The powdered liquid smoke was subsequently tested for its antibacterial capabilities against foodborne pathogen bacteria. The damage to the bacterial formation was further illustrated using a Scanning electron micrograph. The components of liquid smoke were analysed using GC-MS. GC-MS test results on liquid smoke from mangrove twigs revealed several components including groups of acids such as butanoic acid, 1H-pyrrole-3-propanoic acid, 2-(4-methoxy-3-methylphenyl)-thiazolidine-4-carboxylic acid, hexanedioic acid, 2-bromo propionic acid, carbamic acid, oxalic acid, ritalinic acid and 7-dimethyl-6-octenyl acetate (acetic acid), as well as oxalic acid decyl propyl ester and 1,2-benzene dicarboxylic acid. The phenol group includes cyclohexanol, 2-cyclohexen-1-ol, 2-methyl-5-(1-methylethenyl)-, cis, 1,4-dihydroxy-p-menth-2-ene, phenol, 3-methyl, phenol, 2-methoxy-4-(1-propenyl)-, acetate, 1,2-diphenyl-2-ethanediol and 1,2-ethanediol. The ketone group includes beta-piperidino propiophenone, pyrrolidine-2-one, 5-[2-benzoylethyl]-,benzoyl amino-1-(4-methylphenyl)-3-piperidinyl propane, 3-nonen-5-one, 1-(1-butoxypropan-2-yloxy) propan-2-yl 2-methylbut-2-enoate, 6-octen-1-ol, 3,7-dimethyl, 4-(2,2,6-trimethyl cyclohexyl)-2-butanone and the carbonyl group includes N2-[(phenylmethoxy) carbonyl].

Relation of chemical characteristics and sensory profile of catfish (Pangasius sp.) belly processed by various smoking methods

Catfish (Pangasius sp.) belly, a by-product of the frozen fish fillet industry, has certain processing limitations, thereby reducing product utilization and selling value. It is a potential process for producing products with highl market acceptance. The study aimed to investigate the relationship between the chemical characteristics of a catfish belly in various smoking methods and its sensory profile. Various smoking methods in this research include smoking cabinets, vertical offset smokers, traditional smoking houses, and liquid smoke, which had different parameters of time, temperature, and distance to the smoke source. The chemical characteristics of smoked catfish belly were determined in terms of proximates, total phenols, and total acid. The sensory profiles in the form of intensity of 8 attributes of smoked catfish belly were obtained using the Rate-All-That-Apply method accompanied by a hedonic test (n = 80). Different smoking parameters in each method greatly influence the chemical characteristics and sensory profiles produced. Methods with longer smoking times will produce lower water content, increasing the fat content and a strong smoky aroma and taste. The correlation between chemical characteristics, sensory profile, and hedonic was also analyzed using Partial Least Square Regression (PLS regression) to determine the relationship with the stomach of smoked catfish belly using various methods. Of all the methods, the smoking cabinet was the optimal method for processing smoked catfish belly.

Analysis of Chemical Components and Antioxidant Activity in Nutmeg Shell Liquid Smoke Processed through Rotary Evaporator Purification

Analysis of Chemical Components and Antioxidant Activity in Nutmeg Shell Liquid Smoke Processed through Rotary Evaporator Purification

The Use of Liquid Smoke from Coconut Shell as a Natural Food Preservative in the Processing of Flying Fish

The Use of Liquid Smoke from Coconut Shell as a Natural Food Preservative in the Processing of Flying Fish

Potential of Liquid Smoke from Corn Cobs as an Antioxidant Source in Mackerel Preservation

This study aims to determine the antioxidant potential contained in liquid smoke using the DPPH method, as well as the effects of the concentration and soaking duration of liquid smoke from corn cobs on phenol content, moisture content, and organoleptic testing. The study first tested the antioxidant activity of liquid smoke from corn cobs by measuring the 50% Inhibition Concentration (IC50) value. Subsequently, liquid smoke was used at various concentrations (0%, 5%, 7%, and 10%) with a 60-minute soaking time, and a 7-day storage period was followed by testing for phenol content, moisture content, and organoleptic properties. Data analysis was performed using SPSS.26 with ANOVA testing. The results showed an IC50 value of 11.642 ppm in the antioxidant test of liquid smoke, indicating its effectiveness in neutralizing free radicals. The addition of liquid smoke to mackerel with different concentration variations affected phenol content, moisture content, and organoleptic properties. The optimal concentration of liquid smoke for use as a fish preservative is 10%

Pear Wood Pyrolysis Influences Quality and Levels of Polycyclic Aromatic Hydrocarbons in Liquid Smoke

Limu smoked chicken is a traditional Chinese delicacy; however, polycyclic aromatic hydrocarbons (PAHs) are generated during the smoking process. We developed a pyrolysis process for pear wood liquid smoke with minimal PAH generation. Pear wood liquid smoke products were prepared under different pyrolysis conditions in a self-made pyrolysis reactor, and the total phenol, carbonyl compound, total acid, and PAH contents and PAH toxicity risk were evaluated. With increasing temperatures, the toxicity equivalent ΣPAH of the smoke liquid reached 3.004 μg/kg. With increasing particle sizes, the total phenol content reached 1.6 mg/mL; the phenol content was 5.95 mg/mL. With increasing particle sizes, the toxicity equivalent ΣPAHs of the smoke liquor reached 2.441 μg/kg. The optimal parameters for treating pear wood smoke liquid in the thermal reaction device were a pyrolysis temperature of pear wood of >350 °C, particle size of S2, and sucrose content of 8%.

Analysis of Liquid Smoke Grade Characteristics from Coconut Shells and Palm Kernel Shell Waste Through a Slow Pyrolysis Process

This research was motivated by the abundance of biomass plantations in Indonesia. Accumulated biomass waste will cause environmental problems. Biomass processing can resolve this issue, by producing functionally and economically valuable products. The purpose of this research was to increase the value of biomass by processing it as liquid smoke through pyrolysis and then proceeding to the purification stage. The purification method applied in this research was a combination of distillation and adsorption processes using natural zeolite. The variables of this research were: two types of biomass, namely coconut shells and palm kernel shells, and liquid smoke grade variations. The analysis parameters were: pH, viscosity, density, acid content, and phenol analysis as well as GC-MS. The characteristics analysis results showed that all liquid smoke samples met the Japanese liquid smoke standard. Based on pH, acid, and phenol analysis, the liquid smoke from the coconut shells sample had better quality compared to the liquid smoke from palm kernel shells, namely with pH 2.36, acid content 0.26 mg/mL, and phenol 2,368.75 ppm. The GC-MS test results indicated that grade-1 liquid smoke from both samples contained antibacterial compounds, such as phosphonic acid, formic acid, and carbamic acid, which have the potential to inhibit bacterial growth.

Effectiveness of Bamboo Stick Liquid Smoke (Bamboo sp.) With Methanol Extract of Sengon Twig Wood (Falcataria moluccana) as a Disinfectant

Pathogenic microorganisms that cause infectious diseases are widely spread in the environment, especially in public places that allow microorganisms to multiply. Disinfectants are used to prevent the spread of these microorganisms. The use of chemical-based disinfectants can cause side effects, so it is necessary to look for alternatives from natural materials, such as a mixture of bamboo stem liquid smoke and methanol extract from Sengon twig wood. The purpose of this study was to determine the effectiveness of a mixture of bamboo stem liquid smoke and methanol extract of Sengon twig on bacteria and fungi. This research method began with an inhibition test of the disc and well diffusion method with five comparison treatments (50:50, 40:60, 30:70, 20:80, 10:90) to obtain the most effective comparison of the volume of 100% bamboo stem liquid smoke mixture and 11% sengon twig wood methanol extract, then tested using the Total Plate Count (TPC) method with swab samples on wooden tables. The results showed that the most effective comparison of the volume of 100% bamboo stem liquid smoke mixture and 11% sengon twig wood methanol extract was the volume ratio of 50:50 from the results of the inhibition zone on Salmonella typhimurium with a diameter of 10.3 mm. The results of the mixed effectiveness test with a ratio of 50:50 with the swab test on the table showed a decrease in the number of bacteria (51%) and fungi (65%). This shows that the mixture of bamboo stem liquid smoke and methanol extract of Sengon twig wood is effective as a disinfectant.

Heat Transfer Analysis of Double Pipe Condenser on the Liquid Smoke Production of Cocoa Pod Husk Using Computational Fluid Dynamics

Heat Transfer Analysis of Double Pipe Condenser on the Liquid Smoke Production of Cocoa Pod Husk Using Computational Fluid Dynamics

Downstream strategies of liquid smoke products as a preservative and smoke aroma in fishery products

Smoked fish is a fishery product that meets the nutritional needs of the population. The traditional smoking method leads to the production of H2S, which reduces the aroma and is carcinogenic. The liquid smoke technology offers a solution to the challenges associated with the application of traditional smoking methods. However, the use of the liquid smoke method remains limited in smoked fish businesses. This study aimed to evaluate and develop a downstream strategy for producing and distributing liquid smoke to facilitate its implementation by smoked fish businesses based on SWOT analysis. This study employed a quantitative descriptive methodology utilizing the strengths, weaknesses, opportunities, and threats (SWOT) analytical framework. The data were collected through interviews and questionnaires. The obtained data were subjected to weight calculations using the Expert Choice tool. The research findings indicate that the optimal approach for developing downstream liquid smoke products is to create a novel product in the form of liquid smoked fish. Liquid-smoked fish are immersed in or coated with liquid smoke to achieve an extended shelf life and smoky aroma, without traditional smoking methods. In addition, it establishes a strategic alliance between scholars, entrepreneurs, and the government. Strategic relationships can be established by developing a shared agenda focusing on fostering a sustainable blue economy. The blue economy refers to the use of hygienic, healthy, and non-carcinogenic fishing products such as smoked fish to promote sustainable economic growth and enhance community welfare.

Quantification of cresols in liquid smoke samples employing liquid–liquid extraction with low-temperature purification and analysis by gas chromatography–mass spectrometry

Liquid smoke is a food additive and cresols are among its chemical constituents, potentially toxic to human health. Thus, the objective of this study was to develop a method to quantify cresols in liquid smoke. First, the liquid-liquid extraction with low temperature purification (LLE-LTP) was validated for cresols in water, as there are no cresol-free liquid smoke samples. Analyzes were performed by gas chromatography coupled to mass spectrometry in full scan mode. LLE-LTP was subsequently applied in five commercial samples of liquid smoke. Validation results showed that the proposed extraction method was selective for cresols, linear in the range of 0.5 to 35 mg L−1, limit of quantification of 0.5 mg L−1, recovery rate between 90% and 104% and relative standard deviation lower than 10%. The quantification of cresols in liquid smoke samples ranged from 3.0 to 38.3 mg L−1 and the concentration of these chemical contaminants in liquid smoke remained constant for at least 21 days at 25 °C.

Daya Hambat Asap Cair Tongkol Jagung Terhadap Bakteri Kontaminan Pada Tuna Loin Segar Diasosiasikan Dengan Kadar Histamin Dan TVB-N

The objective of this study is to analyse the inhibitory power of liquid smoke derived from corn cobs (Zea mays L.) at different levels of distillation on bacterial contaminants in fresh tuna (Thunnus sp) loins, which are associated with histamine levels and TVB-N values. The treatment in this research was the level of liquid smoke distillation, namely 3 times distillation, 2 times distillation, and 1 time distillation. The parameters tested included the inhibitory power of liquid smoke against bacteria, histamine levels, and TVB-N values, which were tested at the 18th hour at room temperature. This research was designed using the Completely Randomized Design (CRD) method. Data analysis used ANOVA and further tested with BNT. The research results demonstrated that the level of liquid smoke distillation had a significant influence (p5%) on all test parameters. The histamine levels produced ranged from 23,68 ppm to 46,18 ppm, while the TVBN values were in the range of 7,77mgN/100g to 11,05mgN/100g. Both were still in accordance with the SNI for Fresh Tuna Loin (2018). The greater the degree of distillation of liquid smoke, the more pronounced the inhibitory effect on bacteria and the greater the potential to inhibit bacterial growth in tuna loin.

A novel approach to managing facility airborne diseases: suppressing air pathogens with smoke aerosols generated from fungicide phase transition.

Environmental microorganisms are major contributors to the development and spread of disease. Chemical disinfection can inhibit pathogens and play a preventive role against diseases. In agriculture, prolonging the floating time of chemical pesticides in the air has a positive effect on the control of airborne diseases. However, the interaction of chemical pesticides with airborne pathogens is not yet known. Here, triazole fungicide was transformed into stable smoke aerosols in order to assess the feasibility of employing phase transition release pesticides for air disinfection. The phase transition had a minimal impact on hexaconazole (Hexa) and myclobutanil (Mycl), with their smoke formation rates remaining consistently >90%. In microscopic morphology, triadimenol (Tria) and epoxiconazole (Epox) are solid, and tebuconazole (Tebu), Hexa, Mycl and difenoconazole (Dife) are liquid. Liquid smoke has advantages over solid smoke in the inhibition of environmental pathogens. The floatability and spatial distribution of fungicide aerosol were optimized by the combination of smoke particles with different properties, so that the fungicide aerosol could meet the conditions of practical application. In practical applications, smoke exhibits a gentler deposition process at the target interface compared to spray, along with a more homogeneous distribution of fungicides. Moreover, fungicide smoke demonstrates superior control efficacy and leaves behind lower residual amounts on fruit. In conclusion, the implementation of fungicide phase transition as a smoke aerosol offers a viable approach to effectively suppress pathogen aerosols and enhance the control of airborne diseases. © 2024 Society of Chemical Industry.

Effectiveness of Tea Leaf (Camellia sinensis) Liquid Smoke as an Antiseptic

Microbes are often the cause of infectious diseases; one method of prevention is to use antiseptics. Excessive use of antisep- tics can cause mild to severe side effects, so an alternative antiseptic is needed. Liquid smoke is an alternative raw material to produce antiseptics because its main component can be used as an inhibitor of microbial growth. This study aims to determine the effectiveness of tea-leaf liquid smoke as an antiseptic against microbial growth in vivo and in vitro. The method for producing liquid smoke via pyrolysis involves distilling grade 3 liquid smoke to generate grade 1 and grade 2 liquid smoke. The in vitro test uses a microbial growth inhibition test with grade 1 and 2 liquid smoke concentrations of 35%, 50%, and 75%. The microbes used were Escherichia coli ATCC 25922, Staphylococcus aureus ATCC 25923, Candida albicans ATCC 10231, and Aspergillus flavus ATCC 9643. The in vivo test uses the swab test method on the palm of the hand. The results of the invitro test showed that the largest inhibition zone of tea leaf liquid smoke was obtained using grade 2 liquid smoke with a concentration of 75%.The results of the in vivo test showed that the effectiveness of tea leaf liquid smoke was 80% against bacteria and 85% against fungi. Based onthe results of the study, it can be concluded that tea leaf liquid smoke (Camellia sinensis) has potential as an antiseptic.

Preparation and characterization of coconut shell liquid smoke and the properties of preserving tofu

Coconut shell waste can generate environmental problems if left without treatment, as it contains lignin, cellulose, and hemicellulose compounds, which pyrolyze to produce liquid smoke, charcoal, and tar. This study aims to prepare and characterize liquid smoke using several parameters, including the chemical content preserving tofu and the hedonic test of consumer preferences. The dried coconut shell (3000 g) was pyrolyzed at 300 °C for 5 h. Liquid smoke (grade 3) was purified by distillation (grade 2) and filtered with activated charcoal to produce grade 1 liquid smoke. The liquid smoke properties were characterized as yield, pH, phenol, and moisture, while the chemical components were identified by gas chromatography-mass spectroscopy (GC-MS). For the commercial and coconut shell liquid smoke (grade 1) used in this study, the application was aimed at preserving the tofu for three days. Panelists observed the aroma, the texture, and the appearance compared to the control. Ten panelists performed the hedonic test of fried preserved tofu. The organoleptic aspects included taste, texture, aroma, and color. The liquid smoke obtained from coconut shell pyrolysis was red-brown, with a yield of 52.75%, pH 0.5 (grade 3), pH 1.7 (grade 2), and pH 2.3, with a total phenol of 2.479 (grade 1). The GC-MS results exhibited three essential chemical compounds, namely phenol, methoxy phenol, and hydroxyphenyl phosphonic acid, influencing the preservation. The liquid smoke solution extended the shelf life of tofu, especially at a concentration of 1.5 (% v/v), so the water content decreased. The average panelist responded “good” on the hedonic test on all of the tofu treatments compared to the control.

The Use of Liquid Rubber Smoke as PGR on Coffee Seeds Germination

The objectives of this research is to obtain the best concentration of liquid rubber smoke as a growth regulator in the germination of Arabica, Robusta and Liberica coffee seeds. Method of research: location of the research was on Seed Technology Laboratory University of Jambi, the research design was carried out using a randomized block design consisting of a factorial pattern based on 3 factors (Types of Coffee species: Arabica from Kerinci, Robusta from Merangin, and Liberica from Tanjung Jabung Barat), 3 levels of treatment for providing liquid smoke rubber 0%, 2.5%, 5%, by soaking for 5 minutes. With 3 repetitions test. Statistical data analysis by anova using SPSS. The result shows that 3 species of coffee give different response of the treatments, Arabica and Robusta seeds species has relative equal statistical response to Liberica coffee, concentration 2.5% of diluted liquid rubber smoke give the best germination and vigor seeds response performance.

Antibacterial properties of edible coatings from chitosan and young coconut shell liquid smoke

Abstract Liquid smoke-based edible coatings have garnered considerable attention in the food processing and post-harvest industry due to their environmentally friendly attributes and their ability to extend the shelf life of perishable goods. This study investigates the antimicrobial efficacy of edible coatings formulated using chitosan and young coconut shell liquid smoke against both gram-negative bacteria (Escherichia coli and Salmonella typhimurium) and gram-positive bacteria (Bacillus subtilis and Staphylococcus aureus). The liquid smoke was produced via the pyrolysis of young coconut shells at temperatures of 300 (T1), 340 (T2), 380 (T3) and 420ºC (T4). The edible coatings were prepared by blending 2% (v/w) liquid smoke with varying chitosan concentrations of 0.5 % (Ch 0.5), 1% (Ch 1) and 1.5% (Ch 1.5). Antibacterial activity assessments were conducted using the disc diffusion method (Kirby Bauer). The findings reveal that the antibacterial efficacy of the edible coatings against each bacterial strain is influenced by both the pyrolysis temperature and the concentration of chitosan employed. Liquid smoke derived from T4 pyrolysis exhibited the highest inhibitory potential, except for Bacillus subtilis. Notably, the most pronounced antimicrobial activity against Salmonella typhimurium was observed with the T4Ch1.5 edible coating. Specifically, at T4Ch1.5, the inhibitory zones for Escherichia coli, Salmonella typhimurium, Bacillus subtilis, and Staphylococcus aureus were measured at 7.65 mm, 8.30 mm, 7.55 mm, and 7.23 mm, respectively. The results underscore the promise of edible coatings comprising a combination of chitosan and young coconut shell liquid smoke as potential candidates for preserving food and agricultural products, offering both protection and antibacterial properties.

Production and Characterization of Liquid Smoke from Coconut Shell Waste as an Effort to Reduce the Impact on Environmental Pollution

Production and Characterization of Liquid Smoke from Coconut Shell Waste as an Effort to Reduce the Impact on Environmental Pollution