Thermal Processing Of Foods Research Articles

Factors Affecting Vitamin D Content in Sardine, Salmon and Shrimp during Different Cooking Processes

This study intended to examine how food composition and cooking process impacted the post-cooking vitamin D content of farmed salmon, local sardine and shrimp. The edible portions were cooked using three different methods: frying, oven cooking and grilling. Before and after cooking, vitamin D, moisture and oil contents, as well as antioxidant activity, were determined. The findings indicate that local sardine exhibited a significantly higher concentration of vitamin D (49.58 µg/100 g) than farmed salmon (24.86 µg/100 g) on a dry basis. Moreover, oven cooking and grilling were found to be more effective methods of preserving vitamin D content. A significant relationship between the vitamin D content and antioxidant activity of food samples was also observed (r=0.8144, p<0.05). Furthermore, an inverse correlation was noted between vitamin D content and the cooked samples’ internal temperature as well as moisture and oil contents (r=-0.2652, r=-0.4158 and r=-0.2334, respectively). These results suggest that internal temperature, moisture content and antioxidant capacity have a significant impact on certain foods’ vitamin D content during cooking. Further investigations are warranted to explore the potential of antioxidant addition in stabilising vitamin D during thermal food processing. KEYWORDS antioxidants, cooking methods, fish, stability, temperature, treatments

Advancements in Fluorescence Sensing: Carbon Quantum Dots for Acrylamide Detection in Food

Acrylamide is a hazardous chemical mainly synthesized during the thermal processing of foods representing a significant concern within the broader issue of food contaminants and their impact on public health. Acrylamide can be absorbed by the human body through dietary intake, respiration, dermal contact, and mucosa. The metabolic conversion of acrylamide into mercapturic acid metabolites and glycidamide results in several adverse and toxic effects. Therefore, this review explores the formation, toxicity, and metabolism of acrylamide. Hence, it is crucial to detect and ensure product quality via risk evaluation. Traditional analytical techniques for acrylamide detection often require expensive instrumentation and complex sample preparation, prompting the exploration of alternative, cost‐effective, sustainable methods. Here, we propose the utilization of carbon quantum dots (CQDs) synthesized through green approaches as a novel solution. CQDs display their immense potential for diverse applications due to their valuable properties such as biocompatibility, photocatalysis, and strong fluorescence. This review highlights the distinct potential of CQDs as a fluorescence probe for detecting acrylamide, showcasing their efficacy in addressing food safety concerns. In addition, various extraction and purification techniques for acrylamide such as QuEChERS, solid phase extraction, Carrez clarification, and dispersive liquid‐liquid microextraction are comprehensively reviewed. QuEChERS is regarded as a most promising technique for the extraction of acrylamide owing to its cost‐effective, rapid, and higher recovery rates.

Relationship between PAH4 formation and thermal reaction products in model lipids and possible pathways of PAHs formation

Lipids are closely related to the generation of PAHs during food thermal processing. During heating, lipids mainly triglycerides undergo hydrolysis, oxidation and decomposition. The relationship between the various products and the formation of PAHs is still unclear. This paper investigated the effect of different lipid standards on PAH4 production, and explored their thermal stability and reaction products to delve into nature of the differences in PAH4 production. Fatty acids were more prone to generate PAH4 than glycerides. The higher the degree of esterification of glycerides, the higher its thermal stability and the lower the content of PAH4 generated, implying that hydrolysis of glycerides promoted the generation of PAH4. In addition, there was a positive correlation between unsaturation in lipids and the PAH4 production. After heat treatment, hydroperoxides, unsaturated fatty alcohols and aldehydes, alkenes and aromatic substances were abundant in oleic acid and linoleic acid which produced the most PAH4. Thermal decomposition of lipid hydroperoxides was the pathway for the generation of conjugated hydrocarbon radicals, alcohols, aldehydes, and alkenes. The intramolecular cyclization and Diels-Alder reaction acted as ring-forming reactions, with consequent dehydrogenation, decarboxylation, side-chain breaks and radical reorganization, ultimately facilitating the amplification of the aromatic rings and the formation of PAHs.

Thermal aging of polystyrene microplastics within mussels (Mytilus coruscus) under boiling and drying processing

Aged microplastics (MPs) in the environment are a growing concern due to their higher ecological toxicity compared to pristine MPs. While previous studies have explored aging behaviors of MPs under various stress conditions, little is known about their aging during food processing. In this study, we investigated the effects of different thermal food processing methods on the aging of polystyrene (PS) MPs within mussels. We subjected the mussels containing PS MPs to boiling, boiling/solar drying, boiling/hot air drying, and boiling/microwave drying treatments, all of which are common preservation methods used in industry. We analyzed the particle size, surface morphology, yellowing, crystallinity, chemical groups, and hydrophilicity of the PS MPs to understand the aging process. Results show that all processing methods led to aging of PS MPs, with boiling/microwave drying having the most significant impact, followed by boiling/hot air drying, boiling/solar drying, and boiling alone. The aged PS MPs exhibited smaller size, morphological changes, reduced crystallinity, increased yellowness index and carbonyl index, higher presence of O-containing groups, and enhanced hydrophilicity. These findings provide evidence of MPs aging during thermal food processing and emphasize the potential risks associated with this pathway.

Impact of Smoking Technology on the Quality of Food Products: Absorption of Polycyclic Aromatic Hydrocarbons (PAHs) by Food Products during Smoking

The food industry is striving for a sustainable development of thermal food processing. Smoking is an example of a process that has grown in popularity in recent years. There is a lack of systematic knowledge in the literature regarding this undervalued process, so the purpose of this review is to analyze the state of knowledge about the methods and technologies of smoking food products and their impact on changing the quality of essential food products. Therefore, a comprehensive review of the literature on smoking processes from the past two decades was conducted. The most essential components absorbed from smoke during smoking are polycyclic aromatic hydrocarbons (PAHs). In the present work, 24 PAHs are summarized, and the capability of 12 food products to absorb them is described. Analysis of the principal components of absorbed PAHs showed that some products from different groups exhibit a similar ability to absorb these compounds, mainly influenced by their physical properties. The pre-treatment practices of raw materials before smoking, the smoking raw materials used, and their quality parameters were characterized (along with the effects of smoking methods on selected product groups: fish, meats, and cheeses). In addition, the gap in research concerning the absorption of other components of smoke, e.g., phenols, alcohols, ketones, and aldehydes, which directly impact food quality, is indicated.

The beginnings of pottery technology in Vietnam based on finds from the Xom Trai Cave in the Hoà Bình Province

In the caves of South East Asia, artefacts from the Pleistocene period known as the Hoabinhian culture are found. They also include the oldest evidence of using pottery technology in this region. The adoption of the new technology can be seen as a deeper specialization within the hunter-gatherer economy. The use of pottery facilitates and accelerates the thermal processing of food (i.e., cooking or possibly roasting). In addition, some foods require prolonged or repeated cooking; otherwise, they may be toxic or difficult to digest. The article analyzes vessels fragments from the XomTrai Cave and additionally from the Hiem Cave – both in Hoà Bình Province in Vietnam. Based on physical characteristics, four formal and technological groups were distinguished, corresponding to three phases of use. The first is related to the decline of the Hoabinhian communities – the so-called Dabutian (the Da But culture), the second with the early Neolithic Phung Nguyen culture (or horizon), and the third with the early Bronze Age Go Mun culture.

Theanine in Tea: An Effective Scavenger of Single or Multiple Reactive Carbonyl Species at the Same Time.

Reactive carbonyl species (RCS) are generated during thermal food processing, and their accumulation in the body increases the risk of various chronic diseases. Herein, the RCS-scavenging ability of theanine, a unique nonproteinogenic amino acid, was evaluated in terms of the scavenging rate, reaction kinetics, and reaction pathway using LC-MS/MS. Three major products of theanine conjugated with acrolein (ACR) and glyoxal (GO) were prepared and identified using nuclear magnetic resonance. Thereafter, the simultaneous reactions of four types of RCS (namely, ACR, crotonaldehyde, methylglyoxal, and GO) with theanine were discussed in RCS-theanine and RCS-tea models. Under different reaction ratios, theanine could nonspecifically scavenge the four coexisting RCS by forming adducts with them. The amount of theanine-RCS adducts in green and black tea was more than that of catechin (epigallocatechin gallate, epigallocatechin, epicatechin gallate, and epicatechin)-RCS adducts despite the lower content of theanine than catechins. Thus, theanine, as a food additive and dietary supplement, could demonstrate new bioactivity as a promising RCS scavenger in food processing.

Effects of thermal treatment of food using barbecue fuels on ambient air and beach sands within recreation facilities

Organised bathing areas located within leisure facilities, in addition to the function typical of their purpose, allow in most cases the use of their own barbecue facilities. This type of cooking of food before consumption is very popular during leisure time at the waterfront. However, cooking food on a barbecue produces fumes emitted from both the fuel being burned and the food being grilled. In addition, the fat from the grilled food falls on the hearth, contributing to the release of further toxic compounds and, in many cases, together with other exhaust fumes, causing considerable smoke and the summer smog effect. Such cumulative gases emitted by irregularly dispersed barbecues repeatedly irritate the respiratory tract of beachgoers in the area of these devices, and the residue of unburned barbecue fuel contaminates the resting area. Small pieces of charcoal of various textures tend to sink into the sand when exposed to the elements and can pose a risk to young children playing on the beach by causing choking and minor injuries. The study revealed an assumed range of exposure to dust and gases emitted from barbecuing that extended up to 40 m from the hearth. Additionally, it was demonstrated that the thermal processing of food using barbecue fuels could lead to increased contamination of beach sands from the fuel itself and food storage materials. Therefore, taking into account the studies carried out showing the adverse effects of active barbecues on beach sands and, above all, the atmospheric air and directly on beachgoers, administrators of recreational facilities should strive to concentrate these devices at a distance (up to several tens of metres) from beaches and bathing areas.

Comprehensive Analyses of Advanced Glycation end Products and Heterocyclic Amines in Peanuts during the Roasting Process.

Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are two kinds of important harmful products formed simultaneously during the thermal processing of proteinaceous food. In this paper, the effect of roasting conditions on the formation of AGEs and HAs, as well as active carbonyl intermediates in common peanut (C-peanut) and high-oleic acid peanut (HO-peanut) was studied simultaneously for the first time. In general, with the increase in roasting temperature (160-200 °C) and time, the contents of AGEs, HAs and active carbonyl intermediates (i.e., glyoxal (GO) and methylglyoxal (MGO)) significantly increased in peanuts. Four kinds of HAs (i.e., AαC, DMIP, Harman and Norharman) were observed in roasted peanuts, of which Harman and Norharman accounted for about 93.0% of the total HAs content after roasting for 30 min at 200 °C. Furthermore, a correlation analysis among AGEs (i.e., Nε-(1-Carboxymethyl)-L-lysine (CML) and Nε-(1-Carboxyethyl)-L-lysine (CEL)), HAs, GO and MGO was conducted. Most of these compounds showed an excellent positive linear relationship (p ≤ 0.001) with each other. The evident increase in GO and MGO contents implied an increase in not only the content of AGEs but also HAs. However, contents of AGEs and HAs showed no significant difference between roasted HO-peanut and C-peanut. This study would provide a theoretical basis for simultaneously controlling the levels of AGEs and HAs in thermal processed peanut foods.

Simultaneous detection of heterocyclic aromatic amines and acrylamide in thermally processed foods by magnetic solid-phase extraction combined with HPLC-MS/MS based on cysteine-functionalized covalent organic frameworks.

Acrylamide (AA) and heterocyclic aromatic amines (HAAs), as classic hazards produced during food thermal processing, have been widely concerned, but because of their polarity difference, it is very difficult to detect these contaminants simultaneously. Herein, novel cysteine (Cys)-functionalized magnetic covalent organic frameworks (Fe3O4@COF@Cys) were synthesized via a thiol-ene click strategy and then used as adsorbents for magnetic solid-phase extraction (MSPE). Benefiting from the hydrophobic properties of COFs and the modification of hydrophilic Cys, AA and HAAs could be enriched simultaneously. Then, a rapid and reliable method based on MSPE coupled with HPLC-MS/MS was developed for the simultaneous detection of AA and 5 HAAs in thermally processed foods. The proposed method showed good linearity (R2≥0.9987) with satisfactory limits of detection (0.012-0.210μgkg-1) and recoveries (90.4-102.8%). Actual sample analysis showed that the levels of AA and HAAs in French fries were affected by frying time and temperature, water activity of samples, content and type of reaction precursors, and reuse of oils.

3‐Aminopropyl Triethoxysilane Capped ZnO Quantum Dots for Acrylamide Detection

AbstractAcrylamide (AA) is a carcinogenic, neurotoxin, and pregnancy‐harmful agent produced in food thermal processing. A specified excellent analytical technique performance is desired for detecting low AA concentration for human protection from its adverse impacts. A photoluminescent sensor APTES capped zinc oxide quantum dots (APTES/ZnO QDs) has been synthesized for AA quantification. Different capping agent's effects, for instance, triethanolamine (TEA), oleic acid (OA), tetraethyl orthosilicate (TEOS), polyvinyl pyrrolidone (PVP), 3‐aminopropyl triethoxysilane (APTES), and ethyl acetate (EA) on ZnO QDs are examined. The photoluminescence (PL) response of pristine ZnO QDs and APTES/ZnO QDs probe toward AA concentrations is investigated. This developed sensor exhibits selectivity as well as sensitivity for detecting AA ranging from 0.01 to 8.0 mM with a strong correlation coefficient (R2) of 0.9998 and a limit of detection (LOD) of 0.0019 mM, which is lesser than the WHO and European Union's guideline value. The possible photoluminescence enhancement mechanism of the APTES/ZnO QDs probe for AA detection is studied. Additionally, the reliability and performance of this facile, rapid, and precise analytical technique for quantifying AA in potato chip samples is confirmed and revealed satisfactory recoveries from 99.30 to 101.69% with relative standard deviations (RSD) from 1.4 to 1.6%.

Thermal Inactivation of Hepatitis E Virus in Pork Products Estimated with a Semiquantitative Infectivity Assay.

Hepatitis E virus genotype 3 (HEV-3) is a food-borne pathogen causative of hepatitis E infections in humans. In Europe, HEV-3 is mainly transmitted through the consumption of raw or undercooked pork. In order to determine the effectiveness of control measures that can be taken in the industry or by the consumer, it is pivotal to determine the infectivity of HEV present in pork products after thermal food-processing steps. First, we implemented a method for the detection of infectious HEV-3c and HEV-3e in a cell culture medium and in extracts from inoculated pork products. Next, we investigated the effect of the thermal inactivation of HEV by mimicking food-processing steps specific for dried sausage and liver homogenate matrices. After four weeks, HEV-inoculated dried sausage subjected to 21 °C or lower temperatures was still infectious. For the liver homogenate, the highest HEV-3c/e inactivation of the conditions tested was observed at 71 °C for five min or longer. Finally, our method was able to successfully detect and estimate viral loads of infectious HEV in naturally infected pig livers. Our data provide a basis for the future use of the quantitative microbial risk assessment of infectious HEV in pork products that are subjected to thermal food processing steps.

Rheological and Physical Properties Affected by the Thermal Processing of Fruit: A Bibliometric Analysis

This work describes a bibliometric analysis of recent articles addressing the applications of thermal processing in foods, as well as its effect on their physicochemical and rheological properties. The analysis involved utilizing the software tools VOSviewer and RStudio to map the knowledge domain. Initially, 665 articles from peer-reviewed journals were retrieved, but only 92 (13.8%) of them discussed thermal processing related to fruit applications and were published in indexed journals. However, this number was further narrowed down to 35 (5.3%) articles specifically focused on the target subject. A rigorous appraisal of these 35 articles allowed it to be classified according to its aim, kind of fruit used, thermal processing treatment, and its rheological, physicochemical, and other properties. The leading countries in the general area of food thermal processing research according to documents and citations were China, USA, Brazil, India and Spain. It is important to highlight that conventional thermal processing continues to be investigated for applications in fruits; on the other hand, it is expected that the use of unconventional or emerging technologies will bring significant advances to the food industry in the future.

3-MCPD Induced Mitochondrial Damage of Renal Cells Via the Rhythmic Protein BMAL1 Targeting SIRT3/SOD2.

Biorhythm regulates a variety of physiological functions and enables organisms to adapt to changing environments. 3-Monochloro-1,2-propanediol (3-MCPD) is a common food thermal processing contaminant, and the kidney is its toxic target organ. However, the nephrotoxicity mechanism of 3-MCPD has not been fully elucidated. In the study, we found that 3-MCPD caused mitochondrial damage in renal cells by inhibiting the SIRT3/SOD2 pathway. Further, we found that 3-MCPD could interfere with rhythm protein BMAL1 expression at protein and mRNA levels in mice kidney and NRK-52E cells. Simultaneously, the balance of the daily oscillation of SIRT3/SOD2 pathway proteins was impeded under 3-MCPD treatment. To determine the role of BAML1 in mitochondrial damage, we overexpressed the BMAL1 protein. The data showed that BMAL1 overexpression upregulated SIRT3 and SOD2 expression and attenuated mitochondrial damage caused by 3-MCPD. These results indicated that 3-MCPD inhibited the SIRT3/SOD2 pathway by affecting the expression of the rhythm protein BMAL1, thereby inducing mitochondrial damage in renal cells. Taken together, our work reveals that 3-MCPD may possess a toxic effect via circadian clock mechanisms.

Introduction: potential safety risks associated with thermal processing of foods

Introduction: potential safety risks associated with thermal processing of foods

Evaluation of the antioxidant activity and nitric oxide production effect of formulated crispy vegetables from thermal processing of Amaranthus viridis and Sauropus androgynous

Background: Amaranthus viridis and Sauropus androgynous are common edible vegetables consumed by the natives of Asia. This research aimed to carry out a comparative evaluation on the antioxidant activity and nitric oxide production effect of crispy vegetables formula of A. viridis and S. androgynous made by thermal processing.Methods: A. viridis and S. androgynous fresh vegetable leaves were dried, processed and formulated into crispy vegetables: A. viridis crispy vegetables, S. androgynous crispy vegetables and 50:50% (w/w) mixture of A. viridis and S. androgynous crispy vegetables. Total phenolic and flavonoids contents of the three crispy vegetables were evaluated using Folin Ciocalteu colorimetric and aluminum chloride assay. Results: S. androgynous crispy vegetable had higher phenolic (36.55 ± 0.01 mg GAE/g) and flavonoid (81.17±0.00 mg QE/g) contents than A. viridis crispy vegetables (16.55±0.00 mg GAE/g and 40.58±0.01 QE/g respectively) and 50:50% mixed crispy vegetable formula of A. viridis and S. androgynous (26.01 ± 0.00 mg GAE/g; 59.38±0.00 QE/g respectively). S. androgynous crispy vegetable sheet also demonstrated a better antioxidant activity against the radical effect of DPPH (15.43±0.07%), ABTS (34.04±0.05%) and FRAP (1.73±0.01) than A. viridis (13.45±0.11%, 26.35±0.17 &; 1.56±0.01 respectively) and was comparable with mixed formula (14.23±0.43%; 32.31±0.12%, 1.81±0.03 respectively). A significant dose-dependent cytotoxic effect was induced by the three crispy vegetables with IC50 of 8.33±0.69, 7.84±0.35, 7.86±0.33 respectively on HUVECs. The results also showed that mixed crispy vegetables (50:50%) promoted endothelial nitric oxide production. Conclusion:The study concludes that the antioxidant activity of the crispy vegetables reflects the total phenolic and total flavonoid content as their functional properties. Our findings also suggest that thermal processing of foods could have significant effect on the antioxidant activity of functional foods; however, A. viridis and S. androgynous prepared in crispy form may pose no potential threat to the body like the fresh vegetables.Keywords:Amaranthus viridis, S. androgynous, crispy vegetables, antioxidant, nitric oxide, hypertension, Thailand

Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies.

Due to unique chemical structure, flavonoids are secondary metabolites with numerous biological activities. Thermal processing of food usually produces some chemical contaminants, which cause an adverse effect on food quality and nutrition. Therefore, it is vital to reduce these contaminants in food processing. In this study, current researches around the inhibitory effect of flavonoids on acrylamide, furans, α-dicarbonyl compounds and heterocyclic amines (HAs) were summarized. It has been shown that flavonoids inhibited the formation of these contaminants to varying degrees in chemical or food models. The mechanism was mainly associated with natural chemical structure and partly with antioxidant activity of flavonoids. Additionally, methods and tools of analyzing interactions between flavonoids and contaminants were discussed. In summary, this review demonstrated potential mechanisms and analytical strategies of flavonoids in food thermal processing, providing new insight of flavonoids applying on the food engineering.

Glycation of Whey Proteins Increases the Ex Vivo Immune Response of Lymphocytes Sensitized to β-Lactoglobulin.

Glycation is a spontaneous reaction accompanying the thermal processing and storage of food. It can lead to changes in the allergenic and immunogenic potential of protein. This study aimed to evaluate the effect of the glycation of α-lactalbumin and β-lactoglobulin (β-lg) on the ex vivo response of β-lg sensitized lymphocytes. C57BL/6 mice were immunized intragastrically (i-g) or intraperitoneally (i-p) with β-lg. The humoral response of the groups differed only with respect to the IgE level of the i-p group. Cellular response was studied after stimulation with antigen variants. The lymphocytes from the i-g/group mesenteric lymph nodes, stimulated with β-lg before and after glycation, presented a higher percentage of CD4 and CD8 T cells compared to the i-p/group. The cytokine profile of the i-p/group splenocytes stimulated with antigens showed elevated levels of pro-inflammatory IL-17A regardless of protein modification. In conclusion, the ex vivo model proved that the glycation process does not reduce protein immunogenicity.

Synergistic Inhibitory Effect of Multiple Polyphenols from Spice on Acrolein during High-Temperature Processing.

Acrolein (ACR) is a toxic unsaturated aldehyde that is produced during food thermal processing. Here, we investigated the synergistic effect of polyphenols in binary, ternary, and quaternary combinations on ACR by the Chou-Talalay method, and then explored the synergistic effect of cardamonin (CAR), alpinetin (ALP), and pinocembrin (PIN) in fixed proportion from Alpinia katsumadai Hayata (AKH) combined with curcumin (CUR) in the model, and roasted pork using LC-MS/MS. Our results showed that their synergistic effect depended on the intensification of their individual trapping ACR activities, which resulted in the formation of more ACR adducts. In addition, by adding 1% AKH (as the carrier of CAR, ALP, and PIN) and 0.01% CUR (vs. 6% AKH single) as spices, more than 71.5% (vs. 54.0%) of ACR was eliminated in roast pork. Our results suggested that selective complex polyphenols can synergistically remove the toxic ACR that is produced in food processing.

Preservation of tempoyak using non-thermal process (High-pressure processing)

Tempoyak is a Malay condiment produced from fermented durian. It is prepared by combining durian flesh with salt and lactic acid bacteria (LAB) that undergo anaerobic fermentation at ambient temperature (28 to 34°) for 3 to 8 days. Non– thermal food processing allows food to be preserved without being overheated, preserving their nutritional value and sensory qualities. To increase the shelf life of tempoyak, this research adopts high-pressure processing as a non-thermal treatment approach. Tempoyak were packed in aluminum foil vacuum packaging sachets and were treated at 600 MPa for 5 min. Results on the titratable acidity and pH were determine. Throughout the 23-days storage period, the pH, and titratable acidity of tempoyak showed a significant change for both non-treated and HPP-treated (p < 0.05). In untreated samples, the titratable acidity showed a ranged from 0.184 to 0.057%, but in HPP-treated samples, the titratable acidity values ranged from 0.1 to 0.536%. Significant changes were also shown (p < 0.05) for lightness (L* values) for untreated while for HPP-treated, it revealed no discernible changes (p > 0.05). The average lightness was 64.67 and 66.69 for untreated and HPP-treated of the tempoyak. All samples of tempoyak treated with HPP had yield and mould counts below the limit of detection by the time the storage study was complete. Yeast and mould were only detected in HPP-treated of tempoyak starting from week 2 (day 14) which were 1.0 × 103 cfu/g at week 2 and 1.363 × 103 cfu/g at week 3. No significant alterations were detected by sensory evaluation (p > 0.05) for HPP-treated samples but there was a minimal change in their taste for the untreated samples. In a nutshell, HPP successfully preserved the total amount of food and extended the shelf life for a month.