Elimination of ethyl carbamate in fermented foods

Chen, Yu; Zeng, Weizhu; Fang, Fang; Yu, Shiqin; Zhou, Jingwen

doi:10.1016/j.fbio.2022.101725

Cited by 15 publications

(42 citation statements)

References 78 publications

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“…Thus, high proteolysis helps produce more free amino acids and the formation of BAs. In addition, BA-producing bacteria produce alkaline BAs to resist the stress of an acidic environment . Therefore, low-sodium fermented foods possess a higher content of BAs than traditional high-sodium foods, which may cause safety concerns about reduced-sodium fermented foods.…”

Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

“…In consideration of the potential safety threats of BAs in fermented foods, many countries and regions have published limitation standards for BAs in alcohol and aquatic products, but limits on BAs in fermented foods have not been established. The metabolic mechanism ,, and prevention and control strategies, such as the application of innovative and emerging technologies, , functional microbial enhancement, , and biopreservation for BA formation in reduced-sodium fermented foods have been already investigated. However, due to the biodiversity and complex metabolites in low-sodium fermented food systems, effective methods for the reduction of BAs remain to be developed.…”

Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

“…As one of the four major food pollutants, nitrosamine is a type of nitrogenous compound with carcinogenic, teratogenic, and mutagenic effects . Dimethylnitrosamine, as one of the most toxic nitrosamines, has a median lethal dose of 58 mg/kg and possesses acute and chronic hepatotoxicity and nephrotoxicity .…”

Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

“…The treatment combining 10 g/kg NaCl (50% sodium reduction) curing and 600 MPa high pressure effectively inhibited the growth of Listeria innocua and Enterococcus faecium and thus extended the shelf life of low-sodium products . High-pressure treatment considerably weakened the metabolic activities of BA-producing bacteria and significantly reduced the contents of tyramine, putrescine, and cadaverine in fermented sausages, thereby improving food safety . An increase in the saltiness was observed in curing meat products processed with 500 MPa high-pressure treatment .…”

Section: Strategies For Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

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Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Xin

Yao²,

et al. 2021

J. Agric. Food Chem.

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Sodium salt is a pivotal ingredient in traditional fermented foods, but its excessive consumption adversely affects human health, product quality, and production efficiency. Therefore, reducing sodium salt content in traditional fermented foods and developing low-sodium fermented foods have attracted increasing attention. Given the essential role of sodium salt in the safety and quality of fermented foods, appropriate approaches should be applied in the production of low-sodium fermented foods. In this review, the challenges of sodium reduction in traditional fermented foods are presented, including the possible growth of pathogenic bacteria, the formation of hazardous chemicals, flavor deficiency, and texture deterioration. Physical, chemical, and biological strategies are also discussed. This review provides references for improving the quality and safety of low-sodium fermented foods.

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Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

Section: Challenges Of Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

Section: Strategies For Sodium Reduction In Traditional Fermented Foodsmentioning

confidence: 99%

See 2 more Smart Citations

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Xin

Yao²,

et al. 2021

J. Agric. Food Chem.

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“…Different methods to eliminate EC in fermented foods were highlighted in recent studies (Abt et al., 2021; Chen et al., 2022). While in grape wine, the methods currently used to control EC in grape wine can be divided into the following categories: (1) improving the quality of raw materials and optimizing the fermentation process; (2) using genetic engineering to modify fermentation strains; and (3) Exploring urease or urethanase.…”

Section: Methods For Controlling the Ec In Grape Winementioning

confidence: 99%

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine

Deng

Han

et al. 2023

Comp Rev Food Sci Food Safe

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Ethyl carbamate (EC) is a probable carcinogenic compound commonly found in fermented foods and alcoholic beverages and has been classified as a category 2A carcinogen by the International Agency for Research on Cancer (IARC).Alcoholic beverages are one of the main sources of EC intake by humans. Therefore, many countries have introduced a standard EC limit in alcoholic beverages. Wine is the second largest alcoholic beverage in the world after beer and is loved by consumers for its rich taste. However, different survey results showed that the detection rate of EC in wine was almost 100%, while the maximum content was as high as 100 μg/L, necessitating EC content regulation in wine. The existing methods for controlling the EC level in wine mainly include optimizing raw fermentation materials and processes, using genetically engineered strains, and enzymatic methods (urease or urethanase). This review focused on introducing and comparing the advantages, disadvantages, and applicability of methods for controlling EC, and proposes two possible new techniques, that is, changing the fermentation strain and exogenously adding phenolic compounds. In the future, it is hoped that the feasibility of this prospect will be verified by pilot-scale or large-scale application to provide new insight into the regulation of EC during wine production. The formation mechanism and influencing factors of EC in wine were also introduced and the analytical methods of EC were summarized.

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Functionalized magnetic covalent organic framework nanocomposites for high‐efficiency adsorption of ethyl carbamate from liquor

Yang

Wang

et al. 2023

Food Frontiers

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Ethyl carbamate (EC) is a kind of genotoxic and carcinogenic substance and potentially harmful to human health. In this study, simple and effective removal of EC from liquor samples by using the magnetic mesoporous adsorbent (Fe3O4@COFs) was investigated. Gas chromatography and triple quadrupole tandem mass spectrometry (GC‐MS/MS) was used to monitor the whole of adsorption process. The results showed that the adsorbent has high efficiency and fast adsorption capacity. Under the optimized adsorption parameters, pseudo‐first‐order and pseudo‐second‐order kinetic models were employed to reveal the underlying sorption mechanism. Results indicated that the adsorption of EC on Fe3O4@COFs is more consistent with the pseudo‐second‐order model. Furthermore, an effective method for the adsorption and detection of EC was successfully developed, which exhibited good linearity with R2 ranging from 0.9954 to 0.9998, satisfactory recoveries in the range of 86.9%–116.2%, and the relative standard deviations (RSD) was lower than 5.8%. Fe3O4@COFs showed good stability and excellent performance in removing EC from liquor samples. It is expected that the proposed magnetic COFs hold great promise for liquor sample pretreatment and be extended for application in other fields.

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Elimination of ethyl carbamate in fermented foods

Cited by 15 publications

References 78 publications

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine

Functionalized magnetic covalent organic framework nanocomposites for high‐efficiency adsorption of ethyl carbamate from liquor

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