Elimination of polycyclic aromatic hydrocarbons from smoked sausages by migration into polyethylene packaging

Semanová, Jana; Skláršová, Božena; Šimon, Peter; Šimko, Peter

doi:10.1016/j.foodchem.2016.01.057

Cited by 25 publications

(12 citation statements)

References 27 publications

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“…Migration testing is an important procedure in food packaging, because there is the possibility of migration of components (e.g., monomers or additives) from the packaging to the conditioned product, which is a relevant matter for human health due to potential health-related risks [ 43 ]. In the test, the Ag + /Zn 2+ -permutite/CEO was added in an amount of 10 mg per 0.5207 g of packaging substrate.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of Cinnamon Essential Oil for Active Food Packaging Film with Synergistic Antimicrobial Activity

et al. 2018

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Porous adsorption, a less powerful adsorptive force than chemical bonds, is based on the physical adsorption of small molecules onto a solid surface that is capable of adsorbing gas or liquid molecules. Antimicrobial permutite composite (containing Ag+, Zn2+ and Ag+/Zn2+), starting from Linde Type A-permutite (LTA), was obtained in this research. The permutite samples were characterized by field emission scanning electron microscopy (FESEM), X-ray diffraction (XRD), colorimeter and nitrogen adsorption technique. Cinnamon essential oil (CEO) was encapsulated into Ag+/Zn2+-permutite. The FT-IR and differential scanning calorimetry (DSC) confirmed that no chemical bond existed between CEO and Ag+/Zn2+-permutite. The loading capacity of Ag+/Zn2+-permutite/CEO was 313.07 µL/g, and it had a sustained release effect. The Ag+/Zn2+-permutite/CEO showed stronger efficacy against Aspergillus niger and Penicillium sp. than Ag+/Zn2+-permutite. Ethyl cellulose pads modified by composite antimicrobial particles were applied in the preservation of Chinese bayberry. Compared to the control group, treatment with the Ag+/Zn2+-permutite/CEO antimicrobial pads resulted in a significantly lower decay incidence. In addition, the amount of migrated silver, zinc and aluminum from LTA was below the legal limit. These results confirmed that the ethyl cellulose pads modified by the Ag+/Zn2+-permutite/CEO provided an active packaging to control decay of fresh Chinese bayberry.

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Section: Resultsmentioning

confidence: 99%

Encapsulation of Cinnamon Essential Oil for Active Food Packaging Film with Synergistic Antimicrobial Activity

et al. 2018

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“…Wrapping food before processing efficiently reduces the direct deposition of PAHs from smoke and decreases the retention of PAHs. The PAH4 content was reduced from 30.1 to 5.7 ng/g after 180 min of interaction with LDPE as a packaging material Semanová et al (2016) PAHs in charcoal-grilled food (Yebra-Pimentel et al, 2015;Hassan, Baher, & Shafik, 2014). Alternatively, low-density polyethylene (LDPE) and high-density polyethylene packaging have been used to remove PAHs in food via sorption (Chen & Chen, 2005;Semanová, Skláršová, Šimon, & Šimko, 2016;Fries & Zarfl, 2012).…”

Section: Modification Of Cooking Methods and Processing Proceduresmentioning

confidence: 99%

“…The PAH4 content was reduced from 30.1 to 5.7 ng/g after 180 min of interaction with LDPE as a packaging material Semanová et al (2016) PAHs in charcoal-grilled food (Yebra-Pimentel et al, 2015;Hassan, Baher, & Shafik, 2014). Alternatively, low-density polyethylene (LDPE) and high-density polyethylene packaging have been used to remove PAHs in food via sorption (Chen & Chen, 2005;Semanová, Skláršová, Šimon, & Šimko, 2016;Fries & Zarfl, 2012). The decrease brought about by the migration of PAH4 from sausages into LDPE can be predicted by a kinetic equation, making it possible to calculate the PAH content at any time point (Semanová et al, 2016).…”

Section: Modification Of Cooking Methods and Processing Proceduresmentioning

confidence: 99%

Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation

Zhang

Chen

Zhang

2021

Comp Rev Food Sci Food Safe

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Polycyclic aromatic hydrocarbons (PAHs) are ubiquitous in the air, oils, water, and food products we encounter every day. Among these exposures, food consumption is a major route of PAH exposure for nonsmokers. The PAH dietary exposure levels vary among different countries; however, many studies have shown PAH exposure to be highly concerning to human health. The levels of PAH contamination in food are mainly influenced by processing procedures and cooking methods, and they could be attenuated by modifying cooking procedures and adding antioxidant‐rich marinades. Several PAHs have toxic, mutagenic, and carcinogenic properties. The PAH benzo[a]pyrene (BaP) is particularly regarded as carcinogenic. There are three major metabolism pathways for PAHs, and the final products can bind to DNA, thus exerting mutagenic effects. Biological monitoring through the use of biomarkers is necessary for comprehensive and accurate risk assessments of human PAH exposure. It is important to reduce dietary PAH exposure and to implement reasonable and effective risk management strategies to reduce PAH levels in food to improve public health.

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“…The multilayer package used had a layer of polyethylene at its front that was in contact with the food, to facilitate the thermal sealing, and this is particularly prone to scalping organic molecules [22,49]. The study of polycyclic aromatic hydrocarbon (PAH) migration has mainly focused on reducing compounds with potential carcinogenic effects on humans [50][51][52]. However, these PAHs are also very aromatic [53,54], and their inclusion in the package probably affected the aroma of the sliced cured loins.…”

Section: Aging Testmentioning

confidence: 99%

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

Silva

Pereira

Rouxinol³

et al. 2020

Foods

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Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.

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Elimination of polycyclic aromatic hydrocarbons from smoked sausages by migration into polyethylene packaging

Cited by 25 publications

References 27 publications

Encapsulation of Cinnamon Essential Oil for Active Food Packaging Film with Synergistic Antimicrobial Activity

Encapsulation of Cinnamon Essential Oil for Active Food Packaging Film with Synergistic Antimicrobial Activity

Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to in vivo metabolic transformation

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

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