Modern Procedures for Removal of Hazardous Compounds From Foods

Šimko, Peter

doi:10.1016/bs.afnr.2017.12.004

Cited by 5 publications

(2 citation statements)

References 60 publications

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“…Smoke flavourings are produced by thermal treatment of wood in the absence of oxygen (pyrolysis), followed by condensation of the vapours and fractionation of the liquid products, resulting in a complex mixture of compounds (EFSA FAF Panel 2021; Sikorski 2004). It is well known that this process also produces hazardous compounds that could pose a risk to public health, e.g., polycyclic aromatic hydrocarbons (PAHs) like benzo[a]pyrene (BaP) (Šimko 2018;Yabiku et al 1993). Smoke flavourings are specifically regulated according to Regulation (EC) No 2065/2003, which focuses on the usage of smoke flavourings on or in food items (European Parliament, Council of the European Union 2003).…”

Section: Introductionmentioning

confidence: 99%

In vitro bioassays: monitoring of bioactive chemical pollutants in food and food contact materials

Selin

2023

Acta Universitatis Agriculturae Sueciae

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We are continuously exposed to mixtures of known and unknown chemicals via our diet. The standard control program for food safety, at present, relies heavily on the chemical quantification of a limited number of chemicals with known toxic properties. However, this approach is challenged, as it is impossible to monitor the tens of thousands of chemicals that are produced and spread into the environment. There is hence a need to develop new strategies to understand the potentially hazardous effects of chemical contaminants in food and how these may affect human health. This thesis consequently focused on developing and applying effect-based in vitro bioassays, which allows testing to be done in a high-throughput manner, where effects from known, unknown as well as mixtures of chemicals are taken into con-sideration. We specifically focused on potential toxic effects that can arise from food packages, liquid smoke flavourings and milk. We found that numerous food pack-aging extracts induced oxidative stress, genotoxicity, and endocrine disruption activities, while no inflammatory response was induced. Liquid smoke flavourings also revealed oxidative stress and genotoxic effects. On the other hand, several of the milk sample extracts showed aryl hydrocarbon receptor- and endocrine disrup-tive effects, in the form of antagonistic responses on the estrogen- and androgen receptors. In conclusion, in vitro bioassays were highly valuable, as they could detect the effects of complex chemical mixtures that exist within these products. The studies within this thesis show the broad applications of in vitro bioassays and that these can be used as an initial screening tool for chemical hazard assessment of food and food packages.

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Section: Introductionmentioning

confidence: 99%

In vitro bioassays: monitoring of bioactive chemical pollutants in food and food contact materials

Selin

2023

Acta Universitatis Agriculturae Sueciae

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“…Smoke flavourings are produced by thermal treatment of wood in the absence of oxygen (pyrolysis), followed by condensation of the vapours and fractionation of the liquid products, resulting in a complex mixture of compounds (EFSA FAF Panel 2021 ; Sikorski 2004 ). It is well known that this process also produces hazardous compounds that could pose a risk to public health, e.g., polycyclic aromatic hydrocarbons (PAHs) like benzo[a]pyrene (BaP) (Šimko 2018 ; Yabiku et al 1993 ). Smoke flavourings are specifically regulated according to Regulation (EC) No 2065/2003, which focuses on the usage of smoke flavourings on or in food items (European Parliament, Council of the European Union 2003 ).…”

Section: Introductionmentioning

confidence: 99%

An in vitro-based hazard assessment of liquid smoke food flavourings

et al. 2021

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Liquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process. However, the toxic effects of these types of hazardous chemicals constituting in the commercially available products are largely unknown. Therefore, a test battery of cell-based in vitro methods, covering different modes of actions of high relevance to human health, was applied to study liquid smoke products. Ten liquid smoke flavourings were tested as non-extracted and extracted. To assess the potential drivers of toxicity, we used two different solvents. The battery of in vitro methods covered estrogenicity, androgenicity, oxidative stress, aryl hydrocarbon receptor activity and genotoxicity. The non-extracted samples were tested at concentrations 0.002 to 1 μL liquid smoke flavouring/mL culture medium, while extracted samples were tested from 0.003 to 200 μL/mL. Genotoxicity was observed for nearly all non-extracted and all hexane-extracted samples, in which the former had higher potency. No genotoxicity was observed for ethyl acetate-extracted samples. Oxidative stress was activated by almost all extracted and non-extracted samples, while approximately half of the samples had aryl hydrocarbon receptor and estrogen receptor activities. This study used effect-based methods to evaluate the complex mixtures of liquid smoke flavourings. The increased bioactivities seen upon extractions indicate that non-polar chemicals are driving the genotoxicity, while polar substances are increasing oxidative stress and cytotoxic responses. The differences in responses indicate that non-extracted products contain chemicals that are able to antagonize toxic effects, and upon extraction, the protective substances are lost.

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