Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Furan. Determination in workplace air with gas chromatography

Furan is colorless, highly volatile and flammable liquid with a specific ether odor. In nature it occurs in some species of wood, it is formed during burning process of wood, tobacco, fuels and also in thermal food processing. In industry furan is used as an intermediate in organic synthesis, resins solvent, during production of lacquer, drugs, stabilizers, insecticides and also in production of chemical compounds which have polymeric and coordination structure. Carcinogenic effect on animals was a base of recognition that furan is a substance which is probably also carcinogenic on humans. The aim of this study was to develop and validate a method of determining furan in workplace air. Developed determination method of furan relies on vapor absorption of this substance on coconut shell charcoal. Furan was extracted by 5% butan-1-ol solution in toluene. Obtained solution was analyzed with chromatography. The study was performed with gas chromatograph coupled with mass spectrometer (GC-MS), equipped with non-polar HP-PONA capillary column (length 50 m, diameter 0.2 mm and the film thickness of the stationary phase 0.5 µm). Developed method is linear in the concentration range of 0.05–1.0 µg/ml, which is equivalent to the range of 0.005–0.1 mg/m3 for 10-L air sample. The analytical method described in this paper makes it possible to determine furan in workplace air in the presence of comorbid substances. The method is precise, accurate and it meets the criteria for procedures for determining chemical agents listed in Standard No. PN-EN 482. The developed method of determining furan in workplace air has been recorded as an analytical procedure (see Appendix). This article discusses the problems of occupational safety and health, which are covered by health sciences and environmental engineering.

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components. Non-thermal food processing involves methods where the food materials receive microbiological inactivation without or with little direct application of heat. Besides being well established in scientific literature, research into non-thermal food processing technologies are constantly on the rise as applied to a wide range of food products. Due to such remarkable progress by scientists and researchers, there is need for continuous synthesis of relevant scientific literature for the benefit of all actors in the agro-food value chain, most importantly the food processors, and to supplement existing information. This review, therefore, aimed to provide a technological update on some selected non-thermal food processing methods specifically focused on their operational mechanisms, their effectiveness in preserving various kinds of foods, as revealed by their pros (merits) and cons (demerits). Specifically, pulsed electric field, pulsed light, ultraviolet radiation, high-pressure processing, non-thermal (cold) plasma, ozone treatment, ionizing radiation, and ultrasound were considered. What defines these techniques, their ability to exhibit limited changes in the sensory attributes of food, retain the food nutrient contents, ensure food safety, extend shelf-life, and being eco-friendly were highlighted. Rationalizing the process mechanisms about these specific non-thermal technologies alongside consumer education can help raise awareness prior to any design considerations, improvement of cost-effectiveness, and scaling-up their capacity for industrial-level applications.

Small Intestinal Bacterial Overgrowth Syndrome Is Not Associated With Thermal Food Processing Pattern

Objectives To compare the patterns of thermal food processing methods in patients with and without the syndrome intestinal bacterial overgrowth (SIBO). Methods It was retrospective single-center study. Data of patients with lactulose breath test GastroCheck Gastrolyser (Bedfont, UK) and diet assessment (24-hours dietary recall) were enrolled. Those with excessive production of hydrogen, methane, both or neither gases were identified. All dishes and products consumed by a patient we divided to 6 categories depending on thermal food processing method: those that were not processed (raw) (Cat-r), boiled (Cat-bl), fried (Cat-f), stewed (Cat-s), baked (Cat-bk) in the oven or grilled (Cat-g). To analyze the structure of thermal food processing, we divided the weight of all products or dishes that underwent specific method of processing to the total weight of the food consumed. The pattern of thermal food processing within each group was obtained as a quotient of the total percentage (by weight) of the food processed with the certain method by the number of patients in the group. Results The data of 1200 patients were available for the final analysis: 640 patients in the SIBO-H2 group, 162 in the SIBO-CH4 group, 270 in the SIBO-CH4-H2 group, and 128 patients in the control group. The distribution of thermal food processing categories was as follows: in patients with SIBO-H2 (Cat-r: 45.3 ± 17.2%, Cat-bl: 31.8 ± 15.6%, Cat-s: 3.5 ± 7.7%, Cat-f: 6.5 ± 10.5%, Cat-bk: 12.4 ± 10.3%, Cat-g 0.3 ± 3.3%); with SIBO-CH4 (Cat-r: 47.2 ± 16.6%, Cat-bl: 29.5 ± 15.1%, Cat-s: 4.3 ± 7.4%, Cat-f: 5.8 ± 10.0%, Cat-bk: 12.4 ± 10.3%, Cat-g: 0,4 ± 3,9%); with SIBO-CH4-H2 (Cat-r: 45.5 ± 16.3%, Cat-bl: 31.0 ± 16.1%, Cat-s: 4.0 ± 8.0%, Cat-f: 5.4 ± 9.9%, Cat-bk: 13.4 ± 11.0%, Cat-g: 0.3 ± 2.2%); in the control group (Cat-r: 44.8 ± 16.8%, Cat-bl: 32.4 ± 16.4%, Cat-s: 3.0 ± 6.5%, Cat-f: 5.2 ± 7.7%, Cat-bk 14.1 ± 10.4%, Cat-g: 0.2 ± 1.9%). No significant difference was found between the study groups and the control group by mean percentage of raw, boiled, stewed, fried, baked and grilled food intake. Conclusions We found no association between thermal food processing patterns and SIBO. Funding Sources The study was supported by Russian Scientific Foundation grant No. 19-76-30014.

Adverse Effects of Thermal Food Processing on the Structural, Nutritional, and Biological Properties of Proteins

Thermal processing is one of the most important processing methods in the food industry. However, many studies have revealed that thermal processing can have detrimental effects on the nutritional and functional properties of foods because of the complex interactions among food components. Proteins are essential nutrients for humans, and changes in the structure and nutritional properties of proteins can substantially impact the biological effects of foods. This review focuses on the interactions among proteins, sugars, and lipids during thermal food processing and the effects of these interactions on the structure, nutritional value, and biological effects of proteins. In particular, the negative effects of modified proteins on human health and strategies for mitigating these detrimental effects from two perspectives, namely, reducing the formation of modified proteins during thermal processing and dietary intervention in vivo, are discussed.