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The Generation and Control of Harmful Products in Food Processing...
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The Generation and Control of Harmful Products in Food Processing Volume II

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: 20 August 2024 | Viewed by 5300

Special Issue Editors

Prof. Dr. Maomao Zeng

E-Mail Website
Guest Editor
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
Interests: heterocyclic amines; Maillard reaction; advanced glycation end products; meat; mass spectrometry; chromatography; food analysis; metabolomics; chemometrics
Special Issues, Collections and Topics in MDPI journals
Dr. Xiaodong Lin

E-Mail Website
Guest Editor
Zhuhai UM Science & Technology Research Institute, Zhuhai, China
Interests: analytical chemistry; food safety detection; microfluidic chip; nanomaterials application
Special Issues, Collections and Topics in MDPI journals
Dr. Biao Zhang

E-Mail Website
Guest Editor Assistant
College of Life Sciences, China Jiliang University, Hangzhou 310018, China
Interests: biosecurity and control; food safety; biosensors; immunoassay; nanomaterials; point-of-care testing; lateral flow assays and food science
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In order to obtain satisfactory quality, food materials are usually processed. However, along with improving the food quality, harmful products may also be generated, such as heterocyclic amines, advanced glycation end products, acrylamide, ethyl carbamate, methylimidazole, etc. Recently, studies in this area have become significantly more popular, particularly studies addressing the detection methods employed, the generation of these harmful products, the existence of these products in different food systems, and the inhibition of these products using various techniques.

Based on the increasing concern regarding the safety of food processing procedures, it is of great value to report the latest research on the detection methods, generation and control of harmful products.

We invite the submission of full research papers, review articles and communications addressing the related topics.

We look forward to receiving your contributions.

Prof. Dr. Maomao Zeng
Dr. Xiaodong Lin
Guest Editors

Dr. Biao Zhang
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • heterocyclic amine
  • advanced glycation end products
  • acrylamide ethyl carbamate
  • methylimidazole
  • maillard reaction
  • biosensors
  • point-of-care testing
  • lateral flow assays
  • immunoassay
  • nanomaterials
  • point-of-care testing

Published Papers (5 papers)

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Editorial

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4 pages, 171 KiB  
Editorial
The Generation and Control of Harmful Products in Food Processing
by Xiaodong Lin, Biao Zhang and Maomao Zeng
Foods 2023, 12(19), 3679; https://doi.org/10.3390/foods12193679 - 07 Oct 2023
Viewed by 793
Abstract
Food processing is an integral part of the modern food industry aimed at improving the quality, taste, and preservation of food products [...] Full article
(This article belongs to the Special Issue The Generation and Control of Harmful Products in Food Processing Volume II)

Research

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13 pages, 916 KiB  
Article
Citrus Peel Extracts: Effective Inhibitors of Heterocyclic Amines and Advanced Glycation End Products in Grilled Pork Meat Patties
by Yang Xu, Guangyu Li, Lan Mo, Maiquan Li, Jie Luo, Qingwu Shen and Wei Quan
Foods 2024, 13(1), 114; https://doi.org/10.3390/foods13010114 - 28 Dec 2023
Cited by 2 | Viewed by 821
Abstract
In the present study, citrus peels were extracted using various conventional and deep eutectic solvents (DESs). Compared to other citrus peel extracts, the DES extract based on choline chloride showed notably higher total phenolic and flavonoid content levels, along with superior antioxidant activity, [...] Read more.
In the present study, citrus peels were extracted using various conventional and deep eutectic solvents (DESs). Compared to other citrus peel extracts, the DES extract based on choline chloride showed notably higher total phenolic and flavonoid content levels, along with superior antioxidant activity, among these extracts. Consequently, this study aimed to further investigate the inhibitory effects of the choline chloride based DES extract on the production of both free and bound heterocyclic amines (HAs) and advanced glycation end products (AGEs) in roast pork meat patties. The results indicated that the addition of choline chloride-based DES extracts, particularly the choline chloride-carbamide based DES extract, can effectively reduce the oxidation of lipids and proteins by quenching free radicals. This approach proves to be the most efficient in reducing the formation of both HAs and AGEs, leading to a significant reduction of 19.1–68.3% and 11.5–66.5% in free and protein-bound HAs, respectively. Moreover, the levels of free and protein-bound AGEs were reduced by 50.8–50.8% and 30.5–39.8%, respectively, compared to the control group. Furthermore, the major phenolics of citrus peel extract identified by UHPLC-MS were polymethoxylated flavonoids (PMFs) including hesperidin, isosinensetin, sinensetin, tetramethoxyflavone, tangeretin, and hexamethoxyflavone, which inferring that these compounds may be the main active ingredients responsible for the antioxidant activity and inhibition effects on the formation of HAs and AGEs. Further research is needed to explore the inhibitory effects and mechanisms of PMFs with different chemical structures on the formation of HAs and AGEs. Full article
(This article belongs to the Special Issue The Generation and Control of Harmful Products in Food Processing Volume II)
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11 pages, 1772 KiB  
Article
Dual-Channel Fluorescent/Colorimetric-Based OPD-Pd/Pt NFs Sensor for High-Sensitivity Detection of Silver Ions
by Yuan Fang, Shusen Ding, Weiran Li, Jingjing Zhang, Hui Sun and Xiaodong Lin
Foods 2023, 12(23), 4260; https://doi.org/10.3390/foods12234260 - 24 Nov 2023
Viewed by 674
Abstract
Silver ions (Ag+) exist widely in various areas of human life, and the food contamination caused by them poses a serious threat to human health. Among the numerous methods used for the detection of Ag+, fluorescence and colorimetric analysis [...] Read more.
Silver ions (Ag+) exist widely in various areas of human life, and the food contamination caused by them poses a serious threat to human health. Among the numerous methods used for the detection of Ag+, fluorescence and colorimetric analysis have attracted much attention due to their inherent advantages, such as high sensitivity, simple operation, short time, low cost and visualized detection. In this work, Pd/Pt nanoflowers (NFs) specifically responsive to Ag+ were synthesized in a simple way to oxidize o-phenylenediamine (OPD) into 2,3-diaminophenazine (DAP). The interaction of Ag+ with the surface of Pd/Pt NFs inhibits the catalytic activity of Pd/Pt NFs towards the substrate OPD. A novel dual-channel nanosensor was constructed for the detection of Ag+, using the fluorescence intensity and UV-vis absorption intensity of DAP as output signals. This dual-mode analysis combines their respective advantages to significantly improve the sensitivity and accuracy of Ag+ detection. The results showed that the limit of detection was 5.8 nM for the fluorescence channel and 46.9 nM for the colorimetric channel, respectively. Moreover, the developed platform has been successfully used for the detection of Ag+ in real samples with satisfactory recoveries, which is promising for the application in the point-of-care testing of Ag+ in the field of food safety. Full article
(This article belongs to the Special Issue The Generation and Control of Harmful Products in Food Processing Volume II)
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15 pages, 1489 KiB  
Article
Processing Stage-Induced Formation of Advanced Glycation End Products in Cooked Sausages with the Addition of Spices
by Yong Li, Hua Li, Yinchun Zhu, Cuiping Feng, Zhiyong He, Jie Chen and Maomao Zeng
Foods 2023, 12(20), 3788; https://doi.org/10.3390/foods12203788 - 16 Oct 2023
Cited by 1 | Viewed by 1032
Abstract
This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and protein oxidation in sausages with spices. Baking and [...] Read more.
This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and protein oxidation in sausages with spices. Baking and steaming significantly promoted lipid and protein oxidation. The Nε-carboxymethyllysine (CML) content increased from 4.32–4.81 µg/g in raw samples to 10.68–16.20 µg/g in the steamed sausages. Nε-carboxyethyllysine (CEL) concentrations increased by approximately 1.7–3.7 times after steaming. The methylglyoxal concentration increased dramatically after baking and then rapidly decreased in the steaming stage. Chili promoted the formation of CML and CEL. The CEL concentration increased in samples containing garlic, but yellow mustard and garlic slightly reduced CML concentrations in the cooked sausages. The spices decreased the lipid and protein stability of the cooked sausages, increasing malondialdehyde and protein carbonyls. Lipid oxidation and 3-deoxyglucosone positively correlated with CML and CEL levels. Black pepper had no impact on CML when the sausages were baked but remarkably increased the content of both CML and CEL in the steaming stage. Thus, the impact of spices on sausages depends on both the specific spices used and the category of AGEs formed. Full article
(This article belongs to the Special Issue The Generation and Control of Harmful Products in Food Processing Volume II)
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Review

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23 pages, 1420 KiB  
Review
Recent Advances in Non-Targeted Screening of Compounds in Plastic-Based/Paper-Based Food Contact Materials
by Ya Chen, Hongyan Li, Haizhi Huang, Biao Zhang, Zihong Ye, Xiaoping Yu and Xuping Shentu
Foods 2023, 12(22), 4135; https://doi.org/10.3390/foods12224135 - 15 Nov 2023
Viewed by 1470
Abstract
Ensuring the safety of food contact materials has become a pressing concern in recent times. However, detecting hazardous compounds in such materials can be a complex task, and traditional screening methods may not be sufficient. Non-targeted screening technologies can provide comprehensive information on [...] Read more.
Ensuring the safety of food contact materials has become a pressing concern in recent times. However, detecting hazardous compounds in such materials can be a complex task, and traditional screening methods may not be sufficient. Non-targeted screening technologies can provide comprehensive information on all detectable compounds, thereby supporting the identification, detection, and risk assessment of food contact materials. Nonetheless, the non-targeted screening of food contact materials remains a challenging issue. This paper presents a detailed review of non-targeted screening technologies relying on high-resolution mass spectrometry for plastic-based and paper-based food contact materials over the past five years. Methods of extracting, separating, concentrating, and enriching compounds, as well as migration experiments related to non-targeted screening, are examined in detail. Furthermore, instruments and devices of high-resolution mass spectrometry used in non-targeted screening technologies for food contact materials are discussed and summarized. The research findings aim to provide a theoretical basis and practical reference for the risk management of food contact materials and the development of relevant regulations and standards. Full article
(This article belongs to the Special Issue The Generation and Control of Harmful Products in Food Processing Volume II)
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