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Liquid smoke is a food additive and cresols are among its chemical constituents, potentially toxic to human health. Thus, the objective of this study was to develop a method to quantify cresols in liquid smoke. First, the liquid-liquid extraction with low temperature purification (LLE-LTP) was validated for cresols in water, as there are no cresol-free liquid smoke samples. Analyzes were performed by gas chromatography coupled to mass spectrometry in full scan mode. LLE-LTP was subsequently applied in five commercial samples of liquid smoke. Validation results showed that the proposed extraction method was selective for cresols, linear in the range of 0.5 to 35 mg L−1, limit of quantification of 0.5 mg L−1, recovery rate between 90% and 104% and relative standard deviation lower than 10%. The quantification of cresols in liquid smoke samples ranged from 3.0 to 38.3 mg L−1 and the concentration of these chemical contaminants in liquid smoke remained constant for at least 21 days at 25 °C. [ABSTRACT FROM AUTHOR]

Psoriasis is considered to be multifactorial, with both genetic and environmental factors contributing to its development. Polycyclic aromatic hydrocarbons (PAHs) are widespread in the environment, originating from sources such as cigarette smoke, exhaust emissions, grilled foods, smoked foods and urban air. Researchs have established a link between PAHs exposure and autoimmune disorders; however, specific effects of PAHs on psoriasis remain underexplored. This study aims to evaluate the correlation between PAHs exposure and susceptibility to psoriasis. We analysed eight monohydroxy PAHs (1‐Hydroxynaphthalene (1‐NAP), 2‐Hydroxynaphthalene (2‐NAP), 3‐Hydroxyfluorene (3‐FLU), 2‐Hydroxyfluorene (2‐FLU), 1‐Hydroxyphenanthrene (1‐PHE), 1‐Hydroxypyrene (1‐PYR), 2‐Hydroxyphenanthrene (2‐PHE) and 3‐Hydroxyphenanthrene (3‐PHE)) in 5996 participants from the National Health and Nutrition Examination Survey (NHANES). We employed multivariate logistic regression, trend analysis, weighted quantile sum (WQS) regression and restricted cubic spline (RCS) analysis to investigate the relationship between PAHs exposure and psoriasis risk. Multivariate logistic regression and trend analysis revealed that monohydroxy PAHs, including 2‐NAP, 3‐FLU, 2‐FLU and the mixture of 2‐PHE and 3‐PHE, are associated with an increased risk of psoriasis. Additionally, WQS regression showed a significant positive correlation between combined exposure to monohydroxy PAHs and psoriasis risk, with the mixture of 2‐PHE and 3‐PHE (47.3%) being the most influential factor. RCS regression further corroborated these findings. Specifically, 2‐FLU can increase the expression of psoriasis‐related inflammatory factors in HaCaT cells. In conclusion, PAHs exposure increases the risk of developing psoriasis. Efforts to reduce PAHs levels in the environment and minimise exposure are crucial for public health strategies aimed at preventing psoriasis. [ABSTRACT FROM AUTHOR]

Botulism is one of the most serious food intoxications, manifesting as prolonged paralytic conditions. This disease is usually the result of the consumption of poor quality canned or smoked foods, so the inhabitants of many countries of the world are exposed to the risk of this kind of poisoning every year. In view of the severity of poisonings caused by botulinum neurotoxins, monoclonal antibodies (mAbs) show great promise because of their targeting action, lack of allergic reactions and serum sickness. The use of a cocktail of mAbs increases the "functional specificity" of their mixture, allowing them to bind to the active domains of different toxin chains and block their action. In this work, we obtained 14 murine mAbs to the catalytic and receptor-binding domain of botulinum toxin type A. The Sp2/0-Ag14 murine myeloma cell line and splenocytes from immunized mice of the BALB/c line were used as fusion partners. We have shown that the selected cocktail of three antibodies neutralizes native toxin more effectively than antibodies separately—complete neutralization is achieved at a toxin dose of 3LD50 and partial neutralization at 5LD50. We presume that this cocktail may be promising as a prototype for the creation of a therapeutic drug capable of neutralizing the toxin in the blood of patients. [ABSTRACT FROM AUTHOR]

Copyright of Archives of Veterinary Medicine / Arhiv Veterinarske Medicine is the property of Scientific Veterinary Institute Novi Sad and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to investigate the influence of various production stages on the quality and spoilage conditions of traditionally dry-cured chorizo. To accomplish this, we employed an experimental design that examined three key production parameters: the batch, the filling stage, and the food smoking process. The study was conducted in collaboration with a local producer who adheres to traditional curing methods utilizing oak wood smoke and heat. Biogenic amine levels were closely monitored throughout the process. This involved their extraction and derivatization through the salting-out technique, followed by identification and quantification using LC-ESI/MSn and HPLC-DAD, respectively. The findings suggest that both raw materials and the production process are well controlled during the filling stage. However, it became evident that the 14-day oak wood smoking period had a significant impact on biogenic amine formation, whose total mean values increased from 126 to 1385 mg kg−1, particularly with respect to putrescine (PUT), cadaverine (CAD), and tyramine (TYR), although these levels remained below the oral toxicity limit (2000 mg kg−1). Consequently, the concentration of these compounds can influence the quality and safety of traditionally dry-cured chorizos. Therefore, the combined levels of PUT, CAD, and TYR can serve as a valuable quality indicator for these products. [ABSTRACT FROM AUTHOR]

Smoked fish is a popular product that is widely consumed. Since fish spoil quickly after catching, various methods of processing and preservation have been developed to prevent spoilage. For the safety of fish consumers, this study was conducted to assess the microbial quality of smoked fish. One hundred samples of smoked fish were analyzed for different microbiological parameters, including the aerobic colony count and Enterobacteriaceae counts using the 3M™ Petri film™ technique. The total proteolytic count was determined using skim milk agar medium, while the total lipolytic count was assessed utilizing tributyrin nutrient agar media. Staphylococcus aureus was detected using mannitol salt agar, and its presence was confirmed by Gram staining and biochemical tests. Additionally, the presence of Staphylococcus aureus enterotoxins was detected. The results showed that the mean values of the total bacterial count were 1.4×104 and 3.0×103cfu/g for hot-smoked and cold-smoked fish, respectively, and the mean total Enterobacteriaceae counts were 1.2×103 and 3.5×102 CFU/g for both types of samples, respectively. The mean values of total proteolytic counts were 8.4×105 and 1.8×104, and the mean values of lipolytic counts were 3.9×104 and 6.6×104cfu/g for hot and cold smoked fish, respectively. The prevalence of Staphylococcus aureus in hot and cold smoked fish was 14/50 (14%) and 12/50 (12%), respectively. Furthermore, out of 26 smoked fish samples tested for the presence of staphylococcal enterotoxins, 10/14 (71%) and 11/12 (92%) were positive in hot and cold smoked fish, respectively. The study revealed that hot and cold smoked fish are often contaminated with zoonotic bacterial agents and enterotoxins. These findings suggest that consuming contaminated smoked fish or food crosscontaminated with zoonotic bacteria may pose a threat to consumer health. [ABSTRACT FROM AUTHOR]

Objective: To see the association between dietary habits in the development of oesophageal carcinoma. Study Design: Case control study. Place and Duration of Study: Department of Medical Oncology at Jinnah Postgraduate Medical Centre, Karachi Pakistan, from Feb 2019 to Dec 2019. Methodology: Patients from age 15-80 years of either gender were included in the study. All the patients presenting to hospital OPD with histopathologically confirmed of oesophagus carcinoma were included. Controls were the healthy attendants coming at the same hospital. The data was collected through pre-designed questionnaire. Results: Total of 173 cases and 173 controls were included in the study. The mean age of the cases and controls were reported as 48.07±14.13 years and 48.86±15.32 years. After adjusting odds in multivariate analysis family history of cancer (OR=3.76; 95% CI: 1.76-7.90, p<0.05), the consumption of chicken (OR=5.22; 95% CI: 3.01-9.056, p<0.05), red meat (OR=5.06; 95% CI: 2.70-9.46, p<0.05) & smoked food (OR=3.36; 95% CI: 1.76-6.44, p<0.05) more than three times per week remained positively associated with oesophagus carcinoma. Conclusion: The study showed association between consumption of chicken, red meat, hot drinks & smoked food with oesophageal carcinoma. [ABSTRACT FROM AUTHOR]

• Widespread adoption of renewable energy technologies is desired but yet to be achieved. • Social practices positively influence renewable energy technologies adoption behaviour. • Social-cultural practices comprise of rules, procedures, and traditions followed in executing activities in society. • Examining social practices would improve policy and promotional campaigns to encourage more usage. The desired widespread adoption of renewable energy technologies is yet to be achieved partly due to the different ways people appreciate and use energy depending on the local culture and practices. In order to improve our understanding of this behavior, the current study set out to examine the influence of social-cultural practices on the adoption of renewable energy technologies in Uganda using the theoretical foundations of the energy culture framework- ECF. A total of 439 households from three urban districts in central Uganda participated in the study. The data were analyzed using Partial Least Square Structural Equation Modelling (PLS-SEM) with Smart PLS 3.0 data management tool. The findings indicate that social practices such as TV watching, phone charging, use of solar-powered appliances, and routine -habitual energy usage positively influence the adoption of renewable energy technologies. However, cooking practices such as traditional cooking methods, use of smoke and fire in food preparation and preservation, and preference for traditional cook-places do not influence the adoption of renewable energy technologies. These results contribute to the spread and usage of renewable energy technologies by highlighting that social practices and habits need to be considered in policy formulation and promotional campaigns that encourage more renewable energy usage. [ABSTRACT FROM AUTHOR]

Polycyclic aromatic hydrocarbons (PAHs) are of petrogenic or pyrogenic origin. Of the known few hundred PAHs, 16 are identified to be toxic, of which 8 are teratogenic. Of the 8, 4 are carcinogens. Among them, Benzo[a]pyrene (BaP) possesses the highest carcinogenicity and is used as a marker in toxicity studies. PAHs of petrogenic origin contaminate soil, water and air. They may occur in air associated with dust particles. PAHs of pyrogenic origin are generated during burning of wood and other organic matter. They are also produced from lipids and carbohydrates during heating of foods. PAHs are mostly identified with grilling, smoking, frying, roasting and toasting of foods. Among the foods, formation of PAHs is studied mostly in association with grilling of fish and meat, where contacts occur between the dripping lipids and naked flames. The generated PAHs get deposited back on fish and meat muscles. PAHs in smoke are deposited on food surfaces on exposure to contaminated air from the vehicle fumes and smoke curing of foods. PAHs are formed during mechanical expulsion of edible oils. Presence of markers, carcinogenic PAHs and total PAHs in different foods and their extent of formation and deposition is discussed in relation to food safety hazards and health implications. Among the local foods and food preparation habits, the role of coconut oil, smoke curing of foods and formation of PAHs even under mild conditions of heat such as manufacture of black tea are reviewed. Recommendations for future actions, research and implementing food regulations to minimize PAHs in foods are presented. [ABSTRACT FROM AUTHOR]

Loneliness is a public health concern associated with individuals adopting various coping mechanisms to counter stressors. Stressors like social determinants of health (SDoH) risks (housing, food) have been associated with smoking. This study examines the role of loneliness on the relationship of SDoH risks with smoking. A cross-sectional study utilizing 2019 Ohio Medicaid Assessment Survey data was conducted. Multiple weighted logistic regressions were conducted to analyze the associations of loneliness and SDoH risks with smoking. Also, two models tested for the independent moderating effect of loneliness with food insecurity and housing instability on smoking. Of the 29,495 individuals who completed the loneliness questionnaire, 18% were identified as being lonely. Also, 20% and 16% of respondents reported food insecurity and housing instability respectively. Food insecurity (OR=2.10; CI=1.87–2.35), housing instability (OR=1.50; OR=1.33–1.68), and loneliness (OR=1.43; CI=1.27–1.60) were associated with greater odds of smoking. Loneliness buffered the relationship between housing instability and smoking behavior (ORinteraction=1.37; CI=1.06–1.78). In conclusion, SDoH risks and loneliness are associated with smoking. Loneliness has a moderating effect on the relationship between housing instability and smoking. These findings highlight the complex relationship of factors associated with smoking. A multi-faceted approach involving providers, health systems, local organizations, and payers is necessary. [ABSTRACT FROM AUTHOR]

Smoking is used to give food its typical aroma and to obtain the desired techno-functional properties of the product. To gain a deeper knowledge of the whole process of food smoking, a controllable smoking process was developed, and the influence of wood pyrolysis temperature (150–900 °C) on the volatile compounds in the smoking chamber atmosphere was investigated. The aroma profile of smoke was decoded by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Subsequently, the correlations in the most important substance classes, as well as in individual target components, were investigated by the Pearson test. Phenols and lactones showed an increase over the entire applied temperature range (rT = 0.94 and rT = 0.90), whereas furans and carbonyls showed no strict temperature dependence (rT < 0.6). Investigations on single aroma compounds showed that not all compounds of one substance class showed the same behavior, e.g., guaiacol showed no significant increase over the applied pyrolysis temperature, whereas syringol and hydoxyacetone showed a plateau after 450 °C, and phenol and cyclotene increased linear over the applied temperature range. These findings will help to better understand the production of aroma-active compounds during smoke generation in order to meet consumers preferences. [ABSTRACT FROM AUTHOR]

Background: colorectal cancer (CRC) is one of the most frequent tumors in terms of incidence and mortality. Several elements, both inherited and environmental, have been related with its pathogenesis. Aims: to analyze the influence of age, gender and nutritional factors on the diagnosis of colonic polyps and CRC. Methods: a prospective, descriptive study over outpatients from the Health Area of León who took a colonoscopy between 09/09/2012 and 06/30/2013. Patients were asked to fill a semiquantitative food frequency questionnaire with data such a sociodemographic, toxic and dietetic facts. Differences in diagnosis according to sociodemographic and hygiene-dietetic data were analyzed with a multivariate analysis by forward stepwise logistic regression. Results: data were collected from 1390 patients. Mean age was 57.88 (15.17) years and 47.8 % were male. CRC was diagnosed in 5 % of colonoscopies, and polyps in 20.4 %, with 9.4 % of them being HRA. Risk of polyps and HRA was higher in males (26.9 % vs 14.5 %) and (12.6 % vs 6.3 %), respectively (p < 0.001). Mean age was significantly higher in patients who presented polyps (56.51 (15.45) vs 63.22 (12.69) years; p < 0.001). Among the group who reported intake of smoked and salted food, the risk of polyps doubled (2.9 % vs 6.7 %, p = 0.002). In relation to alcohol intake we found that subjects with daily alcohol consumption showed a higher incidence of polyps when compared to occasional drinkers and teetotallers (32 % vs 20 % vs 18.6 %, p = 0.002). Conclusions: age correlated with higher risk of polyps, HRA and CRC. Moreover, male gender also was associated with a high risk of polyps and HRA. Alcohol and red and processed meat intake increased polyp risk. [ABSTRACT FROM AUTHOR]

Smoking reindeer meat in a traditional Sámi lávvu (tent) is a knowledgeable and long tradition for food preservation among Sámi reindeer herders. However, due to the formation of polycyclic aromatic hydrocarbons (PAH) during smoking, scientists associate smoked meat with human health risks. PAH contamination of smoked food depends on the smoking method, the temperature and the wood species. The smoking temperature and the PAH contaminations of Sámi traditional lávvu-smoked reindeer products yet remain uninvestigated. To remedy this knowledge gap, we developed a unique co-produced lávvu-laboratory pilot study for temperature measurements and PAH analysis of smoked reindeer meat with different Arctic wood species (willow, birch and juniper) and plant parts (logs and twigs). Our study confirms reindeer herders understanding, that birch wood, and especially birch twigs, generate higher smoking temperatures than willow. Except reindeer meat smoked with birch twigs, PAH levels of analysed reindeer meat cuts were lower than EU recommended maximum levels. However, all smoked reindeer fat samples showed much elevated PAH contaminations. Our results demonstrate the importance of co-production including both scientific and traditional knowledge in research for increased understanding of Indigenous peoples’ traditional food smoking and to insure healthy traditional smoked Arctic products. [ABSTRACT FROM AUTHOR]

A special nano-filter made of cellulose acetate (CA) was developed, including a 3D hierarchically porous structure. The nano-filter utilized nano-clay (hydrophilic bentonite (NC B)), comprising 0.5–1.5 % of its weight. The objective of this study was to evaluate the adsorption properties of four carcinogenic polyaromatic hydrocarbons (benz[α] anthracene (BαA), chrysene (CHR), benzo[β]fluoranthene (BβF), and benzo[α] pyrene (BαP)) during the rice smoking process. The evaluation of the nano-filter encompassed an analysis of its mechanical attributes, surface qualities, morphology, and adsorption efficacy. The experimental results demonstrated that adding NC B to the nano-filter composition of CA led to substantial improvements in tensile strength, elongation at break, and maximum load stress values compared to the control group. The nano-filter displayed a uniform and homogeneously distributed arrangement of nanoparticles. The GC–MS analysis demonstrated that the enhanced nano-filter, comprising nano-clay particles, successfully absorbed the polycyclic aromatic hydrocarbons (PAHs) over a 21-day rice smoking period. The performance, removal efficiency and porosity during repetitive filtering and cleaning cycles in the rice samples at different smoking times were approved reusability of CA-NC B filter. It is recommended to explore the application of hybrid CA nano-filter s, namely those containing NC B , as a cutting-edge filtration technique for smoked food products. [ABSTRACT FROM AUTHOR]

p-Cresol is known as an environmental chemical contaminant that has toxic effects on humans. However, the presence of p-cresol in smoked foods has been seen as a flavor constituent. The present study had as objective to optimize and validate the QuEChERS method for the determination of p-cresol in beef hamburger, which was chosen as a representative matrix for six smoked meat products. The analysis was performed by gas chromatography coupled with mass spectrometry (GC-MS). The method showed limit of quantification (LOQ) of 40 µg kg−1, linearity between 40 and 200 µg kg−1, recovery higher than 70% and relative standard deviation lower than 14%. The proposed method was applied to six different smoked foods and the p-cresol concentration ranged from 148 to 872 µg kg−1 and only the turkey breast pate showed a concentration lower than the LOQ. The descending order of p-cresol level in smoked samples was: sausage > shredded tuna > salami > turkey breast > hamburger > turkey breast pate. In three analyzed samples, the results showed that the p-cresol migrates from the surface to the food inner. Finally, the proposed method was simple and efficient to quantify high levels of this contaminant in smoked foods and it could be a useful tool for the monitoring food safety and quality. [ABSTRACT FROM AUTHOR]

Aim of this study is to identify diet and lifestyle patterns that cause microsatellite instability gastric cancer (MSI-GC) using supervised machine learning algorithms. There were 142 genetic variants acquired via targeted resequencing of 60 biomarker genes from gastric tumor samples and tabulated with respect to MSI status, diet and lifestyle characteristics. Four classifiers (logistic regression, random forest, logistic regression, multilayer perceptron) were used to train the data and evaluated based on their classification efficiency. Data analysis revealed features extracted using ridge regression: extra salt, smoked food, smokeless tobacco products (Khaini/sadha), alcohol and betel nut leaf with lime (khuva) were the core factors for causing MSI-GC. The extracted features were exploited using random forest and multilayer perceptron classifiers, which has produced accuracy, precision, recall, F1 score, and Receiver operating characteristics (ROC) curve of 96 %. The brier score was 0.04 and Matthews correlation coefficient (MCC) was +0.91. Linear regression results revealed khuva was main driving factor and extra salt, smoked food, khaini/sadha and alcohol were confounding factors to cause MSI-GC. This is a firsttime report that integrates mutation and diet-lifestyle data using machine learning, to precisely identify the driving and confounding factors for causing MSI-GC. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Polycyclic aromatic hydrocarbons (PAHs) are present in smoked food products. More toxic nitrated (NPAH) and oxygenated (OPAH) PAHs derivatives are found concomitantly to PAHs and are therefore believed to be found in smoked food products. However, only a few PAH analyses on food include these derivatives. We adjusted and successfully validated a GC-QTOFMS method including 13 NPAHs and 2 OPAHs as well as the 4 regulated PAHs for analysis of 14 smoked (13 fish and one bacon) and one pan fried fish samples.OPAHs were detected in the highest concentrations in 13 of 15 samples. Non-target screening revealed the presence of an additional four OPAHs and two methylated PAHs. Future food analysis should, based on these results, focus on PAH and oxygenated derivatives. [ABSTRACT FROM AUTHOR]

Data Sources: Articles for this paper were sourced from Pub-Med and Google Scholar databases. Data Extraction: Human studies published in English from 2015 to 2021 were included. Two reviewers initially assessed abstracts of 958 papers and 192 papers were selected for future assessments. After a full review, 38 articles were selected. Results: Dietary salt is a high-risk factor for Gastric Cancer (GC) while red meat and a high-fat diet increase the risk. Alcohol intake is only a risk if consumed heavily. Conclusion: Dairy foods, vitamin C, smoked food, rich food, and Helicobacter pylori are included in the etiology of GC. So are fresh fruits, vegetables, and specific refined grains. Salt, fats, spicy foods, alcohol, red meat, and pepper increase the risk. Knowing cancer patients' nutrition problems would help intervention measures be taken to remedy the situation. [ABSTRACT FROM AUTHOR]

Levels of polycyclic aromatic hydrocarbons (PAHs) in smoked food materials from roadside barbeque spots in western Nigeria were determined. Different samples of smoked fish, meat and plantain were collected from states in western region of Nigeria. Analyses of PAHs in various samples were done using GC-MS operated in selected ion monitoring mode. Result showed the values of PAH4 observed for the smoked fish, meat and plantain were 511, 513, 445 µg/kg, respectively. Also concentrations of Benzo [a] pyrene observed for the samples were 61, 66 and 45 µg/kg for fish, meat and plantain, respectively. These values were above maximum acceptable level. The study revealed that consumption of smoked roadside food materials could pose a danger to human health [ABSTRACT FROM AUTHOR]

Background: Gastric cancer is the 3rd cause of cancer related deaths and fifth most common malignant tumor worldwide. Its prevalence is increasing in conjunction with H.Pylori infection, smoking, alcohol consumption, bad nutritional habits (smoked food, food rich in salt and nitrites, processed meat), obesity, genetic predisposition. Aim of the Work: To investigate associations among serum ProGRP levels and clinicopathological parameters, and to evaluate the diagnostic value of serum ProGRP for GC. Patients and Methods: The current study was conducted at Damietta cardiology and gastroenterology center in association with Ain Shams University Hospitals aiming to elucidate the diagnostic value of serum progastrin releasing peptide in patients with gastric cancer. A total of 75 subjects were enrolled in the current study, and they were divided into three equal groups; the first one included 25 healthy controls, the second one included 25 patients with benign gastric lesions, while the third one included 25 patients with malignant gastric lesions. Results: Our study showed the following findings: CEA had sensitivity and specifity of 64% and 60 % for differentiating between benign and malignant group which means low diagnostic ability of CEA in detecting gastric cancer. Progastrin Releasing peptide (Pro GRP) had 96% sensitivity and 96% specifity in differentiating between benign and malignant groups which means higher diagnostic abilities of Pro GRP in cancer stomach. Conclusion: Based on thde previous findings we recommend: Use of progastrin Releasing peptide (PRP) as screening marker for patients suspected to have gastric cancer as it has been proved to higher diagnostic abilities than CEA. Evaluate PRP role in monitoring for tumor staging and prognostis. [ABSTRACT FROM AUTHOR]

Liquid smoke food flavouring is an alternative to traditional food smoking. Ageing treatment of liquid smoke can remove tar to improve a consistent sensory experience but traditionally takes months by storage. This study proposed a thermal treatment approach to accelerate the ageing process. Liquid smoke samples from kānuka and hickory woodchips were prepared by fast pyrolysis. The obtained liquid smoke samples were subjected to ageing by storing them at ambient temperature for 18 months. Accelerated ageing of liquid smoke was carried out by heat treatment at 80 °C for 24 and 48 h. Tar formed during the ageing process, with a yield ranging from 2.2 to 4.1 wt.%. Both ageing treatments resulted in decreases in bioactive content and their activities in terms of total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power assay (FRAP) and 2,2-diphenyl-1-picrylhydrazyl scavenging activity (DPPH). Chemical composition and principal component analyses indicated that liquid smoke chemical compositions were influenced by wood type and ageing conditions. It was found that thermal treatment at 80 °C for 24 h was sufficient to age liquid smoke. [ABSTRACT FROM AUTHOR]

Transforming liquid smoke to powder form can provide convenience for use and storage. Liquid smoke was prepared by fast pyrolysis technology using a fluidised bed and converted to smoke powder by spray-drying or freeze-drying processes. Both drying processes effectively retained the bioactive compounds in the powder encapsulates with retention efficiencies up to 80%. The bioactive capacities were approximately two times higher than liquid smoke. Spray-drying did not induce thermal damage to the bioactive compounds, and the dominant compounds were retained in the powders. Gas chromatography–mass spectrometry and principal component analysis indicated that the chemical composition was not significantly changed after both drying methods, but small molecular carbonyls, furans and phenols were partially lost. The spray-dried particles had a spherical shape, while freeze-dried particles had irregular shapes because of different powder preparation methods. The particle size of spray-dried powders was in the range of 6.3 to 6.9 µm, while the value for freeze-dried powders was decreased from 580.4 to 134.7 µm by increasing the maltodextrin concentration. The freeze-dried powders performed better in terms of flowability and cohesiveness because of their relatively high density and large particle size. This study revealed that both encapsulation methods could efficiently prepare smoke powder. Spray-drying process would be suitable for large-scale production, while freeze-drying could be used to optimize the encapsulation efficiency of bioactive compounds. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Smoke can be generated by frictional heating where a plank of wood is pressed against a spinning wheel. Here, a plank of kānuka (12 × 12 × 150 mm), a common New Zealand food smoking wood, is pressed against a wheel (diameter 123 mm) with a knurled surface (asperities, 200 μm). Wheel speed (2500–3500 rpm), pressing force (9.8–68.7 N) and chamber temperature (ambient − 200 °C) were varied. Measurements were performed of the plank wear rate, power draw and, in the ambient trials, the frictional interface temperature. Three distinctive wear behaviours appear: no smouldering with no wear, steady smouldering at an intermediate rate (ca. 0.1 mm/s), and steady smouldering at a high rate (ca. 0.4 mm/s). The transition between these two steady wear behaviours occurs sooner when pressing force and chamber temperature are increased and are characterized by marked reductions in the coefficient of friction, from ca. 0.6–0.9 to < 0.1. The transition is also associated with an order of magnitude change from ca. 1 to 10 mm of wear per kilojoule of expended frictional energy. While the precise frictional interface temperature and the heat sinks are difficult to quantify, the transition between these steady wear behaviours signals an exothermic shift in the heat of reaction, indicating the increased contribution of secondary reactions to the overall energetics. These results underlie the difficulty in achieving steady and consistent smoke production in frictional food smoke generators. [ABSTRACT FROM AUTHOR]

This document discusses the use of solid-phase microextraction (SPME) as a sample preparation technique for analyzing pollutants in various matrices, including food, plants, and the environment. SPME is a cost-effective and efficient method, often coupled with gas chromatography, for detecting volatile organic compounds (VOCs) in different substances. The document highlights the application of SPME in studying the aroma profiles of cheese, identifying microplastics, and analyzing flavors in tobacco products. The authors emphasize the need for standardized methods to compare different smoking products for regulatory purposes. [Extracted from the article]

Rationale: 3-Monochloropropane-1,2-diol (3-MCPD) is a well-known contaminant formed in food thermal processing, which could be found in a variety of foodstuffs. Due to its potential carcinogenicity, it was essential to quickly develop a rapid and high-throughput analytical method to monitor 3-MCPD in foodstuffs, which is described in this study. Methods: 3-MCPD was extracted from foodstuffs and then was derivatized with a boronic acid--modified C60 (B-C60) through the boronic acid-diol reaction. Microwave heating was used to accelerate the derivatization reaction. Mass spectrometry (MS) analysis was conducted using matrix-assisted laser desorption/ionization-MS (MALDI-MS). The application of the method was validated using various smoked food samples. Results: The chemical derivatization of 3-MCPD with B-C60 enabled the addition of a C60-tag to 3-MCPD. High-throughput analysis of the sample within 0.5 h was realized. A good linear range from 0.02 to 1.5 μgmL-1 for 3-MCPD was obtained, with a detection limit of 0.005 μgmL-1. The recoveries in spiked foodstuffs ranged from 85.4% to 115.1% with relative standard deviations of 2.0%--14.2%. This method was successfully applied to detect 3-MCPD in smoked foodstuffs. Conclusions: A quantitative method was developed for the detection of 3-MCPD in foodstuffs using B-C60 derivatization combined with MALDI-MS strategy. This proposed method may serve as a potential platform for the rapid and high- throughput analysis of 3-MCPD in foodstuffs for the purpose of food safety control. [ABSTRACT FROM AUTHOR]

Background: The genetic variation of nicotinamide phosphoribosyl transferase (NAMPT) gene rs4730153 is reported to be associated with cardiometabolic risk, but the results are inconsistent between populations. Ethnicity, metabolic risk and lifestyle play a role in the association of the genetic variant and the metabolic syndrome (MetS). To the best of our knowledge, no research has yet been published concerning the Javanese population, so this study aimed to investigate the association of rs4730153 with MetS and its interaction with metabolic risk and lifestyle. Results: The GG genotype (p = 0.031; OR 95% CI 3.88 [1.13–13.33]), GA+GG genotype (p = 0.048; OR 95% CI 10.52 [1.02–108.01]) and G allele carrier (p = 0.006; OR 95% CI 4.19 [1.51–11.64]) of rs4730153 had a higher risk of the MetS after adjusting for obesity, hypercholesterolemia, smoking and food intake. The risk was statistically significant for the younger age group ≤ 45 years old. Conclusion: The GG, GA+GG genotype and G allele carrier of rs4730153 have a higher risk of the MetS, especially those who are obese, hypercholesterolemic and smokers and have a higher food intake in those aged ≤ 45 years old. Further larger, multicentre studies are required to confirm these pilot results. [ABSTRACT FROM AUTHOR]

The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat's milk is low compared to that from cows. Smoking of food not only prolongs its shelf-life but also improves its flavour. Taking the fact that many consumers do not accept some organoleptic properties of milk from small ruminants into account, the aim of the study was to assess and compare the organoleptic and nutritional properties of traditionally smoked cheeses made from goat, sheep and cow's milk. The analysed cheeses differed in terms of dry matter content and its components such as protein and fat. Their acidity was comparable, except for the sample made of raw goat's milk, which was characterised by a relatively high pH value (6.12 ± 0.06). The highest content of CLA (2.30 ± 0.04%), as well as the highest share of unsaturated and polyunsaturated fatty acids, was determined in the cheese made from sheep's milk. Moreover, the content of butyric and caproic free fatty acids in cheeses made from goat's milk was found to be several times higher than in the other analysed cheeses. The organoleptic assessment did not reveal any significant differences between the cheeses produced at small, private farms and in industrial conditions, or between different types of cheese, regardless of the type of milk from which they were produced. [ABSTRACT FROM AUTHOR]

Cadmium (Cd) is a transition metal, also referred to as a heavy metal, that is naturally abundant in the earth's crust. It has no known benefit to humans. It is primarily released into our environment through mining and smelting in industrial processes and enters the food chain through uptake by plants from contaminated soil and water. In humans, Cd primarily enters the body through ingestion of foods and cigarette smoke and has an extremely long resident half-life in the body compared to other transition metals. Environmental workplace exposure is also a source through inhalation, although much less common. The principal organs adversely affected by Cd following acute and chronic exposure are the kidneys, bone, vasculature and lung. Cd adversely impacts cell function through changes in gene expression and signal transduction and is recognized as a carcinogen. Despite a substantial body of mechanistic studies in cells and animal models, the overall impact of Cd on innate immune function in humans remains poorly understood. The best evidence is perhaps alteration of reactive oxygen species balance and signaling in cells that regulate innate immunity causing alteration of the inflammatory response that is postulated to contribute to chronic diseases. Epidemiologic studies support this possibility since increased tissue levels in humans are strongly associated with leading chronic diseases including chronic obstructive pulmonary disease (COPD), which will be discussed in depth. Additional studies are required to understand how chronic exposure and accumulation of this leading environmental toxicant in vital organs negatively impact innate immune function and host defense leading to chronic disease in humans. [Display omitted] [ABSTRACT FROM AUTHOR]

Catfish (Sciades herzbergii) are widely captured in Brazilian Northeast but have low commercial value. The processing of catfish into an innovative product with longer shelf life can add value to the fish and improve sustainability. The objective of this study was to investigate the stability during 60 days of refrigerated storage smoked sausages produced by two different smoking processes (traditional smoking [TS] and liquid smoking [LS]). The smoking processes affected fat and ash contents, hardness, and CIE (Commission Internationale de L'Eclairage) color (L* and b* values). TS sausages had higher fat content and yellowness (b* value). LS sausages had higher ash content (15 days of storage) and lightness (L* value). The sausage's hardness was higher at 45 days of storage for TS and at 60 days for LS sausages. During refrigerated storage, there were decreases in crude protein (309.12–263.49 g/kg, 1–30 days, respectively), water holding capacity (89.77%–87.39%, 1–45 days, respectively), and redness (a* value) (10.35–6.09, 1–30 days, respectively), and increases in hardness (TS = 31.92–55.92 N, 1–45 days, respectively; LS = 32.88–61.18N, 160 days, respectively) and TBARS values (1.56–2.38 mg malonaldehyde/kg, 1–60 days, respectively). The microbial quality was kept within Brazilian legislation limits. Therefore, liquid smoked catfish sausage consists of a convenient innovative product, which is easier to process and control and provides a product with good physicochemical, microbial, and biochemical characteristics for up to 60 days of storage. Practical Application: Catfish, a low commercial value fish (by catch from shrimp operations), can be processed into a high value smoked sausage. Liquid smoking was easier to process, environment friendly, and easier to control compared to traditional smoking. It provided a nutritional, easy to prepare at home, and microbial safe product with a shelf life under refrigeration up to 60 days. It can be successfully used to warrant sustainability in the fish chain. [ABSTRACT FROM AUTHOR]

Food items are prepared in different ways like steaming, boiling, freezing, cooking with oil, shallow frying, deep frying etc. People are more attracted by deep frying food items by the organoleptic properties like colour, aroma, texture, crispiness etc. Repeated usage of oil to its smoke point in cooking food materials gets degraded due to the chemical reactions that leads to chronic heart diseases, colon cancer, atherosclerosis and high blood pressure. Hence finding the quality of oil before reuse is very important to protect human health. Chemical amendment like peroxide, free fatty acids (FFA), saturated fatty acids, monomer, dimer and trimer are formed on degradation in oil. Existence and quantification of these compounds are analysed using physical properties like viscosity, density, refractive index, surface tension and chemical properties like FFA, Saponification Value (SV), Peroxide Value (PV), Iodine value (IV), etc. Analytical methods such as Fourier Transform Infrared (FTIR) spectrophotometer, Gas chromatograph (GC) with Mass spectra (MS), etc, are treated as a promising method to estimate the percentage of compositional changes in oil. All degraded products in oil are quantified as total polar compound (TPC). Hence capacitive based dielectric measurement of the reusability of oil would be a novel method in quality analysis. This paper discusses the available physical and chemical parameters that are used to index the oil quality also comparison of the various research articles on dielectric constant, and empirical equations is given. As a consequence, a low cost device could be used in food industry and at home to analyse the quality and reusability of oil in future. • Repeated usage of oil in cycles of frying produces volatile and non-volatile toxic molecules. • Degraded oil induces many carcinogenic diseases. • Quality of oil indexed by physical and chemical parameters are not economic and eco-friendly. • Dielectric constant quantify the total polar compounds in oil a promising index of oil quality. • In the future a low cost device could be designed for the safety measures of human health. [ABSTRACT FROM AUTHOR]

Breath exhaled hydrogen cyanide (HCN) has been identified to be associated with several respiratory diseases. Accurately distinguishing the concentration and release rate of different HCN sources is of great value in clinical research. However, there are still significant challenges due to the high adsorption and low concentration characteristics of exhaled HCN. In this study, a two-compartment kinetic model method based on negative photoionization mass spectrometry was developed to simultaneously determine the kinetic parameters including concentrations and release rates in the airways and alveoli. The influences of the sampling line diameter, length, and temperature on the response time of the sampling system were studied and optimized, achieving a response time of 0.2 s. The negative influence of oral cavity-released HCN was reduced by employing a strategy based on anatomical lung volume calculation. The calibration for HCN in the dynamic range of 0.5–100 ppbv and limit of detection (LOD) at 0.3 ppbv were achieved. Subsequently, the experiments of smoking, short-term passive smoking, and intake of bitter almonds were performed to examine the influences of endogenous and exogenous factors on the dynamic parameters of the model method. The results indicate that compared with steady-state concentration measurements, the kinetic parameters obtained using this model method can accurately and significantly reflect the changes in different HCN sources, highlighting its potential for HCN-related disease research. [Display omitted] • Exhaled HCN profiling with a LOD of 300 pptv and a response time of 0.2 s. • Two-compartment model (2CM) parameters of airway and alveoli are determined. • Influence of smoking and food intake on 2CM parameters has been studied. [ABSTRACT FROM AUTHOR]