Food Toxicants and Caffeine

2020 ◽  
pp. 214-220
Author(s):  
E. M. Boyd
Keyword(s):  
Food Toxicants

scholarly journals Potential Anticarcinogenic Effects of Lactic Acid Bacteria and Probiotics in Detoxification of Process-Induced Food Toxicants

2016 ◽  
Vol In Press (In Press) ◽  
Author(s):  
Nasim Khorshidian ◽  
Mojtaba Yousefi Asli ◽  
Hedayat Hosseini ◽  
Mahdi Shadnoush ◽  
Amir Mohammad Mortazavian
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Toxicants

scholarly journals Lipid Membrane Based Biosensors

2018 ◽  
Author(s):  
Georgia-Paraskevi Nikoleli ◽  
Dimitrios P. Nikolelis ◽  
Christina G. Siontorou ◽  
Marianna-Thalia Nikolelis ◽  
Stephanos Karapetis
Keyword(s):  
Food Quality ◽  
Lipid Membranes ◽  
Recent Progress ◽  
Lipid Membrane ◽  
Environmental Pollutants ◽  
Quality Monitoring ◽  
Future Prospects ◽  
Considerable Part ◽  
Bilayer Device ◽  
Food Toxicants

The exploitation of lipid membranes in biosensors has provided the ability to reconstitute a considerable part of their functionality to detect trace of food toxicants and environmental pollutants. Nanotechnology enabled sensor miniaturization and extended the range of biological moieties that could be immobilized within a lipid bilayer device. This chapter reviews recent progress in biosensor technologies based on lipid membranes suitable for environmental applications and food quality monitoring. Numerous biosensing applications are presented, putting emphasis on novel systems, new sensing techniques and nanotechnology-based transduction schemes. The range of analytes that can be currently detected include, insecticides, pesticides, herbicides, metals, toxins, antibiotics, microorganisms, hormones, dioxins, etc. Technology limitations and future prospects are discussed, focused on the evaluation/ validation and eventually commercialization of the proposed sensors.

scholarly journals The Inhibitory Effects of Heterotrigona Itama Honey Marinades on the Formation of Carcinogenic Heterocyclic Amines in Grilled Beef Satay

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3874
Author(s):  
Sharina Shamsudin ◽  
Jinap Selamat ◽  
Maimunah Sanny ◽  
Nuzul Noorahya Jambari ◽  
Rashidah Sukor ◽  
...  
Keyword(s):  
High Performance ◽  
Partial Least Squares Regression ◽  
Stingless Bee ◽  
Heterocyclic Amines ◽  
Cancer Development ◽  
Least Squares Regression ◽  
Inhibitory Effects ◽  
Risk Of Cancer ◽  
Cooked Meats ◽  
Food Toxicants

Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and Apis honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC50) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef.

Sign in / Sign up

Export Citation Format

Share Document