Search Results (45)

Thermal-processed foods like baked, smoked, and fried products are popular for their unique aroma, taste, and color. However, thermal processing can generate various contaminants via Maillard reaction, lipid oxidation, and thermal degradation, negatively impacting human health. This review summarizes the formation pathways, influencing factors, and tracing approaches of potential hazards in thermally processed foods, such as polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs), furan, acrylamide (AA), trans fatty acids (TFAs), advanced glycation end-products (AGEs), sterol oxide. The formation pathways are explored through understanding high free radical activity and multiple active intermediates. Control patterns are uncovered by adjusting processing conditions and food composition and adding antioxidants, aiming to inhibit hazards and enhance the safety of thermal-processed foods. Full article

Oil spills in inland rivers pose a significant threat to the surrounding environment, and the emergency response differs greatly from that in ocean or coastal areas. In this study, we focused on several commonly used emergency water treatment strategies in China’s inland oil spills, as well as the spilled washing oil in a serious accident case. We investigated the changes in oil-related chemical components before and after water treatment using GCxGC-TOF MS (Comprehensive Two-dimensional Gas Chromatography Time of Flight Mass Spectrometer). We tracked the shifts of microbial communities in the microcosms incubated with clean river water, simulated oil-contaminated water, and the treatment effluent. The results revealed that typical components, especially nitrogen-containing heterocyclic compounds, had different removal efficiencies among treatments. The diversity, composition, and potential functions of microbial communities responded differently to the treatments, and could be related to various substances, including PAHs (polycyclic aromatic hydrocarbons) and heterocyclic compounds. A few genera, such as SC-I-84, exhibited a high correlation with washing oil-related components and could serve as an indicator in such an oil spill emergency response. Our findings indicated that simply using petroleum oil or PAHs to evaluate oil spills was likely to underestimate the ecological impact, especially when the spilled substances were coal chemical products widely used in China. This will provide an important scientific basis for decision-making and strategy evaluation in emergency responses to inland oil spills. Full article

Atmospheric intermediate volatile organic compounds (IVOCs) are important precursors of secondary organic aerosols (SOAs), and in-depth research on them is crucial for atmospheric pollution control. This review systematically synthesizes global advancements in understanding IVOC sources, emissions characterization, compositional characteristics, ambient concentrations, SOA contributions, and health risk assessments. IVOCs include long-chain alkanes (C₁₂~C₂₂), sesquiterpenes, polycyclic aromatic hydrocarbons, monocyclic aromatic hydrocarbons, phenolic compounds, ketones, esters, organic acids, and heterocyclic compounds, which originate from primary emissions and secondary formation. Primary emissions include direct emissions from anthropogenic and biogenic sources, while secondary formation mainly results from radical reactions or particulate surface reactions. Recently, the total IVOC emissions have decreased in some countries, while emissions from certain sources, such as volatile chemical products, have increased. Ambient IVOC concentrations are generally higher in urban rather than in rural areas, higher indoors than outdoors, and on land rather than over oceans. IVOCs primarily generate SOAs via oxidation reactions with hydroxyl radicals, nitrate radicals, the ozone, and chlorine atoms, which contribute more to SOAs than traditional VOCs, with higher SOA yields. SOA tracers for IVOC species like naphthalene and β-caryophyllene have been identified. Integrating IVOC emissions into regional air quality models could significantly improve SOA simulation accuracy. The carcinogenic risk posed by naphthalene should be prioritized, while benzo[a]pyrene requires a combined risk assessment and hierarchical management. Future research should focus on developing high-resolution online detection technologies for IVOCs, clarifying the multiphase reaction mechanisms involved and SOA tracers, and conducting comprehensive human health risk assessments. Full article

Recently, polycyclic arenes with positive curvature have gained increasing significance in the field of material chemistry. This study specifically explores the inversion barriers of a series of positively curved circulenes by using five-membered heterocycles integrated into the backbone of primitive [5]circulenes and [6]circulenes. For hetero[5]circulenes, where one benzenoid ring is replaced by a heterocycle, the inversion barriers exhibit a strong correlation with the rotary angles of the heterocycles, and larger rotary angles result in lower inversion barriers. Additionally, the aromaticity of the circulene undergoes a significant reduction during the inversion process. As the number n of replaced rings increases, the inversion barriers can be adjusted, demonstrating an almost linear relationship with n. In the case of hetero[6]circulenes, molecules bearing heterocycles with small rotary angles also show positive curvatures. Furthermore, we examine the relationship between the radii of the fitted sphere for the circulenes and the inversion barriers, revealing an intriguing inverse proportionality between the fourth power of the radius and the inversion barrier. We anticipate that this research will offer a fresh perspective on studies related to positively curved polycyclic arenes. Full article

The metathesis reaction between carbonyl compounds and olefins has emerged as a potent strategy for facilitating swift functional group interconversion and the construction of intricate organic structures through the creation of novel carbon–carbon double bonds. To date, significant progress has been made in carbonyl–olefin metathesis reactions, where oxetane, pyrazolidine, 1,3-diol, and metal alkylidene have been proved to be key intermediates. Recently, several reviews have been disclosed, focusing on distinct catalytic approaches for achieving carbonyl–olefin metathesis. However, the summarization of cyclization strategies for constructing aromatic heterocyclic frameworks through carbonyl–olefin metathesis reactions has rarely been reported. Consequently, we present an up-to-date review of the cyclization strategies in carbonyl–olefin metathesis, categorizing them into three main groups: the formation of monocyclic compounds, bicyclic compounds, and polycyclic compounds. This review delves into the underlying mechanism, scope, and applications, offering a comprehensive perspective on the current strength and the limitation of this field. Full article

Biochar is a carbon-rich material that has recently received attention due to its increasing agronomical potential. The agricultural utilization of biochar relates to its potential to act in the soil as a soil conditioner; nevertheless, complex information on the direct dependence of biochar’s physical properties (texture, particle size) and corresponding leaching and availability of organic molecules (e.g., the polycyclic and heterocyclic organic compounds) and inorganic mineral salts (based on micro- and macroelements) is still inconsistent. Multi-elemental analysis by using inductively coupled plasma atomic emission spectroscopy (ICP-OES) was used to assess the information on the contents and availability of macro- and microelements in studied commercial biochar samples. The results showed a statistically significant indirect relation between an increase in the size fraction of biochar and the content of aqueous-extractable K and Na and the direct relation with the aqueous-extractable Ca, Mg, and P. Compared to the macroelements, the detected contents of aqueous-extractable microelements were almost three orders lower, and the dependence on fraction size was not consistent or statistically significant. In addition, gas chromatography (GC) coupled with mass spectroscopy (MS) was further used to reveal the concentrations of available polycyclic aromatic and heterocyclic compounds in biochar samples. The detected concentrations of these types of organic compounds were far below the certified limits, and a statistically significant indirect correlation with particle size was also observed for all the studied biochar samples. The proposed methodological concept could provide the necessary insights into the description of biochar mineral content and its connection to biochar texture, the physicochemical properties, and the potential of biochar to release nutrients into the soil. These findings could help in the further assessment of biochar as a soil conditioner in modern agriculture. Full article

This study explores the enhanced removal of refractory organic compounds from coking wastewater using polyaluminum chloride (PACl) with two different basicity levels (0.5 and 2.5), in combination with coagulant aids such as cationic polyacrylamide (CPAM) and iron ions. The results demonstrated that both PACl formulations significantly outperformed commercial PACl in terms of COD and color removal, with PACl at the basicity of 2.5 achieving slightly higher efficiency than PACl at the basicity of 0.5. The improved performance was attributed to the higher content of polymeric aluminum species, enhancing charge neutralization and bridging adsorption. The addition of coagulant aids further improved the performance, with PACl at the basicity of 2.5 combined with iron ions achieving the highest COD (48.41%) and color removal (80.77%), due to sweep coagulation and complexation. Organic composition analysis using gas chromatography–mass spectrometry (GC-MS), three-dimensional excitation–emission matrix (3D-EEM) fluorescence spectroscopy, and ultraviolet (UV) spectroscopy indicated that PACl combined with iron ions was the most effective in removing polycyclic aromatic hydrocarbons (PAHs) and nitrogen-, oxygen-, and sulfur-containing heterocyclic compounds. Additionally, a floc analysis showed that the flocs formed with iron ions were more compact and had better settleability compared to those formed with CPAM, further contributing to the improved coagulation efficiency. These results highlight the importance of optimizing the PACl basicity and coagulant aid selection for the enhanced removal of refractory organic compounds from coking wastewater, offering a promising strategy for advanced wastewater treatment. Full article

The International Agency for Research on Cancer has classified the consumption of heat-processed meat as a direct human carcinogen and the consumption of red meat as a probable carcinogen. Mutagenic and carcinogenic compounds present in meat dishes include, among others, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HAAs). These compounds can cause the development of gastrointestinal cancer. Oral cancer is one of the world’s research priorities due to the ever-increasing incidence rate. However, the effect of diet on oral cancer is still a poorly recognized issue. The aim of this study was to assess the relationship between the risk of oral cancer and dietary ingredients with a particular emphasis on red meat and thermally processed meat. This study was conducted among patients with oral cancer in 2022 and 2023. The shortened standardized Food Frequency Questionnaire (FFQ) and a multivariate regression statistical analysis were used. The high consumption of red meat in general and thermally processed meat, especially smoked, fried, roasted and boiled, increases the risk of oral cavity cancer. Limiting the consumption of meat products and modifying the methods of preparing meat dishes may reduce exposure to carcinogenic compounds from the diet and thus reduce the risk of developing oral cancer. Full article

Microplastics have garnered an infamous reputation as a sorbate for many concerning environmental pollutants and as a delivery vehicle for the aquatic food chain through the ingestion of these contaminated small particulates. While sorption mechanisms have been extensively studied for polycyclic aromatic hydrocarbons, polycyclic aromatic sulfur heterocycles (PASHs) have not been investigated, partly due to their low concentrations in aquatic ecosystems. Herein, an analytical methodology is presented for the analysis of dibenzothiophene, benzo[b]naphtho[1,2-b]thiophene, benzo[b]naphtho[2,1-b]thiophene, benzo[b]naphtho[2,3-b]thiophene, chryseno[4,5-bcd]thiophene and dinaphtho[1,2-b:1′,2′-d]thiophene at relevant environmental concentrations based on solid phase extraction and high-performance liquid chromatography. The sorption uptake behavior and the sorption kinetics of the three benzo[b]napthothiophene isomers were then investigated on nylon microplastics to provide original information on their environmental fate and avoid human contamination through the food chain. The obtained information might also prove relevant to the development of successful remediation approaches for aquatic ecosystems. Full article

The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk–benefit scenario for each type of heating process and red meat. Full article

This study aims to explore the effects of frying conditions on the formation of HAs and PAHs in crispy pork spareribs, a popular meat commodity sold on Taiwan’s market. Raw pork spareribs were marinated, coated with sweet potato powder, and fried in soybean oil and palm oil at 190 °C/6 min or 150 °C/12 min, followed by an analysis of HAs and PAHs via QuEChERS coupled with UPLC-MS/MS and GC-MS/MS, respectively. Both HAs and PAHs in pork spareribs during frying followed a temperature- and time-dependent rise. A total of 7 HAs (20.34–25.97 μg/kg) and 12 PAHs (67.69–85.10 μg/kg) were detected in pork spareribs fried in soybean oil and palm oil at 150 °C/12 min or 190 °C/6 min, with palm oil producing a higher level of total HAs and a lower level of total PAHs than soybean oil. The content changes of amino acid, reducing sugar, and creatinine played a vital role in affecting HA formation, while the degree of oil unsaturation and the contents of precursors including benzaldehyde, 2-cyclohexene-1-one, and trans,trans-2,4-decadienal showed a crucial role in affecting PAH formation. The principal component analysis revealed that HAs and PAHs were formed by different mechanisms, with the latter being more liable to formation in pork spareribs during frying, while the two-factorial analysis indicated that the interaction between oil type and frying condition was insignificant for HAs and PAHs generated in crispy pork spareribs. Both CcdP (22.67–32.78 μg/kg) and Pyr (16.70–22.36 μg/kg) dominated in PAH formation, while Harman (14.46–17.91 μg/kg) and Norharman (3.41–4.55 μg/kg) dominated in HA formation in crispy pork spareribs during frying. The outcome of this study forms a basis for learning both the variety and content of HAs and PAHs generated during the frying of pork spareribs and the optimum frying condition to minimize their formation. Full article

Oil oxidation products can react with food substrates to produce harmful substances, and oil saturation is closely related to oil oxidation in the process of frying. Therefore, the influence of the composition of fatty acids in oil on the formation of harmful substances in fried pork balls was explored. The five frying oils with the lowest unsaturated fatty acid (UFA) content, ranked in ascending order, were palm oil, peanut oil, soybean oil, corn oil, and colza oil (64.94%, 79.94%, 82.65%, 83.07%, and 92.26%, respectively). The overall levels of four harmful substances (acrylamide, polycyclic aromatic hydrocarbons, heterocyclic amines, and trans fatty acids) found in the oil used to fry pork balls followed a descending order: canola oil, corn oil, peanut oil, soybean oil, and palm oil (33.66 μg/kg, 27.17 μg/kg, 23.45 μg/kg, 18.67 μg/kg, and 13.19 μg/kg, respectively). This order was generally consistent with the trend in the content of UFAs. Therefore, the formation of harmful substances is closely related to the saturation of oil. Compared with other frying oils, soybean oil as a household oil produces relatively low amounts of harmful substances and has less negative impact on the quality (oil content, moisture content, and higher protein digestibility) of fried products. Full article

Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for “clean label” products. The aim of this review is to present scientific literature on the natural ingredients contained in marinades, the parameters of the marinating process, and certain mechanisms that bring about changes in meat. A review was carried out of publications from 2000 to 2023 available in Web of Science on the natural ingredients of meat marinades: fruit and vegetables, seasonings, fermented dairy products, wine, and beer. The review showed that natural marinades improve the sensory quality of meat and its culinary properties; they also extend its shelf life. They affect the safety of meat products by limiting the oxidation of fats and proteins. They also reduce biogenic amines and the formation of heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs). This is possible due to the presence of biologically active substances and competitive microflora from dairy products. However, some marinades, especially those that are acidic, cause a slightly acidic flavour and an unfavourable colour change. Natural compounds in the ingredients of marinades are accepted by consumers. There are no results in the literature on the impact of natural marinades on the nutritional value and health-promoting potential of meat products, so it can be assumed that this is a future direction for scientific research. Full article

Toxic compounds such as heterocyclic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) can be produced during food processing, especially meat products. This study aims to monitor the formation of HAs and PAHs in fried pork fiber, a common meat product in Taiwan, at different processing conditions. A total of six experimental groups, including raw pork tenderloin, dried pork filaments, sesame oil-stir-fried pork at 160 °C for 15 min, sesame oil-stir-fried pork at 200 °C for 6 min, lard-stir-fried pork at 160 °C for 15 min, and lard-stir-fried pork at 200 °C for 6 min, were prepared and analyzed for formation of HAs via UPLC-MS/MS and PAHs via GC-MS/MS in triplicate. Frying in sesame oil or lard showed a greater content of total HAs in fried pork fiber processed at 160 °C for 15 min than at 200 °C for 6 min. However, in the same heating conditions, pork fiber fried in sesame oil produced a higher level of total HAs than that fried in lard. Of the various HAs in fried pork fiber, both Harman and Norharman were generated in the highest amount. The precursors, including reducing sugar, amino acid, and creatine/creatinine, played a vital role in HAs formation in fried pork fiber. For total PAHs, the highest level was shown for pork fiber fried in lard at 200 °C/6 min, followed by frying in sesame oil at 200 °C/6 min and 160 °C/15 min, and in lard at 160 °C/15 min. Like HAs, at the same heating condition, a greater content of total PAHs was produced in pork fiber fried in sesame oil than in lard. Notably, the highly toxic benzo[a]pyrene was undetected in fried pork fiber. The PAH precursor benzaldehyde was shown to generate at a much higher level than 2-cyclohexene-1-one and trans,trans-2,4-decadienal in fried pork fiber, and it should play a more important role in PAH formation. Principal component analysis (PCA) also revealed that the formation mechanism of HAs and PAHs in fried pork fiber was different. Full article

In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and N-nitrosamine-based risk scores and cancer types were statistically evaluated. The foods with the highest and lowest mean dietary heat-treatment contaminant risk scores were red meat and ready-to-drink coffee, respectively. There were statistically significant differences in the dietary heat-treatment contamination risk scores based on the cancer patients’ demographic characteristics (sex, age, smoking, and body mass index) (p < 0.05). According to the cancer types, the systems with the highest and lowest dietary heat-treatment contaminant risk scores were determined as other (brain, thyroid, lymphatic malignancies, skin, oro- and hypopharynx, and hematology) and the reproductive (breast, uterus, and ovary) system, respectively. The relationship between instant coffee consumption and respiratory system cancer types, the frequency of consumption of French fries and urinary system cancer types and the consumption of meat products and gastrointestinal system cancer types were determined. It is thought that this study contains important findings regarding the relationship between dietary habits and cancer and will be a good source for other studies to be conducted in this context. Full article