Effects of nutmeg and ginger essential oils and their nanoemulsions on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef patties during 90 days freezing storage

Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

“…Although the PAHs content of the grilled sample was significantly lower (p < .05) than the control sample at day 0-4, the situation was significantly reversed on day 8 (p < .05). In comparison with the above studies (Esfahani Mehr et al, 2019;García-Lomillo et al, 2017) in which the products were cooked before storage, sausages in this research were cooked after storage. The authors explained that the added antioxidants were self-oxidized after 4 days, and this autooxidation resulted in higher PAHs formation at the end of storage (Nie et al, 2020).…”

“…The above studies (Esfahani Mehr et al., 2019; García‐Lomillo et al., 2017) showed that the addition of antioxidative ingredients could reduce the PAHs formation in meat products during storage. However, an opposite effect was observed by the addition of grape seed extract which caused a decrease in radical scavenging activity measured by both DPPH and ABTS assay and increases in the PAHs levels and TBARS value of grilled pork sausage cooked after up to 8 days storage in the sealed opaque polyethylene plastic bag (Nie et al., 2020).…”

“…In the study of Esfahani Mehr et al. (2019), nutmeg oil, ginger oil, and their nanoemulsions at the concentration of 0.02% and 0.04% were added to beef patties and their effect on the formation of PAH8 in grilled beef patties during storage was investigated. The PAH8 reduction rate of oils after 90 days storage was consistent with the reduction of TBARS value and the radical scavenging antioxidant activity, and the highest reduction was found in the sample with the 0.04% addition of nanoemulsified nutmeg oil.…”

“…The PAH8 reduction rate of oils after 90 days storage was consistent with the reduction of TBARS value and the radical scavenging antioxidant activity, and the highest reduction was found in the sample with the 0.04% addition of nanoemulsified nutmeg oil. Since the smaller particle size of nanoemulsified oils promoted stronger radical scavenging capacity, their PAHs reduction effiencity is 6%–12% higher than the nonnanoemulsified oils (Esfahani Mehr et al., 2019). This indicated that nano‐sized antioxidants or antioxidative ingredients could have a better inhibition activiy against PAHs formation, which is worthy of further invesitgation on other common antioxidants in nano‐size, such as EGCG.…”

Evaluating the effects of essential oils on heterocyclic amines production and lipid and protein oxidation in roasted large yellow croaker ( Larimichthys crocea )

“…Essential oils (EOs) are aromatic substances derived from aromatic plants that are mainly have antioxidant properties, the use of EOs is a valid alternative to incorporate into food systems, compared with synthetic antioxidants such as BHA and BHT. Only nutmeg and ginger EOs so far were reported to inhibit HA formation (Esfahani Mehr et al, 2019). Therefore, it will be a prospective area to exploit other new EOs and applied them to HA inhibition; moreover, the explanation of EOs' chemical intervention on HA formation is a crucial issue.…”