Evaluation of potential mutagenic effect of the liquid smoke preparation UTP in vivo: cytogenetic analysis of mouse bone marrow

Kažimı́rová, Alena; Jablonická, A

doi:10.1016/0165-7992(94)90050-7

Cited by 2 publications

(3 citation statements)

References 5 publications

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“…10 Liquid Smoke (LS) is often preferred over traditional smoking because of omission of carcinogens, ease of use, greater uniformity, and repeatability of the production. 15 Consequently, it can be applying as a safe alternative to food protective without mutagenic 16 and carcinogenic materials. 17 Liquid smoke is considered a natural flavouring and has been granted Generally Recognized as Safe (GRAS) status by the Flavor and Extract Manufacturers Association.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of microbial and sensory properties of flavored yogurt drink produced by <em>Noaea mucronata</em> and liquid smoke treatment

Rahimzadeh¹,

Tay²,

Regenstein³

et al. 2020

Infect Dis Herbal Med

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Liquid smoke is more acceptable compared with traditional smoking for various practical and health reasons. This study aimed to investigate the quality attributes of yogurt drink treated with natural and liquid smoke. Yogurt drink samples were divided into four groups; natural smoked, liquid smoked at two concentrations (1 and 2 mL·L-1) and un-smoked control samples. Microbial and sensory attributes of yogurt drink samples were analyzed after 1, 7, 14, and 21 days of storage at 4°C. The final counts of total bacteria, lactic acid bacteria, yeast and molds were significantly lower after the application of 2 mL·L-1 liquid smoke compared to control samples. Moreover, lactic acid bacteria of yogurt drink were not inhibited by natural smoke or 1 mL·L-1 liquid smoke treatments. According to the sensory evaluation and microbiological analysis, application of 1 mL·L-1 of liquid smoke in yogurt drink is the most appropriate and convenient alternative to the traditional smoking method.

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Section: Introductionmentioning

confidence: 99%

Evaluation of microbial and sensory properties of flavored yogurt drink produced by <em>Noaea mucronata</em> and liquid smoke treatment

Rahimzadeh¹,

Tay²,

Regenstein³

et al. 2020

Infect Dis Herbal Med

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“…; Girard ; Maga ); therefore, it can be used as a safe alternative to food preservative without carcinogenic (Budijanto et al . ) and mutagenic materials (Kažimírová and Jablonická ), as well as antibacterial and fungicide materials in certain doses (Pszczola ; Dwiyitno and Riyanto ). Moreover, LS can act as an antioxidant (Saloko et al .…”

Section: Introductionmentioning

confidence: 99%

“…Liquid smoke (LS) is a condensate obtained from the condensation of wood smoke produced by smoldering wood chips or sawdust under limited oxygen and constituent pyrolysis of wood such as cellulose, hemicellulose and lignin (Darmadji 1996;Panagan and Nirwan 2009). Refined LS contains active compounds such as phenols, carbonyls and organic acids (Bratzler et al 1969;Girard 1992;Maga 1998); therefore, it can be used as a safe alternative to food preservative without carcinogenic (Budijanto et al 2008) and mutagenic materials (Kažimírová and Jablonická 1994), as well as antibacterial and fungicide materials in certain doses (Pszczola 1995;Dwiyitno and Riyanto 2006). Moreover, LS can act as an antioxidant (Saloko et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Refined Liquid Smoke Using Maltodextrin Produced from Broken Rice Starch

Syah

Darmadji

Pranoto

2015

Journal of Food Processing and Preservation

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Liquid smoke contained many bioactive compounds, one of which is phenol. Besides, its liquid form causes handling complication during distribution and application; thus, the microencapsulation method was used to solve this complication. At present, various inlet air temperatures were applied (120, 130 and 140C) with feed flow rate of 5 mL/min. The total soluble solid (TSS) contents of maltodextrin from broken rice starch were 20, 25 and 30%. The observed parameters were moisture content, yield, total phenol contents, microencapsulation efficiency, shape and morphology, particle size distribution and volatile compound profile identification. All data were taken in triplicate using completely randomized design. The results showed that the increase in wall material concentration and inlet air temperature was able to improve yield, total phenol content, microencapsulation efficiency and solubility of microcapsules. The best results with the highest microencapsulation efficiency of 52.24 ± 2.84% and 20 min phenol release period were obtained using 25% TSS and inlet temperature of 140C. Volatile compound identification using gas chromatography–mass spectrometry (GC‐MS) showed that the combination between wall material and inlet air temperature was effective to retain phenol as one of the liquid smoke bioactive compounds. Microcapsule morphology analysis showed that the average diameter of microcapsules was 4.28 μm and had nearly spherical shape, little shriveled and without agglomeration with low levels of damage. Practical Applications Microencapsulation is a technology that is widely used for the transformation of liquid to solid form. Wall material and temperature are the most important factors in microencapsulation process to make a good quality microcapsule. The results of this work contribute to the understanding of factors affecting the microencapsulation process, including wall material concentration and inlet air temperature of spray drying on the yield, total phenol content, microencapsulation efficiency and stability of microcapsules of refined liquid smoke using maltodextrin produced from broken rice starch.

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Evaluation of potential mutagenic effect of the liquid smoke preparation UTP in vivo: cytogenetic analysis of mouse bone marrow

Cited by 2 publications

References 5 publications

Evaluation of microbial and sensory properties of flavored yogurt drink produced by <em>Noaea mucronata</em> and liquid smoke treatment

Evaluation of microbial and sensory properties of flavored yogurt drink produced by <em>Noaea mucronata</em> and liquid smoke treatment

Microencapsulation of Refined Liquid Smoke Using Maltodextrin Produced from Broken Rice Starch

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