Volatile N-Nitrosamines in Selected Italian Cheeses

Dellisanti, A; Cerutti, G.; Airoldi, Luisa

doi:10.1007/s001289900149

Cited by 18 publications

(5 citation statements)

References 10 publications

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“…The decarboxylation of lysine amino acid leads to the formation of cadaverine, which is oxidatively deaminated and cyclized to piperidine, and results in the formation of N ‐nitrosopiperidine to occur during thermal cooking (Mavelle et al, 1991), that is, dairy meat frying and baking (Herrmann et al, 2015) and extend herein to include cheese products as well for the first time. N ‐nitrosopiperidine is a hazardous food contaminant (Dellisanti et al, 1996) warranting for monitoring of its level in heated emmental cheese to ensure its safety. Why this volatile was not detected in other heated cheese needs to be explored.…”

Section: Resultsmentioning

confidence: 99%

Volatiles profiling in heated cheese as analyzed using headspace solid‐phase microextraction coupled to gas chromatography coupled to mass spectrometry

El‐Shamy

Farag

2022

eFood

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Cheese is one of the most common fermented dairy foods consumed worldwide. Despite being extensively used, the heating effect on cheese flavor and chemistry has yet to be reported. The impact of heat on cheese aroma profile was assessed using headspace solid-phase microextraction (SPME) coupled to gas chromatography coupled to mass spectrometry (GC-MS). A total of 50 volatiles were identified to encompass fatty acid-derived compounds (82%, 75%, and 87%), nitrogenous (7%, 12%, and 10%), aromatics (6%, 2%, and 0.8%), amino acids derived volatiles (1%, 5%, and 0.7%), sugar derived volatile organic compounds (1%-3%), and terpenes (0.5%-3%) in the heated edam, emmental, and gouda cheese, respectively. The fatty acid-derived volatiles (methyl ketones and fatty acids) are likely to contribute to its flavor amounting to 75%-87% in heated gouda, edam, and emmental cheese aroma profile. Nitrogenous compounds amounted for the second abundant class in all heated cheese at 7%-12% represented by alkyl pyrazines, whereas N-nitrosopiperidine a toxic chemical was found only in heated emmental cheese. This study provides the first approach for the use of cold extraction techniques such as SPME coupled with GC-MS to characterize the aroma profile of three major heated cheese, that is, edam, emmental, and gouda analyzed using chemometric tools in comparison to cold cheese. This study is the first to discuss the generation or not of hazardous compounds (N-nitrosopiperidine) in heated cheese that could negatively affect human health upon consumption.Cheese is one of the most common fermented dairy foods, with a countless number of types, forms, textures, and flavors worldwide. Cheese manufacturing (ripening) depends mainly on the complex interaction of cheese flora and enzymes (lipolysis, proteolysis, and fermentation) with fats, proteins, and sugars present in milk (Marilley & Casey, 2004).Aside from the milk type used in the manufacture of different cheeses, a variety of cheese flavors and forms are attributed to the incorporation of different probiotics (Andiç et al., 2015). For example, probiotics involved in edam cheese manufacture are Lactococcus cremoris and eFood.

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Section: Resultsmentioning

confidence: 99%

Volatiles profiling in heated cheese as analyzed using headspace solid‐phase microextraction coupled to gas chromatography coupled to mass spectrometry

El‐Shamy

Farag

2022

eFood

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“…Data on NDMA, NDPA and NDBA in cheese from Dellisanti et al ( 1996 ) satisfied all the above criteria but were excluded as they were considered not representative of this food category being related to only one specific type of cheese.…”

Section: Assessmentmentioning

confidence: 99%

“…The same authors also reported that N‐ NAs levels may increase during ripening. Dellisanti et al ( 1996 ) monitored the N ‐NA levels in selected Italian cheeses with interesting findings, such as the presence of formaldehyde as a nitrosation catalyst in some cheese types. NDMA, NDPA and NDBA were the N‐ NAs found in some samples.…”

Section: Introductionmentioning

confidence: 99%

Risk assessment of N‐nitrosamines in food

Schrenk¹,

Bignami²,

Bodin³

et al. 2023

EFS2

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EFSA was asked for a scientific opinion on the risks to public health related to the presence of Nnitrosamines (N-NAs) in food. The risk assessment was confined to those 10 carcinogenic N-NAs occurring in food (TCNAs), i.e. NDMA, NMEA, NDEA, NDPA, NDBA, NMA, NSAR, NMOR, NPIP and NPYR. N-NAs are genotoxic and induce liver tumours in rodents. The in vivo data available to derive potency factors are limited, and therefore, equal potency of TCNAs was assumed. The lower confidence limit of the benchmark dose at 10% (BMDL 10 ) was 10 μg/kg body weight (bw) per day, derived from the incidence of rat liver tumours (benign and malignant) induced by NDEA and used in a margin of exposure (MOE) approach. Analytical results on the occurrence of N-NAs were extracted from the EFSA occurrence database (n = 2,817) and the literature (n = 4,003). Occurrence data were available for five food categories across TCNAs. Dietary exposure was assessed for two scenarios, excluding (scenario 1) and including (scenario 2) cooked unprocessed meat and fish. TCNAs exposure ranged from 0 to 208.9 ng/kg bw per day across surveys, age groups and scenarios. 'Meat and meat products' is the main food category contributing to TCNA exposure. MOEs ranged from 3,337 to 48 at the P95 exposure excluding some infant surveys with P95 exposure equal to zero. Two major uncertainties were (i) the high number of left censored data and (ii) the lack of data on important food categories. The CONTAM Panel concluded that the MOE for TCNAs at the P95 exposure is highly likely (98-100% certain) to be less than 10,000 for all age groups, which raises a health concern.

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“…Food contains various amines and naturally existing or artificially added nitrite. Consequently, N‐nitrosamines have been reported in food products, especially volatile N‐nitrosamines in meat products, fish meat products, and fermented food products (Dellisanti et al, 1996; Drabik‐Markiewicz et al, 2011; Mavelle et al, 1991; Rywotycki, 2002; Wiltschko et al, 1998). Furthermore, their concentrations depend on processing method, endogenous or exogenous inhibitors like ascorbic acid and accelerators, cooking methods, and so on (Ahn et al, 2002; Bhangare et al, 2015; Drabik‐Markiewicz et al, 2011; Hecht, 1997; Lehotay et al, 2015; Lim et al, 1997; Rywotycki, 2002; Sen et al, 1990).…”

Section: Introductionmentioning

confidence: 99%

Effect of cooking method on the concentrations of volatile N‐nitrosamines in various food products

Seo

Park

Lee

et al. 2022

Food Processing Preservation

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N‐nitrosamines, widespread contaminants, can be formed from precursors in food including nitrites and amines. The effects of six cooking methods (roasting, stir frying/griddling, frying, blanching, boiling, and others) were investigated in terms of the concentrations of seven N‐nitrosamines including N‐nitrosodimethylamine, N‐nitrosomethylethylamine, N‐nitrosodiethylamine, N‐nitrosodibutylamine, N‐nitrosopiperidine, N‐nitrosopyrrolidine, and N‐nitrosomorpholine in Total Diet Study samples. In conclusion, N‐nitrosodimethylamine, N‐nitrosodiethylamine, and N‐nitrosopyrrolidine increased during boiling (5.26, 1.42, and 1.31 μg/kg each, p < .05), N‐nitrosodiethylamine contents increased in blanching, roasting induced N‐nitrosodimethylamine increases, and microwave heating increased N‐nitrosodiethylamine concentration (0.25, 1.73, and 0.15 μg/kg each, p < .05). Overall, N‐nitrosodimethylamine was the most frequently detected N‐nitrosamine (51.0%), boiling produced the most N‐nitrosamine, and N‐nitrosamines were found most frequently in fish samples. Based on the results, we recommend avoiding boiling or discarding boiled water to reduce risk from the food‐borne N‐nitrosamines. This research could improve our understanding of N‐nitrosamine changes by cooking in wide ranges of food products. Practical applications N‐nitrosamines can increase during boiling, blanching, roasting, and microwave heating. Boiling fish and cooking with seasoning might cause significant increases in N‐nitrosamines. Because N‐nitrosamines are not good for humans, cooking methods and food ingredients should be considered carefully.

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Volatile N-Nitrosamines in Selected Italian Cheeses

Cited by 18 publications

References 10 publications

Volatiles profiling in heated cheese as analyzed using headspace solid‐phase microextraction coupled to gas chromatography coupled to mass spectrometry

Volatiles profiling in heated cheese as analyzed using headspace solid‐phase microextraction coupled to gas chromatography coupled to mass spectrometry

Risk assessment of N‐nitrosamines in food

Effect of cooking method on the concentrations of volatile N‐nitrosamines in various food products

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