Evaluation of the impact of hydrogen-rich water on the deaccumulation of heavy metals in butter

被引：11

作者：

Alwazeer, Duried ^{[1
,2
,3
]}

Ceylan, Mehmet Murat ^{[2
,3
,4
]}

Bulut, Menekse ^{[2
,3
,5
]}

Koyuncu, Mubin ^{[2
,3
,5
]}

机构：

[1] Igdir Univ, Fac Hlth Sci, Dept Nutr & Dietet, Igdir, Turkey

[2] Igdir Univ, Res Ctr Redox Applicat Foods, Igdir, Turkey

[3] Igdir Univ, Innovat Food Technol Dev Applicat & Res Ctr, Igdir, Turkey

[4] Igdir Univ, Fac Tourism, Dept Gastron, Igdir, Turkey

[5] Igdir Univ, Fac Engn, Dept Food Engn, Igdir, Turkey

来源：

JOURNAL OF FOOD SAFETY | 2022年 / 42卷 / 06期

关键词：

LACTIC-ACID BACTERIA; CADMIUM; MILK; ACCUMULATION; ANTIOXIDANT; SOLUBILITY; SPECIATION; TOLERANCE; TOXICITY; GASES;

D O I：

10.1111/jfs.13005

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The transfer of heavy metals to products during food processing forms serious health concerns. The impact of cultured-cream butter washing with hydrogen-rich water (HRW) on the deaccumulation of arsenic (As), cadmium (Cd), antimony (Sb), mercury (Hg), and lead (Pb) in butter was evaluated. Raw cultured-cream butter was washed with ordinary water or HRW prepared with molecular hydrogen (H-2) and magnesium (Mg). While ordinary water-washed butter samples exhibited an increase in As (7%), Cd (62%), and Pb (206%) and a decrease in Sb (26%) and Hg (17%) levels, HRW samples showed a decrease in As, Cd, Sb, and Hg levels ranged between 14 and 74% except for Pb that increased by only 29% (Mg) and 3% (H-2). The proposed method is a green and eco-friendly strategy to solve the transfer problem of heavy metals to food products.

引用

页数：7

共 56 条

[1]

Abadin H., 2007, AGENCY TOXIC SUBSTAN

[2] Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice [J].

Alwazeer, D ;

Delbeau, C ;

Divies, C ;

Cachon, R .

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2003, 89 (01) :21-29

[3]

Alwazeer D., 2003, INTERET MODIFICATION

[4] Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life [J].

Alwazeer, Duried ;

Ozkan, Nur .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022, 59 (10) :3951-3964

[5] Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese [J].

Alwazeer, Duried ;

Tan, Kadir ;

Ors, Betul .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020, 57 (08) :3013-3023

[6]

Alwazeer Duried, 2019, Journal of the Institute of Science and Technology, V9, P2117, DOI 10.21597/jist.539744

[7] Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods [J].

Alwazeer, Duried ;

Ors, Betul .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2019, 56 (08) :3790-3800

[8]

Ami Patel Ami Patel, 2017, AgroLife Scientific Journal, V6, P146

[9]

Andleeb S., 2017, BIOL SCI PJSIR, V60, P102, DOI [DOI 10.52763/PJSIR.BIOL.SCI.60.2.2017.102.111, 10.52763/PJSIR.BIOL.SCI.60.2.2017.102.111]

[10]

[Anonymous], DATA BRIEF, V18, DOI [10.1016/j.dib.2018.04.115, DOI 10.1016/J.DIB.2018.04.115]

← 1 2 3 4 5 6 →