Bifunctional photocatalyst/hydrogel composites: Synergistic effects and degradation mechanisms for the degradation of benzo(a)pyrene in smoked sausages.

Benzo(a)pyrene (B(a)P) is a structurally stable and carcinogenic compound, and B(a)P deposition and transport from smoking environment particulates to smoked meat products is a global challenge. In this study, a novel photosensitive bifunctional composite gel (ST/SiO2-Mn) was successfully synthesized as a reliable material for reducing PM2.5-B(a)P in the smoke environment. B(a)P removal experiments demonstrated that the adsorption and filtration properties of the gel effectively reduced the emission of PM2.5-B(a)P in smoke environment. The ST/SiO2-Mn gel removed 88.5 % of PM2.5-B(a)P in 240 min, which further led to a 59.7 % decrease in B(a)P on the sausage surface. In addition, photocatalytic experiments demonstrated that the ST/SiO2-Mn composite could effectively remove B(a)P, and 50 µg/mL B(a)P could be completely degraded within 20 min. Free radical trapping experiments showed that superoxide radicals (•O2-) contributed significantly to the degradation process. In conclusion, this study provides valuable insights for effective PM2.5-B(a)P degradation without increasing economic burden.

Role of calcium salts in modulating benzo[a]pyrene levels in barbecued pork sausages: A study on quality attributes and safety.

Benzo[a]pyrene (BaP), known for its carcinogenic and mutagenic properties, is a marker of polycyclic aromatic hydrocarbons (PAHs). This study aimed to investigate the effect of partially replacing sodium chloride with different calcium salts (calcium chloride, calcium gluconate, calcium citrate, and calcium lactate) on BaP formation in barbecued pork sausages. The results revealed that all four calcium salts inhibited BaP formation in barbecued pork sausages (P < 0.05). Specifically, calcium gluconate showed the most significant effect on BaP inhibition, with an inhibition rate of 61.82 %. Furthermore, calcium salts were found to inhibit lipid oxidation in barbecued pork sausages while promoting the Maillard reaction. Further validation experiments used resveratrol and sodium sulfite as lipid oxidation and Maillard reaction inhibitors, respectively. These results indicated that lipid oxidation is the primary pathway for BaP production in barbecued pork sausage and that the addition of calcium salts can effectively block this process.