Applications of Liquid Smoke from Biomass on Food Products: A Review

DOI

10.2991/aer.k.201221.086How to use a DOI?

Keywords

liquid smoke, anti-microbial, anti-oxidant, food preservation

Abstract

Liquid smoke or bio-oil is a renewable energy source that is the result of combustion or pyrolysis of raw materials containing hemicellulose, cellulose, and lignin that can be used for various purposes, both food and non-food applications. The content of anti-microbial and anti-oxidant compounds in liquid smoke encourages its use and application for food products, especially as a substitute for synthetic and conventional preservatives which has a negative impact on health and the environment. The aim of this article is to discuss the properties of liquid smoke from biomass waste pyrolysis and their application on food products. The review and analysis include the identification of the compounds contained in the liquid smoke resulting from the pyrolysis of biomass wastes and effect of the liquid smoke on characteristics of food products. From literature review and statistical analytic, the addition of liquid smoke was significantly increasing the hardness and gel strength of milkfish fish ball compared with control (without liquid smoke). The increasement of liquid smoke concentration can increase textural characteristic and chemical characteristics such as protein conten and fat content but decrease tha water content.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Download article (PDF)

TY  - CONF
AU  - Keryanti
AU  - A R Permanasari
AU  - F Yulistiani
AU  - R P Sihombing
AU  - W Wibisono
PY  - 2020
DA  - 2020/12/22
TI  - Applications of Liquid Smoke from Biomass on Food Products: A Review
BT  - Proceedings of the International Seminar of Science and Applied Technology (ISSAT 2020)
PB  - Atlantis Press
SP  - 518
EP  - 524
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.201221.086
DO  - 10.2991/aer.k.201221.086
ID  - 2020
ER  -