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/).
Cite this article
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 -