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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Reducing the potential for processing contaminant formation in cereal products.

Tanya Y Curtis1, Jennifer Postles1, Nigel G Halford1

  • 1Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.

Journal of Cereal Science
|June 3, 2014
PubMed
Summary

Processing contaminants like acrylamide and furan form during food preparation, posing potential risks. Research explores reducing their formation through genetic and agronomic methods in cereals.

Keywords:
AcrylamideAsparagineFree amino acidsFuranHydroxymethylfurfurylLipid oxidationMaillard reactionProcessing contaminantReducing sugarsTrans fatty acids

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Area of Science:

  • Food Science
  • Toxicology
  • Agricultural Science

Background:

  • Processing contaminants are undesirable substances formed during food cooking or processing.
  • Their presence, even at low levels, is a growing concern due to advanced analytical techniques.
  • These contaminants can impact food quality and pose potential health risks.

Approach:

  • This review examines the formation pathways of key processing contaminants.
  • It discusses lipid oxidation products, trans fatty acids, acrylamide, and furan derivatives.
  • The review also covers strategies to mitigate contaminant formation in food.

Key Points:

  • Lipid oxidation and subsequent trans fatty acid formation are discussed.
  • Acrylamide formation via the Maillard reaction and mitigation strategies in cereals are detailed.
  • Multiple formation routes for furan and related compounds are described.

Conclusions:

  • Understanding contaminant formation is crucial for the food industry and regulatory bodies.
  • Genetic and agronomic approaches are vital for reducing acrylamide-forming potential in cereals.
  • Cereal breeders must address processing contaminants to ensure food safety and supply chain integrity.