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Thermal processing food-related toxicants: a review
Agnieszka Koszucka1, Adriana Nowak1
1Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Lodz, Poland.
Critical Reviews in Food Science and Nutrition
|October 13, 2018
Summary
Thermal processing creates harmful toxicants like acrylamide in foods, posing cancer risks. Understanding their formation mechanisms is key to reducing these compounds while preserving food quality.
Area of Science:
- Food Chemistry
- Toxicology
- Food Processing
Background:
- Thermal processing (frying, roasting, baking) of starchy and protein-rich foods generates toxicants.
- These toxicants include heterocyclic aromatic amines, acrylamide, furan, and polycyclic aromatic hydrocarbons.
- Many heat-generated toxicants are probable, possible, or potential human carcinogens.
Purpose of the Study:
- To review common heat-generated food toxicants during conventional heating.
- To summarize their metabolism and carcinogenicity.
- To compare conventional and microwave heating regarding toxicant formation and food composition changes.
Main Methods:
- Literature review of heat-generated food toxicants.
- Analysis of toxicant formation mechanisms in processed foods.
- Comparative assessment of conventional versus microwave heating methods.
Main Results:
- Identified key toxicants formed during thermal processing.
- Detailed mechanisms of toxicant formation are crucial for mitigation.
- Microwave heating may offer different toxicant profiles compared to conventional methods.
Conclusions:
- Minimizing heat-generated toxicants without compromising food quality is a significant challenge.
- Understanding formation pathways is essential for developing safer food processing techniques.
- Further research comparing heating methods can guide industry practices.
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