Advanced detection of carcinogenic heterocyclic amines in meats: an overview of analytical and nanotechnology methods

Despite extensive research on the formation and health risks of heterocyclic amines (HAs) in cooked meats, there is a gap in comparative analysis of advanced detection methods, particularly juxtaposing classical analytical techniques against emerging nanotechnology-based methods. This review aims to bridge this gap by comparing classical analytical techniques and nanoparticle-based methods for detecting carcinogenic HAs in cooked meats, focusing on their efficacy, sensitivity, and specificity. The findings indicate that traditional methods such as ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) offer high sensitivity and specificity. However, nanoparticle-based methods, including those involving magnetic nanoparticles and nanoemulsions, have shown superior advancements in detection limits and efficiency. The integration of enabling technologies such as magnetic solid-phase extraction using functionalized magnetic nanoparticles has simplified separation without filtration/centrifugation and reduce solvent use; UHPLC-MS/MS has significantly lowered detection limits and improved efficiency; nanoemulsion-based systems increase interfacial area and mass transfer; and surface-enhanced Raman scattering is known for rapid, portable, highly sensitive 'fingerprint' detection in complex matrices. Unlike previous studies, this review provides a systematic comparison of conventional analytical techniques and emerging nanotechnology-based detection methods, emphasizing recent advances and trends in nanotechnology-based approaches for HA detection, thereby contributing to improved food safety standards. © 2026 Society of Chemical Industry.