使用生物活性化合物来减轻在不同食品矩阵的热加工过程中产生的典型化学污染物的形成
Zilong Guo1, Xiao Feng2, Guangyun He3
1Faculty of Medicine, Macau University of Science and Technology, Taipa, Macao, China.
Comprehensive reviews in food science and food safety
|August 13, 2024
概括
添加生物活性化合物可以减少有害的化学污染物,如在过程中形成的多环芳和烯胺. 本综述探讨了通过这些天然成分增强食品安全的方法.
科学领域:
- 食品科学 食品科学 食品科学
- 食品化学 食品化学
- 毒理学 毒理学 毒理学
背景情况:
- 消费者对更健康的食物选择的需求正在增加.
- 食品的热加工会产生有害的内源性化学污染物.
- 现有的消除这些污染物的方法是有限的.
研究的目的:
- 系统地审查生物活性化合物的使用,以控制食品热加工过程中的化学污染物.
- 讨论这些污染物的机制和毒性影响.
- 探索生物活性化合物如何抑制污染物形成.
主要方法:
- 关于生物活性化合物和食品污染物的科学文章的文献评论.
- 对污染物产生机制和毒理学数据的分析.
- 特定生物活性化合物及其应用的识别和分类.
主要成果:
- 生物活性化合物,包括化合物和有机酸,在减少化学污染物方面表现有前途.
- 了解污染物形成的机制是抑制污染物的关键.
- 确定了各种生物活性化合物的特定应用场景.
结论:
- 生物活性化合物通过减少热诱导化学污染物来提高食品安全提供了一个有希望的策略.
- 需要进一步的研究来优化这些化合物的应用.
- 未来的发展可能会导致新的安全食品加工战略.
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