聚作为反应性碳基物质调节剂:热处理风险减轻的全面审查
Nuo Chen1, Xinrui Xu1, Xin Yang1
1College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
反应性碳类物种 (RCS) 是食品加工的关键,影响味道和颜色,但也形成有害化合物. 多可以调节这些效应,提供减少食品危害的策略.
科学领域:
- 食品化学 食品化学
- 毒理学 毒理学 毒理学
- 营养科学 营养科学
背景情况:
- 反应性碳类物种 (RCS) 由于其C=O结构,具有电友性质.
- RCS是热加工食品中颜色和风味形成的组成部分.
- 这些化合物还可以作为食品中危险物质的前体.
研究的目的:
- 审查RCS在热加工食品中的作用.
- 阐明RCS平衡对危险化合物形成的影响.
- 突出聚醇对RCS和相关风险的监管影响.
主要方法:
- 文献综述侧重于碳化池概念.
- 对RCS形成和减少途径的分析.
- 检查与RCS的多相互作用.
主要成果:
- RCS平衡显著影响了烯胺,HMF,AGE和HCA的形成.
- 聚醇对碳基池具有调节作用.
- 聚可以缓解和增强RCS形成和相关危险.
结论:
- 了解RCS动态对于食品安全至关重要.
- 多提供了减轻RCS相关食品危害的潜在策略.
- 为了优化食品加工,对多-RCS相互作用的进一步研究是有必要的.
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