Using bioactive compounds to mitigate the formation of typical chemical contaminants generated during the thermal processing of different food matrices

文献类型： 外文期刊

第一作者： Guo, Zilong

作者： Guo, Zilong;Yang, Huanqi;Zhong, Tian;Xiao, Ying;Yu, Xi;Feng, Xiao;He, Guangyun

作者机构：

关键词： bioactive compounds; chemical contaminants; inhibition; mechanisms; thermal processing

期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：12.0； 五年影响因子：15.9 ）

ISSN： 1541-4337

年卷期： 2024 年 23 卷 5 期

页码：

收录情况： SCI

摘要： With rising consumer awareness of health and wellness, the demand for enhanced food safety is rapidly increasing. The generation of chemical contaminants during the thermal processing of food materials, including polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, and acrylamide happens every day in every kitchen all around the world. Unlike extraneous chemical contaminants (e.g., pesticides, herbicides, and chemical fertilizers), these endogenic chemical contaminants occur during the cooking process and cannot be removed before consumption. Therefore, much effort has been invested in searching for ways to reduce such thermally induced chemical contaminants. Recently, the addition of bioactive compounds has been found to be effective and promising. However, no systematic review of this practical science has been made yet. This review aims to summarize the latest applications of bioactive compounds for the control of chemical contaminants during food thermal processing. The underlying generation mechanisms and the toxic effects of these chemical contaminants are discussed in depth to reveal how and why they are suppressed by the addition of certain bioactive ingredients. Examples of specific bioactive compounds, such as phenolic compounds and organic acids, as well as their application scenarios, are outlined. In the end, outlooks and expectations for future development are provided based on a comprehensive summary and reflection of references.

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