Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications
Abstract With the rapid advances in ready-to-eat food products and the progress of food processing industries, concerns about food security and investigating food safety as well as sensory quality have intensified. Many food safety concerns are attributed to the toxic components, which can be produc...
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| Format: | Article |
| Language: | English |
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BMC
2025-01-01
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| Series: | Food Production, Processing and Nutrition |
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| Online Access: | https://doi.org/10.1186/s43014-024-00295-9 |
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| author | Adel Mirza Alizadeh Mansoureh Mohammadi Fataneh Hashempour-baltork Hedayat Hosseini Fereidoon Shahidi |
| author_facet | Adel Mirza Alizadeh Mansoureh Mohammadi Fataneh Hashempour-baltork Hedayat Hosseini Fereidoon Shahidi |
| author_sort | Adel Mirza Alizadeh |
| collection | DOAJ |
| description | Abstract With the rapid advances in ready-to-eat food products and the progress of food processing industries, concerns about food security and investigating food safety as well as sensory quality have intensified. Many food safety concerns are attributed to the toxic components, which can be produced during food processing as process-induced toxicants (PITs). The thermal processing of food (e.g., baking, cooking, grilling, roasting, and toasting) may lead to the formation of some highly hazardous PITs for humans and animals. These include acrolein, acrylamide, benzene, ethyl carbamate, chlorinated compounds, heterocyclic organic compounds (HOCs), polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs), biogenic amines (BAs), N-nitrosamines, Maillard reaction products (MRPs), and several newly identified toxicants such as 3-monochloropropane-1,2-diol. The occurrence of these contaminants is often accompanied by distinguishing odor, taste, and color. The severity of the sensory attributes can vary depending on the compound concentration. Knowledge about the biochemical and chemical mechanisms of PITs generation is necessary for expanding feasible approaches to limit and control their amounts in food products. This contribution introduces the most significant PITs, highlighting their formation mechanisms, impact on sensory characteristics of foods, analytical methods to detection, risk assessments, and food safety/adverse health effects of ultra-processed foods. Graphical Abstract |
| format | Article |
| id | doaj-art-ab7b2faf49fb4397879bc8e0b1e83fc4 |
| institution | DOAJ |
| issn | 2661-8974 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj-art-ab7b2faf49fb4397879bc8e0b1e83fc42025-08-20T02:40:32ZengBMCFood Production, Processing and Nutrition2661-89742025-01-017114510.1186/s43014-024-00295-9Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implicationsAdel Mirza Alizadeh0Mansoureh Mohammadi1Fataneh Hashempour-baltork2Hedayat Hosseini3Fereidoon Shahidi4Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical SciencesDepartment of Food Quality Control and Hygiene, Faculty of Medical Sciences and Technology, Science and Research Branch, Islamic Azad UniversityHalal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical EducationDepartment of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical SciencesDepartment of Biochemistry, Memorial University of NewfoundlandAbstract With the rapid advances in ready-to-eat food products and the progress of food processing industries, concerns about food security and investigating food safety as well as sensory quality have intensified. Many food safety concerns are attributed to the toxic components, which can be produced during food processing as process-induced toxicants (PITs). The thermal processing of food (e.g., baking, cooking, grilling, roasting, and toasting) may lead to the formation of some highly hazardous PITs for humans and animals. These include acrolein, acrylamide, benzene, ethyl carbamate, chlorinated compounds, heterocyclic organic compounds (HOCs), polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HAAs), biogenic amines (BAs), N-nitrosamines, Maillard reaction products (MRPs), and several newly identified toxicants such as 3-monochloropropane-1,2-diol. The occurrence of these contaminants is often accompanied by distinguishing odor, taste, and color. The severity of the sensory attributes can vary depending on the compound concentration. Knowledge about the biochemical and chemical mechanisms of PITs generation is necessary for expanding feasible approaches to limit and control their amounts in food products. This contribution introduces the most significant PITs, highlighting their formation mechanisms, impact on sensory characteristics of foods, analytical methods to detection, risk assessments, and food safety/adverse health effects of ultra-processed foods. Graphical Abstracthttps://doi.org/10.1186/s43014-024-00295-9FoodUltra-processed foodThermal processingFlavorsSensory propertiesFood safety |
| spellingShingle | Adel Mirza Alizadeh Mansoureh Mohammadi Fataneh Hashempour-baltork Hedayat Hosseini Fereidoon Shahidi Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications Food Production, Processing and Nutrition Food Ultra-processed food Thermal processing Flavors Sensory properties Food safety |
| title | Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications |
| title_full | Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications |
| title_fullStr | Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications |
| title_full_unstemmed | Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications |
| title_short | Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications |
| title_sort | process induced toxicants in food an overview on structures formation pathways sensory properties safety and health implications |
| topic | Food Ultra-processed food Thermal processing Flavors Sensory properties Food safety |
| url | https://doi.org/10.1186/s43014-024-00295-9 |
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