Potential reactions of thermal process contaminants during digestion

Hamzalioglu A., GÖKMEN V.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.106, pp.198-208, 2020 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Review
  • Volume: 106
  • Publication Date: 2020
  • Doi Number: 10.1016/j.tifs.2020.10.014
  • Journal Indexes: Science Citation Index Expanded, Scopus, Academic Search Premier, PASCAL, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Page Numbers: pp.198-208
  • Keywords: Heated foods, Thermal process contaminants, Digestion, Gastrointestinal conditions, Acrylamide, Hydroxymethylfurfural, Dicarbonyl compounds, Chloropropanols, Heterocyclic aromatic amines, Lipid oxidation products, Malondialdehyde, ALPHA-DICARBONYL COMPOUNDS, IN-VITRO DIGESTION, ADVANCED GLYCATION ENDPRODUCTS, FATTY-ACID ESTERS, MAILLARD REACTION-PRODUCTS, RED MEAT CONSUMPTION, AMINO-ACIDS, GASTROINTESTINAL DIGESTION, LIPID-PEROXIDATION, CARBONYL-COMPOUNDS


Background: Thermal process contaminants, which exert carcinogenic or mutagenic effects on human health, are generated in foods during common thermal processing such as frying, baking, and roasting. Heterocyclic aromatic amines, acrylamide, 5-hydroxymethyl-2-furfural, a-dicarbonyl compounds, advanced glycation end products, chloropropanols and related esters, and lipid oxidation products are the most important examples for thermal process contaminants in thermally processed foods. The presence of varying amounts of thermal process contaminants in widely consumed foods daily is considered as a major concern by public authorities worldwide. Therefore, efforts to reduce the amount of these substances in heat-treated foods have gained importance.