Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification

Tas N., KOCADAĞLI T., GÖKMEN V.

CURRENT OPINION IN FOOD SCIENCE, cilt.47, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.cofs.2022.100876
  • Dergi Adı: CURRENT OPINION IN FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Processing of foods is essential to supply safe and nutritious foods to the growing world population. Considering the foodprocessing conditions and the composition of food products, neo-formed contaminants, such as acrylamide, furan, furfural, 5-hydroxymethylfurfural, nitrosamines, heterocyclic amines, and so on, are known to be formed in highly consumed foods. NOVA classifies foods into four groups as unprocessed/ minimally processed foods, processed culinary ingredients, processed, and ultraprocessed foods. This review aims to stress how the NOVA food-classification system is ambiguous in terms of food safety because thermal-process contaminants might also occur in minimally processed foods or might be prevented in so-called ultraprocessed foods by using industrial food processes or processing aids.