Reduction strategies for polycyclic aromatic hydrocarbons in processed foods

Abstract

Polycyclic aromatic hydrocarbons (PAHs) are a large group of carcinogenic compounds. PAHs are ubiquitous in the environment and food, thus human beings may be exposed to PAHs through ingestion (water and food), inhalation (air and smoking), and skin contact in daily life. Dietary intake is the major source of exposure to PAHs in humans. Significant and harmful levels of PAHs can be generated during food processing and cooking. Although the formation of PAHs during processing is almost unavoidable, the levels can be diminished with reduction strategies. This review aims to provide comprehensive insights into the mechanisms underlying the formation of PAHs and factors influencing their formation in processed foods. The strategy for the reduction of PAHs including change in ingredients (i.e., reducing fat content), pretreatment conditions (i.e., reducing the pH), processing methods and parameters (i.e., reducing processing temperature and time), and packaging and storage conditions, are discussed. Potential novel strategies for PAH reduction are also identified and the feasibility is evaluated.

Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods

“…The hydrolysis, oxidation, and polymerization of oil are facilitated by the high temperature used during deep‐frying, during which some precursors of PAHs are formed, such as cyclic compounds and free radicals (Choe & Min, 2007; Wang et al., 2022). For example, the pyrolysis of fat was considered the main mechanism of PAH formation in processed food (Alomirah et al., 2011).…”

“…These two studies also indicated that the binding stability of cellulose to PAHs is stable in oil, a nonpolar solution. Based on the adsorption ability of PAHs, cellulose and chitosan could potentially be used as edible coatings to reduce PAH levels in processed foods (Wang et al., 2022). These coatings may bind with PAHs that remain on the food surface, such as the PAHs carried by surface oil.…”

“…Antioxidants, such as tert‐butylhydroquinone, could inhibit the PAHs’ formation formed via oxidizing radicals in peanuts during deep‐frying (Zhao et al., 2017). However, the inhibitory effect of antioxidants on PAH formation could be reduced as a result of their self‐oxidation during storage (Wang et al., 2022). Cellulose‐ and chitosan‐based edible coatings could effectively protect the antioxidant from oxidation during storage (Ponce et al., 2008; Razavi, 2016).…”

“…Kurek et al (2017) reported that edible coatings, such as pectin coatings, could inhibit the formation of AA in fried banana chips. Similarly, celluloseand chitosan-based coatings were found to inhibit AA formation during deep-frying; furthermore, these materials had the potential to reduce HCA and PAH contents in deep-fried foods (Wang et al, 2022;Zhang et al, 2021). As this aspect has not yet been fully investigated, the current review aims to provide an overview of oil uptake and formation of AAs, HCAs, and PAHs in deep-fried foods.…”

Polycyclic aromatic hydrocarbon concentrations and potential health risks in chicken doner kebabs cooked with different fat contents and cooking methods

“…There is a positive relationship between the lipid content of food and PAH levels (Hamidi et al 2022;Sampaio et al 2021 ). Fatty foods are prone to PAH contamination because of their solid lipophilic characteristics (Wang et al 2022). The presence of excess unsaturated fatty acids in the structure of the food leads to the formation of precursor compounds of these fatty acids by polymerization more e ciently and, thus, higher PAH formation (Li et al 2021).…”