This
study
examines
the
impact
of
different
amino
acids
and
heating
durations
on
levels
4-MI
5-HMF
in
caramel
colors.
At
30-minute
mark,
3:1
mass
ratio
(with
a
0.2%
addition)
Cys-Pro
combination
inhibited
by
20.33%
18.39%,
respectively.
60
90
minutes,
1:3
1%
yielded
inhibition
rates
31.33%
8.64%
for
31.75%
22.52%
within
The
ratios
1:1,
1:3,
demonstrated
peak
81.63%,
86.28%,
86.57%
against
MGO,
most
effective
3-DG
was
achieved
with
duration
combination,
resulting
14.21%
rate.
Notably,
model
system,
cysteine
also
exhibited
significant
inhibitory
effects
MGO.
ESR
measurements
were
performed,
revealing
presence
free
radicals
results
that
effectively
removed
acid
combinations
system.
Therefore,
can
be
attributed
to
intermediate
blocking
radical
scavenging
pathways.
Journal of Food Protection,
Journal Year:
2024,
Volume and Issue:
87(9), P. 100338 - 100338
Published: Aug. 3, 2024
Advanced
glycation
end
products
(AGEs),
heterocyclic
aromatic
amines
(HAAs),
acrylamide
(AA),
5-hydroxymethylfurfural
(5-HMF),
and
polycyclic
hydrocarbons
(PAHs)
are
toxic
substances
that
produced
in
certain
foods
during
thermal
processing
by
using
common
high-temperature
unit
operations
such
as
frying,
baking,
roasting,
grill
cooking,
extrusion,
among
others.
Understanding
the
formation
pathways
of
these
potential
risk
factors,
which
can
cause
cancer
or
contribute
to
development
many
chronic
diseases
humans,
is
crucial
for
reducing
their
occurrence
thermally
processed
foods.
During
processing,
food
rich
carbohydrates,
proteins,
lipids
undergoes
a
Maillard
reaction,
leading
production
highly
active
carbonyl
compounds.
These
compounds
then
react
with
other
form
harmful
substances,
ultimately
affect
negatively
health
human
body.
Although
differ
various
forms
formation,
they
all
partake
pathway.
This
review
primarily
summarizes
occurrence,
pathways,
reduction
measures
food,
based
on
independent
studies
each
specific
contaminant
its
corresponding
matrix.
Finally,
it
provides
several
approaches
simultaneous
multiple
Foods,
Journal Year:
2024,
Volume and Issue:
13(5), P. 726 - 726
Published: Feb. 27, 2024
This
study
analysed
the
probabilistic
risk
to
consumers
associated
with
presence
of
iAs,
Cd,
Cr,
Hg,
Pb,
acrylamide
(AA)
and
ochratoxin
A
(OTA)
in
instant
coffee
from
Brazil,
Colombia,
Mexico
Peru.
The
results
found
iAs
be
metal
highest
concentrations
(3.50
×
10−2
6.00
mg/kg),
closely
followed
by
Pb
(1.70
2.70
mg/kg)
Cr
(5.00
10−3
1.00
although
these
differences
were
not
significant
between
countries.
Cd
Hg
detected.
Focusing
on
AA,
ranged
1.77
10−1
mg/kg
(Peru)
4.77
(Brazil),
while
OTA
1.32
(Brazil)
countries
both
cases.
As
regards
risk,
hazard
quotient
index
less
than
1,
meaning
that
consumption
represents
a
low
level
concern
for
non-genotoxic
effects.
combination
margin
exposure
probability
exceedance
indicated
effects
AA
pose
no
threat.
However,
values
suffering
cancer
(between
1
10−6
10−4)
moderate
management
measures
should
taken.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
22, P. 101404 - 101404
Published: April 21, 2024
2-amino-1-methyl-6-phenylimidazole
[4,5-b]
pyridine
(PhIP)
is
one
of
the
higher
levels
HAAs
produced
in
protein
foods
during
heating.
The
effects
heating
temperature,
time,
and
concentration
precursors
on
PhIP
related
substances
chemical
model
system
roast
pork
patty
were
studied
using
HPLC-Q-Orbitrap-HRMS
GC–MS.
Results
showed
that
four
significantly
affected
its
(P
<
0.05)
system.
Among
them,
production
was
greatest
when
at
200
min
with
220
°C,
concentrations
phenylalanine,
creatinine,
glucose,
creatine
added
10,
20,
20
mmol/L,
respectively.
Moreover,
as
fat
proportion
patties
increased,
intermediate-phenylacetaldehyde
increased
substantially
0.05).
PCA
results
samples
gradually
dispersed
temperature
time
there
obvious
among
them.
