Bioactive poisons formed during food processing and storage

This review article provides a comprehensive analysis of the formation of toxic compounds in processed food items and their potential health implications. The occurrence of these compounds as a result of various food processing techniques and interactions is discussed in detail. The Maillard reaction, a non-enzymatic browning process, is identified as a significant contributor to the formation of toxic compounds, includingacrylamide, furan, and ۵-hydroxymethylfurfural. Additionally, the formation of heterocyclic aromatic amines in meat and fish products as a consequence of the Maillard reaction is explored. The study also investigates the presence of ۳-Monochloropropane-۱'۲-diol esters (۳-MCPDE) in edible oils, the formation of advanced glycation end products (AGEs), the occurrence of biogenic amines, the detrimental effects of alcohol exposure, and the formation of ethyl carbamate in fermented food and alcoholic beverages. The potential health risks associated with these compounds and their impact on human health are discussed. The findings presented in this review highlight the need for a comprehensive understanding of the formation of toxic compounds in processed food and the implementation of strategies to mitigate their adverse effects.

Keywords:

toxic compounds , processed food , Maillard reaction , acrylamide , furan , ۵-hydroxymethylfurfural , heterocyclic aromatic amines , ۳-Monochloropropane-۱'۲-diol esters (۳-MCPDE) , advanced glycation end products (AGEs) , biogenic amines , alcohol exposure , ethyl carbamate