Thermally Derived Contaminants in Foods

Abstract

Heat treatments are widely used in food preparation and preservation, but also result in chemical changes such as protein denaturation, lipid oxidation, Maillard reaction, caramelization, and vitamin degradation, and can also form carcinogenic compounds. Recent studies have shown that compounds such as acrylamide, furan, chloropropanol derivatives, and heterocyclic aromatic amines can be formed during heat treatment and pose a threat to human health. This article will focus on the formation and occurrence of these contaminants with the new developments in the regulations and considerations by authorities that would force the industry to reevaluate its processes to align with these regulations.