Chemistry of formation and elimination of formaldehyde in foods
Chemistry of formation and elimination of formaldehyde in foods
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DOI：
10.1016/j.tifs.2023.104134
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发表时间：
2023-09
期刊：
影响因子：
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通讯作者：
Yixin Li;J. Ou;Caihuan Huang;Fu Liu;S. Ou;Jie Zheng
中科院分区：
文献类型：
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作者：
Yixin Li;J. Ou;Caihuan Huang;Fu Liu;S. Ou;Jie Zheng
甲醛可通过多种生化途径在食品原料中产生，也可在热加工食品中通过脂肪、糖、氨基酸和维生素C的降解而产生。这种化合物具有剧毒，可导致包括鼻咽癌和白血病在内的各种疾病的进展和发病。除了其固有的毒性，甲醛也是合成其他毒素的重要前体。包括杂环芳胺、4(5)-甲基咪唑和高级糖基化终产物。范围和方法本文综述了食品原料和食品加工过程中甲醛的形成途径。它还强调了在食品加工和烹饪过程中通过与其他食品成分的相互作用来消除甲醛。主要发现和结论虽然原料食品，如土豆，确实含有大量的甲醛，这种化合物可以通过各种途径在热加工食品中产生，但加工食品中的甲醛含量仍然很低。这主要是由于甲醛与氨基酸、蛋白质和多酚之间的相互作用。其他有害的醛，包括丙烯醛和甲基乙二醛，也与甲醛发生反应，导致产生许多新的化合物。这些由此产生的成分的安全性目前还不完全清楚，需要对其潜在的健康影响进行系统和全面的研究。
BackgroundFormaldehyde can be produced in raw food materials through a multitude of biochemical pathways, as well as in thermally processed foods via the degradation of lipids, sugars, amino acids, and vitamin C. This compound is highly toxic and can contribute to the progression and onset of various diseases, including nasopharyngeal cancer and leukemia. Aside from its inherent toxicity, formaldehyde also serves as a vital precursor for the synthesis of other toxins. These include heterocyclic aromatic amines, 4 (5)-methylimidazole, and advanced glycation end products.Scope and approachThis review provides a discussion of the formation pathways of formaldehyde in raw food materials and during food processing, especially thermal processing. It also highlights the elimination of formaldehyde through interaction with other food components during food processing and cooking.Key findings and conclusionsWhile raw food materials, like potatoes, do contain a significant amount of formaldehyde, and this compound can be produced through various pathways in thermally processed foods, the content of formaldehyde in processed foods remains low. This is primarily due to the interactions between formaldehyde with amino acids, proteins, and polyphenols. Other deleterious aldehydes, including acrolein and methylglyoxal, also engage in the reactions with formaldehyde, leading to the creation of numerous new compounds. The safety of these resulting components is currently not fully understood, necessitating systematic and comprehensive research for their potential health impacts.