Polyphenols as reactive carbonyl substances regulators: A comprehensive review of thermal processing hazards mitigation.

Nuo Chen, Yuchen Zhu, Xiaosong Hu, Fang Chen, Xinrui Xu, Xin Yang

Journal: Food research international (Ottawa, Ont.) 2025;200():115515

PMID: 39779146

Full Text on Elsevier Science View on PubMed

Abstract

Reactive carbonyl species (RCS) are a class of compounds with one or more C = O structures with highly reactive electrophilic properties. This comprehensive review delves into the multifaceted role of RCS in thermally processed foods, where they serve as both crucial intermediates in the development of food color and flavor, as well as precursors of potentially harmful compounds. By exploring the carbonyl pool concept, the impact of RCS equilibrium on the formation and reduction of hazardous substances such as acrylamide, hydroxymethylfurfural, advanced glycation end-products, and heterocyclic amines was elucidated. The review particularly emphasizes the regulatory effects of polyphenols on the carbonyl pool, highlighting their potential to reduce the levels of RCS and their associated hazards. Furthermore, the dual role of polyphenols in both mitigating and enhancing to the formation of RCS and their associated hazards was discussed. This review offers valuable insights into strategies for inhibiting RCS and their associated hazards.

Address: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.; College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: [email protected].

DOI: 10.1016/j.foodres.2024.115515

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MeSH Terms: Acrylamide, Amines, Food Handling, Furaldehyde, Glycation End Products, Advanced, Hot Temperature, Maillard Reaction, Polyphenols