Chemical Contaminants in Oil-Based Foods: Determination, Distribution, Formation Kinetics, and Elimination Strategies

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Background

Food processing covers a series of chemical and physical changes, in which not only pleasant odors and colors but also toxic substances are generated. These toxic substances are mostly non-volatile and can be part of our daily diet, such as polycyclic aromatic hydrocarbons, polar compounds, acrylamide, trans-fatty acids, glycidyl esters, 3-monochloropropanodiol, advanced glycosylation end products, and α,β-unsaturated aldehydes. Processed foods could be the main exogenous ingestion source of these contaminants.

Among various processed foods, oil-based foods have been the main preference due to their attractive and unique organoleptic properties. Oil-based foods refer to foods with high oil content during certain processing, such as deep-fried foods, roasted foods, baked foods, stir-fried foods, dried meat, and others. Nowadays, increasing attention has been paid to chemical contaminants in numerous oil-based foods, which are widely distributed and could also be generated during storage and transportation. There is a growing need to explore the formation kinetics, migration mechanism, and mitigation/elimination strategy of these contaminants in oil-based foods.

This research topic intends to discuss the chemical contaminants in various oil-based foods, including the determination method, distribution, and formation kinetics both in the processing and post-processing period, as well as effective and convenient methods to mitigate/eliminate the toxic substances in a complex food matrix to improve processed food safety and guarantee public health.

The scope of this Research Topic includes but is not limited to:

• Fast, accurate, effective, and convenient methods for the simultaneously routine analysis of chemical contaminants in complex oil-based food matrix;

• Initial content and distribution of different contaminants in various oil-based foods;

• Formation kinetics of chemical contaminants;

• Contaminants originated from lipid peroxidation and polymerization, and polyunsaturated fatty acid decomposition;

• Effects of Processing mode (microwave; boiling; baking; roast; pan-, stir-, deep-frying, et al..) on the contaminant formation, and the migration mechanism;

• Contaminant variation in oil-based foods during post-processing (storage; transportation);

• Strategies and mechanisms for eliminating and mitigating the chemical contaminants in oil-based foods.

Keywords: food processing, lipid, chemical contaminant, formation kinetics, migration, elimination

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