Presença de hidrocarbonetos policíclicos aromáticos em produtos alimentícios e a sua relação com o método de cocção e a natureza do alimento

Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?

Research regarding meat analogues is mostly based on formulation and process development. Information concerning their safety, shelf life, and long-term nutritional and health effects is limited. This article reviews the existing literature and analyzes potential hazards introduced or modified throughout the processing chain of plant-based meat analogues via extrusion processing, encompassing nutritional, microbiological, chemical, and allergen aspects. It was found that the nutritional value of plant-based raw materials and proteins extracted thereof increases along the processing chain. However, the nutritional value of plant-based meat analogues is lower than that of e.g., animal-based products. Consequently, higher quantities of these products might be needed to achieve a nutritional profile similar to e.g., meat. This could lead to an increased ingestion of undigestible proteins and dietary fiber. Although dietary fibers are known to have many positive health benefits, they present a hazard since their consumption at high concentrations might lead to gastrointestinal reactions. Even though there is plenty of ongoing research on this topic, it is still not clear how the sole absorption of metabolites derived from plant-based products compared with animal-based products ultimately affects human health. Allergens were identified as a hazard since plant-based proteins can induce an allergic reaction, are known to have cross-reactivities with other allergens and cannot be eliminated during the processing of meat analogues. Microbiological hazards, especially the occurrence of spore- and non-spore-forming bacteria, do not represent a particular case if requirements and regulations are met. Lastly, it was concluded that there are still many unknown variables and open questions regarding potential hazards possibly present in meat analogues, including processing-related compounds such as n-nitrosamines, acrylamide, and heterocyclic aromatic amino acids.

Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt

Kilning is an integral part of malt production; it ensures grain and enzyme preservation. Kilning temperatures can range between 80 and 220 °C, depending on the type of malt that is being produced. Polycyclic aromatic hydrocarbons (PAHs) are prone to appear at higher temperatures and are generally designated as undesirable in food and beverages. Sixteen PAHs are framed in legislation, but there is a lack of scientific data related to PAHs in malt, malt-related foods (bread, cookies) and beverages (whisky, malted non-alcoholic beverages). The aim of this paper was to assess and quantify the occurrence of different PAHs in malts exposed to different kilning temperatures (50-210°) over a variable time frame. The results indicate that some of the PAHs detected at lower temperatures disappear when malt is exposed to high temperatures (>100 °C). Phenanthrene was no longer detected at 100 °C and indeno [1,2,3-cd] pyrene at 130 °C, while fluorene, anthracene and benzo (a) anthracene were not quantified at 170 °C. The results of this research can be implemented in food safety legislation since foods available to children utilize malted flour (bread, cookies, bakery goods, etc.) due to its enzymatic activity or as a colour additive.

Polycyclic Aromatic Hydrocarbons in Malt

The kilning of malt occurs at different temperatures, depending on the desired color and aromas. Higher temperatures applied during kilning can be involved in polycyclic aromatic hydrocarbons (PAHs) formation in malt. PAHs are undesirable and designated as health hazards, it is important to quantify and qualify them in different malts. Since the European Food Safety Authority (EFSA) gave strict recommendations about PAHs in different foods, but omitted malt as a potential hazardous raw material that can cause health damage to beer consumers, the aim of this investigation was to assess the presence of 16 PAHs (naphthalene (Nap), acenaphthylene (Anl), acenaphthene (Ane), fluorene (Flu), anthracene (Ant), phenanthrene (Phen), fluoranthene (Flt), benz[a]anthracene (BaA), pyrene (Pyr), chrysene (Chry), benzo[b]fluoranthene (BbF), benzo[k]fluoranthene (BkF), benzo[a]pyrene (BaP), dibenz[a,h]anthracene (DahA), benzo[ghi]perylene (BghiP), and indeno[1,2,3-cd]pyrene (InP)) in different, commercially available malts (amber, black, pilsner, and cara-120). The results showed that PAHs are present in different malts, with some in high amounts (BaA in black malt was 737 µg/kg). Minimal levels of BaA were detected in the amber malt, 60.53 µg/kg. The PAH4 (BaP, BaA, BbF, and Chry) sums are identical to the BaA concentrations in all malts and greatly exceed the EFSA prescribed levels for PAH4 in processed cereal-based foods (1 µg/kg).

Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation

Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of exposure to these compounds is through ingestion of contaminated food, which can occur during preparation and processing involving high temperatures (e.g., grilling, smoking, toasting, roasting, and frying) as well as through PAHs present in the soil, air, and water (i.e., environmental pollution). Differently from changes caused by microbiological characteristics and lipid oxidation, consumers cannot sensorially perceive PAH contamination in food products, thereby hindering their ability to reject these foods. Herein, the occurrence and biological effects of PAHs were comprehensively explored, as well as analytical methods to monitor their levels, legislations, and strategies to reduce their generation in food products. This review updates the current knowledge and addresses recent regulation changes concerning the widespread PAHs contamination in several types of food, often surpassing the concentration limits deemed acceptable by current legislations. Therefore, effective measures involving different food processing strategies are needed to prevent and reduce PAHs contamination, thereby decreasing human exposure and detrimental health effects. Furthermore, gaps in literature have been addressed to provide a basis for future studies.