A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing

ABSTRACT

Due to the low level of industrialization of traditional fermented food in china, people rely a lot on experience and knowledge in the production process, resulting in unstable product quality and a series of toxic substances that could affect food safety and may endanger human health. In order to reduce the content of toxic substances during the traditional fermented food processing, it is necessary to study the brief mechanism of its formation. This article briefly analyzes the formation mechanisms of six most representative toxic substances, which are biogenic amines, nitrosamines, ethyl carbamate, acrylamide, polycyclic aromatic hydrocarbons, and heterocyclic aromatic amines during the traditional fermented food processing. It is believed that this article will provide a theoretical basis for controlling these toxic substances in actual production, further giving a better quality and safety to the traditional fermented foods.

KEYWORDS:

• Carbohydrates metabolism
• fat metabolism
• fermented food
• maillard reaction
• toxic substances
• protein metabolism

Acknowledgments

We thank the project of Science and Technology Department of Sichuan Province (project code 2020YJ0347 and 2018NZ0002) for the financial support for the research.

Disclosure statement

We declared that we have no conflicts of interest to this work.

Data availability statement

The authors confirm that the data supporting the findings of this study are available within the article.

Additional information

Funding

This work was supported by the Department of Science and Technology of Sichuan Province [2018NZ0002,2020YJ0347].