Document Detail

Formation Risk of Toxic and Other Unwanted Compounds in Pressure-Assisted Thermally Processed Foods.
MedLine Citation:
PMID:  22260121     Owner:  NLM     Status:  Publisher    
  Consumers demand, in addition to excellent eating quality, high standards of microbial and chemical safety in shelf-stable foods. This requires improving conventional processing technologies and developing new alternatives such as pressure-assisted thermal processing (PATP). Studies in PATP foods on the kinetics of chemical reactions at temperatures (approximately 100 to 120 °C) inactivating bacterial spores in low-acid foods are severely lacking. This review focuses on a specific chemical safety risk in PATP foods: models predicting if the activation volume value (V(a) ) of a chemical reaction is positive or negative, and indicating if the reaction rate constant will decrease or increase with pressure, respectively, are not available. Therefore, the pressure effect on reactions producing toxic compounds must be determined experimentally. A recent model solution study showed that acrylamide formation, a potential risk in PATP foods, is actually inhibited by pressure (that is, its V(a)  value must be positive). This favorable finding was not predictable and still needs to be confirmed in food systems. Similar studies are required for other reactions producing toxic compounds including polycyclic aromatic hydrocarbons, heterocyclic amines, N-nitroso compounds, and hormone like-peptides. Studies on PATP inactivation of prions, and screening methods to detect the presence of other toxicity risks of PATP foods, are also reviewed.
K Segovia Bravo; R Ramírez; R Durst; Z J Escobedo-Avellaneda; J Welti-Chanes; P D Sanz; J A Torres
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-11-10
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  -     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-1-20     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  R1-R10     Citation Subset:  -    
Copyright Information:
© 2011 Institute of Food Technologists®
Authors Bravo and Sanz are with Dept. de Procesos, Inst. de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), José Antonio Novais, 10, 28040 Madrid, Spain. Author Ramírez is with Inst. Tecnológico Agroalimentario de Extremadura (INTAEX), Carretera de San Vicente s/n, 06071 Badajoz, Spain. Author Durst is with Linus Pauling Inst., Oregon State Univ., Corvallis, OR 97331, U.S.A. Authors Escobedo-Avellaneda and Welti-Chanes are with Escuela de Biotecnología y Alimentos, Inst. Tecnológico y de Estudios Superiores de Monterrey (ITESM), Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, Monterrey, NL 64849, México. Author Torres is with Food Process Engineering Group, Dept. of Food Science & Technology, Oregon State Univ., 100 Wiegand Hall, Corvallis, OR 97331, U.S.A. Direct inquiries to author Torres (E-mail:
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