Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing
Formaldehyde is a highly reactive compound known to pose several health risks, including carcinogenic, neurotoxic, reproductive, allergic, immunological, genetic, and respiratory toxicity. While its free concentration in processed foods is typically low even it can be formed through various biochemi...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000720 |
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| author | Xiaoyan Sun Chunmin Yang Weiyue Zhang Jie Zheng Juanying Ou Shiyi Ou |
| author_facet | Xiaoyan Sun Chunmin Yang Weiyue Zhang Jie Zheng Juanying Ou Shiyi Ou |
| author_sort | Xiaoyan Sun |
| collection | DOAJ |
| description | Formaldehyde is a highly reactive compound known to pose several health risks, including carcinogenic, neurotoxic, reproductive, allergic, immunological, genetic, and respiratory toxicity. While its free concentration in processed foods is typically low even it can be formed through various biochemical and chemical pathways in foods. This study aims to investigate the fate of formaldehyde in food processing from two key perspectives: (1) its role in the formation of other harmful compounds, such as heterocyclic aromatic amines, methylimidazole, advanced glycation end-products, and N-nitrosamines, and (2) its potential to contribute to the generation of aromatic compounds, including oxygen-, sulfur-, and nitrogen-containing heterocyclic aromas. This review provides insights that may help food scientists develop strategies to mitigate formaldehyde's harmful effects while potentially harnessing its role in producing beneficial aromatic compounds. |
| format | Article |
| id | doaj-art-dcc00538b5c64e99b200812f46517aa1 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-dcc00538b5c64e99b200812f46517aa12025-02-12T05:32:38ZengElsevierFood Chemistry: X2590-15752025-01-0125102225Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processingXiaoyan Sun0Chunmin Yang1Weiyue Zhang2Jie Zheng3Juanying Ou4Shiyi Ou5Engineering Technology Research Center for Health and Nutritional Baked Foods, Guangzhou College of Technology and Business, Guangzhou 510850, ChinaEngineering Technology Research Center for Health and Nutritional Baked Foods, Guangzhou College of Technology and Business, Guangzhou 510850, ChinaEngineering Technology Research Center for Health and Nutritional Baked Foods, Guangzhou College of Technology and Business, Guangzhou 510850, ChinaGuangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Jinan University, Guangzhou 510632, China; Corresponding authors at: Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Jinan University, Guangzhou 510632, China.Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Jinan University, Guangzhou 510632, China; Corresponding authors at: Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Jinan University, Guangzhou 510632, China.Engineering Technology Research Center for Health and Nutritional Baked Foods, Guangzhou College of Technology and Business, Guangzhou 510850, China; Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Jinan University, Guangzhou 510632, China; Corresponding authors at: Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Jinan University, Guangzhou 510632, China.Formaldehyde is a highly reactive compound known to pose several health risks, including carcinogenic, neurotoxic, reproductive, allergic, immunological, genetic, and respiratory toxicity. While its free concentration in processed foods is typically low even it can be formed through various biochemical and chemical pathways in foods. This study aims to investigate the fate of formaldehyde in food processing from two key perspectives: (1) its role in the formation of other harmful compounds, such as heterocyclic aromatic amines, methylimidazole, advanced glycation end-products, and N-nitrosamines, and (2) its potential to contribute to the generation of aromatic compounds, including oxygen-, sulfur-, and nitrogen-containing heterocyclic aromas. This review provides insights that may help food scientists develop strategies to mitigate formaldehyde's harmful effects while potentially harnessing its role in producing beneficial aromatic compounds.http://www.sciencedirect.com/science/article/pii/S2590157525000720FormaldehydeDerived toxinDerived aromasPathwaysFood processing |
| spellingShingle | Xiaoyan Sun Chunmin Yang Weiyue Zhang Jie Zheng Juanying Ou Shiyi Ou Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing Food Chemistry: X Formaldehyde Derived toxin Derived aromas Pathways Food processing |
| title | Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing |
| title_full | Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing |
| title_fullStr | Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing |
| title_full_unstemmed | Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing |
| title_short | Toxicity of formaldehyde, and its role in the formation of harmful and aromatic compounds during food processing |
| title_sort | toxicity of formaldehyde and its role in the formation of harmful and aromatic compounds during food processing |
| topic | Formaldehyde Derived toxin Derived aromas Pathways Food processing |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000720 |
| work_keys_str_mv | AT xiaoyansun toxicityofformaldehydeanditsroleintheformationofharmfulandaromaticcompoundsduringfoodprocessing AT chunminyang toxicityofformaldehydeanditsroleintheformationofharmfulandaromaticcompoundsduringfoodprocessing AT weiyuezhang toxicityofformaldehydeanditsroleintheformationofharmfulandaromaticcompoundsduringfoodprocessing AT jiezheng toxicityofformaldehydeanditsroleintheformationofharmfulandaromaticcompoundsduringfoodprocessing AT juanyingou toxicityofformaldehydeanditsroleintheformationofharmfulandaromaticcompoundsduringfoodprocessing AT shiyiou toxicityofformaldehydeanditsroleintheformationofharmfulandaromaticcompoundsduringfoodprocessing |