STRATEGIES TO REDUCE POLYCYCLIC AROMATIC HYDROCARBONS IN FOOD: INDUSTRIAL AND CULINARY APPROACHES

Autores

• Ana Paula Zapelini de Melo iD Universidade Federal de Santa Catarina
• Rodrigo Barcellos Hoff iD Ministério da Agricultura e Pecuária
• Luciano Molognoni iD Ministério da Agricultura e Pecuária
• Thais de Oliveira iD Ministério da Agricultura e Pecuária
• Heitor Daguer iD Ministério da Agricultura e Pecuária
• Pedro Luiz Manique Barreto iD Universidade Federal de Santa Catarina

Resumo

Polycyclic aromatic hydrocarbons (PAH) are organic compounds recognized for their carcinogenic potential and widespread occurrence in food. This chapter addresses the applied dimension of PAH contamination, highlighting the main mechanisms of formation, transfer, and accumulation of these compounds during industrial processing and culinary practices. Operational and compositional factors influencing their generation are discussed, including fuel type, temperature, exposure time, fat content, and distance from the heat source, as well as the food groups most susceptible to contamination, such as meat, fish, oils, fats, cereals, and vegetables. In addition, industrial and household mitigation strategies are presented, aiming to reduce PAH formation without compromising the sensory and microbiological quality of food. Among the promising alternatives are the use of physical barriers, antioxidant ingredients, and emerging technologies such as ohmic heating, infrared, and cold plasma. The chapter thus provides a practical approach to how chemical and technological knowledge can be applied to minimize dietary exposure to potentially carcinogenic compounds.

Palavras-chave

Emerging technologies; Food processing; Food safety; Mitigation strategies; PAH

Licença

Este capítulo está sob a Licença Creative Commons Atribuição-NãoComercial-SemDerivações 4.0 Internacional .

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