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Formation, Occurrence and Mitigation Strategies of Food Contaminants and Natural...
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Formation, Occurrence and Mitigation Strategies of Food Contaminants and Natural Toxicants: 2nd Edition

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Toxicology".

Deadline for manuscript submissions: 15 May 2025 | Viewed by 259

Special Issue Editor

Dr. Changrui Xing

E-Mail Website
Guest Editor
College of Food Science and Engineering, Nanjing University of Finance & Economics, Nanjing 210023, China
Interests: food analysis; heavy metals; food safety; food detection
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

As the negative impact of food contaminants and natural toxicants on human health has been proven in numerous studies, there is a strong need to find procedures for the production of safe foods to protect consumers against exposure to these compounds. Therefore, food scientists thoroughly search for processes that lead to the minimization of the content of these compounds in foods to protect the health of humans as much as possible. It is obvious that this search is quite complicated since food contamination can occur at any time and at any stage of food production or storage. There are, in principle, four sources of hazardous compounds that can contaminate foods. The first source is associated with volcanic activity, forest fires, etc. The second is confined to industrial humankind activity resulting in pollution of the environment. The third is based on natural toxicants appearing in raw materials, and the final, fourth one is associated directly with food processes able to generate endogenous food contaminants. This Special Issue is hence devoted to publishing novel information regarding formation, occurrence, and mitigation approaches to compounds coming from the abovementioned sources.

Dr. Changrui Xing
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • aflatoxins
  • heterocyclic amines
  • 5-hydroxymethyl-2-furaldehyde
  • acrylamide
  • furan
  • 3-monochlorpropandiol
  • polyhalogenated hydrocarbons
  • biogenic amines
  • cyanogenic glycosides
  • steroidal glycoalkaloids.

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Published Papers (1 paper)

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Research

19 pages, 16843 KiB  
Article
Potential of Hyperthermophilic L-Asparaginase from Thermococcus sibiricus to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System
by Maria Dumina, Stanislav Kalinin and Dmitry Zhdanov
Foods 2025, 14(10), 1720; https://doi.org/10.3390/foods14101720 - 12 May 2025
Abstract
The Maillard reaction is a network of interconnected interactions yielding in formation a number of toxic derivatives in processed foods. Acrylamide, a potential carcinogen and a product of the Maillard reaction, is formed under food processing, predominantly from asparagine and reducing sugars at [...] Read more.
The Maillard reaction is a network of interconnected interactions yielding in formation a number of toxic derivatives in processed foods. Acrylamide, a potential carcinogen and a product of the Maillard reaction, is formed under food processing, predominantly from asparagine and reducing sugars at temperatures over 120 °C. In this study, we investigated the potency of recombinant hyperthermophilic L-asparaginase from Thermococcus sibiricus TsAI to mitigate dietary acrylamide by hydrolyzing substrate for its synthesis under various operation conditions. Using a simplified food system for self-cooking, high acrylamide levels were found in baked samples regardless of whether L- or D-enantiomer of asparagine was added. TsAI effectively reduced acrylamide content under various pretreatment conditions, such as temperature, concentration, and time of incubation. The lowest acrylamide level of 1.0–1.1% of the control values or 3.52–3.76 µg/kg was observed in samples pretreated with TsAI 20 U/mL at 90 °C for 20–25 min. Due to the exceptionally high D-asparaginase activity of hyperthermophilic TsAI, the dietary acrylamide content formed from D-asparagine was reduced by 54.8% compared to the control. Comparison of the wild-type TsAI and its mutant reveal that an enzyme displaying enhanced stability is more functional for food-processing application. The native TsAI decreased acrylamide level by 98.9%, while the highly active mutant, with increased structural flexibility, decreased it by only 26.8%. TsAI treatment effectively blocked acrylamide synthesis, but not melanoidin formation via the Maillard reaction, thus not affecting sample characteristics such as color (browning) and aroma, which are important for consumer perception. Full article
(This article belongs to the Special Issue Formation, Occurrence and Mitigation Strategies of Food Contaminants and Natural Toxicants: 2nd Edition)
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