Chemical Contaminants and Food Quality (Volume II)

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

Deadline for manuscript submissions: 20 June 2024 | Viewed by 922

Special Issue Editor

Sino-German Food Engineering Centre, College of Food Science and Technology, Nanchang University, Nanchang 330047, China
Interests: food contaminant formation; food contaminant inhibition; nutritional intervention of food contaminant toxicity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Chemical contaminants may occur in foods from various sources, such as use of agrochemicals, environment pollution, food processing, food packaging and natural toxins, as well as adulterating. They impact food quality seriously and typically pose a health concern. The investigation of these contaminants is very important for controlling them in foods and ensuring consumer health.

The aim of this Special Issue is to publish high-quality research articles, as well as reviews that seek to address recent developments relating contaminants, their detection methods, formation mechanisms and routes of food polluttion, as well as control strategy.

Potential topics include, but are not limited to:

  • Pesticides, veterinary drug and herbicides, as well as plant growth regulators, their detection methods and food pollution routes;
  • Heavy metal pollution and their effects on food quality;
  • Endocrine disruptors derived from environment pollution, their detection and pollution behavior in foods;
  • Effects of food processing, especially thermal processing on the formation of contaminants;
  • Safety management of hazardous substances produced during food processing;
  • Contaminants migrated from food packaging;
  • Natural toxins from edible plants and animal foods, their removal or deactivation;

Food adulteration identification and authenticity evaluation. 

Dr. Chang Li
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at 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.


  • acrylamide
  • 5-hydroxymethylfurfural (5-hmf)
  • acrolein
  • methylimidazole (meis)
  • furan/methylfurans
  • heterocyclic amine (hcas)
  • advanced glycation end products (ages)
  • monochloropropanediol esters (mcpdes) and glycidyl esters (ge)
  • concomitant formation of contaminants
  • synchronous mitigation of contaminants

Published Papers (1 paper)

Order results
Result details
Select all
Export citation of selected articles as:


12 pages, 2796 KiB  
Effects of Endogenous Antioxidants in Camellia Oil on the Formation of 2-Monochloropropane-1, 3-diol Esters and 3-Monochloropropane-1,2-diol Esters during Thermal Processing
by Shanshan Liu, Mingyue Shen, Jianhua Xie, Bohan Liu and Chang Li
Foods 2024, 13(2), 261; - 14 Jan 2024
Viewed by 688
2-Monochloropropane-1, 3-diol (2-MCPD) esters and 3-monochloropropane-1,2-diol (3-MCPD) esters, a class of substances potentially harmful to human health, are usually formed during the refining of vegetable oils under high temperature. The effects of endogenous antioxidants in vegetable oils on the formation of 2- and [...] Read more.
2-Monochloropropane-1, 3-diol (2-MCPD) esters and 3-monochloropropane-1,2-diol (3-MCPD) esters, a class of substances potentially harmful to human health, are usually formed during the refining of vegetable oils under high temperature. The effects of endogenous antioxidants in vegetable oils on the formation of 2- and 3-MCPD esters is still unknown. In this study, the effects of endogenous antioxidants (α-tocopherol, stigmasterol and squalene) on the formation of 2- and 3-MCPD esters in model thermal processing of camellia oil were investigated. The possible formation mechanism of 2- and 3-MCPD esters was also studied through the monitoring of acyloxonium ions, the intermediate ions of 2- and 3-MCPD esters formation, and free radicals by employing infrared spectra and electron paramagnetic resonance (EPR), respectively. The results indicated that the addition of α-tocopherol had either promoting or inhibiting effects on the formation of 2- and 3-MCPD esters, depending on the amount added. Stigmasterol inhibited the formation of 3-MCPD ester and 2-MCPD ester at low concentrations, while promoting their formation at high concentrations. Squalene exhibited a promotional effect on the formation of 3-MCPD ester and 2-MCPD ester, with an increased promotion effect as the amount of squalene added increased. The EPR results suggested that CCl3•, Lipid alkoxyl, N3• and SO3• formed during the processing of camellia oil, which may further mediate the formation of chlorpropanol esters. This study also inferred that squalene promotes the participation of the free radical in chlorpropanol ester formation. Full article
(This article belongs to the Special Issue Chemical Contaminants and Food Quality (Volume II))
Show Figures

Figure 1

Back to TopTop