Abstract：
With rising consumer awareness of health and wellness, the demand for enhanced food safety is rapidly increasing. The generation of chemical contaminants during the thermal processing of food materials, including polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, and acrylamide happens every day in every kitchen all around the world. Unlike extraneous chemical contaminants (e.g., pesticides, herbicides, and chemical fertilizers), these endogenic chemical contaminants occur during the cooking process and cannot be removed before consumption. Therefore, much effort has been invested in searching for ways to reduce such thermally induced chemical contaminants. Recently, the addition of bioactive compounds has been found to be effective and promising. However, no systematic review of this practical science has been made yet. This review aims to summarize the latest applications of bioactive compounds for the control of chemical contaminants during food thermal processing. The underlying generation mechanisms and the toxic effects of these chemical contaminants are discussed in depth to reveal how and why they are suppressed by the addition of certain bioactive ingredients. Examples of specific bioactive compounds, such as phenolic compounds and organic acids, as well as their application scenarios, are outlined. In the end, outlooks and expectations for future development are provided based on a comprehensive summary and reflection of references.
摘要：
随着消费者对健康和保健意识的提高，对加强食品安全的需求正在迅速增加。在食品材料的热加工过程中产生化学污染物，包括多环芳烃，杂环芳香胺，丙烯酰胺每天都在世界各地的每个厨房里发生。与外来化学污染物不同(例如，杀虫剂,除草剂,和化肥)，这些内生化学污染物发生在烹饪过程中，不能在食用前去除。因此,在寻找减少这种热诱导的化学污染物的方法方面已经投入了大量的努力。最近,已发现添加生物活性化合物是有效且有前景的。然而,尚未对该实用科学进行系统的审查。本文旨在总结生物活性化合物在食品热处理过程中控制化学污染物的最新应用。深入讨论了这些化学污染物的潜在生成机制和毒性作用，以揭示如何以及为什么通过添加某些生物活性成分来抑制它们。特定生物活性化合物的例子，如酚类化合物和有机酸，以及他们的应用场景，概述了。最后,在全面总结和反思参考文献的基础上，对未来的发展提出了展望和期望。
