Lemos Andressa Cunha, Borba Verônica Simões de, Souza Manuel Cezar Macedo Barbosa Nogueira de, Scaglioni Priscila Tessmer, Cerqueira Maristela Barnes, Badiale-Furlong Eliana
Mycotoxin and Food Science Laboratory, Post Graduate Program in Engineering and Food Science, Chemistry and Food School, Federal University of Rio Grande - FURG, Rio Grande do Sul, Brazil.
Laboratory of Halophyte Biotechnology, Institute of Oceanography, University of Rio Grande - FURG, Rio Grande do Sul, Brazil.
Crit Rev Food Sci Nutr. 2023;63(22):5608-5619. doi: 10.1080/10408398.2021.2022594. Epub 2022 Feb 9.
Wheat is one of the main cereals grown around the world and is the basis for several foods such as bread, cakes and pasta. The consumption of these foods raises a concern with food safety, as toxic substances such as acrylamide, 5-hydroxymethylfurfural and polycyclic aromatic hydrocarbons are formed during their processing. To assess the occurrence of processing contaminants in wheat-based foods, a systematic search was carried out in four databases: PubMed, Embase, Web of Science and Scopus. Of the 1479 results, 28 were included for a meta-analysis. Most studies (69.7%) evaluated acrylamide in bread, cookies, and pasta, while PAHs (26.2%) were determined mainly in wheat grains and pasta. HMF was the least determined contaminant (4.1%), with only four studies on cookies included in the meta-analysis. The highest concentration was for acrylamide (136.29 µg·kg) followed by HMF (70.59 µg·kg) and PAHs (0.11 µg·kg). Acrylamide is the main processing contaminant researched, and no studies on the subject have been found in commercial samples in some regions of the world. This result shows a gap in the dates available about process contaminants in wheat-based foods and how the levels can change depending on the process parameters and the ingredients used.
小麦是全球种植的主要谷物之一，是面包、蛋糕和意大利面等多种食品的原料。这些食品的消费引发了对食品安全的担忧，因为在其加工过程中会形成丙烯酰胺、5-羟甲基糠醛和多环芳烃等有毒物质。为了评估小麦基食品中加工污染物的存在情况，在四个数据库中进行了系统检索：PubMed、Embase、科学网和Scopus。在1479个结果中，有28个被纳入荟萃分析。大多数研究（69.7%）评估了面包、饼干和意大利面中的丙烯酰胺，而多环芳烃（26.2%）主要在麦粒和意大利面中测定。羟甲基糠醛是测定最少的污染物（4.1%），荟萃分析中仅包括四项关于饼干的研究。最高浓度是丙烯酰胺（136.29µg·kg），其次是羟甲基糠醛（70.59µg·kg）和多环芳烃（0.11µg·kg）。丙烯酰胺是研究的主要加工污染物，在世界一些地区的商业样品中尚未发现关于该主题的研究。这一结果表明，关于小麦基食品中加工污染物的现有数据以及其含量如何随加工参数和所用原料而变化存在差距。
