Impact of processing techniques on reduction of heavy metal contamination in foods

Abstract

Abstract Heavy metals in food pose a potential threat to food safety and human health, particularly accounting for their potential toxicity and bioaccumulation effects. In this concern, among the many mitigation strategies, food processing techniques are also being explored to reduce the heavy metal concentration in food, without compromising its quality and sensory attributes. This review examines the effectiveness of various food processing techniques such as washing, cooking, and blanching in reducing heavy metal concentration. Apart from these conventional approaches, reports on emerging processing technologies including novel thermal techniques such as microwave and infrared, biological control approaches, and nonthermal techniques including cold plasma, high-pressure processing, and ultrasound processing, have been investigated for their potential to reduce heavy metals. The review synthesizes the findings of different recent reports and elucidates the mechanism and the effectiveness of the processes thereof. While high-pressure processing and biological control are relatively effective, the focus must be on energy requirements, resource utilization, process time, impact on quality, scalability, and sustainability. This highlights the need for novel approaches to reduce heavy metals, ensuring food safety, and safeguarding public health. Graphical Abstract

Keywords

• Heavy metal contamination
• Toxic elements
• Heavy metal reduction
• Nonthermal techniques
• Novel thermal techniques
• Impact of processing