Inhibition of heterocyclic aromatic amines and advanced glycation end products in cooked meat products: Emphasizing on nanotechnology

Heterocyclic aromatic amines (HAAs) and advanced glycation end-products (AGEs) are potent mutagenic and carcinogenic compounds frequently generated in cooked meat products. They occur in free and protein-bound forms, sharing co-formation precursors and intermediates. The digestion of bound HAAs involves α-amylase, pepsin, and trypsin, whereas bound AGEs are primarily digested by trypsin. The absorption of HAAs occurs mainly via passive diffusion and transport proteins, while free AGEs are absorbed through diffusion and bound AGEs via PepT1, transcytosis, and paracellular routes. The HAAs are metabolized mainly by CYP and ATP-dependent enzymes, whereas AGEs metabolism is mediated through receptor-dependent pathways. Formation of these compounds can be mitigated by optimizing processing conditions, and addition of spices, plant extracts, and hydrocolloids. Notably, nanoemulsions have emerged as a promising approach to inhibit HAAs and AGEs formation, highlighting their potential in reducing toxicity and associated health risks. This review may provide a theoretical foundation for controlling the occurrence of HAAs and AGEs in cooked meat products.