Techniques and Applications for the Inhibition of Amine Compounds Formation in Food Matrices: Mechanism Insights, Practical Implications, and Future Perspectives

This comprehensive review systematically examines strategies to inhibit the formation of hazardous amine compounds, specifically biogenic amines (BAs), heterocyclic amines (HCAs), and acrylamide (AA), in food systems. Generated primarily through microbial activity, thermal processing, and Maillard reactions, these compounds pose significant challenges to food safety and quality. Given the intensive research on the inhibition of these amines during food processing over the past five years, a necessary review aiming to summarize recent advances is lacking, which is a necessary need in the food industry. The analysis focuses on recent advances spanning physical, chemical, and biological methods developed over the past five years. It evaluates their practical application across various food processing and storage stages, detailing their specific inhibitory effects on each amine class. Key implementation challenges, particularly the imperative to preserve sensory quality, are critically discussed. By synthesizing current knowledge and presenting key data in a graphical abstract, this review outlines integrated strategies to mitigate amine-related risks. These approaches are vital for advancing safer, more sustainable food production in compliance with evolving global standards.