The role of polyphenols in food safety: mitigating the formation of acrylamide and hydroxymethylfurfural and their health risks

María Fernanda  Quispe Angulo; Salome  Mamani-Pari; Erick  Saldaña; Juan D.  Rios-Mera; Nils Leander  Huamán-Castilla

doi:10.17268/sci.agropecu.2026.013

Autores/as

María Fernanda Quispe Angulo Universidad Nacional de Trujillo, Escuela de Posgrado de Ciencias Agropecuarias, Trujillo, Peru. https://orcid.org/0009-0003-7343-5603
Salome Mamani-Pari Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Universidad Nacional de Moquegua, Moquegua, Peru. https://orcid.org/0000-0002-7256-2219
Erick Saldaña Universidad Nacional de Moquegua, Escuela Profesional de Ingeniería Agroindustrial, Moquegua, Peru. https://orcid.org/0000-0002-4018-2852
Juan D. Rios-Mera Grupo de Investigación en Reformulación de Alimentos (GIRA), Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén, Peru. https://orcid.org/0000-0002-6769-767X
Nils Leander Huamán-Castilla Universidad Nacional de Moquegua, Escuela Profesional de Ingeniería Agroindustrial, Moquegua, Peru. https://orcid.org/0000-0002-3748-0883

DOI:

https://doi.org/10.17268/sci.agropecu.2026.013

Palabras clave:

Polyphenols, Maillard reaction, Inhibition, Hydroxymethylfurfural, Acrylamide

Resumen

The formation of toxic compounds such as acrylamide (AA) and hydroxymethylfurfural (HMF) during thermal food processing (>120 °C) represents a significant risk to human health, as they have been associated with neurotoxic, genotoxic, and carcinogenic effects. However, several studies have shown that polyphenols can reduce the levels of these toxic compounds. In this context, this review examines the potential of polyphenols to mitigate the formation of AA and HMF via distinct mechanisms during the Maillard reaction (MR). In general, these compounds interact with precursors and intermediates of the MR. Thus, polyphenols represent a natural and effective strategy for improving food safety, thereby promoting the development of healthier products. However, Future challenges remain, including the elucidation of the chemical mechanisms involved in the action of polyphenols, an in-depth study of factors such as pH, temperature, and food matrix, toxicological and metabolic evaluations, regulatory aspects, the use of clean and sustainable technologies for obtaining polyphenols, optimization of extraction methods, and application in food matrices while considering sensory effects. A multidisciplinary approach will be vital to achieving the effective and safe application of polyphenols in the food industry.

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