Insight into the Impact of Food Processing and Culinary Preparations on the Stability and Content of Plant Alkaloids Considered as Natural Food Contaminants

Pyrrolizidine alkaloids, tropane alkaloids and opium are natural plant toxins that have recently gained special interest in food safety due to their concerning occurrence many foods feeds. Although a legislation for these has been established, the concentration levels of exceed cases maximum limit established by competent authorities. Moreover, regulations only establish limits compounds certain raw materials, but processed products generally not considered. However, it is important correctly assess potential health risk through diet. Accordingly, this review aims provide insight into give an overview on how processing culinary preparation can influence content stability. For purpose, most relevant works address effect heat treatment, fermentation, infusion (transfer rate) other treatments (milling, washing soaking) reviewed. To date, research field scarcely studied results published contradictory, so always possible conclusive findings. In cases, lack experimental design exhaustive control different variables may affect preparations. Likewise, considering transformation toxic degradation also high interest. Therefore, further studies needed delve deeper stability understand be affected contaminated materials products, exposure population diet determined more precisely. Hence, topic constitutes line great future with challenges resolved.