From detection methods to risk prevention: Control of N‐nitrosamines in foods and the role of natural bioactive compounds

Abstract Food processing unavoidably introduces various risky ingredients that threaten food safety. N ‐Nitrosamines (NAs) constitute a class of food contaminants, which are considered carcinogenic to humans. According to the compiled information, pretreatment methods based on solid‐phase extraction (SPE) were widely used before the determination of volatile NAs in foods. The innovation of adsorbents and hybridization of other methods have been confirmed as the future trends of SPE‐based pretreatment methods. Moreover, technologies based on liquid chromatography and gas chromatography were popularly applied for the detection of NAs. Recently, sensor‐based methods have garnered increasing attention due to their efficiency and flexibility. More portable sensor‐based technologies are recommended for on‐site monitoring of NAs in the future. The application of artificial intelligence can facilitate data processing during high‐throughput detection of NAs. Natural bioactive compounds have been confirmed to be effective in mitigating NAs in foods through antioxidation, scavenging precursors, and regulating microbial activities. Meanwhile, they exhibit strong protective activities against hepatic damage, pancreatic cancer, and other NA injuries. Further supplementation of data on the bioavailability of bioactives can be achieved through encapsulation and clinical trials. The utilization of bioinformatics tools rooted in various omics technologies is suggested for investigating novel mechanisms and finally broadening their applications in targeted therapies.