Advanced detection of carcinogenic heterocyclic amines in meats: an overview of analytical and nanotechnology methods

Abstract

Abstract Despite extensive research on the formation and health risks of heterocyclic amines (HAs) in cooked meats, there is a gap in comparative analysis of advanced detection methods, particularly juxtaposing classical analytical techniques against emerging nanotechnology‐based methods. This review aims to bridge this gap by comparing classical analytical techniques and nanoparticle‐based methods for detecting carcinogenic HAs in cooked meats, focusing on their efficacy, sensitivity, and specificity. The findings indicate that traditional methods such as ultrahigh‐performance liquid chromatography–tandem mass spectrometry (UHPLC–MS/MS) offer high sensitivity and specificity. However, nanoparticle‐based methods, including those involving magnetic nanoparticles and nanoemulsions, have shown superior advancements in detection limits and efficiency. The integration of enabling technologies such as magnetic solid‐phase extraction using functionalized magnetic nanoparticles has simplified separation without filtration/centrifugation and reduce solvent use; UHPLC–MS/MS has significantly lowered detection limits and improved efficiency; nanoemulsion‐based systems increase interfacial area and mass transfer; and surface‐enhanced Raman scattering is known for rapid, portable, highly sensitive ‘fingerprint’ detection in complex matrices. Unlike previous studies, this review provides a systematic comparison of conventional analytical techniques and emerging nanotechnology‐based detection methods, emphasizing recent advances and trends in nanotechnology‐based approaches for HA detection, thereby contributing to improved food safety standards. © 2026 Society of Chemical Industry.